Barbecue Sauce (chef Paul Prudhomme) Recipe
Yield: 5 ServingsRecipe by luhu.jp
Ingredients:
SEASONING MIX
1 1/2 tsp: Black pepper,
1 tsp: Salt,
1 tsp: Onion powder,
1 tsp: Garlic powder,
1/2 tsp: White pepper,
1/2 tsp: Ground cayenne pepper,
MAIN INGREDIENTS
1/2 lbs: Bacon, minced
1 1/2 cup: Chopped onions,
2 cup: Pork, beef or chicken stock
1 1/2 cup: Bottled chili sauce,
1 cup: Honey,
3/4 cup: Dry roasted pecans, chopped
5 tbsp: Orange juice, 1/2 orange
Rind & pulp from 1/2 orange,
2 tbsp: Lemon juice, 1/4 lemon
Rind & pulp from 1/4 lemon,
2 tbsp: Minced garlic,
1 tsp: Tabasco sauce,
4 tbsp: Unsalted butter,
Directions:
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 onions, cover pan, and continue cooking until onions are dark
brown, 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. This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 cups.
Source from luhu.jp
In a 2-quart saucepan fry the bacon over high heat until crisp. Stir
in onions, cover pan, and continue cooking until onions are dark
brown, 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. This sauce may be used to barbecue chicken, pork or ribs.
Makes about 5 cups.
Source from luhu.jp