Heres a recipe that you wont 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 Fridays 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 isnt 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 youre 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. 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 doesnt boil over. Makes 1 cup of glaze. (http://www.topsecretrecipes.com) T.nt (sdm-marked) by Germaine Perry Posted to T.nt (sdm-marked) - Prodigys Recipe Exchange Newsletter by mail from texi
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (884g)|
|Recipe Makes: 1|
|Calories from Fat: 36 (2%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 3109.8mg||107 %|
|Potassium 1192.7mg||31 %|
|Total Carbohydrate 358.8g||106 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 356.4g|
|Protein 8.7g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1482
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fortmyersbeachchef76one of my favorites would give it a 103y ago
VeceroScrumptious. I made double batch and let it cook down for two hours. Yum yum in my tum tum.4y ago
Jimanda441I used to work at Fridays and this is pretty dang close! Love it! Great on a flat iron steak!4y ago
briggsy91Can take longer to simmer down and not quite as good as tgis but still one of my favourite homemade sauces! A must try5y ago
ThelupocookFantastic I try it at home and it's pretty the same like at Fridays ,thanks .5y ago
robby1963We loved it !5y ago