How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats			1	servings

INGREDIENTS

1/4	c	(1/2 stick) margarine
1/4	c	Vegetable oil
5	tb	Chef Paul Prudhomme's Barbecue Magic or Chef Paul Prudhomme's Meat Magic; in all
5	c	Chopped onions; in all
2	c	Chopped celery; in all
1/2	c	Freshly squeezed lemon juice
2	c	Crushed canned tomatoes
1	c	Canned tomato purée
2	tb	Minced fresh garlic
1 1/4	c	Packed dark brown sugar; in all
1	tb	Grated fresh lemon peel
1/2		Unpeeled medium orange; cut into quarters
5	c	Chicken stock; in all
4		Bay leaves
1/2	c	Cider vinegar

INSTRUCTIONS

~ Makes about 2 quarts
Melt the margarine with the oil in a heavy 12-inch skillet over high
heat. When it sizzles, stir in 4 tablespoons of the Meat Magic. Cook,
stirring constantly, until the Meat Magic starts to darken, about 1
minute. Add 3 cups of the onions and 1 cup of the celery, stir well,
and cook for 2 minutes. Cover and cook for 3 minutes, then stir and
scrape the pan bottom well. Cover and cook for another 3 minutes,
then stir and scrape the pan bottom again. Cover and cook 3-1/2
minutes more, then stir and scrape up all the brown bits. Cover again
and cook for 3 minutes, then add the lemon juice and deglaze the pan.
Scrape the sides and bottom of the pan to get up all the brown bits,
and cook, stirring occasionally, for 1 minute.
Add the crushed tomatoes, tomato purée, garlic, 1/2 cup of the brown
sugar, and the lemon peel. Cook for 2 minutes, then add the orange
quarters and the remaining Meat Magic. Cook, stirring occasionally,
for 3 minutes more. Add 2 cups of the stock, the remaining onions and
celery, and the bay leaves. Stir well and cook, stirring
occasionally, for 7 minutes. Stir in 1 cup more stock and bring to a
boil, stirring occasionally. Reduce the heat to low and simmer,
stirring occasionally, for 30 minutes. Stir in 1 cup more stock, the
remaining brown sugar and the vinegar. Cook, stirring occasionally,
for 40 minutes. Stir in the remaining stock and cook, stirring
occasionally, until the sauce thickens somewhat and the flavors
blend, about 45 minutes.
Copyright © 1998 by Paul Prudhomme
Posted to bbq-digest by John & Linda Mitchell <linjon@sbt.infi.net>
on Apr 16, 1999, converted by MM_Buster v2.0l.

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