ezRecipe-Zee: Cooking Recipe: How to make Paul Prudhommes Barbecue Sauce

Paul Prudhommes Barbecue Sauce

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Date Added:	February 29, 2008
Calories:
Serves:	0
Prep. Time:	0:00
Category:	BBQ / Grilling, Sauces / Marinades

Ingredients:

                    === SEASONING MIX ===
1 1/2 teaspoons     freshly-ground black pepper
1     teaspoon      onion powder
1/2   teaspoon      freshly-ground white pepper
1     teaspoon      salt
1     teaspoon      garlic powder
1/2   teaspoon      ground cayenne pepper
                    === MAIN INGREDIENTS ===
1/2   pound         bacon
2     cups          pork beef or chicken stock
1     cup           honey
5     tablespoons   orange juice - (1/2 orange)
2     tablespoons   lemon juice - (1/4 lemon)
2     tablespoons   minced garlic
4     tablespoons   unsalted butter
1 1/2 cups          chopped onions
1 1/2 cups          bottled chili sauce
3/4   cup           dry roasted pecans
                    Rind and pulp from 1/2 orange
                    Rind and pulp from 1/4 lemon
1     teaspoon      Tabasco sauce

Directions: one line for each direction. When saved the lines will be numbered.

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 Tabasco, 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.
This recipe yields about 5 cups.

Rating: ()

Added On: February 29, 2008

* "Chef Paul Prudhomme's Louisiana Kitchen" by Paul Prudhomme