By
1801, a recipe for tomato ketchup was created by Sandy Addison and was later
printed in an American cookbook, the Sugar
House Book.
The
salt in that recipe, which served as a preservative, yields an extremely salty
taste. This recipe is important because tomato was not widely accepted by
people in North America in the early 1800s. Many people incorrectly believed
that tomatoes, which resembled their cousin nightshade, were poisonous.
James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th century cookbook written by Mary Randolph, Thomas Jefferson's cousin). American cooks also began to sweeten ketchup in the 19th century.
James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th century cookbook written by Mary Randolph, Thomas Jefferson's cousin). American cooks also began to sweeten ketchup in the 19th century.
As
the century progressed, tomato ketchup began its ascent in popularity in the
United States. Ketchup was popular long before fresh tomatoes were. Many
Americans continued to question whether it was safe to eat raw tomatoes.
However, they were much less hesitant to eat tomatoes as part of a highly
processed product that had been cooked and infused with vinegar and spices.
Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home.
You
don’t need summer to have a tasty BBQ. Quick and easy!
Ingredients:
4 boneless, skinless chicken breast
salt
and pepper, to taste
1
tablespoon vegetable oil
1
small onion, minced
1cup
ketchup
2
tablespoons Worcestershire
1/2
teaspoon liquid smoke
1
teaspoon chili powder
1/4
teaspoon crush red pepper
Directions:
Pound
the thicken ends of the chicken as needed. Pat dry with paper towels, then
season chicken with salt and pepper.
Heat
oil in skillet over medium heat. Add the chicken and cook until light brown on
both sides, about 4 minutes. Transfer chicken to a plate.
Add
onions, pinch salt and crushed red pepper to the skillet and return to medium
heat, until tender about 5 minutes. Stir in ketchup, Worcestershire, liquid
smoke and chili powder, scraping up any browned bits.
Turn
the heat to low, return chicken to the skillet with any accumulated chicken
juice, and coat with the sauce. Cover and simmer until the chicken is fully
cooked through, about 10 minutes. Enjoy!
Amazing you would think it was grilled great photo!
ReplyDeleteSounds delicious. I love BBQ flavors on chicken.
ReplyDeleteLooks great. :)
ReplyDelete