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Recipe by: nagia
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See below ingredients and instructions of the recipe
-------------------------------SEASONING MIX-------------------------------
1 1/2 ts Black pepper 1 ts Salt
1 ts Onion powder 1 ts Garlic powder
1/2 ts White pepper 1/2 ts Ground cayenne pepper
------------------------------MAIN INGREDIENTS------------------------------
1/2 lb Bacon, minced 1 1/2 c Chopped onions
2 c Pork, beef or chicken stock 1 1/2 c Bottled chili sauce
1 c Honey 3/4 c Dry roasted pecans, chopped
5 tb Orange juice (1/2 orange) 1 x Rind pulp from 1/2 orange
2 tb Lemon juice (1/4 lemon) 1 x Rind pulp from 1/4 lemon
2 tb Minced garlic 1 ts Tabasco sauce
4 tb Unsalted butter
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"
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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