| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Copycat, Top secret, Barbecue | 1 | Servings | ||
INGREDIENTS
| 1 | Head of garlic | |
| 1 | tb | Olive oil |
| 2/3 | c | Water |
| 1 | c | Pineapple juice |
| 1/4 | c | Kikkoman teriyaki sauce |
| 1 | tb | Soy sauce |
| 1 1/3 | c | Dark brown sugar |
| 3 | tb | Lemon juice |
| 3 | tb | Minced white onion |
| 1 | tb | Jack Daniels Whiskey |
| 1 | tb | Crushed pineapple |
| 1/4 | ts | Cayenne pepper |
INSTRUCTIONS
PATDWIGANS FWDS07A Cut the 1/2 inch off the 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 it, 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. 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. 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 Source: Todd wilbur top secret recipes 1997 Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Jul 23, 1997
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