Barbecue Sauce Prudhomme

Title:
Barbecue Sauce Prudhomme

Yield:
5 Servings

Categories:
Cajun,
Sauces,
Beef,
Pork




Ingredients:




-------------------------------SEASONING
MIX-------------------------------


 1 1/2 ts Black pepper


     1 ts Onion powder


   1/2 ts White pepper


     1 ts Salt


     1 ts Garlic powder


   1/2 ts Ground cayenne pepper





------------------------------MAIN
INGREDIENTS------------------------------


   1/2 lb Bacon, minced


     2 c  Pork, beef or chicken stock


     1 c  Honey


     5 tb Orange juice (1/2 orange)


     2 tb Lemon juice (1/4 lemon)


     2 tb Minced garlic


     4 tb Unsalted butter


 1 1/2 c  Chopped onions


 1 1/2 c  Bottled chili sauce


   3/4 c  Dry roasted pecans, chopped


          Rind & pulp from 1/2 orange


          Rind & pulp from 1/4 lemon


     1 ts Tabasco sauce





  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"


 Posted to bbq-digest Volume 98 Issue 018 by ncorley@usa.net (Norm Corley)


 on Jan 08, 1998