Ingredients
2 cup corn kernels, grilled
1 cup jicama, diced
1/4 cup green onions, sliced
1 each avocado, peeled & cut into - chunks
1 each red bell pepper, diced
1 each jalapeno chile, seeded & - minced
2 tbsp lime juice
1 tbsp corn oil
1 salt & pepper, to taste
Directions
In a large serving bowl, toss together all the ingredients & serve.
MARK'S NOTE: An easy way to grill corn. Soak the unhusked corn in
water for 20 minutes. If using a grill, place the ears in the coals
right at the edge of your barbecue. Turn very often. They should be
done after 20 minutes, maybe a little less. Or, bake in a 350F oven
for the same length of time. This is my favourite way to cook corn,
it doesn't taste waterlogged using this method.
"Vegetarian Gourmet" Summer, 1995
Servings: 6 servings
Corn & Jicama Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, in truth as far back into recorded history as the Egyptians, and maybe even further. Interesting though that is, mostly, these old cookbooks were just primitive hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian which recount the preparation 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 wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were split into appetizers, main course and dessert, a very modern way of dining. He also tells us how the Roman chefs made use of a good variety of spices and herbs, including some that we all recognise such as bay, fennel and asafoetida. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the holy lands, including basil and coriander. These new herbs and spices created an increase in recipe manuscripts, most of which still exist in academic collections. Over the following few centuries, the upper-class families of Wesstern Europe competed to serve the best banquets, and consequentially the best cooks and their recipe collections were highly sought after. Nevertheless, it was during the nineteenth century that fine cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, testing, and writing down popular recipes of the day. By the arrival of the twentieth century, cookery publications were highly popular due to better eduction, people having more leisure time and being a little richer. |
We hope you enjoy this Corn & Jicama Salad recipe.
