3 bunches kale, rinsed, ribs removed and roughly torn
2 cups extra virgin olive oil
1 Tbsp lemon zest and juice from one lemon
1 ½ cups grated parmigiano
16-20 Obis One Black Garlic Cloves, cut in half
1 ½ cups slivered almonds
Obis One Black Garlic Sea Salt to taste
2 French baguette, sliced to 3/16”
2 oz. Gruyere cheese, sliced into matchsticks
Working in batches, pulse kale, ½ cup oil, lemon zest and juice in food processor. Add parmesan, black garlic and 1 teaspoon black garlic sea salt. Process again while adding the rest of the oil in a steady stream until well combined. Know that this will not result in a smooth style pesto. Add more salt if required.
Place baguette slices on a sheet pan lined with parchment. Lightly toast baguette slices on one side only in a 375 oven (spraying lightly with organic olive oil cooking spray can facilitate faster browning). Remove from oven and flip each so toasted side is down. Spoon kale pesto on each, top with 2 Gruyere slices and return to the oven to melt cheese.
Serves 50+ as an appetizer (2 each)
Original Recipe: Obis One Invention Kitchen, November 2014
Our first recipe using the first Obis One 2014 product – New Bay 33! Excellent flavor in a combination of 33 ingredients, New Bay 33 is sure to be a “go to” ingredient for your seafood recipes!
Prep Time: 3 minutes
Cook Time: 25 minutes
Skill Level: Losa
YIeld: 4 servings
Heat water and seasoning to a boil. Decrease heat and cover, simmering 15-20 minutes. Meanwhile, add the first four cocktail sauce ingredients to a small bowl. Mix well and refrigerate until service.
Add shrimp to simmering water and seasonings. Turn off heat, stir and allow to cook for 3 minutes. Remove shrimp with a slotted spoon and allow shrimp to come to room temperature. Serve with cocktail sauce. Grind black crack over shrimp and cocktail sauce.
A rather simple recipe with Greek flavors and a twist that guests may ask, “That’s different and very good! What the heck is in there?”
Combine all ingredients in a large bowl and mix well (any stand mixer works great). Form into a single ball, cover with plastic wrap and chill for two hours. Removed plastic wrap and garnish with any green herbs. Great served with garlic pita chips.
Chef’s Note: Small scoops of this recipe are a wonderful topping for warm lamb.