Recipe - Barbecue Sauce Prudhomme

SEASONING MIX
1 One half teaspoon Black pepper
1 teaspoon Onion powder
One half teaspoon White pepper
1 teaspoon Salt
1 teaspoon Garlic powder
One half teaspoon Ground cayenne pepper

MAIN INGREDIENTS
One half pound Bacon, minced
2 cup Pork, beef or chicken stock
1 cup Honey
5 tablespoon Orange juice (One half orange)
2 tablespoon Lemon juice (One fourth lemon)
2 tablespoon Minced garlic
4 tablespoon Unsalted butter
1 One half cup Chopped onions
1 One half cup Bottled chili sauce
Three fourths cup Dry roasted pecans, chopped
Rind & pulp from One half orange
Rind & pulp from One fourth lemon
1 teaspoon Tabasco sauce

Combine the seasoning mix ingredients in a small bowl and set aside.
In a 2quart 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"
Posted to bbqdigest Volume 98 Issue 018 by ncorley@usa.net (Norm Corley)
on Jan 08, 1998