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December 30, 2005

Drooling toward 2006.

At my house New Year's Day, right now we project a traditional Jan. 1st meal:

collard greens (for financial fortune)
black-eyed peas (for good health)
cornbread (if you don't know why, you've clearly never had good cornbread)

And we have some baby-back ribs which may get grilled and glazed. Rumor has it this glaze is fantastic. And very versatile. You can brush it on almost any type of fish, as well as ribs, chicken, and beef. It also keeps very well (if stored in the refrigerator in a sealed container).

GLAZE:
1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniel's whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Preheat oven to 325 degrees.

2. To roast the garlic for the glaze, cut about 1/2-inch off the top of the garlic head. Cut the roots so that the garlic will sit flat. Remove most of the papery skin from the garlic, but leave enough so that the cloves stay together. Place the head of garlic in a small casserole dish or baking pan, drizzle the olive oil over it, and cover it with a lid or foil. Bake for 1 hour. Remove the garlic and let it cool until you can handle it.

3. Combine the water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium saucepan over medium/high heat. Stir occasionally until the mixture boils, then reduce the heat until the mixture is just simmering.

4. 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. Add the remaining glaze ingredients to the pan and stir.

5. Let the mixture simmer for 40 to 50 minutes or until the glaze has reduced by about one-third and is thick and syrupy. Make sure it doesn't boil over. When the glaze is done, cover the saucepan and set it aside until the fish (say, 4 1/2-pound fresh Atlantic salmon fillets, or 2 lbs. chicken breasts) or whatever is ready.

6. To cook the fish, preheat your barbecue or kitchen grill to medium-high heat. Remove any skin or bones from the fillets. Brush the entire surface of each fillet with a light coating of the fat-free butter-flavored spread or spray. Lightly salt and pepper both sides of the fillets and place them on the hot grill at a slight angle, so that grill marks will be made at an angle on the fish. Cook each fillet for 2 to 4 minutes, then turn them over, placing them back on the grill at an angle once again. After 2 to 4 minutes, turn the fish over at a different angle so that the grill marks will criss-cross. Cook 2 to 4 minutes more, flip again, and cook until done. The entire cooking time should be somewhere between 8 to 15 minutes depending on the thickness of your fillets and the heat of the grill. Be careful not to burn the fish, and quickly move the fish away from any flare-ups.

7. When the fillets are done, remove them from the grill and spoon a generous portion of glaze over each one. Serve hot with a baked potato and vegetables, if desired.

If by chance you don't make it to your favorite emporium of fine spirits, and you just need to know what you can make with what you have on hand, try the Webtender.

It seems we've found what W's been drankin' for Christmas, him bein' so Christian 'n all: 3 Wise Men.

Posted by Jeff at December 30, 2005 10:02 AM