Yeah, I totally tried this.
It totally worked.
I’m totally gonna do it again sometime.
I started with this recipe and pretty much followed the steps, though I doubled the portions to have enough to freeze. Also I think I more than tripled the Jack – next time I would skip the water nearly altogether and use Jack instead – otherwise, you get all the pineapple and onion, and none of the bourbon. I’d also use just a touch less cayenne. I found some of the steps quite time consuming, painful (mincing onions) and not really necessary since the texture of the sauce wouldn’t suffer if it were blended. The taste is spot on, though. Roasting the garlic is absolutely key, as is making a few too many Jack & Pineapples to drink while you wait for it.
End result: Little L Kitchen Karaoke: Tipsy, Pyjamas and Wooden Spoon Microphone Edition.
Sorry not sorry, neighbours.
Make a meal of it:
Note: I followed the original recipe, give or give a bit of extra bourbon. This is how I’ll do it next time, because I found it an unnecessarily lengthy process and I’m pretty patient when it comes to… umm.. slow food?
1 head of garlic, roasted*
1/2 tbsp olive oil
1c pineapple juice
Dash of water
1/4 cup teriyaki
1 tbsp soy sauce
1 1/3 cups brown sugar (ideally I would cut this down, but I think it needs to be there for a thickener as well)
3 tbsp lemon juice
One small onion, roughly chopped and caramelised
1/3 cup Jack Daniels
1/4 cup pineapple chunks
Pinch cayenne pepper
1. Lightly caramelise the onion in the olive oil.
2. Put onion, pineapple juice and pineapple chunks in a blender till smooth.
3. Transfer back to saucepan and add sugar, lemon juice, jack, teriyaki and soy sauces.
4. Squeeze out roasted garlic from the head. It should come out like a paste. Whisk together with the existing mix.
5. Bring to the boil and allow to simmer, adding a little extra water if it’s too thick.
6. Allow to bubble away gently until desired consistency is reached: the original recipe advises 40-50mins but I have no clue how long it took mine, because I was too busy with the kitchen karaoke.
* To roast garlic, take a whole head and chop the stalk end off so the top of the cloves are sliced into, drizzle with olive oil, wrap in foil and bake till fragrant and mushy.