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Friday's Jack Daniel's Grill Glaze

Chef ArnoldiChef Arnoldi Posts: 974
edited November -1 in EggHead Forum
T.g.i. Friday's Jack Daniel's Grill Glaze

Amount Measure Ingredient -- Preparation Method


1 he garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniel's whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic.
Cut the roots so that the garlic will sit flat.
Remove the papery skin from the garlic, but leave enough so that the cloves stay together.
Put garlic into a small casserole dish or baking pan, drizzle olive oil over it, and cover with a lid or foil.
Bake in a preheated 325ø oven for 1 hour.
Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat.
Stir occasionally until mixture boils then reduce heat until mixture is just simmering.

3. Add remaining ingredients to pan and stir.
Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out.
Measure 2 teaspoons into the saucepan and whisk to combine.

4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy.
Make sure it doesn't boil over.

Makes 1 cup of glaze.

NOTES : Here's a recipe that you won't find in any books.
The producers of the Oprah Winfrey Show asked to crack this one just for the show that airs sometime in June.
Introduced in April of 1997, this glaze has become one of Friday's best-selling new items.
This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings.
This recipe tells you how to make a clone that tastes virtually identical to the original glaze that you can use it to top your favorite meat,
but if you're grilling, be sure to use the sauce just before taking the meat off the flame, since it is very sweet and will quickly burn.
Serve extra on the side.
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