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
Academics have traced the existance of recipes back into distant history, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. In practice though, generally, these ancient cook books were just basic hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe found, according to experts in ancient history is a collection of tablets in the Sumerian language 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 wonderful and blissful. As our culinary historical trip moves on a few more years we have a couple of interesting recipe books from the fourteenth century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the indian food that we all know today, but instead accounts of the types of meals prepared by the cooks of the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. These new culinary innovations caused a torrent in recipe publications, the majority of which are kept safe in private cookery archives. During the succeeding few hundred years, the rich families of the West competed with each other to lay on the best banquets, and as a result the best chefs and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the nineteenth century the formal cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes to help cooks of their time. By the time we get to the 20th century, cooking books are in high demand, mostly due to better eduction, people having more spare time and a general increase in wealth. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Barbecue Sauce recipe.
