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Jack Daniels Glaze
by Jessica West
serves: 4
  Jack Daniels sauce for steak, chicken, ribs, salmon or pork as used at TGI Friday restaurants.
Ingredients:
  1 Head   Garlic
  1 Tablespoon   Olive oil
  2/3 Cup   Water
  1 Cup   Pineapple juice
  1/4 Cup   Kikkoman teriyaki sauce
  1 Tablespoon   Soy sauce
  1/3 Cup   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
Directions:
  Preheat oven to 325º

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.

5. Once you are satisfied with the reduction, run through metal strainer to get out the pieces of onion and garlic.

Makes 1 cup of glaze.

Separate until two separate batches. One for basting while grilling salmon and one for glazing after salmon is done cooking.