The Shrimp Boil

Prep Time: 20 min.

Cook Time: 40 min.
Skill Level: Easy
Serves: 8-10 Servings



  • 1 1.5L white wine (sweet Riesling or Sauvignon Blanc)
  • 4 Dogfish Head 60-minute IPA
  • 4 sticks unsalted butter
  • 4 limes, halved
  • 4 large onions, sliced
  • 4 jalapenos, deseeded and sliced
  • 8 garlic cloves
  • Obis One black garlic cloves
  • 8 thyme sprigs
  • 1/2 c. Obis One New Bay “33”
  • 4 lbs white creamer potatoes
  • 10 ears fresh corn, shucked and broken in half
  • 4 lbs. shelled large shrimp, tail on


  1. Bring half of the bottle of wine, 2 sticks of butter and 2 PBR’s to a boil in a 10- to 12-quart pot. Squeeze juice from the limes into wine/beer mixture, and add the halves. Add onions, jalapeno, garlic, black garlic, thyme and New Bay to the pot’s basket.
  2. Add potatoes to pot, reduce heat, and simmer, covered, until potatoes are almost tender, about 10 minutes. Add corn; continue cooking 5 minutes more. Add remaining wine, beer and butter and bring to a boil.
  3. Reduce to a simmer and stir in shrimp. Cover partially, and let stand until shrimp are cooked through, about 3 minutes. Ladle 2 cups of broth into a measuring cup and save; pull basket up giving a quick shake to remove excess liquid.
  4. Dump shrimp and vegetables to a large platter or newspaper-lined table and divide reserved broth among small bowls for dipping.  Serve with butter and lemon wedges, if desired.

Original Recipe Credit:
Obis One LLC Invention Kitchen
April, 2014

Smoked and Braised Pork Cheeks, Grilled Carrots, Black Garlic and Vanilla Cream

For those of you who like a culinary challenge, try out this recipe!

Prep Time: 30 min.
Fridge Time: 1 hr.
Cook Time: 1 hr.
Skill Level: Hard
Serves: 6 servings


     Pork Cheeks



  • 1/2 c. fat free evaporated milk
  • 1/3 c. sour cream
  • ½ vanilla bean – slit lengthwise –seeds scraped
  • 3 tbsp. flour


  1. Marinated pork cheeks with olive oil and Black Crack. Refrigerate for 1 hour.
  2. Combine cider, black garlic cloves and water in the smoker’s water tank (this will create a nice aroma in the smoker).
  3. Smoke pork cheeks with a 3 parts hickory to 1 part apple wood chips in hot smoker for 40 minutes.  Try to keep the smoke temperature at 200 degrees.
  4. Trim tops and ends from the carrots and cut crosswise into pieces approximately 3 inches long. Cut any thick ends in half lengthwise. In a bowl, toss with the oil and 1/4 teaspoon black garlic salt.
  5. Grill for 4 minutes, until the carrots develop sear marks and are beginning to soften. Flip, cover, and grill for another 4 minutes. Carrots will be softened with a bit of crunch in the middle. Wrap in aluminum foil after cooking if you want carrots to be served warm.
  6. After smoking, sear in hot sauté pan.
  7. Place seared cheeks into braising pot and cover with beef or veal stock and bring to a simmer.  Cover simmering pan with foil and place in a 300F oven; braise cheeks for 2 ½ hours.
  8. Remove cheeks from pan and place to the side.  Take a large spoon and skim off all excess fat from the top of the sauce.
  9. Combine milk, sour cream, vanilla and flour to braising liquid and mix with a whisk and stir over medium heat for 5 minutes. Add pork cheeks back to sauce and heat for 3 minutes,
  10. Plate your grilled carrots and add cheeks.  Use desired amount of sauce.

Orzo, Cherry Tomatoes, Black Garlic

Prep Time: 30 min.
Cook Time: 15 min.
Skill Level: Easy
Serves: 10 Servings



  1. Bring a large pot of water to a boil. Add the orzo and continue stirring so it doesn’t stick to the bottom of the pan. Cook, uncovered, until al dente. Drain the pasta (use a fine mesh sieve, better for straining the small pasta) and rinse with cold water to stop the pasta from cooking further.
  2. Toss the pasta with the olive oil in a large bowl. After tossing, add tomatoes, feta cheese, cucumber, chives, oregano, black garlic and Black Crack.

Original Recipe Credit:
Obis One LLC Invention Kitchen

Hatteras Island Yellow Fin Tuna Poke

Fresh tuna lovers, this recipe is for you!

