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BARBECUE SAUCE (CHEF PAUL PRUDHOMME)
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 ts Black pepper
1 t Salt
1 t Onion powder
1 t Garlic powder
1/2 ts White pepper
1/2 ts 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 tb Orange juice (1/2 orange)
1 x Rind & pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon)
1 x Rind & pulp from 1/4 lemon
2 tb Minced garlic
1 t Tabasco sauce
4 tb 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 onions, cover pan,
and continue cooking until onions are dark brown,
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. This sauce may be used to barbecue
chicken, pork or ribs. Makes about 5 cups.
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