ObisOne

EN - DOO - YA !!

2018-09-16

En-Doo-Ya !!

We really like to serve this simple to make umami-bomb on a cheese plate with plain-old saltine crackers.
Want to try something really out there? Substitute Lebanon bologna for the soppressata!

Ingredients:

•9 oz finely diced soppressata (255 grams)
•1/4 cup extra-virgin olive oil (56 grams)
•1 Tablespoon crushed Aleppo pepper (18 grams)
•4 Tablespoons minced sun-dried tomatoes (72 grams)
•about 8 finely diced organic black garlic cloves (18 grams)

Instructions:

Combine all ingredients in food processor. Pulse until mostly smooth. Store covered in the fridge and bring up to room temperature before serving.

Original Recipe #180916: Obis One LLC

Organic Black Garlic & Mushroom Dip

2018-09-07

This adaptation from Katherine Martinelli is our "go-to" when we do tastings at our facility or shows. Simple, recognizable but elicits that "wow" response. Serve with toast points, crackers, veg- pretty much whatever you have on hand. Easily doubled for a crowd.

Ingredients:

1 large onion, sliced thin

2 Tbsp. black garlic ghee or butter

25 oz. mushrooms (we use wild foraged, but common varieties are more than fine)

2 oz. peeled organic black garlic cloves, or two small heads organic black garlic bulb, peeled

1/2 Tbsp. brandy, bourbon or marsala, depending on your taste

1 tsp. balsamic vinegar

1/2 tsp. Meracha® seasoning

1 cup. plain whole milk yogurt, we like Stonyfield organic

Instructions:

Heat a large cast iron pan over medium heat and add onions. Stir frequently until all liquid evaporates.

Add ghee/butter and lower heat to medium low. Caramelize onions for about 10 minutes, stirring frequently.

Add black garlic, mushrooms and saute 15 minutes, stirring frequently, until brown and slightly saucy.

Stir in booze, balsamic vinegar, Meracha and remove from heat. Allow to cool to about room temperature.

Pulse mixture in a food processor until chunky or smooth, whichever floats your boat.

Refrigerate in a bowl, covered, for at least 1 hour. Add yogurt and mix like the dickens.

Re-cover and refrigerate until service. Keeps 3 days.

Recipe: 181018 Obis One LLC

Black Garlic & Jalapeño Pimento Cheese

2018-09-07

Ingredients

16 oz. extra-sharp cheddar cheese

2/3 cup to 3/4 cup homemade mayonnaise (or Duke's)

2 oz. sun-dried pimento peppers, diced

1 small jalapeño, seeded and finely diced

3/4 oz. black garlic cloves, finely diced

pinch fine sea salt

pinch Aleppo pepper

12 grinds Black Crack®

Instructions

Finely shred the cheddar cheese. Better yet, I like to grind it once through a 1/8" plate of a meat grinder.

Add remaining ingredients and mix slowly yet thoroughly. Cover and refrigerate a couple hours to meld flavors.

Serve with crackers, veggies or just dip in with your finger when nobody's looking.

Original Recipe: 180907- Obis One LLC

Feta and Black Garlic Cheese Ball

2018-04-26

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?”

Ingredients

3 ounces Feta cheese, crumbled
12 ounces cream cheese, softened
1 ounce Obis One peeled black garlic cloves, or 1Obis One black garlic bulb, peeled and chopped fine
2 tsp dried organic oregano
2 tsp Obis One black garlic chili powder
3 TBS your best olive oil

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.

Shrimp Cocktail

2018-04-26

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

Ingredients:

1 pound 16-20 count wild American shrimp, peeled all but tail, deveined
2 quarts Water
¼ cup Obis One New Bay 33 seasoning
Cocktail Sauce:
1 cup Ketchup
1 TBSP Prepared Horseradish
1 TBSP Lemon Juice
1 tsp Jersey Barnfire Hot Sauce
1 tsp Anchovy Juice (optional)
1 tsp Obis One Black Crack

Directions:

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.

Obis One Kale Pesto Bruschetta

2014-11-26

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

Directions:

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