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
It is possible to follow the history of written recipes way back into history, certainly as far into history as ancient Egypt, and potentially, even further back. In practice though, generally, these ancient recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
In fact, the oldest recipe in existence, according to food historians is a series of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the ancient Romans made use of many spices and herbs, including a few that will be familiar to modern cooks like thyme, mint and dill. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab cooking, including spices like basil and coriander. These new culinary innovations caused an eruption in recipe publications, the majority of which are now in academic collections. For the centuries that followed, the upper-class families of the West competed with each other to lay on the most exotic meals, and as a consequence, the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing recipes to help cooks of their time. By the time we get to the 20th century, cookery publications are in high demand, mostly due to more people being able to read, people having increased leisure time and having more money to spend. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Barbecue Sauce 20 recipe.
