| T.G.I. Friday's Jack Daniels Glaze | ||||
| Makes about 3 cups | ||||
| Ingredients | ||||
| 2 cups | pineapple juice |
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| 1 cup | water | |||
| 1/2 cup | teriyaki sauce | |||
| 1/4 cup | soy sauce | |||
| 2 cups | dark brown sugar, packed | |||
| ________ | ||||
| 1/2 cup | Jack Daniel's Whiskey | |||
| 1/2 | red onion, minced in a food processor | |||
| 3 tbls | lemon juice | |||
| 2 tbls | roasted garlic, minced | |||
| 1 tsp | cayenne pepper | |||
| Shown here over filet mignon and topped with bacon and scallions. | ||||
| Directions | ||||
|
Combine the first group of ingredients in a
large saucepan over medium-high heat. Stir occasionally until the
mixture comes to a boil. Reduce the heat to medium-low and wait until
the mixture comes down to a simmer. Add the second group of ingredients to the saucepan and stir. Let the mixture simmer for 45 minutes or until the sauce has reduced by about 1/2 and has started thickening up to a sauce-like consistency. Check on it often to make sure it's not boiling. Use the sauce to baste while grilling or as a dipping sauce. It's good on chicken, pork, beef, shrimp, and more. It's good on just about any meat; however if you intend to use it on certain body parts you should be sure the sauce has cooled sufficiently. |
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