Anonymous Tue May 23 19:25:10 2006

***SEASONING MIX***

1-1/2 teaspoons black pepper

1 teaspoon onion powder

1/2 teaspoon white pepper

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon ground cayenne pepper

***MAIN INGREDIENTS***

1/2 pound bacon -- minced

2 cups pork beef or chicken stock

1 cup honey

5 tablespoon orange juice -- (1/2 orange)

2 tablespoon lemon juice -- (1/4 lemon)

2 tablespoon minced garlic

4 tablespoon unsalted butter

1-1/2 cups chopped onions

1-1/2 cups bottled chili sauce

3/4 cup dry roasted pecans -- chopped

rind and pulp from 1/2 orange

rind and pulp from 1/4 lemon

1 teaspoon Tabasco sauce

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. Source: Paul Prudhomme's