| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cajun | Beef, Cajun, Pork, Sauces | 5 | Servings |
INGREDIENTS
| 1 1/2 | t | Black pepper |
| 1 | t | Onion powder |
| 1/2 | t | White pepper |
| 1 | t | Salt |
| 1 | t | Garlic powder |
| 1/2 | t | Ground cayenne pepper |
| 1/2 | lb | Bacon, minced |
| 2 | c | Pork, beef or chicken stock |
| 1 | c | Honey |
| 5 | T | Orange juice, 1/2 orange |
| 2 | T | Lemon juice, 1/4 lemon |
| 2 | T | Minced garlic |
| 4 | T | 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 | t | Tabasco sauce |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 595
Calories From Fat: 241
Total Fat: 27g
Cholesterol: 53.2mg
Sodium: 784.1mg
Potassium: 577.2mg
Carbohydrates: 89.4g
Fiber: 1.9g
Sugar: 66.6g
Protein: 9.1g