INGREDIENTS

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 325° 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.
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.
4. 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.
Top Secret Recipes www.topsecretrecipes.com
Recipe by: Todd Wilbur Posted to MC-Recipe Digest V1 #723 by Rooby
<MsRooby@sprintmail.com> on Aug 05, 1997

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