SEASONING MIX
1 1/2 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp white pepper
1/2 tsp ground cayenne pepper
MAIN INGREDIENTS
1/2 lb bacon, minced
1 1/2 cup chopped onions
2 cup pork, beef or chicken stock
1 1/2 cup bottled chili sauce
1 cup honey
3/4 cup dry roasted pecans, chopped
5 tbsp orange juice (1/2 orange)
1 rind & pulp from 1/2 orange
2 tbsp lemon juice (1/4 lemon)
1 rind & pulp from 1/4 lemon
2 tbsp minced garlic
1 tsp tabasco sauce
4 tbsp unsalted butter
Directions
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 onions, cover pan, and continue cooking until onions are dark
brown, 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. This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 cups.
Servings: 5 servings
Barbecue Sauce (Chef Paul Prudhomme) Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
It is quite possible to trace the history of written cooking instructions far back into the distant past, at least as far back into recorded history as the ancient Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to food historians is a series of ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius created a collection of scripts describing recipes prepared by the Romans. He recounts how the meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Additionally, he describes how the ancient cooks were skilled in the use of many spices, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought us many spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused an eruption in recipe publications, most of which are now in private collections. During the following few centuries, the upper classes competed with each other to offer the most exotic banquets, and as a consequence, chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that haute cuisine and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the advent of the 1900s, cookery books are in great demand, mostly due to more people being able to read, leisure time and having more money to spend. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing us all to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Barbecue Sauce (Chef Paul Prudhomme) recipe.
