ObisOne

Abbey Ale, Butterscotch Garlic and Farm Cheddar Cheese Soup

2018-04-27

A Spicy Tribute to Thelonius Monk

Ingredients:

1 cup minced onion
3/4 cup butter
1/4 cup duck fat
2/3 cup flour
2 tsp dry mustard
2 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp Obis One cracked butterscotch garlic
1 tsp citrus salt
8 oz veal Demi-Glace
12 oz water
5 cups milk
2 (12 oz) bottles Thelonius Monk Abbey Ale
24 oz shredded farm cheddar cheese

Melt butter and duck fat in a stockpot. Add onion and sauté until very tender, about 10 minutes. Sift in flour a little bit at a time and whisk over medium heat until a roux develops (the color should resemble light peanut butter), about 5 minutes. Add seasonings and continue to cook two minutes more.

In a mixing bowl, temper milk with demi-glace, beer and water. Add mixture to the roux in thirds, whisking constantly until it just begins to boil. Lower heat to medium and add cheese, still whisking, a handful at a time until it melts into the soup.

Learn more about Thelonius Monk here

Smoked Turnip Salad

2018-04-26

Black Garlic Cream, Nasturtium Flower

The idea is to find a new, funky use for the beloved but often misunderstood turnip and create a room temperature salad with remarkable flavor components, similar yet different from the old standby, the potato.

Prep Time: 15 min

Smoker Time: 1 hr.

Cooking Time: 20 minutes

Skill Level: Medium

Serves: 4 Servings

Ingredients

8 medium turnips, trimmed and cut into 1-1/2” cubes
1 tbsp. Obis One Black Garlic Sea Salt
1 tsp. paprika
½ tsp. granulated onion powder
2 tbsp. white sugar
2 tbsp. brown sugar
1 cup heavy cream
4 Obis One black garlic cloves
1 tbsp. butter
1/8 cup milk
2 tbsp. sour cream
2 tbsp. cream cheese
1 minced shallot
1 dash cayenne
½ tbsp. minced chives

Directions

Prepare smoker with your choice of wood to 300 degrees F.

Mix together black garlic sea salt, paprika, onion powder, white sugar and brown sugar in a bowl.

Rub the mixture on all sides of the turnip cubes. Place on a rack in the smoker and allow to smoke 45 minutes. Remove and set aside.

Melt butter in a small saucepan over medium low heat. Add flour and whisk for 1 minute. Add milk, sour cream, cream cheese, shallot and cayenne and cook over low heat until reduced to your preferred consistency.

To assemble, ladle ¼ of the sauce onto individual plates, top with two turnip cubes, top each with one half black garlic clove, sprinkle with flowers and serve.

Cucumber and Tomato "Vermicelli" Salad

2018-04-26

Perfect for a hot summer night!

Prep Time: 15 min.

Fridge Time: 1 hr.

Cook Time: 5 min.

Skill Level: Easy

Serves: 4 Servings

Ingredients

- 2 cucumbers, thinly sliced (mandolin is the easiest), then, sliced vertical (representing thin spaghetti)
- 1 large juicy tomato, diced (we prefer Jersey tomatoes)
- 1 medium red onion, thinly sliced
- 1/2 cup red wine vinegar
- 1 tsp. Obis One “Black Crack”
- 1 tsp. Obis One Black Garlic Sea Salt
- 1 tsp. Agave syrup

Directions

1. First, slice cucumbers paper thin using the thinnest setting on a mandolin (please be careful, mandolins are extremely sharp). Lay paper-thin slices on top of each other and cut vertical.

2. Add all ingredients, except for the cucmbers, to a small saucepan and bring to a boil over low heat. Turn heat off and add cucumbers and tomatoes. Let sit in the fridge for 1 hour.

3. Remove from fridge and serve salad at room temperature.

Roasted Fennel and Tomato Salad

2018-04-26

Prep Time: 10 min.

