1 tsp salt
1 tsp garlic powder
1/2 tsp ground cayenne pepper
1/2 lb bacon, minced
2 cup pork, beef or chicken stock
1 cup honey
5 tbsp orange juice (1/2 orange)
2 tbsp lemon juice (1/4 lemon)
2 tbsp minced garlic
4 tbsp unsalted butter
1 1/2 tsp black pepper
1 tsp onion powder
WHITE PEPPER MAIN INGREDIENTS
1 1/2 cup chopped onions
1 1/2 cup bottled chili sauce
3/4 cup dry roasted pecans, chopped
1 rind & pulp from 1/2 orange
1 rind & pulp from 1/4 lemon
1 tsp tabasco sauce
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 20 Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
Written recipes as an idea can be traced far back into history, at least as far back into history as the ancient Egyptians, and possibly even further. Interesting though that is, these, old cook books were just very simple pictorial recipes for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius wrote a number of scripts describing recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. He also informs us how the Roman chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs like thyme, mint and asafoetida. Over the succeeding few centuries, the powerful and rich houses competed with each other to offer the most exotic banquets, and as a consequence, cooks and their recipe collections could command a high salary. However, it was during the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. The TV revolution gave us TV cookery programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Barbecue Sauce 20 recipe.
