Title: Barbeque sauce 2
 Categories: Cajun, Sauces
      Yield: 5 servings
 
MMMMM-----------------------SEASONING MIX----------------------------
  1 1/2 t  Black pepper
      1 t  Salt
      1 t  Onion powder
      1 t  Garlic powder
    1/2 t  White pepper
    1/2 t  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 T  Orange juice (1/2 orange)
      1 x  Rind & pulp from 1/2 orange
      2 T  Lemon juice (1/4 lemon)
      1 x  Rind & pulp from 1/4 lemon
      2 T  Minced garlic
      1 t  Tabasco sauce
      4 T  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"