Cook Time: 30-40 min.

Skill Level: Easy

Serves: 6 Servings

Ingredients

3 tomatoes, 8-10oz ea., *julienne
2 large fennel bulbs, sliced
3 tbsp. olive oil
1 tbsp. champagne vinegar
1 tbsp. orange juice
1 tbsp. fresh tarragon, chopped
1 tbsp. Obis One black crack
salt and black pepper to taste

Directions

Preheat the oven at 450F.

Slice the tomatoes in half and use your thumb to remove the entire inside of the tomato, both seeds and juice. Once the tomato is hollow, begin slicing tomato (*see julienne cut below).

For easier cleanup prepare your roasting tray by placing a piece of parchment paper on top. Arrange fennel on tray with plenty of space between them. Season them with salt and pepper and drizzle them with olive oil.

Roast fennel in the oven until tender and brown in spots, 30-40 minutes.

Meanwhile, whisk together olive oil, vinegar, tarragon, orange juice and Black Crack.

Combine cooked fennel, julienned tomatoes and add dressing. Mix until well blended.

* A julienne (also called a “matchstick”) is a type of cut that makes a long thin strip

Original Recipe Credit:

Obis One LLC Invention Kitchen

The Summer Salad, Cucumber, Tomato, Mozzarella and Black Crack

2018-04-26

Prep Time: 15 min.

Fridge Time: 30 min. – 24 hrs.

Skill Level: Easy

Serves: 8-10 Servings

Ingredients

½ c. olive oil
3 tbsp. red wine vinegar
1 tbsp. Obis One Black Crack
1 tsp. sugar
1 tsp. Obis One Black Garlic Sea Salt
1 tsp. fresh oregano
1 tsp. black pepper
2 cucumbers, peeled, quartered and small diced
3 medium tomatoes, small diced (in our recipe we use 12 glacier tomatoes)
4 oz. fresh mozzarella, small diced
1 tbsp. basil, chiffonade

Directions

In a medium bowl, whisk together the first seven ingredients to incorporate all flavors.

In a large bowl, combine cucumbers, tomatoes, mozzarella and basil.

Add dressing to tomato mixture and toss to coat. Cover and refrigerate for at least 30 minutes. Just before serving, mix again and serve with a slotted spoon.

Original Recipe Credit:

Obis One LLC Invention Kitchen

Black Garlic, Cheddar and Potato Soup

2018-04-26

Prep Time: 30 minutes

Cook Time: 30 minutes

Skill Level: Medium

Yield: 6 Servings

Ingredients:

4 slices thick-cut bacon, diced
4 small shallot, minced
2 medium Yukon Gold potato, peeled, medium diced
1 medium carrot, shredded
1 medium celery (1 stalk), small diced
4 black garlic clove, minced
1 tbsp. Black Crack
2 tablespoons all-purpose flour
1 quart chicken stock
2 cups cream
2 bay leaves
1 tsp Aleppo pepper
3 cups. sharp white cheddar cheese, shredded
1 tbsp. fresh thyme, minced
Salt and ground black pepper, to taste

Directions:

1. Fry the bacon in a large stockpot over medium-high heat until crisp, 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Save the fat! 2. Add shallots to the pot containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and black garlic and cook until fragrant, about 2 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 4 minutes. 3. Gradually whisk chicken stock and cream. Add the bay leaf and increase the heat to medium-high. Bring to a boil; reduce the heat to medium-low, and simmer until the vegetables soften, about 5 minutes. 4. Remove the pot from the heat. Stir in the Aleppo and allow cooling slightly, about 2 minutes. Slowly whisk in the cheese and thyme until the cheese melts. Stir in the fried bacon; season with salt and pepper to taste, and serve immediately

Black Garlic-Chocolate Polenta Cake

2018-04-26

Ok you may be thinking, “Garlic and dessert, are you crazy?” Because of the transformation that black garlic takes on, the balsamic and molasses undertones, allows for this ingredient to add that wow factor to typical desserts.

