Recipe - Fried 100-Year Old Eggs

1 Head of garlic
1 tablespoon Olive oil
2/3 cup Water
1 cup Pineapple juice
One fourth cup Kikkoman teriyaki sauce
1 tablespoon Soy sauce
1 1/3 cup Dark brown sugar
3 tablespoon Lemon juice
3 tablespoon Minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon Crushed pineapple
One fourth teaspoon Cayenne pepper

Here's a recipe that you won't find in any books. The producers of the
Oprah Winfrey Show asked me to crack this one just for the show that airs
sometime in June. Introduced in April of 1997, this glaze has become one of
Friday's bestselling new items. This versatile sweetandslightlyspicy
sauce can be ordered on salmon, baby back ribs, steak, chicken, pork
chops...even on chicken wings (but only if you know to order it that way,
since that one isn't on the menu). This recipe tells you how to make a
clone that tastes virtually identical to the original glaze that you can
use it to top your favorite meat, but if you're grilling, be sure to use
the sauce just before taking the meat off the flame, since it is very sweet
and will quickly burn. Serve extra on the side.

1. Cut about 1/2inch off of top of garlic. Cut the roots so that the
garlic will sit flat. Remove the papery skin from 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 in a preheated 325° oven for 1 hour. Remove garlic and let it
cool until you can handle it.

2. 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.

3. Add remaining ingredients to pan and stir. Squeeze the sides of the head
of garlic until the pasty roasted garlic is squeezed out. Measure 2
teaspoons into the saucepan and whisk to combine.

4. Let mixture simmer for 3545 minutes or until sauce has reduced by about
One half and is thick and syrupy. Make sure it doesn't boil over.

Makes 1 cup of glaze. (http://www.topsecretrecipes.com)

TNT by Germaine Perry

Posted to TNT Prodigy's Recipe Exchange Newsletter by mail from texi
perrys@airmail.net on Sep 07, 1997