1 1/2 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp white pepper
GROUND CAYENNE PEPPER MAIN ING
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 2 Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into ancient history, in truth as far back into recorded history as the Egyptians, and maybe even further. Interesting though that maybe, mostly, these ancient cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the most ancient recipe found, according to experts is a collection of stone tablets in Sumerian which describe the making 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 blissful. Moving on, there were two interesting cookery books from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that is familiar to us all today, but rather accounts of the types of meals on the tables of the nobility of that time. During the following few centuries, the upper classes tried to serve the best banquets, and as a result chefs and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to assembling, verifying, and recording recipes of the day. The revolution that is television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Barbecue Sauce 2 recipe.
