Barbeque Sauce 2

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

Amount Measure Ingredient — Preparation Method
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—–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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