Ingredients
1 each red bell pepper, small
1 each yellow bell pepper, small
1 lb pork, boneless loin, *
1/2 lb chorizo sausage, bulk
1 cup onion, chopped, 1 large
2 each cloves garlic, finely chopped
1 cup beef broth
1 tbsp basil leaves, dried
1 tbsp cilantro leaves, dried
2 tsp red chiles, ground
1 cup corn, whole kernel
1 cup tomato, chopped, 1 medium
1 each squash, small, **
2 1/4 oz sliced ripe olives, drained
CORN BREAD TOPPING
1 1/2 cup cornmeal, yellow
1/2 cup unbleached flour
1 cup dairy sour cream
2/3 cup milk
1/4 cup vegetable oil
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 each egg, large
GARNISH
1 fresh tomato salsa, ***
Directions
* Meat should be cut into 1-inch cubes. ** Use 1 small butternut or
acorn squash, pared and cut into 1/2-inch
cubes (about 1 cup). *** See Sowest1 for recipe.
Servings: 8 servings
Pork Stew With Corn Bread Topping Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Corn; Meat; Pork
The History of Recipes
Written recipes as an idea can be tracked far back into ancient history, in fact as far back into history as the Egyptians, and maybe further still. In practice though, these, ancient cookbooks were just very basic hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a series of clay tablets in ancient Sumerian which describe 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 exhilarated and blissful. During Roman times around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans made use of many different aromatic flavors, including many that are still in use today for example basil, rue and parsley. In the fifteenth century, people returning from the crusades brought us a variety of spices and herbs from Arab cuisine, including spices such as rosemary and coriander. These new spices and herbs was responsible for an increase in manuscripts on cooking, the majority of which are kept safe in private libraries. By the arrival of the 20th century, cookery books are greatly in demand mostly due to higher levels of literacy, increased leisure time and having more disposable income. Like it or not, the introduction of television gave us TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Pork Stew With Corn Bread Topping recipe.
