12/19/18 Jack Daniels Glaze

Jack Daniels Glaze

Recipe Courtesy of Cindy Schumacher

1 head garlic                                      
1 Tbsp. olive oil                                           
1 1/3 cups dark brown sugar                         
1 cup pineapple juice                                   
½ cup water                                       
¼ cup teriyaki sauce                                    
1 Tbsp. soy sauce
3 Tbsp. lemon juice
3 Tbsp. minced white onion
1 Tbsp. Jack Daniels
1 Tbsp. crushed pineapple
¼ tsp. cayenne pepper

Cut about 1/2 inch from top of garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so cloves stay together. Put garlic in a small casserole dish, drizzle with olive oil, and cover with a lid or aluminum foil. Roast until soft, about 1 hour.
Stir brown sugar, pineapple juice, water, teriyaki sauce and soy sauce together in a saucepan and bring to a boil. Reduce heat to low and keep at a simmer.
Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk.
Stir in lemon juice, white onion, bourbon, pineapple and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup like, 40-50 minutes.
Bake salmon at 350 degrees for about 25 minutes or until it flakes. About half-way through, base with Jack Daniels glaze. Serve remaining glaze on the side.