TGIFridays’s Style Jack Daniels Grill Glaze

My favorite thing on the TGIFridays menu is the Seasame Jack Chicken Strips. When I saw this recipe, I wasn’t convinced it would take the same – but it’s dead on.

I made chicken nuggets with the same method I used here, but substituted plain panko. After they’re done, drizzle the warm glaze over for a great restaurant copy-cat.

The glaze is also great on steaks and burgers.

TGIFridays Style Jack Daniels Grill Glaze
(from Insider’s Recipes Master Edition e-cookbook)

1 head of garlic
1 T. olive oil
2/3 c. water
1 c. pineapple juice
1/4 c. teriyaki sauce
1 T. soy sauce
1 1/3 c. brown sugar
3 T. lemon juice
3 T. minced white onion
1 T. Jack Daniels Whiskey
1 T. crushed pineapple
1/4 t. cayenne pepper

Cut about 1/2 in. off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin for 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 at 325F degrees for 1 hour. Remove garlic and let it cool until you can handle it.

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.

Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Discard remaining skin and whisk to combine.

Add remaining ingredients to the pan and stir.

Let mixture simmer for about an hour or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it doesn’t boil over.

Cranberry Apple Chutney

Thanksgiving at my parents’ house is very traditional. Every year the list of food gets divided up amongst the families coming and every year we have the same things. There’s comfort in the familiarity.

So, I wasn’t sure how well it would go over when I told my Mom I wanted to try some new things this year. Lucky for me, she was more than agreeable and we’re ditching the canned cranberry sauce in favor of this dish.

This can be served warm or cold – we’re going for cold because a) it’s one less thing to heat up on Thanksgiving and b) we usually chill the canned cranberry sauce so it’ll be more familiar for our crowd.

Cranberry Apple Chutney
(from Taste of Home October/November 2010)

1 1/4 c. sugar
1/2 c. water
1 (12 oz.) package fresh or frozen cranberries
2 large, tart apples – peeled and finely chopped
1 medium onion, chopped
1/2 c. golden raisins
1/2 c. brown sugar, packed
1/4 c. cider vinegar
1 t. ground cinnamon
1/4 t. salt
1/8 t. ground allspice
1/8 t. ground cloves

In a large saucepan over medium heat, bring sugar and water to a boil. Reduce heat and simmer, uncovered, for 3 minutes.

Carefully stir in remaining ingredients. Return to a boil then reduce heat and simmer, uncovered, for 20-25 minutes or until it reaches desired thickness, stirring occasionally.