APPETIZERS

Black Garlic Rubbed Wings - Shared by BGNA Staff

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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 paprika
  • 1/8 cup black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder
  • 1 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!


OVERSTUFFED BLACK GARLIC MUSHROOMS - Shared by PINTEREST COMMUNITY

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Ingredients:

  • 20 fresh mushrooms
  • 1 tablespoons extra virgin olive oil
  • 3 teaspoons minced black garlic
  • 1 – 8 ounce package cream cheese
  • 3/4 cup finely grated parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • black garlic puree for topping

Directions:

  1. Pre-heat your oven to 350 degrees.
  2. Remove the stems from the mushrooms and set aside, you’ll need these in a minute.
  3. Use a damp cloth to wash the mushrooms.
  4. Cut any hard part off the mushroom stems and discard. Chop up the remaining mushroom stems so that they are really fine.
  5. Heat 1 tablespoon olive oil in a large non-stick skillet. Sauté the chopped mushroom stems and black garlic for 5-10 minutes. Turn the heat to low. Stir in cream cheese, parmesan cheese, black pepper and oregano. Stir well.
  6. Spoon about 1/2 to 1 tablespoon of mixture into each mushroom cap.
  7. Bake for 20-25 minutes, or until the mushrooms are nicely browned.
  8. Smear a little black garlic puree on top of each cap for explosive flavor!
  9. Serve immediately.

Easy & Tasty Black Garlic Queso Dip -BGNA Kitchen Favorite

Prep Time: 10 mins   Cooking Time: 10 mins   servings: Varies

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Ingredients:

  • 2 tablespoon butter
  • 2 tablespoon cornstarch
  • 1.5cups of sour cream
  • 2 cups cheddar cheese
  • 2 tablespoon salsa
  • salt & pepper to taste
  • 3 black garlic cloves

Directions:

In a medium saucepan over medium heat, melt the butter. Thoroughly stir in the cornstarch. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in Cheddar cheese and salsa and black garlic. Continue stirring until cheese has melted and mixture begins to thicken, about 10 minutes. Serve hot.


Delectable Black Garlic Deviled Eggs - Shared by Nancy, NJ

Prep Time:  15 min   Cook Time:  10 min Servings 5-7

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Ingredients:

  • 7 large eggs, hard boiled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • 2 tablespoons of black garlic puree
  • Pinch of salt and pepper, for taste
  • Paprika, for garnishing

Directions:

Boil eggs and cut them lengthwise. Remove yolks and place them in a separate bowl.  Place the egg whites aside.   Mash yolks with a fork and stir in mayonnaise, pickle relish, mustard, black garlic puree and mix.  Add salt and pepper, to taste.  Fill egg whites evenly with yolk mixture. Garnish with paprika.  Store covered in refrigerator, served chilled.


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Black Garlic Potato Wedges - Shared by PINTEREST                           

Prep Time: 10 min Servings:  4

Ingredients:

  • 3 medium baking potatoes, scrubbed clean
  • 3 tablespoons extra virgin olive oil
  • 3 black garlic cloves, minced
  • 1½ teaspoon kosher salt
  • ground black pepper
  • 1 teaspoon parsley flakes
  • ½ teaspoon ground pepper

Directions:

Preheat oven to 400-degrees F. Cut potatoes in half, lengthwise, then slice each half into quarters to create 8 “taters” per potato. Drizzle a large baking sheet with olive oil; toss sliced potatoes and remaining ingredients in olive oil; spread out evenly on baking sheet. Bake for 25-30 minutes at 400-degrees F or until done. Additional salt and pepper to taste.


Black Garlic Cornbread - Shared By BGNA Kitchen Staff

Servings: 6-8   Prep Time:   Bake Time: 20 - 25 minutes

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Ingredients:

  • 1 1/2 cups finely ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 4 cloves of black garlic finely chopped
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 1 stick of unsalted butter, melted

Directions:

  • Heat the oven to 425°F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter; set aside.
  • Place the cornmeal, flour, sugar, baking powder, black garlic and salt in a large bowl and whisk to combine.
  • Place the milk and eggs in a medium bowl and whisk until the eggs are broken up. Pour the milk mixture into the cornmeal mixture and, using a rubber spatula, stir until just incorporated. (Do not overmix.) Stir in the melted butter until just incorporated and no streaks of butter remain.
  • Pour the mixture into the prepared dish. Bake until golden brown around the edges and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Remove the dish to a wire rack and let cool before serving.

