1 head 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 tablespoon lemon juice
3 tablespoon minced white onion
1 tablespoon Jack Daniels whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
Instructions:
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. 4. 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. 5. 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. Here's
a recipe that you won't find in any books. The producers of the Oprah
Winfrey Show asked me 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 (but only if you know to order it that
way, since that one isn't on the menu). 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.
Makes 1 cup of glaze.
