SEASONING MIX
1 1/2 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp white pepper
1/2 tsp ground cayenne pepper
MAIN INGREDIENTS
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 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 the distant past, in fact as far as early Egypt, and potentially, even further back. Interesting though that is, generally, these early cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to historians are some tablets in ancient 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 people feel blissful. As we move into The time of the romans 25BC a roman called Apicius created some documents detailing recipes cooked by the Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Additionally, he describes how the ancient chefs made use of a wide range of spices, including some that we all recognise for example thyme, fennel and parsley. Later, in the 15th century, people returning from the crusades brought back many spices and herbs from Arab countries, including parsley and basil. These new herbs and spices caused an outbreak in manuscripts on cookery, many of which still exist in private collections. During the next few hundred years, the powerful and rich competed to offer the most exotic banquets, and as a consequence, the best cooks and their recipe collections were greatly in demand. Nevertheless, it wasn`t until the 1800s that cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. By the time we get to the twentieth century, cookbooks are in great demand, mostly due to more people being able to read, more leisure time and having more money. Like it or not, the introduction of TV gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Barbecue Sauce recipe.
