Their Last Suppers: Legends of History and Their Final Meals

Since my early childhood I have been fascinated by all types of history, and over the years I have been ctunate to visit the pyramids of Egypt and Mexico, Roman ruins in England, France, and Spain, the conquistador trails of the New World, and the pirate haunts of the Caribbean. I was trained as a head chef and resort manager in some of the world’s finest resorts at the same time, enabling me to pursue my interests even more.

Eventually I was able to own my own little hotel in Albuquerque, New Mexico, where I was able to combine my love of food and history, for the enjoyment of our guests. Cocktail parties to celebrate the likes of Attila the Hun and Davy Crockett became themed weekends and a vital part of our business. I was struck by how little people seemed to know about historical events and how interested they became when an opportunity to discuss them came up. And so the idea for
Their Last Suppers
was born.

It’s an efct to combine tales of the past with interesting menu ideas. All the principals here died untimely deaths that shook the world of their time, except for two: Napoleon lost only an empire at the Battle of Waterloo, and Lord Chelmscd mightily embarrassed one at the hands of the Zulus in South Africa. These were all powerful people in the prime of life, and their meals reflect the best of a varied and interesting choice of recipes, which help provide an insight into two thousand years of culinary history.

In doing my research for this book I noticed that nearly all these people made curious decisions that ultimately helped bring about their downfall. General Custer declined a Gatling gun battery en route to Little Bighorn on the grounds that it would slow him down. After a hectic day of travel, Princess Diana elected to
leave the luxury of the Imperial Suite at the Ritz Hotel in Paris at midnight and drive to other lodgings across town. Captain Smith, of
Titanic
fame, was actually accelerating the ship toward known ice fields. President Kennedy’s staff took the bulletproof top off his limousine so that he could enjoy the weather in Dallas.

Although it has been possible to discover the exact last meal eaten by many of the people here, in a couple of cases such as Alexander the Great, accustomed to four- and five-day banquets, the best I have been able to do is select a few royal dishes of his time.

Likewise, although the kitchens of Montezuma, Caesar, and the rest were usually very basic affairs consisting of no more than spits, clay baking ovens, and open fires, I have attempted to bring the foods into modern kitchens with all our advantages and cooking aids, although I believe that wherever possible, grills and open fires should be used for these dishes.

For the sake of healthful eating, I suggest the use of extra virgin olive oil with most recipes, and for the same reason I have cut down on the salt content of most ancient foods.

I leave the appropriate drinks to the reader’s taste because the Mexican beers of today are a lot more palatable than the green lake water foam the Aztecs considered a delicacy, and the modern gourmand may not appreciate the pork blood beverage of the hardy Spartans.

Grilling

Many of the ancient recipes in the book can be prepared on a regular barbecue to gain the same effect as an open fire. There are some basic techniques to be aware of when cooking on a grill:

• Light the fire with rolled-up newspapers and a little kindling bece adding the coals to it.
  
• Do not use lighter fluid, because it adds a greasy taste to food.
  
• Try to anticipate how long you want to use the barbecue. Remember, most coals need to burn for at least 30 minutes to get the even temperature needed for cooking.
  
• Most coals burn for 45 to 60 minutes. For longer-cooking dishes (e.g., turkey), add more coals on a regular basis.
  
• For large items, place a drip tray on top of the coals; this will collect fats and juices to make a nice sauce and prevent flare-ups that damage the meat.
  
• Don’t be afraid to experiment with wood. Most fruit trees and herbs provide good smoky flavors, along with the staples of oak, maple, and hickory. Soak woods for 30 minutes to bring out the maximum flavor.
  
• Cook small items, such as chops, poultry pieces, and seafood, with an open top; this increases the heat and seals the juices in quickly.
  
• For larger items, such as whole chickens, racks of ribs, or lamb, cover the grill; this makes the air inside the barbecue circulate and cooks the food evenly.
  
• Don’t throw away unburnt wood and coals when you’ve finished cooking your meal. Wash off old materials and mix with new ones when grilling again.
  
• Always be aware of what has been on the grill. Keep fish, poultry, and meats in their own places and clean the grill thoroughly with a wire brush bece allowing new foods to be put on it.
  
• For barbecue dishes use colored plates and fresh herbs for decoration. Keep the presentation simple.
  
• Everything can be grilled: Fish, poultry, meats, and vegetables all absorb the wonderful smell and feel of the open air. The key is to pay attention; in time you will feel comctable assembling whole meals, even soups, on the grill, and will love the flavors and simplicity of your dishes.
  

Marinades

The simpler the better. To re-create foods and flavors of the past, olive oil, rosemary, sea salt, and black pepper with garlic and lemon juice do it every time.

The recipes of ancient Greece and Rome were often very basic dishes. Stuffed ostriches, bear claws, and pickled thrush tongues were always served for special occasions, but the heart of those cultures was built around simple grilled dishes, easy to prepare, easy to cook, easy on the eye.

This basic marinade recipe can be used for 8 pieces of chicken, fish, or chops.