1 whole head of garlic
1T olive oil
2/3 c water
1c pineapple juice
1/4c teriyaki sauce
1T soy sauce
1 1/3c dark brown sugar
3T lemon juice
3T minced onion
1T Jack Daniels Whiskey
1T crushed pineapple
1/4t cayenne pepper
Cut about 1/2 inch off the top of the garlic. Cut the roots so the head sits flat. Remove most of the papery skin, but leave enough so the head stays together. Place it in a small baking dish, drizzle with olive oil, and cover with foil. Bake at 350* for an hour (roasted garlic). Remove and let cool.
Combine water, pineapple juice, teriyaki,soy, anf brown sugar in a sauce pan. Over med-high heat, bring to boil then reduce heat to simmer. Squeeze the head of garlic to release pasty, roasted garlic.
Measurer 2T into pan. Save the rest, it's good for garlic bread. Add remaining ingredients and whisk. Let simmer for 40-50 minutes until reduced by half stirring occasionally. Sauce will be thick and syrupy.
1T olive oil
2/3 c water
1c pineapple juice
1/4c teriyaki sauce
1T soy sauce
1 1/3c dark brown sugar
3T lemon juice
3T minced onion
1T Jack Daniels Whiskey
1T crushed pineapple
1/4t cayenne pepper
Cut about 1/2 inch off the top of the garlic. Cut the roots so the head sits flat. Remove most of the papery skin, but leave enough so the head stays together. Place it in a small baking dish, drizzle with olive oil, and cover with foil. Bake at 350* for an hour (roasted garlic). Remove and let cool.
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Combine water, pineapple juice, teriyaki,soy, anf brown sugar in a sauce pan. Over med-high heat, bring to boil then reduce heat to simmer. Squeeze the head of garlic to release pasty, roasted garlic.
Measurer 2T into pan. Save the rest, it's good for garlic bread. Add remaining ingredients and whisk. Let simmer for 40-50 minutes until reduced by half stirring occasionally. Sauce will be thick and syrupy.