BARBECUE SAUCE - PAUL PRUDHOMME'S

      Title: BARBECUE SAUCE - PAUL PRUDHOMME'S
  Categories: Other sauce
       Yield: 5 Servings
  
 MMMMM-----------------------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
 
 MMMMM----------------------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)
            Rind & pulp from 1/2 orange
       2 tb Lemon juice (1/4 lemon)
            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"
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