Cajun/creole Barbeque Sauce Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
SEASONING MIX
1 1/2 t: Black pepper,
1 t: Garlic powder,
1 t: Salt,
1/2 t: White pepper,
1 t: Onion powder,
1/2 t: Ground cayenne pepper,
MAIN INGREDIENTS
1/2 lbs: Bacon, minced
Rind & pulp from 1/2 orange,
1 1/2 cup: Chopped onions,
2 T: Lemon juice, 1/4 lemon
2 cup: Pork, beef or chicken stock
Rind & pulp from 1/4 lemon,
1 1/2 cup: Bottled chili sauce,
2 T: Minced garlic,
1 cup: Honey,
1 t: Tabasco sauce,
3/4 cup: Dry roasted pecans, chopped
4 T: Unsalted butter,
5 T: Orange juice, 1/2 orange
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 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 Prudhommes "Louisiana Kitchen"
Source from luhu.jp
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 Prudhommes "Louisiana Kitchen"
Source from luhu.jp