Copycat T.G.I. Friday’s Jack Daniels Grill Glaze

Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Ingredients • 1 head of garlic • 1 Tbsp. olive oil • ⅔ cup water • 1 cup pineapple juice • ¼ cup teriyaki sauce • 1 Tbsp. soy sauce • 1⅓ cup dark brown sugar • 3 Tbsp. lemon juice • 3 Tbsp. minced white onion • 1 Tbsp. Jack Daniels Whiskey • 1 Tbsp. crushed pineapple • ¼ tsp. cayenne pepper

Instructions 1. Preheat oven to 325F. Slice a ½” off the top of the garlic head. Cut the root end to sit flat. Take off some of the outer layers of skin but leave enough to hold the head together. Drizzle with olive oil and wrap in foil. Bake it for 1 hour. Let it cool enough to handle then squeeze out the garlic paste and set aside. 2. Add the water, pineapple juice, teriyaki sauce, soy sauce and brown sugar to a medium pan over medium high heat. Bring the mixture to a boil stirring occasionally. Reduce heat to a simmer. 3. Whisk in the garlic and then the remaining ingredients to the pan. Let simmer for 40-50 min. or until sauce is reduced by half. It should be thick and syrupy and coat the back of a wooden spoon Author: Tara Noland

Remoulade Sauce

INGREDIENTS: 1 cup mayonnaise 1/4 cup chili sauce 2 tablespoons Creole mustard 2 tablespoons extra-virgin olive oil 1 tablespoon Louisiana-style hot sauce, or to taste 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 4 medium scallions, chopped 2 tablespoons chopped fresh parsley 2 tablespoons chopped green olives 2 tablespoons minced celery 1 clove garlic, minced 1/2 teaspoon chili powder 1 teaspoon salt, or to taste 1/2 teaspoon ground black pepper 1 teaspoon capers, chopped (optional)

DIRECTIONS: 1. Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Cola Barbecue Sauce

Yield: 3 3/4 cups Prep Time: 15 min Cook Time: 15 min ingredients: 1 1/2 cups cola (or pepsi) 1 1/2 cups ketchup 6 tablespoons worcestershire sauce 4 tablespoons steak sauce (such as A-1) 1 tablespoon chipotle Tabasco sauce (or 2 teaspoons liquid smoke) 1 1/2 teaspoons dried onion flakes 1 1/2 teaspoons dried garlic flakes 3/4 teaspoon freshly ground black pepper Regular Tabasco sauce or Frank's Hot Sauce, optional (add a few drops if you like things spicy) directions: 1. Combine ingredients, whisk together and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes, stirring often, until sauce has reduced slightly and thickened. 2. Use sauce immediately or transfer to a large jar. Cool completely, then cover and refrigerate (will keep for several weeks). Source: RecipeGirl.com

GARLIC CREAM SAUCE

4 SERVINGS 20 cloves, garlic - peeled 1 shallot - peeled and quartered 1 1/4 cups, heavy cream [possibly more, as needed] herb springs [optional - see introductory note] salt and pepper to taste

In a saucepan, place the garlic cloves, quartered shallot and cream. Bring the cream barely to a simmer, then cover the pan and cook as slowly as possible until the garlic and shallot pieces are very soft - about 1 to 2 hours. Transfer the mixture to a blender, and puree, adding more cream as needed. Set aside until serving time. To serve: reheat the garlic mixture over very low heat [do not allow the mixture to boil] adding more cream if the mixture seems too thick. Season lightly with salt and pepper. COOK’S NOTE: If adding an herb is desired, either add the herb during the last half hour of cooking (before pureeing the mixture) or add it when reheating the sauce before serving. When the flavor has infused the sauce sufficiently, remove or strain away the herb sprigs.

HOMEMADE CATSUP IN A BLENDER (KETCHUP)

HOMEMADE CATSUP IN A BLENDER
(KETCHUP)

It’s really just for fun - but did you know that you can easily make ketchup (or catsup) at home? Here is a no-cook recipe, and while it can be canned for long-term pantry storage (as are the more traditional recipes - those made from whole tomatoes, and cooked into a sauce), this recipe will keep for several months, just as-is, in the refrigerator. Of course, you may add other seasonings to make a creative and unique product - or make it less spicy by reducing or eliminating the red pepper flakes.

MAKES APPROXIMATELY 1 1/2 CUPS

1 onion, cut into chunks 1 clove, garlic (left whole) 5 tablespoons, frozen apple juice concentrate (undiluted) 1 6-ounce can, tomato paste 1/2 cup, cider vinegar 1/4 teaspoon, pepper 1/4 teaspoon, red pepper flakes 1/4 teaspoon, ground cinnamon 1/8 teaspoon, ground cloves

In a blender, combine the onion pieces, garlic clove, and apple juice concentrate and blend until a puree is formed. Add the tomato paste, vinegar, pepper, red pepper flakes, cinnamon, and cloves. Blend until ketchup is smooth. Store in the refrigerator in a tightly covered jar.

Recipe adapted from: The Burger Book, by Honey and Larry Zisman (St. Martin’s Press

Fresh Herb Sauce

Fresh Herb Sauce

Course: sauces PointsPlus™ Value: 0 Servings: 8 Preparation Time: 10 min Cooking Time: 0 min Level of Difficulty: Easy

Great as a vegetable dip, sandwich spread or condiment for grilled meat, chicken or fish.

Ingredients

	2 cup(s) watercress, tough stems removed, coarsely chopped
	3 Tbsp parsley, fresh, leaves
	1 medium scallion(s), chopped (about 2 Tbsp)
	3 Tbsp basil, fresh, leaves
	1/2 cup(s) plain fat-free yogurt, Greek-style recommended
	1/2 tsp table salt

Instructions

• In bowl of a blender or food processor, place all ingredients and pulse until well combined. Pour into a bowl or plastic container and refrigerate until ready to use. Yields about 1/4 cup of sauce per serving.

Notes

• This sauce will keep for up to 3 days, covered, in the refrigerator.
  
  You can substitute any fresh herb for either the parsley or the basil. And consider swapping spinach for the watercress for a milder flavor. Or for a peppery flavor, use arugula instead of the watercress.

ROOT BEER BBQ SAUCE

ROOT BEER BBQ SAUCE

Root beer, orange juice, ketchup and brown sugar combine to make a truly delicious, sweet and spicy barbecue sauce. The sauce may be made and refrigerated up to 2 weeks in advance.

• 1 cup root beer
• 1 cup ketchup
• 1/4 cup fresh lemon juice (grate the rind before squeezing!)
• 1/4 cup fresh orange juice
• 3 Tablespoons Worcestershire sauce
• 3 Tablespoons dark brown sugar
• 2 Tablespoons Maple Syrup
• 1 teaspoon freshly grated lemon zest (see above)
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon cayenne pepper (or more, to taste)
• 1/2 teaspoon ground ginger
• 1/2 teaspoon good-quality garlic powder
• Salt & freshly ground pepper

Combine all of the ingredients in a heavy medium-sized saucepan. Season with salt and pepper. Bring the sauce to a boil over medium heat, stirring occasionally. Reduce the heat and simmer until the sauce is reduced to 2 cups, about 20 minutes. Adjust the seasoning. Transfer the sauce to a container, cover and refrigerate.

Makes about 2 Cups

Chef Jaime Gwen