Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SEASONING MIX----------------------------
1 1/2 ts Black pepper 1 ts Garlic powder
1 ts Salt 1/2 ts White pepper
1 ts Onion powder 1/2 ts Ground cayenne pepper

----------------------MAIN INGREDIENTS---------------------------
1/2 lb Bacon, minced 1 x Rind pulp from 1/2 orange
1 1/2 c Chopped onions 2 tb Lemon juice (1/4 lemon)
2 c Pork, beef or chicken stock 1 x Rind pulp from 1/4 lemon
1 1/2 c Bottled chili sauce 2 tb Minced garlic
1 c Honey 1 ts Tabasco sauce
3/4 c Dry roasted pecans, chopped 4 tb Unsalted butter
5 tb Orange juice (1/2 orange)

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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