Post by April B. on Apr 1, 2004 12:10:11 GMT -6
To: posts@chitterlings.com
Subject: T.G.I. Friday's Janck Daniels Grill Glaze
T.G.I. Friday's
Jack Daniels Grill Glaze
(this recipe is a clone!)
The Jack Daniel's Grill Glaze is one of the most scrumptious
sauces you
will ever taste on fish or just about any other meat. Introduced
in
April of 1997, this glaze has become one of Friday's best-selling
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). Think you'll find it tastes virtually identical to the
original
glaze!
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.
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
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. 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. Add remaining ingredients to the pan and stir.
4. Let mixture simmer for 40-50 minutes or until sauce has
reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil
over.
Subject: T.G.I. Friday's Janck Daniels Grill Glaze
T.G.I. Friday's
Jack Daniels Grill Glaze
(this recipe is a clone!)
The Jack Daniel's Grill Glaze is one of the most scrumptious
sauces you
will ever taste on fish or just about any other meat. Introduced
in
April of 1997, this glaze has become one of Friday's best-selling
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). Think you'll find it tastes virtually identical to the
original
glaze!
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.
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
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. 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. Add remaining ingredients to the pan and stir.
4. Let mixture simmer for 40-50 minutes or until sauce has
reduced by
about 1/2 and is thick and syrupy. Make sure it doesn't boil
over.