black garlic

Black Garlic Cream Sauce Chicken Thighs

skin-on, bone-in chicken thighs ((about 1½ lbs))

olive oil

water ((divided))

garlic

half and half ((half milk half heavy cream))

oregano

parmesan cheese ((grated))

baby spinach

Salt

black pepper

Pat dry the chicken thighs with paper towels. Season with salt and pepper.

In a medium cast-iron or nonstick skillet over medium-high heat, warm the olive oil. Add chicken with skin side down and cook for 12 - 13 minutes, without moving them. Turn the chicken over and cook for another 10 - 12 minutes. Remove the chicken to a large plate.

In the same skillet, reduce the heat to medium-low heat. Use a couple paper towels to wipe off the fat. Add 2 tablespoons water and scrap the brown bits with a wooden spatula. Add black garlic and sauté for 1 minute. Pour in half and half, oregano and 2 more tablespoons of water. Bring to a boil. Add the cheese and stir until melted. Season with salt &amp; pepper to your own taste. Return the chicken to the pan and cook for 4 minutes. Add spinach and cook until just wilted. Transfer chicken and spinach to serving plates. Scoop sauce over the chicken. Serve with small pasta, like orzo.

This olive oil béchamel sauce is a healthy alternative to milk cream. It gets flavored with black garlic for a creamy and hearty pasta dish.

Black garlic creamy linguini pasta with olive oil béchamel

(25 grams) all-purpose flour

(300 grams) almond milk (or regular milk

Salt and pepper

parsley

walnuts

nutmeg,

lemon zest

cheese

pasta, uncooked

Make the black garlic bechamel: Cook the flour with the olive oil in a saucepan over medium heat, until it’s browned and starts to smell nutty. Remove the saucepan from the heat and add the milk gradually, about 1/4 cup at a time, stirring constantly with a whisk. At first, it will thicken, but as you continue to add milk it will loosen up. Whisk until smooth and return to heat. Cook, stirring constantly, until bubbly and thickened. Remove from the heat and add the salt, the pepper, the parsley, the walnuts, the black garlic, the nutmeg, the lemon zest, and the parmesan cheese. Stir to mix and set aside.

Make the pasta: Cook the pasta according to the packaging directions, drain it and return it to the pot.

Add the béchamel sauce and stir to combine. If the sauce is too thick, add a splash of milk.

Serve with some extra chopped walnuts and parsley. Eat!

Make your own fresh, handmade pasta in the comfort of your own home with this easy, no egg dough, pici pasta! The pici is doused in a creamy, umami rich sauce with a special ingredient - black garlic - and fresh basil.

Black Garlic Pici Pasta

150 g '00 flour'

+ 1 tbsp warm water

salt

heavy cream

water (if necessary)

unsalted butter

basil

grated pecorino (for garnish)

In a medium sized bowl, mix together the 00 flour, olive oil, and salt. Slowly add in the water while combining the mixture together with a fork. Dump out the dough on a wooden surface and knead until firm and smooth - about 10 minutes.

Set the dough back into a bowl and brush it with a bit of olive oil. Cover the bowl with cling wrap or a towel and let it rest for an hour.

While the dough rests, start prepping the black garlic sauce. Add the heavy cream and black garlic cloves to a food processor and blend until smooth. Set the sauce aside.

After the dough has rested, cut it into four equal pieces. Brush a piece of the dough with olive oil. Cover the rest of the pasta dough. Roll out the quarter of the dough and cut it into equal sized strips. Use your hands to roll each strip into about a 1/2 inch thick string. Continue this method for the rest of the quarter slabs.

Now that everything is prepped, add the pici to a pot of salted boiling water and cook for 2-4 minutes until done. In a medium sauce pan, melt 2 tbsp of butter. Add the black garlic sauce to the pan. Toss in the basil and allow it to infuse with the sauce for a minute.

Once the pici is cooked, transfer the pasta to the black garlic sauce and toss it until it&#039;s well coated. Once done, plate the pasta and garnish it with pecorino and additional fresh basil leaves.

Rooster Ramen

For the Chicken

Rooster Spice

sesame oil

soy sauce

chicken breast

vegetable oil

For the Ramen

black garlic, chopped

instant ramen

shitake mushrooms, sliced

Bulgogi Spice

For the Garnishes

eggs

Osaka Seasoned Salt

pink fish cake

chile threads

scallions chives

Fire up grill! Take on the ultimate burger challenge with the Blackened Blue Cheese Burger, a tantalizing blend of black garlic aioli, smoked blue cheese dressing and melted blue cheese crumbles. Get ready for an adventure like no other!

