Yield: 5 servings
|1½ teaspoon||Black pepper|
|1 teaspoon||Onion powder|
|½ pounds||Bacon, minced|
|1½ cup||Chopped onions|
|2 cups||Pork, beef or chicken stock|
|1½ cup||Bottled chili sauce|
|¾ cup||Dry roasted pecans, chopped|
|5 tablespoons||Orange juice (1/2 orange)|
|1 teaspoon||Garlic powder|
|½ teaspoon||White pepper|
|½ teaspoon||Ground cayenne pepper|
|\N \N||Rind & pulp from 1/2 orange|
|2 tablespoons||Lemon juice (1/4 lemon)|
|\N \N||Rind & pulp from 1/4 lemon|
|2 tablespoons||Minced garlic|
|1 teaspoon||Tabasco sauce|
|4 tablespoons||Unsalted butter|
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"