Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 x -------seasoning mix-------- 1 1/2 c Bottled chili sauce
1 1/2 t Black pepper 1 c Honey
1 t Salt 3/4 c Dry roasted pecans, chopped
1 t Onion powder 5 T Orange juice (1/2 orange)
1 t Garlic powder 1 x Rind and pulp from 1/2 orange
1/2 t White pepper 2 T Lemon juice (1/4 lemon)
1/2 t Ground cayenne pepper 1 x Rind and pulp from 1/4 lemon
1 x ------main ingredients------ 2 T Minced garlic
1/2 lb Bacon, minced 1 t Tabasco sauce
1 1/2 c Chopped onions 4 T Unsalted butter
2 c Pork, beef or chicken stock

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"

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