| 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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