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-------------------------------SEASONING MIX-------------------------------
1 1/2 t Black pepper
1 t Salt
1 t Onion powder
1 t garlic powder
1/2 t White pepper
1/2 t Ground cayenne pepper
------------------------------MAIN INGREDIENTS------------------------------
1/2 lb Bacon, minced
1 1/2 c Chopped onions
2 c pork, beef or chicken stock
1 1/2 c Bottled chili sauce
1 c Honey
3/4 c Dry roasted pecans, chopped
5 T Orange juice (1/2 orange)
Rind & pulp from 1/2 orange
2 T Lemon juice (1/4 lemon)
Rind & pulp from 1/4 lemon
2 T Minced garlic
1 t Tabasco sauce
4 T 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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