Ingredients
1 medium white onion, chopped
5 cl garlic, chopped
1/2 cup sour orange juice < or >
1/3 cup lime juice (see note)
1/2 tsp oregano
1/2 tsp cummin seeds
1/4 tsp salt
1/2 cup water
Directions
Put onions, garlic, orange juice (or lime juice) and water in a
blender. Set blender on "liquify" setting and process. Crush all dry
ingredients togather and add them to blender. Process for one minute
more.
Marinate meat (chicken, beef, pork or fish) for at least one hour
in mixture. It is better to marinate meats overnight.
Brush meat frequently with the sauce while cooking.....Makes 2 Cups.
Servings: 1 servings
Salsa Cubano Barbecue Sauce Recipe brought to you by Recipe Ideas
Categories: Appetizer; Barbeque; Bbq; Cuban; Dip
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into ancient history, in fact as far into history as ancient Egypt, and maybe further still. However, in the main part, these ancient cook books were just very basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, are some ancient tablets in Sumerian 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 drinkers feel blissful. Progressing into Roman times 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were split into starters, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the Romans used many herbs and spices, including some that we all recognise for example bay, fennel and dill. Continuing our culinary historical journey, we have a couple of books which appeared in the fourteenth century ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that is served today, but rather recipes for the types of meals prepared by the chefs of the upper classes of that time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including basil and coriander. The introduction of these new herbs and spices was responsible for an eruption in recipe books, the majority of which still exist in private collections. The TV revolution brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everybody to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Salsa Cubano Barbecue Sauce recipe.
