The truth is that most "chain" sauces are not really very good.
It is understandable when one considers that a national restaurant tastes in cities and towns from Maine to California and Washington to Florida have please. And that's impossible.
A hot sauce that a Texan would become much too hot for most people in Ohio, for example, would. A good mustard in New Jersey would never contact someone in Denver. And remember that 1000's of varieties of hot sauce, BBQ,Mustard, sauces, steak sauce, etc.
No, most chain restaurants do not have very good sauces.
That is why it is such a pleasant surprise to TGI Friday's Jack Daniels barbecue glaze to discover.
This stuff is good. Really good.
It is smokey and spicy and sweet. It's everything you want in a barbecue glaze.
Is it the best ever? Of course not. But it is perhaps the best chain be sauce I have ever eaten.
TGI Friday's Jack Daniels BarbecueGlaze
Ingredients:
1 head garlic
1 tablespoon olive oil
3 / 4 cup water
1 cup pineapple juice
1 / 4 cup teriyaki sauce
1 tablespoon soy sauce
1 1 / 4 cup brown sugar
3 tablespoons lemon juice
3 tablespoons chopped white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1 / 4 teaspoon cayenne pepper
Directions:
Roasted Garlic:
Cut about 1 / 2 inch off the top of the garlic and cut the roots off, it is set flat.
Remove the mostthe papery skin of garlic but enough to make it stay together.
Place garlic in a small baking dish and drizzle with the olive oil.
Cover with lid or foil
Bake at 325 for 1 hour.
Remove and cool.
Mix and simmer:
Combine water, pineapple juice, teriyaki sauce, soy sauce and brown sugar in a medium saucepan.
Simmer over medium / high heat, stirring occasionally, until mixture boils.
Reduce heat until the mixture is just simmering.
Add roasted garlic
PressSides of the head of garlic until the garlic is squeezed out (it should be the consistency of butter)
Measure 2 teaspoons.
Whisk in the pot.
Bring it all together
Add release all remaining ingredients and stir.
Let the mixture cook for 40-50 minutes or until reduced the sauce by about 1 / 2. It should be thick and syrupy.
As with any sugar-based sauce, if you cook with your barbecue, just for the sauce in the last 5 to 10 minutes, so as not to burnSugar.
Serve extra on the side for dipping. You can double the recipe.
PS. Save any remaining roasted garlic, garlic bread for this wonderful meal, or up to a week in the refrigerator for an Italian meal.
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