| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Barbecue, Nuts, Savory sauc |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Sliced bacon |
| 1 |
|
Orange |
| 1 |
|
Lemon |
| 1 1/2 |
c |
Sliced onion |
| 4 |
|
Cloves garlic, sliced |
| 1 |
|
Beef broth, 13 3/4 oz |
| 1 |
|
Bottle chili sauce, 12 ozs |
| 1 |
c |
Honey |
| 3/4 |
c |
Coarsely chopped toasted |
|
|
pecans |
| 1 |
t |
Black pepper |
| 1 |
t |
White pepper |
| 1/2 |
t |
Ground hot red pepper |
| 2 |
T |
Unsalted butter |
|
|
Hot red pepper sauce, to |
|
|
taste |
INSTRUCTIONS
Cook bacon in large skillet til crisp; remove bacon with slotted spoon
to paper towels to drain. Squeeze juice from orange and lemon into
small bowl; reserve half and orange and half a lemon rind. Pour off
all but 3 tbsp fat from the skillet. Add onion and garlic; cook til
onion is very tender, about 8 mins. Stir in broth, chili sauce, honey,
pecans, black,white and red peppers, reserved crumbled bacon, and
reserved orange and lemon juice and rinds. Bring to boiling. Reduce
heat to low; simmer about 15 mins to blend flavors, stirring
occasionally. Discard rinds. Pour into food processor. Whirl til bacon
and pecans are finely chopped. Return to skillet. Stir in butter. Heat
thru just til butter melts. Season to taste with pepper sauce.
Refrigerate up to several days, or freeze for longer storage. NOTES :
Formatted for MasterCook by Cairn Rodrigues Recipe by: Family Circle
6/4/96 Posted to KitMailbox Digest by Cairn Rodrigues
<cairnann@yahoo.com> on May 21, 1998
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“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”