Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SEASONING MIX----------------------------
1 1/2 ts Black pepper
1 ts Onion powder
1/2 ts White pepper
1 ts Salt
1 ts Garlic powder
1/2 ts Ground cayenne pepper

----------------------MAIN INGREDIENTS---------------------------
1/2 lb Bacon, minced
2 c Pork, beef or chicken stock
1 c Honey
5 tb Orange juice (1/2 orange)
2 tb Lemon juice (1/4 lemon)
2 tb Minced garlic
4 tb Unsalted butter
1 1/2 c Chopped onions
1 1/2 c Bottled chili sauce
3/4 c Dry roasted pecans, chopped
Rind pulp from 1/2 orange
Rind pulp from 1/4 lemon
1 ts 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 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"

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