Prep Time: 10 min.
Fridge Time: 30 min. – 1 hr.
Skill Level: Easy
Serves: 6 Servings


- 2 lbs. fresh Yellow Fin tuna steaks, cubed
- 2 Obis One black garlic cloves, minced (use a bit of salt on your knife, premium organic black garlic can be sticky)
- 3 tbsp. soy sauce
- 1/2 cup chopped green onion
- 1 tbsp. toasted sesame seeds
- 1 tsp. sesame oil
- 1 small shallot, minced


1. Pat tuna dry, then slice tuna into small 1/4 to 1/2 inch cubes.
2. Add all ingredients in a medium size non-reactive bowl and mix well.
3. Refrigerate for 30 min. to 1 hr. and serve.

* Why a non-reactive bowl, you ask? When foods react to untreated surfaces, the metals dissolve and the food picks up a metallic taste. Of course, we don’t want that!

Black Garlic Gouda Stuffed Organic Chicken Breast

Spinach, Heirloom Carrots, Sauternes Pan Sauce

Prep Time: 30 min.
Fridge Time: 2 hr.
Cook Time: 20 min.
Skill Level: Medium
Serves: 4 Servings


  • 1 tsp. Obis One Black Crack 
  • ½ tsp. pink peppercorn
  • ½ tsp. paprika
  • ½ tsp. granulated onion powder
  • olive oil
  • 4 large boneless, skinless chicken breasts, we prefer air-cooled/cage-free
  • 1 cup God’s Country Creamery Black Garlic Gouda
  • 2 cup spinach
  • 8 mini Heirloom carrots, sliced down the middle (2 large carrots)
  • 4 tbsp. butter
  • 1 minced shallot
  • ½ cup sweet wine, such as Sauternes or Reisling
  • 1 cup chicken stock


  1. Mix together spices in a small bowl. Season the chicken breasts on both sides with the mixture.  Cover and refrigerate for 2 hours.
  2. Remove chicken from refrigerator. Lay 2 pieces of chicken on a large piece of plastic wrap, cover with a second piece of plastic wrap and use a meat pounder to pound to about 1/2 inch thick.  Transfer to a plate and repeat with the remaining chicken.
  3. Preheat the oven to 250oF. Set a cooling rack over a backing sheet.
  4. Heat some canola oil in a large sauté pan over medium heat and add spinach.  As soon as the spinach is wilted add 1 tbsp. butter and Black Garlic Gouda and combine until blended and melted.
  5. Heat canola oil in a large frying pan over medium-high heat.  Working in batches, add the chicken to the pan, presentation side down, and cook, adjusting the heat if necessary, until the bottom is golden brown, 1 to 2 minutes.  Turn to the second side and cook until golden, another 1 to 2 minutes.
  6. Using a small pairing knife, carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts.
  7. Transfer to the rack and cook in the oven for 10 minutes.
  8. To make the sauce, melt 3 tbsp. of the butter over medium-high heat with the remaining juice from the chicken. Add the shallots to the pan, reduce the heat to medium, and cook for 30 seconds, swirling the pan to coat the shallot with the butter.  Add carrots. Add chicken stock and pour in the wine, increase the heat to medium-high, and cook until the wine has reduced until slightly reduced and thickened, 8-10 minutes.  Stir in any juices that have accumulated on the baking sheet and combine for even more flavor.
  9. Line carrots on the bottom of a bowl, place chicken on top and pour sauce. Serve hot.

Pulled Mushroom "Pasta" with Black Garlic Butter Sauce

Inspired by H. Alexander Talbot and Aki Kamozawa

Prep Time:  20 min.
Cook Time: 4 hrs.
Skill Level:  Tough
Serves:  4 Side Dishes or 2 Small Plates



  • 2 1/2 cups of Trumpet mushrooms sliced in half lengthwise (enokis will work too)
  • 1/4 cup of olive oil
  • 1 tbsp. fresh thyme
  • 1 tsp. Obis One Black Crack, ground
Black Garlic Butter Sauce:
  • Obis One Black Garlic Cloves, minced
  • 1/2 cup butter
  • 1 tbsp. fresh parsley, minced
  • salt and pepper to taste
  • 1/4 cup shaved Parmigiano-Reggiano
  1. Set immersion circulator to 195°F.  If you are not using an immersion circulator, heat water in a large pot to 195°F, monitoring it throughout the process using a candy thermometer.
  2. Clean mushrooms by using a slight damp cloth.
  3. Combine mushrooms, olive oil, thyme and black garlic crack.  Vacuum seal.
  4. Cook sous vide in 195°F bath for 4 hrs.
  5. Carefully remove mushrooms from the vacuum-sealed bags and drain on a half sheet tray lined with paper towels.
  6. Remove heads and pull mushrooms apart making small strings.


