ObisOne

Make Your Own Awesome Peanut Butter

2018-09-16

Awesomely Healthy Organic Black Garlic & Molasses Peanut Butter

Preheat oven to 375°F.

Ingredients:

2 pounds raw (blanched) Virginia Fancy shelled peanuts

2 teaspoons fine sea salt

1/4 cup organic blackstrap molasses- we like Plantation brand

1/4 cup peanut oil

16 peeled black garlic cloves

Instructions:

Add a sheet of parchment paper to a large 1" lipped sheet pan.

Dump peanuts onto parchment paper and spread out to a single layer. Sprinkle with salt.

Roast in oven 10 minutes. Shake pan and roast 10 minutes more.

Remove peanuts from oven and place in a food processor equipped with a large blade.

Drizzle warm peanuts with the molasses. Process on high for 2-1/2 minutes. Shut off motor and scrape down the sides of the bowl with a spatula. Add black garlic cloves.

Start motor again and add peanut oil through the top port of the food processor in a steady stream. Continue to process 2-1/2 more minutes.

Using a canning funnel, fill a 1 quart mason jar with the peanut butter. Allow awesome peanut butter to cool to room temperature.

*Disclaimer: Many sources advise to refrigerate peanut butter, covered, in the refrigerator and use it within about 3 weeks. That's your call- we don't.

Quick & Tasty Bread, Butter and Black Garlic Pickles

2018-09-12

Quicker & Better Bread, Butter and Black Garlic Pickles

Using an iSi siphon and NO2 infuses in minutes, not days.

Ingredients

•1# cucumber, sliced crosswise 1/8 inch thick
•1 small red onion, sliced very thin
•6 tablespoons kosher salt
•1 cup apple cider vinegar
•¾ cup sugar
•1 small jalapeño, seeded and diced
•1 Tablespoon New Bay “33”
•1 teaspoon Black Crack®
•1 teaspoon celery seeds
•1 teaspoon coriander seeds
•1 teaspoon ground turmeric
•1/2 teaspoon grated horseradish

Preparation

Step 1
In a large colander, toss the cucumber and onion with 4 tablespoons of the salt and let stand for 10 minutes. Rinse the cucumber and onion and drain well.
Step 2
Meanwhile, in a large saucepan, combine the remaining 2 tablespoons of kosher salt with 2 cups of water and the vinegar, sugar, jalapeño, New Bay “33”, Black Crack®,celery seeds, coriander seeds, turmeric and horseradish; bring just to a boil, stirring to dissolve the salt and sugar. Remove the brine from the heat. Add the cucumber and onion and let cool completely; you should have a total of 4 cups. Adjust accordingly.
Step 3

Transfer the cucumber and onion with the brine to the canister of a 1-quart iSi Gourmet Whip Plus siphon. Seal the siphon and charge it with two iSi cream (N20) cartridges according to the manufacturer's instructions. Shake the siphon to distribute the gas and refrigerate for 20 minutes.
Step 4
Gently press the handle to release the gas. When all of the gas has been released, unscrew the top. Pour the pickles into a bowl or jar and serve.
Make Ahead
The pickles can be refrigerated in their brine for up to 2 weeks.

Recipe: 180912 Pickles, Obis One LLC

Black Crack® Butter

2018-09-11

Steak . Bread . Potato . Veg

This one has you covered, is easy and very durable.

Ingredients:

1 pound best butter you can make or buy, we like Kerry Gold brand, softened slightly

.75 ounce ObisOne Black Crack® (take grinder off bottle, dump in 1/2 bottle)

Procedure:

Add butter and Black Crack into a food processor. Pulse for 1 minute. Allow to rest for 5 minutes. Pulse again or whirl on low for 1 minute. Allow to rest again for 5 minutes.

Transfer into a container. Refrigerate to store but best to serve at room temperature.

Makes a lot and goes a very long way.

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.

Dan Rothman's Black Garlic Brewer's Mustard

2018-04-26

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….!

Obis One Black Garlic Relish

2018-04-26

This relish is simple yet tasty!

Ingredients

1/2 bunch fresh parsley
1 TBSP any vinegar
1/2 tsp Obis One black garlic salt
1 oz Obis One black garlic bulb, peeled and chopped fine
Your best olive oil

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.

Black Garlic Vinaigrette

2018-04-26

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.

Ingredients

½ cup of Extra Virgin Olive Oil
½ cup of vegetable oil
¼ cup of sherry vinegar or red wine vinegar
1 TBSP shallot, minced
6 Obis One black garlic cloves
½ TBSP salt
1/8 tsp cayenne pepper
1 tsp thyme leaves

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?

Green Tomato, Black Garlic and Onion Jam

2018-04-26

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

Ingredients:

3 large green tomatoes, cored, seeded, and diced
1 jalapeno pepper, seeded, and diced
4 Obis One black garlic cloves
½ yellow onion, medium dice
1/2 cup brown sugar
1/2 cup apple cider vinegar
1/4 cup honey
1 1/2 teaspoon crushed red pepper
Salt to taste
1 ½ sheets of gelatin

Preparation:

Combine the green tomatoes, jalapeno, black garlic, onions, brown sugar, cider vinegar, honey, crushed red pepper, and salt in a heavy saucepot over low heat. Bring to a simmer and continue simmering over low heat for 30 minutes. Remove from the heat and let cool for 10 minutes.

While the jam cools, add the gelatin to a bowl of cold water and let soak for 10 minutes.

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.