SEASONING MIX
1 1/2 tsp black pepper
1 tsp onion powder
1/2 tsp white pepper
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cayenne pepper
MAIN INGREDIENTS
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 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 Prudhomme Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Sauce
The History of Recipes
Recipes as an idea can be found back into history, in truth as far back into recorded history as the Egyptians, and possibly even further. In practice though, generally, these old cook books were just basic pictorial instructions for food preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians are some tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a number of scripts which described recipes prepared by the Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of Roman times made use of many different spices and herbs, including a few that will be familiar to modern chefs such as thyme, fennel and parsley. Moving our culinary historical trip onwards, there are two interesting cookery books from the 1300s - a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian curry that is served today, but instead descriptions of the types of food on the tables of the rich and powerful of that time. Later on, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, such as coriander, parsley, and basil. These new culinary innovations caused a surge in books on cooking, the majority of which are now in private collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe tried to lay on the best banquets, and consequentially cooks and their recipes could command a high salary. However, it wasn`t until the nineteenth century that fine cooking and recipe books became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cooking books were in great demand, due to increased literacy, increased leisure time and disposable income. The arrival of television brought us TV cookery programs and the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Barbecue Sauce Prudhomme recipe.