  1. Using a saucepan, saute garlic in butter.  Remove from the heat.
  2. Add mushroom “pasta” to butter and stir in parsley, salt and pepper; toss to coat.
  3. Shave Parmigiano-Reggiano on top and enjoy.

Braised Short Ribs with Cheesy Polenta

Thanks to Colleen Whalen, an avid Obis One black garlic fan, for sending this recipe to us – it’s delicious!


  • 2-3 lbs short ribs
  • 2 cups red wine
  • 8 cups water
  • 2 whole cloves fresh garlic
  •  Obis One Black Garlic Salt
  • 1 cup roughly chopped onion
  • 1 cup roughly chopped celery
  • 1 cup roughly chopped carrots
  • 10 Obis One Black Garlic Cloves
  • 1 oz dried porcini mushrooms
  • 3 TBSP minced fresh rosemary
  • 1 TBSP fresh thyme
  • 3 TBSP fresh parsley
  • 1 bay leaf
  • 1 tsp orange zest
  • 1 TBSP aged balsamic
  • 2 TBSP tomato paste
  • 1 cup corn meal
  • 2 TBSP butter
  • 1/4 cup cream
  • 1/4 lb fontina cheese
  • 1/4 cup grated pamesana reggiano cheese
  • Fresh cracked black pepper

Set oven to 350F.  Preheat a large dutch oven – the pot needs to be screaming hot.  Liberally season short ribs with Black Garlic Salt.  Sear the short ribs until well browned on all sides (may need to be done in batches).  Remove short ribs and lower heat to medium high.  Add the onions, celery, carrots, raw garlic, rosemary and thyme.  Sauté for 5 to 8 minutes until slightly softened.  Stir in tomato paste then deglaze pot with red wine.  Let the wine reduce by 1/3.  Add ribs back to the pot and add 3 to 4 cups of water (just enough to barely cover ribs) and add the aged balsamic, bay leaf and orange rind.  Cover and cook in oven for 2 hours.

While the ribs are cooking, rehydrate the porcini mushrooms in 1/2 cup of warm water.  Shred Fontina.

Just before the ribs are to come out of the oven, strain the porcini mushrooms (saving liquid).  Chop the procinis with the 10 black garlic cloves.  After 2 hours, remove the ribs from the pot to cool slightly before removing meat.  Strain the braising liquid.  Discard solids.  Add the mushroom liquid, chopped mushrooms and black garlic to the braising liquid in a saucepan and reduce by 1/3.  Taste for seasoning and add salt and fresh cracked black pepper as needed.  Add about 1 TBSP of corn starch slurry to slightly thicken the sauce (should not be as thick as gravy).  Add the pulled meat back to pot and set aside while you make the polenta.

To 4 cups of boiling, salted water whisk in the cornmeal.  Reduce heat to low and continue stirring occasionally until polenta is soft, approximately 20 minutes.  Stir in the grated fontina, butter and cream.

To plate, place polenta in center of plate.  Spoon the braised short rib mixture over polenta.  Garnish with grated parmesan and fresh parsley.

Steeped Oysters

Not your ordinary oyster!


  • 3 dozen oysters
  • 3 large beets, peeled and cut into 1 1/2″ cubes
  • 2 quarts water
  • 1/4 cup Obis One black garlic salt
  • 4-6 shallots, chopped
  • 1/4 cup prepared horseradish
  • 2 tsp freshly ground peppercorns
  • 4 cups champagne

-  Scrub oysters well and keep chilled on ice.
-  Place beets, water and salt into a medium stock pot and bring to a boil.
-  Add shallots and simmer until tender, about 30 minutes.
-  In a blender, puree beets with 2 cups of the cooking water and horseradish, in batches if necessary, and return contents to the pot. Add ground peppercorns.
-  Refrigerate and allow to thoroughly cool. Stir in champagne.
-  Place oysters in a large non-reactive bowl. Ladle puree mixtures over oysters, making sure all oysters are submerged.
-  Cover tightly and refrigerate 24 hours.
-  Remove oysters and rinse shells thoroughly. Shuck oysters and serve on the half shell over ice.

Pan-Roasted Swordfish Steaks with Black Garlic and Peppercorn Butter

If you like fish, this is a must-try! The deep flavor of black garlic paired with lemon is a great combination you’ll want to try with additional seafood entrees.


