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
We can track the history of `recipes` way back into history, at least as far back into history as the Egypt of the Pharoahs, and possibly even further than that. However, mostly, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are some ancient tablets in Sumerian which show the preparation 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 `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius created a few scripts detailing recipes prepared by the Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvres, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient Romans used many different herbs, including some that we all recognise for example thyme, fennel and parsley. As our culinary historical trip moves to more modern times we find a couple of cookery books which appeared in the 14th Century ; a recipe book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are not about the indian food that is served today, but instead accounts of the types of food served to the rich and wealthy people of those days. In the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, including rosemary and coriander. The introduction of these new tastes created an increase in recipe manuscripts, some of which are now in private cookery archives. By the arrival of the twentieth century, cookbooks were highly popular mostly as a result of more people being able to read, people having more leisure time and disposable income. |
We hope you enjoy this Barbecue Sauce 2 recipe.
