Hitara Black Garlic

Ingredients 1 whole egg1 Tablespoon dijon mustard1 Tablespoon lemon juice1 garlic clove, minced (optional)1 cup vegetable oilsalt to taste1.5 Tablespoon Black Garlic Puree1 Tablespoon Sriracha, to taste Directions Combine egg, dijon mustard and lemon juice in a jar jsut wide enough for the head of your immersion blender. Pour oil on top and wait for ingredients to settle before blending, keeping the head of the blender on the bottom of the jar. Slowly rotate the head around and up and down until the mixture is homogenous. Season to taste with salt. Whisk in black garlic puree and sriracha

Ingredients Cake Magic1 cup unsalted butter1 teaspoon sea salt1 cup water2 cups all-purpose flour1 3/4 cups granulated sugar1 1/2 teaspoons baking soda2 large eggs1/2 cup sour cream1 teaspoon vanilla extract1 Black Garlic head For the Raspberry Sauce 2 cups fresh raspberries2 Tablespoons granulated sugar1/2 Tablespoon lemon juice Directions Place the rack in the center of the oven and preheat to 350 degrees F. Brush cake magic onto the inside of a 10-cup Bundt cake pan (alternatively, butter and flour the inside of the cake pan). In a medium saucepan, combine the butter, cocoa powder, salt and water. Melt over medium heat, stirring tom combine. Remove from the heat and set aside. In a large mixing bowl, whisk together flour, sugar and baking soda. Gradually pour in the chocolate mixture, whisking constantly with your opposite hand until the mixture is smooth. Add eggs, one at a time, whisking until combined after each addition. Whisk in the sour cream and vanilla extract until sm

Ingredients 12 dried shiitake mushrooms1/2 pound kale4 Black Garlic cloves12 ounces soba noodles1/4 cup soy sauce2 tablespoons Chinese rice wine1 tablespoon sesame oil1 teaspoon chili sauce1 teaspoon sugar1 teaspoon Chinese black vinegar1 teaspoon white sesame seeds   Directions Soak the shiitake mushrooms in warm water for 15 to 20 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Discard the stems and thinly slice the mushroom caps. Separate the kale leaves from the stems. Chop the kale leaves. Save the stems for vegetable stock or discard. Minced the black garlic. Prepare the sauce: In a small bowl, whisk together the soy sauce, rice wine, sesame oil, chili sauce, sugar, and black vinegar. Bring a medium pot of water to boil. (You can also do steps 2 and 3 simultaneously.) Add the soba noodles and cook until al dente, according to package instructions. Drain under cool water, then toss with 1/2 of the sauce in a large bowl. Heat a large skillet o

Ingredients For the Dough 3 cups of all purpose flour2 teaspoons granulated sugar.25 oz of instant (rapid-rise) yeast2/3 cup of warm water1 tablespoon vegetable oil1.5 teaspoons salt For the Sauce 1 (28-ounce) can whole peeled tomatoes, drained1 tablespoon extra-virgin olive oil1 teaspoon red wine vinegar2 garlic cloves, minced1 teaspoon salt1 teaspoon dried oregano¼ teaspoon ground black pepper For the Toppings ½ cup grated Parmesan cheese8 ounces mozzarella cheese, shredded (about 2 cups shredded)4 Black Garlic cloves, chopped Directions Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan.   Combine all of the sauce ingredients in a blender until smooth. Spread tomato sauce in a thin layer over the dough, then sprinkle with half of the Parmesan cheese and half of the mozzarella cheese. Top with black garlic. Pre-heat oven to 400 F and bake until the crust is well browned and the cheese is bubbly and beginning to br

Ingredients 4 large beef short ribs (2.2kg in all)1 onion, peeled and quarteredPinch of salt for taste1 liter beef stock For the marinade 50g Black Garlic, peeled20g harissa paste, homemade or shop-bought15g pomegranate molasses1 tbsp urfa chilli flakes (or other mild dried chilli flake)50g tinned tomatoes25ml whisky15ml red-wine vinegar1 tbsp maple syrup½ small onion, peeled and chopped Directions Heat the oven to 260 degrees F. Put the ribs in a casserole with a lid, and add the peeled onion, three-quarters of a teaspoon of salt and stock – the ribs need to be immersed in liquid, so add more stock or water, if needed. Put the pot on a medium-high heat, bring to a light simmer, cover and transfer to the oven. Cook for four to four and a half hours, until the meat is completely tender. Remove the cooked ribs from the stock (you can save the stock for use in soups or sauces), and pull off the meat in large chunks, removing and discarding the bones and any excess fat.  While the be

Ingredients 1 pound of ground beef1 (10.75 ounce) can of condensed cream of mushroom soup1 Black Garlic clove1 tablespoon garlic powder1/2 cup sour creamPinch of salt and pepper to taste Directions In a large skillet over medium heat, sauté the ground beef over medium heat for 5 to 10 minutes, or until browned.  Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally. Remove from heat and combine the meat mixture, black garlic, sour cream, stirring well, and season with salt and pepper to taste. If desired, serve on top of noodles.

