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 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"
Servings: 5 servings
Barbecue Sauce - Paul Prudhomme's Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
Historians have tracked the existance of recipes back into history, in truth as far as the Egyptians, and maybe even further. However, these, ancient cookbooks were just very basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe found, according to experts in ancient history is a collection of ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some documents which described recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into appetizers, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the Roman chefs made use of a good variety of herbs and spices, including a few that are still present in modern kitchens such as bay, mint and asafoetida. Moving our culinary historical trip onwards, we have a couple of interesting cookery books from the 14th Century : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books are unconnected to the indian curry that appears on menues today, but rather recipes for the types of meals on the menus of the nobility of that period. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the East, such as basil and rosemary. These new foods and spices led to an eruption in books on cooking, some of which are now in private libraries. Over the next few hundred years, the wealthy families of Europe tried to serve the best banquets, and as a result cooks and their collection of recipes could command a high salary. Nevertheless, it was during the 19th century that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, verifying, and recording popular recipes of the day. When we get to the 1900s, recipe books were increasing in popularity due to increased literacy, people having more spare time and a general increase in wealth. The arrival of TV brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Barbecue Sauce Paul Prudhomme's recipe.
