——————————-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”

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