Ingredients
1/2 lb homemade chorizo
46 green onions -- chopped
1 tbsp tomato paste
1 tomato -- seeded and diced
1 tsp dried mexican oregano
2 chipotle chiles pickled --
1 chopped
1 coarse salt
1 pepper -- freshly ground
1 small loaf of french bread
1/2 lb grated cotija and manchego
1 cheese
Directions
In a dry heavy skillet, fry the chorizo until browned. Drain off any
fat and add the tomato paste and fry with chorizo briefly. Add the
green onions, oregano, tomato, chile, and salt and pepper. Cook 2 to
3 minutes longer. Spread the chorizo mixture on a split loaf of
French bread. Sprinkle generously with Cotija and Manchego cheeses.
Place under a broiler and broil until the cheese is melted and bubbly
and serve with tomatillo salsa. Yield: 4 to 6 servings 10/9/show
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6295
From: Pat Asher
~0600
Servings: 4 servings
Chorizo & Cheese Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Cheese; Mexican
The History of Recipes
It is possible to track the history of `recipes` back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. However, mostly, these ancient records were just basic pictorial instructions for food preparation.
In fact, the oldest recipe discovered so far, according to Professor Solomon Katz, is a collection of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire 25BC a man called Apicius created a few documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into appetizers, entrees and afters, something we still use today. Aspicius also recounts how the ancient cooks were skilled in the use of a good variety of spices, including a few you will know like thyme, mint and parsley. Later, we have a couple of interesting books published in the fourteenth century ; a recipe book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of food served to the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, including basil and coriander. These new herbs and spices led to an outbreak in manuscripts on cookery, many of which still exist in private collections. For the decades that followed, the rich families of Wesstern Europe competed with each other to serve up the most extravagent banquests, and because of this the best cooks and their recipe collections were highly sought after. Even so, it was during the 1800s the formal cooking and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cooking publications are in high demand, as a result of higher levels of literacy, more leisure time and being a little richer. The arrival of television brings us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chorizo & Cheese Bread recipe.