Ingredients

1 lb of good semi-sweet chocolate, chopped
8 ounces unsalted butter, cubed
12 eggs, separated
¾ cup of granulated sugar
¼ cup of Grand Marnier or brandy
5 cloves of Obis One black garlic
½ cup of polenta or corn meal

Preheat oven to 300 degrees Fahrenheit and butter/grease a 9”x13” pan and line it with parchment paper or use a spring form mold.

Over medium high heat boil the black garlic with the Grand Marnier or brandy until soft (approximately 3-5 minutes). If alcohol over evaporates add a TBSP at a time to keep original ¼ cup. Once the garlic is softened press the black garlic through a mesh strainer to get a smooth puree; add the puree back to the liquor and stir and cool. Over a lightly simmering double boiler, melt the chocolate and butter, stirring occasionally. Once melted remove and let the mixture cool slightly.

With a stand mixer or hand mixer beat the yolks with ½ cup of sugar for approximately 5 minutes until light, fluffy, and creamy, set aside. In another bowl beat the egg whites to stiff peaks with the remaining ¼ cup of sugar. Fold the egg yolk mixture into the chocolate mixture until almost combined. Next fold in the egg white mixture, again until almost combined. Finally pour in the liquor and garlic mixture and sprinkle the polenta/corn meal over the surface of the batter and fold until well combined.

Pour batter into baking dish and bake, uncovered, for 1-1.5 hours, checking the cake with a tooth pick every 10 minutes after the first hour. Let the cake cool in the pan before serving. Sprinkle with some confectioner sugar and serve with some blackberries.

Mango Lime Black Garlic BBQ Sauce

2018-04-26

Ingredients

2 tbsp. olive oil
1/4 red onion, medium dice
1 Jalapeño, seeded and minced
8 Obis One Black Garlic Cloves
Pinch of Obis One Black Garlic Salt
PInch of Obis One Black Crack
1 ripe mango (peeled and flesh removed from pith)
1/4 cup white sugar
1 lime, juiced
1 tbsp. cilantro, chopped (optional)
1/4 cup apple cider vinegar

Directions

Heat olive oil in saucepan on medium heat.

Once preheated add onions, jalapeños, and black garlic cloves. Season with black garlic salt and black crack. Cook for 5 minutes or until onions are soft.

Once soft add mango, sugar and lime juice. Cook until the mango starts to break down, stirring constantly.

Add remaining ingredients and bring to a simmer. Simmer for 20 minutes.

Place sauce in food processor and blend until smooth.

Use right away, or refrigerate for up to 7 day.s

Chef Notes

You can use the food processor to chop onions, jalapeños and mango to save time.

Adjust vinegar to taste.

Jalapeño can be substituted with other peppers. Habanero for more heat or poblano for less heat, etc.

Smoked Beer Can Chicken with Black Garlic and Mesquite Rubx

2018-04-26

Prep Time: 30 min.

Fridge Time: 2 hrs.

Cook Time: 3-4 hrs.

Skill Level: Medium

Serves: 4 servings

Ingredients

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
charcoal
Rub:
3 tbsp. mesquite rub
2 tbsp. Obis One Black Crack
1 tsp. chili powder

Directions

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.

Serve warm.

Roasted Tomato Black Garlic Salsa

2018-04-26

Prep Time: 15 min.

Cook Time: 10 min.

Skill Level: Easy

Serves: About 2 cups

Ingredients

2 Jersey tomatoes, cored and halved (about 1.5 lb.
1 small 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 lime, juiced
15-20 grinds of Black Crack®
salt to taste

Directions

1. Preheat oven to 450F.

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 15-20 minutes.

3. Discard tomato/vegetable water in bottom of pan. 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. Grind Black Crack® on top and stir in. Store in the refrigerator with a tight lid until ready to serve. Serve chilled.