"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

TGI Friday's Jack Daniels Grill Glaze Recipe

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This recipe for TGI Friday's Jack Daniels Grill Glaze, by , is from Christy's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christy Dearborn
Added: Tuesday, May 17, 2005


1 Head of Garlic
1 TBSP. Olive Oil
2/3 Cup Water
1 Cup Pineapple Juice
1/4 Cup Teriyaki Sauce
1 TBSP. Soy Sauce
1 1/3 Cup Dark Brown Sugar
3 TBSP. Lemon Juice
3 TBSP. White Onion, Minced
1 TBSP. Jack Daniels Whiskey
1 TBSP. Crushed Pineapple
1/4 tsp. Cayenne Pepper

Cut about 1/2 inch off of top of the 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 and and cover with a lid or foil. Bake in a preheated 325 oven for 1 hour. Remove garlic and let it cool until you can handle it. 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. Squeeze the sides of the head of garlic until the pastry roasted garlic is squeezed out. Measure 2 tsp into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir. Let mixture simmer for 40 to 45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn't boil over.




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