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Barbecue Sauce - Paul Prudhomme's Recipe - Cooking Index

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Barbecue Sauce - Paul Prudhomme's

Cuisine: Cajun
Courses: Sauces

Recipe Ingredients

  Seasoning Mix
1 1/2 teaspoons 7.5mlBlack pepper
1 teaspoon 5mlSalt
1 teaspoon 5mlOnion powder
1 teaspoon 5mlGarlic powder
1/2 teaspoon 2.5mlWhite pepper
1/2 teaspoon 2.5mlGround cayenne pepper
  Main Ingredients
1/2 lb 227g / 8ozBacon - minced
1 1/2 cups 93g / 3.3ozChopped onions
2 cups 474mlPork - beef or chicken stock
1 1/2 cups 355mlBottled chili sauce
1 cup 237mlHoney
3/4 cup 109g / 3.8ozDry roasted pecans - chopped
5 tablespoons 75mlOrange juice - (1/2 orange)
1   Rind & pulp from 1/2 orange
2 tablespoons 30mlLemon juice - (1/4 lemon)
1   Rind & pulp from 1/4 lemon
2 tablespoons 30mlMinced garlic
1 teaspoon 5mlTabasco sauce
4 tablespoons 60mlUnsalted butter

Recipe Instructions

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.

Makes about 5 Cups.

From Paul Prudhomme's "Louisiana Kitchen"

Source:
Tony Burke : 10 Preparation Time :0:00

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