Barbeque Sauce 2

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cajun Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SEASONING MIX—–
1 1/2 teaspoons Black pepper
1 teaspoon Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1/2 teaspoon White pepper
1/2 teaspoon Ground cayenne pepper
—–MAIN INGREDIENTS—–
1/2 pound Bacon — minced
1 1/2 cups Chopped onions
2 cups Pork — beef or chicken stoc
1 1/2 cups Bottled chili sauce
1 cup Honey
3/4 cup Dry roasted pecans — chopped
5 tablespoons Orange juice (1/2 orange)
Rind & pulp from 1/2 orange
2 tablespoons Lemon juice (1/4 lemon)
Rind & pulp from 1/4 lemon
2 tablespoons Minced garlic
1 teaspoon Tabasco sauce
4 tablespoons Unsalted butter

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in
the onions, cover pan, and continue cooking until onions are dark brown,
but not burned, about 8 to 10 minutes, stirring occasionally.
Stir in the seasoning mix and cook about 1 minute. Add the stock, chili
sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds
and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue
cooking about 10 minutes, stirring frequently.
Remove orange and lemon rinds. Continue cooking and stirring about 15
minutes more to let the flavors marry. Add the butter and stir until
melted. Remove from heat. Let cool about 30 minutes, then pour into a food
processor or blender and process until pecans and bacon are finely
chopped, about 10 to 15 seconds.
This sauce may be used to barbecue chicken, pork or ribs. Makes about 5
Cups. From Paul Prudhomme’s “Louisiana Kitchen”

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Filed in Cajun Recipes on Wednesday, September 30, 2009 · bacon, black pepper, bottled chili sauce, cajun sauces, chili, chopped onions, Cooking, cup, cup honey, ground cayenne pepper, heat, honey, juice, lemon, lemon rinds, Louisiana, orange, Paul Prudhomme, pepper, pound bacon, powder, Preparation, pulp, quart saucepan, roasted pecans, Sauce, teaspoon, teaspoon garlic powder, teaspoon onion powder, teaspoon salt, teaspoon tabasco sauce, white pepper · Comments Off

Barbecued Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cajun Main Dish
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pounds Pork ribs — cut in pieces
1 each Lemon
1 each Large onion
1 cup Catsup
1/3 cup Worcestershire sauce
1 teaspoon Chili powder
1 teaspoon Salt
Dashes Tabasco sauce
2 cups Water

Place ribs in shallow roasting pan, meaty side up. On each piece, place a
slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven,
450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil
and pour over ribs. Continue baking in a moderate oven, 350 F degrees,
about 2 hours, basting ribs with the sauce every 15 minutes. From “Talk
About Good” Contributed by Mrs. K Richard Escudier, Jr.

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Filed in Cajun Recipes on · Barbecued, barbecued ribs recipe, basting, chili, cup, cup catsup, dish meats, hot oven, lemon, measure ingredient, moderate oven, Mrs. K Richard Escudier, onion, oven, Place, place ribs, pork ribs, Preparation, preparation time, Recipe, Ribs, Sauce, Serving, Size, slice, teaspoon, teaspoon chili powder, teaspoon salt, thin slice, Time, water place, Worcestershire, worcestershire sauce · Comments Off