Ingredients
3 pork tenderloins, each 1/2 t
1 ; total 1 1/2 pounds
1 tbsp canola oil
1 cup port wine
1/2 cup regular strength chicken bro
1/2 cup whipping cream
1/4 lb stilton cheese, crumbled
2 fresh jalapeno chilies, halv
1 ; stemmed, seeded and
1 ; slivered
Directions
Recipe by: Sunset Annual 1988 - Page 21 With a small sharp knife, trim
surface fat and silvery membrane from pork. Slice meat across the
grain; fan equal portions on each of 4 dinner plates.
Servings: 1 servings
Pork Tenderloins With Stilton~ Port & Jalap Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into antiquity, in fact as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient cook books were just very basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe in existence, according to food historians are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. Progressing into Roman times around 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main meal and dessert, something that is very familiar to us today. He also describes how the Romans were skilled in the use of many aromatic flavours, including a few that will be familiar to modern cooks such as basil, rue and parsley. Later on, we find a couple of books which were published in the fourteenth century - a cookery book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that appears on menues today, but instead descriptions of the types of food cooked for the rich people of the time. Later on in the 1400s, people returning from the crusades brought back many new foods and spices from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas led to an eruption in recipe publications, some of which are kept safe in academic collections. For the centuries that followed, the powerful and wealthy houses strove to lay on the most extravagent meals, and as a consequence, the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and publishing recipes of the day. By the time we get to the 1900s, recipe publications are increasing in popularity due to more people being able to read, people having increased free time and being a little richer. The arrival of television brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Pork Tenderloins With Stilton~ Port & Jalap recipe.