Blackened Blue Cheese Burger

lb Creekstone Farms Brisket Blend Ground Beef

tbsp unsalted butter, melted

Cattleman’s Grill Blackening Seasoning

tbsp (~1 1/2 oz) blue cheese crumbles

Kaiser rolls

Butter

beefsteak tomato

okra

mayonnaise

tbsp Kozlik’s Triple Crunch Mustard Seeds

tbsp Cattleman’s Grill Pit Fire Hot Sauce

tbsp green onions, minced

oz smoked blue cheese crumbles, divided

sour cream

buttermilk

tsp white wine vinegar

garlic, crushed

tsp Cattleman’s Grill Blackening Seasoning

Co. Salt

Preheat your Le Griddle Stainless Steel Teppanyaki Grill. Turn the burners on one half to high and the other half to medium-low.

To make the blue cheese dressing, place half of the the blue cheese crumbles and all remaining ingredients in a blender or food processor. Process until smooth. Transfer to a bowl and fold in the remaining blue cheese crumbles. Store in the refrigerator until ready to serve.

To make the Black Garlic Aioli, combine all ingredients in a small bowl and mash with a fork until well combined. Store in the refrigerator until ready to serve.

To make the burger patties, combine the four Creekstone Farms burger pucks in a bowl. Add the blue cheese crumbles. Mix well. Divide into three equal sized balls, about 5 1/2 oz each.

Place each ball of beef in between two pieces of wax or parchment paper. Using a heavy flat press or skillet, flatten the burger until it’s just a little wider in diameter than your Kaiser roll.

Remove one piece of parchment paper to expose the beef patty on one side. Brush the burger patty with the melted butter, then season with Cattleman’s Grill Blackening Seasoning. Leave the opposite side unseasoned for now.

Toast the kaiser rolls, cut side down, on the cooler half of griddle until lightly browned. Remove from the griddle.

Place the burger patties on the hotter side of the griddle, seasoned side down. Brush the tops of the patties with the melted butter and season with Cattleman’s Grill Blackening Seasoning.

Cook the burger patties until seared and crusted. Flip and cook until the internal temperature reaches 160ºF and is also well seared. Remove from the griddle.

To build the Blacked Blue Cheese Burgers, first spread the toasted bottom half of the Kaiser roll with the Black Garlic Aioli. Top with a leaf of butter lettuce, slices of pickled okra and a slice of tomato. Place the blue cheese burger patty on the veggies and cover with a generous spoonful of the blue cheese dressing. Cover with the top bun and serve immediately.

https://www.youtube.com/watch?v=ifK7kJSGTsY&ab_channel=allthingsbbq

Torshi Seer is a Persian fermented garlic preserved over many years, allowing it to deepen in flavor and become a true delicacy.

Torshi Seer - Persian Fermented Garlic

distilled white vinegar

sugar

garlic cloves (do not used bruised cloves)

Fill the glass jar with unbruised, peeled garlic. Top it with enough white vinegar to cover it by ½-inch. Top with the sugar. Seal and shake to dissolve the sugar.

Make sure it seals. Add a layer of parchment and a sandwich-sized zipper bag to protect the metal lid from the vinegar if using a jar with a metal lid.*

Store in a cool, dark place for 6 years minimum, but it’s most delicious after 10 years. We usually start one jar per year, when we remember.

&quot;Panzanella is a simple tomato and bread salad from Tuscany and in my mind it epitomizes Tuscan cooking – a few humble ingredients turning into something absolutely delicious. It’s my favorite late summer treat when tomato season is at its peak. Although it’s not traditional, I like to add cucumber to mine for a little extra crunch.&quot;

Panzanella Salad

crusty bread, torn

cherry tomatoes, halved

red onion, thinly sliced

cucumber,

tsp Black Garlic powder

½ tsp Pasilla Chili Powder (adjust to taste)

tsp Lucknow Fennel seeds, lightly toasted and crushed

Tbsp red wine vinegar

olive oil (plus more to toast the bread)

Salt and black pepper

Toast the bread: Preheat oven to 375 °F. Toss bread with olive oil and a pinch of salt and toast for 10–12 minutes, until golden on the edges but still a bit soft inside.

Toast the fennel seeds: In a dry skillet over medium heat, toast fennel seeds until fragrant (1–2 minutes). Lightly crush using a mortar &amp;amp; pestle or the back of a spoon.

Make the dressing: In a small bowl, whisk together olive oil, vinegar, black garlic powder, pasilla powder, toasted fennel seeds, salt, and pepper.

Combine and toss: In a large bowl, mix the tomatoes, cucumber, onion and toasted bread. Pour over the dressing and toss to coat. Let rest for 20–30 minutes so the flavors soak in and the bread softens slightly.

Finish and serve: Taste and adjust seasoning. Garnish with herbs, cheese, or nuts if desired. Serve at room temperature.

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Top 7 black garlic recipes from across the web

The most viewed black garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Black Garlic Cream Sauce Chicken Th...

Black garlic creamy linguini pasta ...

Black Garlic Pici Pasta

Rooster Ramen

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Torshi Seer - Persian Fermented Gar...

Panzanella Salad

The most viewed black garlic recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine