*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Friday, April 17, 2026 10:11 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Misc » Barbecue Sauce - Paul Prudhomme's
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Barbecue Sauce - Paul Prudhomme's recipe to your favorite Save to favorite   Discuss Barbecue Sauce - Paul Prudhomme's recipe Write a comment   Print Barbecue Sauce - Paul Prudhomme's recipe Print this recipe   Email Barbecue Sauce - Paul Prudhomme's recipe to friend Email this recipe
  Barbecue Sauce - Paul Prudhomme's
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 240
Ingredients:

MMMMMSEASONING 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

MMMMMMAIN INGREDIENTS

1/2 lb 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
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 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"
Rate this recipe:  
Featured Recipe
» Cooked Clams
Category: Fish
Hits: 322
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com