  • 3/8 cup butter, room temperature
  • 3 tsp chopped fresh parsley
  • Obis One black garlic cloves, minced
  • 1 fresh garlic clove, minced
  • 1 tsp ground mixed peppercorns
  • 1TBSP Obis One black garlic salt
  • 2 lemons, zested (slice remaining lemon for garnish
  • 1 1/2 TBSP olive oil
  • 2 lb whole swordfish slice, 1-in-thick, or 6, 1-in-thick swordfish fillets, about 7 ounces each

Preheat oven to 400F (or 375F convection roast). Mash butter, parsley, half the peppercorns and lemon zest in a small bowl with a fork. Set aside.

Heat oil in a heavy, large overproof skillet over medium-high heat. Sprinkle steaks on each side with black garlic salt and the remaining half of the peppercorns.

Heat oil in a heavy, large ovenproof skillet over medium-high heat. Carefully add swordfish to skillet. Cook until browned, about 3-4 minutes. Turn swordfish over and transfer to oven. Roast until just cooked through, about 9 minutes. Transfer fish to serving platter or plates.

Add seasoned butter mixture to skillet. Cook over medium heat and incorporate with pan juices thoroughly with a whisk until fully melted and bubbling.

Pour butter sauce over swordfish and serve.

Serves 6

Black Garlic Roasted Chicken

When looking to bring up that boring chicken, a little black garlic salt and some whole cloves can add the “WOW” factor.


  • 1 Roaster/Fryer Chicken
  • 1 large onion, medium dice
  • 3 medium carrots, medium dice
  • Half a head of celery, medium dice
  • 1 regular garlic clove, roughly chopped
  • Obis One black garlic cloves
  • 4 sprigs of sage
  • 4 sprigs of thyme
  • 2 bay leaves
  • ½ stick of butter, softened
  • 1 cup Marsala wine
  • 2 cups chicken stock
  • 1 TBSP plus 1 tsp Obis One Black Garlic Salt
  • ½ TBSP Black Pepper

Preheat the oven to 450 degrees Fahrenheit. Pull the chicken from the refrigerator 30 minutes to an hour before roasting and pat dry.

Place the vegetables and half of the herbs in a roasting pan or casserole dish (at least 2” deep). With the remaining herbs, 1 TBSP black garlic salt, and black pepper make a compound butter by combining all the ingredients with the butter in a bowl and stirring to combine. Rub the compound butter in the cavity, under the skin of the breasts, and over the entire surface of the bird. Sprinkle the remaining teaspoon of garlic salt on the breasts of the bird.

Place the bird in the roasting pan on top of the vegetables and roast for 15 minutes at 450°F, then turn the oven down to 350°F and continue to roast allowing 10 minutes per pound. Once roasting has finished, remove the chicken and place on a cutting board to rest. Meanwhile, add the wine to the roasting pan and reduce by half, add the chicken stock and again reduce by half. Place the sauce in a blender and blend until smooth, adjusting seasoning as needed. Slice the chicken and serve with sauce over potatoes and carrots. mend making this soup a day ahead of time and allowing an over-night chill to meld the flavors, you’ll be thanking yourself. When ready to serve, garnish with some roughly chopped parsley.

Lobster Black n’ Cheese

Prep Time: 45 min

Cook Time: 15 min. oven time
Skill Level: Medium
Yield: 6 Servings



  • 4 Tbs. unsalted butter
  • 4 Tbs. all-purpose flour
  • 3 ½ c. whole milk
  • 10 oz. finely grated cheddar
  • 1/4 c. mascarpone
  • 2 tsp. finely chopped fresh tarragon
  • 1 tsp. Obis One black garlic salt
  • 4 Tbs. Obis One Black Crack
  • 1 lb. elbow macaroni
  • 4 c. diced cooked lobster meat


  1. Stir black garlic into the butter. Place panko in a medium bowl and drizzle the butter over the crumbs.
  2. Add a pinch of black garlic salt to the Parmesan and toss well to combine. Set aside.


  1. Preheat the oven to 350°F.
  2. Melt the butter in a heavy duty saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes, creating a white roux. Slowly add the milk, while whisking constantly. Whisk until the sauce is smooth and has the consistency of heavy cream, about 5 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.
  3. Turn off the heat and gently whisk in the cheddar, mascarpone, and tarragon. Add black garlic salt and black crack. Keep warm.
  4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente. Drain well, rinse with cold water and return to the pot.
  5. Add the cheese sauce and lobster meat to the pasta and gently stir to combine. Transfer the pasta mixture to a 9×13-inch baking dish and evenly scatter the reserved panko on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.


Obis One LLC

Virginia Tech Corporate Research Center,

1872 Pratt Drive, Suite 1375,

Blacksburg, VA 24060

Phone. (609) 202-9766

Email. pat@ObisOne.com

URL. http://www.ObisOne.com

Email. info@ObisOne.com