I have used this vinaigrette for many applications, whether it is that eye popping sauce on a filet of fish or that sweet-earthy counter-point to a salad of fresh greens.
In your food processor pulse all the ingredients minus the shallots and thyme. Once the black garlic looks pulverized remove mixture to a bowl and stir in shallot and thyme. The dressing is ready to go, what uses will you find for it?
Dan Rothman’s Black Garlic Brewer’s Mustard
1 cup Obis One black garlic cloves covered in beer, soak overnight.
Purr in a blender until chunky-smooth. Add 1 TBSP black pepper, 1 TBSP malt syrup, 1.5 cups Dijon and .5 cup whole grain mustards, 1 TBSP soy sauce.
Add 1 hop pellet (sinmcoe or cascade).
Mix thoroughly. Enjoy with your favorite pretzel, sandwich….!
With a pretty light green hue, pesto made from scapes has a refreshing flavor.
Trim scapes, removing bud, and cut into 2” pieces. Add 1 cup of oil and all other ingredients to a food processor and pulse two minutes. Turn processor on high and add remaining cup of oil in a steady stream. Continue processing 90 seconds.
Serve with pasta, as a dip or on crostini. Refrigerate up to two weeks. Freezes very well.
Makes one quart.
Serve as an appetizer with crackers, crusty bread or vegetables, or as a delicious topping for fish.
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This traditional Alabama-inspired Barbecue Sauce uses Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other traditional barbecue sauce bases. Like many barbecue sauces you want to apply this only at the very end of your grilling or smoking. It will breakdown and separate if it is heated too long. Use this sauce on chicken and turkey. It is also good on pork. ObisOne White Barbecue Sauce has a tangy flavor that is a great addition to grilled foods.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Makes about 3 1/2 cups
Mix ingredients together and refrigerate for at least 8 hours before using. Brush lightly over chicken, turkey or pork during the last few minutes of grilling. This barbecue sauce is also great as a dipping sauce so set some aside before you start grilling to serve on the table.
Prep Time: 30 minutes
Cook Time: 20 minutes
Skill Level: Medium
Yield: 8 Servings
- 2 fresh poblano chili peppers, roasted, skinned, seeded and finely chopped
- 3 Tbs unsalted butter
- 3 Tbs flour
- 3 c whole milk
- 8 oz Dogfish Head 60 Minute IPA, room temperature
- 1 lb Monterey Jack cheese, shredded
- 1 lb Obis One Black Garlic Gouda (aka Black Gold) cheese, shredded
- 2 tsp crushed aleppo pepper
- 2 tsp freshly ground Obis One Black Crack
Make a simple bechamel sauce with butter, flour and whole milk. Add beer, whisk and reduced until slightly thickened. Add cheeses in stages to melt. Stir in aleppo and Black Crack. Taste sauce, but resist the temptation to add salt. Whisk and reduce to desired consistency on low hear.
Serve with Philly Pretzel Factory’s PhillyBlackCrackZels.
Looking for a way to use up some of those green tomatoes you have and try out our black garlic? Here’s a recipe for you!
Prep Time: 20 min.
Cook Time: 40 min.
Skill Level: Medium
Yield: 2 cups
Transfer the jam to a blender and purée until smooth. Transfer to a medium bowl. Remove the gelatin from the bowl and squeeze gently to remove excess water. Add to the jam and whisk to dissolve. Refrigerate.
Prep Time: 15 min.
Cook Time: 10 min.
Skill Level: Easy
Serves: About 2 cups
• 2 Jersey tomatoes, cored and halved (about 1.5 lb.)
• 1 long hot pepper, seeded and sliced
• ½ medium onion, sliced
• 3 medium Obis One black garlic cloves smashed (use a bit of salt to help with the sticking)
• 1 tbsp. Obis One Black Crack
• 1 tbsp. fresh cilantro, chopped
• ½ lemon, juiced
• salt to taste
1. Preheat oven to 450oF.
2. Place the tomato halves skin-side up on a baking sheet and add pepper, onion and garlic. Roast on the top shelf until the tomato skins start to blacken and blister, about 10 minutes.
3. Transfer the vegetables to a blender and blend into a smooth purée. Add black crack and salt to taste. Transfer to a medium bowl and let the purée cool.
4. Stir in the cilantro and lime juice. Store in the refrigerator with a tight lid until ready to serve. Serve chilled.
Prep Time: 30 min.
Fridge Time: 2 hrs.
Cook Time: 3-4 hrs.
Skill Level: Medium
Serves: 4 servings
• 1 chicken, about 5 lbs, discard neck and giblets
• ¼ c. Obis One black garlic salt
• 1 stick butter
• 3 Obis One black garlic cloves, minced
• 1 can (12oz.) fruit forward IPA beer, at room temperature
• 4 large handfuls of cherry wood chips, soaked in water for 30 minutes
• 3 tbsp. mesquite rub
• 2 tbsp. Obis One Black Crack
• 1 tsp. chili powder
1. Remove and discard neck and giblets from the chicken.
2. Sprinkle Black Garlic Salt over the entire surface and inside the cavity of the chicken. Cover the chicken with plastic wrap and refrigerate for 2 hours.
3. In a bowl mix the rub ingredients.
4. Rinse chicken completely with cold water until salt has been removed. Gently pat the chicken dry with paper towels.
5. Melt butter and distribute all over chicken, including underneath the skin. Spread cloves and rub over the entire surface and inside the cavity. Make sure you’re getting under the skin.
6. Let the chicken stand at room temperature for 30 minutes before smoking.
7. Prepare smoker by adding wood chips directly onto burning coals (charcoal bowl should be on the bottom layer of smoker). Place second bowl above burning coals, this allows the juices and butter to drop into the bowl and not directly onto coals).
8. Open the beer can and pour out about half the beer (You can always add more black garlic cloves directly in the can). Using a can opener, make more holes in the top of the can. Carefully place chicken cavity over the beer can.
9. When the wood chips begin smoking, transfer the bird to the smoker, balancing the bird on its two legs and the can. With the lid closed, smoke bird for 3-4 hrs until internal temperature registers 170ºF in the thickest part.
10. Carefully remove the chicken and can from the smoker. (Careful, can
and juice will be hot). Let the chicken rest for 15 minutes.
This relish is simple yet tasty!
Cut a good portion of the stems off of the parsley and chop fine or pulse in a food processor 4-6 times. Add black garlic and pulse a couple more times or stir to incorporate. Remove to a glass bowl, add black garlic salt and vinegar, mixing thoroughly. Add olive oil until it just covers the other ingredients. Mix again and store covered in the refrigerator for up to three days.
Chef’s Note: Best served on crusty bread, vegetables and fish.