Title: Barbecue sauce (chef paul prudhomme)
 Categories: Cajun, Sauces
      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 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.