Ingredients 2/3 cup chopped red onion5 tomatoes, seeded and finely chopped3 Black Garlic cloves, chopped2/3 cup chopped fresh parsley1/3 cup olive oil1 lime, juiced1 pinch salt and black pepper for taste1 (8 ounce) packages tortilla chips2 cups shredded cheddar cheese, divided into 2 equal parts2/3 cup sour cream2/3 cup guacamole Directions Preheat an oven to 350 degrees F. Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl.  Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of cheddar cheese over the nachos, top the chips with another teaspoon of salsa, and top with the remaining 1 cup of cheese. Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole and black garlic.

Ingredients 1 cup dried bread crumbs1/3 cup grated Parmesan cheese1/4 teaspoon salt1 tsp Italian seasoning (herb mix)1/8 teaspoon ground black pepper2 boneless skinless chicken breasts2 Tbsp Black Garlic, made into paste1 egg1/2 cup Mozzarella cheese2 tsp freshly chopped parsley  (optional)1 cup Spaghetti sauce  4 oz. Spaghetti noodles Directions Preheat oven to 350ºF. Peel 4-6 cloves of black garlic and mash into a paste. Combine bread crumbs, Parmesan cheese, Italian seasoning, pepper, and salt; mix thoroughly. Add black garlic paste and using your hands mix into the bread crumbs.  Blend egg and dip chicken breast in the egg, thoroughly roll the chicken breast in the bread crumbs. Place chicken breast in a greased 9x9 pan and bake for approximately 30 minutes, until the chicken is done.  Change over to broil and add about a 1/4 cup mozzarella cheese to each chicken breast. Serve the chicken breast atop a bed of spaghetti noodles covered with spaghetti sauce. Top off the chicken

Ingredients 3 lbs chuck roast3 lbs short ribs3 egg yolks1 tablespoon Black Garlic Puree1 tablespoon kosher salt1 tablespoon black pepper  Directions Start by cutting your meat into 1 inch cubes. Place the cubes on a cookie sheet covered in parchment paper and place into the freezer along with your food processor blade for 20 minutes. After 20 minutes, pulse the meat into the food processor until it is ground. Add your egg yolks, black garlic puree, salt and pepper, and mix to combine (see those delicious swirls of Black Garlic Puree in those patties?! YUM). Form your patties, and depress them slightly in the center to keep them flat. Heat up your grill and cook your burgers to the desired doneness.  Parmesan Crisps 3 oz Fontina Cheese3 oz Pecorino Romano Cheese Heat your oven to 400 degrees. Grate all of the cheese and combine in a bowl until the cheeses are blended. Form mounds on a silpat the same size as your patties or buns. Cook for 8 - 10 minutes in the oven until the cri

Ingredients 1 teaspoon Black Garlic Puree Peanut Oil (enough for deep frying)1 pound chicken wings (drumettes with the first and second wing joint only)a healthy helping of homemade Dry Rub Dry Rub Ingredients 1/4 cup paprika1/8 cup black pepper1 tablespoon onion powder1 tablespoon chili powder1 teaspoon cayenne pepper Directions Blend 1 teaspoon Black Garlic Puree with a few tablespoons of dry rub. Once blended, adjust for taste. Rub the paste on your chicken wings, and air dry for 24 hours in the fridge. Heat your oil in a deep sauce pan until ready, and fry the wings until done. Enjoy! **Keep the dry rub on hand for use in meat recipes. Excellent with smoked meats!

Black Garlic Drink Mix 1 sachets black garlic powder with hot water. Added brown sugar. Black garlic is now a standard ingredient in many natural and organic energy drinks and energy shakes, in fact , the most successful natural energy shakes and energy powder drinks are going to contain large amounts of black garlic, it’s not because of its flavorful, it’s because it will work amazingly well for your system.

BLACK GARLIC HERBAL COFFEE ingredients 1 tea spoon Black Garlic Powder 1/4 tea spoon Cinnamon powder 2 tea spoon brown sugar 1 glass hot water Serving methode ; Mix all ingredients into a glass filled with hot water. stirring until dissolved. Enjoy your herbal coffee with crackers. ##### Black garlic is now a standard ingredient in many natural and organic energy drinks and energy shakes, in fact , the most successful natural energy shakes and energy powder drinks are going to contain large amounts of black garlic, it's not because of its flavorful, it's becauseit will work amazingly well for your system.