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Thursday, June 8, 2017

T.G.I. Friday's Jack Daniel's Grill Glaze

1 head of garlic
2 teaspoons olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman's 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

Preheat the oven to 375F. Remove some of the papery skin from the 
garlic head, but do not peel or separate the cloves. Place garlic on a 
sheet of aluminum foil and drizzle olive oil on top. Wrap the garlic in the 
aluminum foil, allowing some room for airflow inside the pocket. Roast 
for 45 minutes to 1 hour. Garlic is done when it is soft to the touch. 
Remove from oven and allow to cool. 
Combine the remaining ingredients in a sauce pan. Squeeze the cooled 
head of garlic to extract the garlic paste and add to sauce pan. Discard 
the garlic skin. Whisk ingredients well and bring to a boil. Reduce heat 
and simmer for about 45 minutes to an hour until thickened while 
whisking occasionally. 

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