Black Garlic Cheesy Crackers-  Shared by Jeff, NYC

Prep Time:  15 Min   Bake Time:  15 minutes   Servings: 10-12

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Ingredients:

  • 1 cup whole-wheat flour
  • 5 tablespoons cold butter, cut into tablespoon size chunks
  • 2 cups grated cheddar cheese
  • 2 cloves of finely chopped black garlic

Directions:

Combine all ingredients in a food processor and blend. The mixture will eventually turn into one big ball mixture.  Roll the ball mixture into a log about 1½ inches in diameter.  Slice the log into ¼ inches thick pieces and place each one flat on an ungreased baking sheet. Bake for 10 to 14 minutes or until golden brown.


Cheesy Black Garlic Bread Twists - Shared by Kay, AB, Canada

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Prep Time:  20 minBake time: 15 minServings:  Varies

Ingredients:

  • 1 teaspoon dried basil
  • 1 cup fresh grated Parmesan cheese
  • 1 (17.3 ounce) package frozen puff pastry sheets, thawed
  • 2 chopped cloves of black garlic
  • ¼ cup butter, melted

Directions:

Directions: Preheat oven to 425 degrees Fahrenheit. Lightly grease a baking sheet. On a lightly floured surface, unfold pastry sheets. Cut each sheet into 13 (¾-by-10 inch) strips. In a shallow dish, combine cheese, basil, and black garlic. Brush pastry sticks with melted butter. Roll pastry in black garlic cheese mixture, lightly coating each side.  Gently twist pastry sticks, and place on a prepared baking sheet. Bake for 12 minutes. Let stand 10 minutes to cool.


Black Garlic Au Gratin Potatoes - Shared by Jodi, Stamford, CT

Prep Time:  20 min   Bake time:  30 – 40 min Servings:  4-6

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Ingredients:

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 cups 2% milk
  • 1 ½ cups shredded cheddar cheese
  • 5 cups thinly sliced peeled potatoes
  • 1/2 cup chopped onion
  • 3 cloves of Black Garlic finely chopped

Directions:

Directions: Preheat oven to 375°. In a large saucepan, melt butter over low heat and stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Add potatoes, black garlic and onion.  Top with cheddar cheese. Transfer to a greased 2-qt. baking dish. Cover and bake 1 hour. Uncover; bake 30-40 minutes or until the potatoes are tender.


Black Garlic Potato Pancakes,  Shared by BGNA Kitchen Staff

Prep Time:  20 Min Cook Time: 15 Min   Servings:  5

Ingredients:

  • 5 potatoes, peeled and shredded
  • 2 eggs, beaten
  • 1 onion, finely chopped
  • 1 scallion finely chopped
  • 2 cloves of black garlic finely chopped
  • 3 tablespoons all-purpose flour
  • Pinch of salt and pepper for taste
  •  Vegetable oil

Directions:

In a large bowl, stir together potatoes, eggs, onion, scallion, flour, black garlic, salt and pepper.  Take a heaping spoonful of mixture and flatten with palms.   In a large skillet, heat oil over medium high heat. Drop pancakes into the skillet and continue to flatten cakes with a spatula. Cook for about 4 minutes on each side, until golden brown.  Serve immediately.


Black Garlic Mozzarella Sticks - Share by Wendy, NYC

Prep Time:  30 Min Cook Time:  20 Min   Servings: Varies

Ingredients:

  • 1½ cups Italian-style dried breadcrumbs
  • 1⅓ cups freshly grated Parmesan
  • 1 teaspoon salt
  • 2 (16-ounce) blocks pasteurized mozzarella cut into 4 by 1/2-inch sticks
  • 4 large eggs, beaten to blend
  • 1½ cups vegetable oil
  • 2 cloves of finely chopped black garlic

Directions:

Stir the bread crumbs, Parmesan, black garlic and salt in a medium bowl.  Ensure the mixture is blended well.  Dip the cheese in the eggs and ensure the cheese is coated completely.  Let the excess egg drip back into the bowl. Coat the cheese in the bread crumb mixture, patting down so it will stick and coat completely. Place the cheese sticks on a baking sheet.  Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Place the cheese sticks on a baking sheet. Cover and freeze.  Heat the oil in a large frying pan over medium heat. Fry the cheese sticks until golden brown, about 1 minute per side.


Beautiful Black Garlic Bruschetta - Shared by the BGNA Kitchen

Prep Time:  20 Min   Bake Time:  7-8 Min   Servings 8-10

Ingredients:

  • 6-7 ripe plum tomatoes cored, seeded and coarsely chopped
  • 1 clove of garlic minced
  • 2 cloves of black garlic minced
  • 1 cup of olive oil
  • 1 teaspoon of balsamic vinegar
  • 8 fresh basil leaves chopped
  • Salt & pepper to taste
  • Italian bread

Directions:

In a medium bowl, combine the tomatoes, garlic, black garlic and balsamic vinegar.  Pre-heat oven to 350F.  Cut the bread diagonal slices and rub each side of the bread with olive oil.    Add a spoonful of the tomatoes on each piece of bread.  Bake for 7-8 min until golden brown.  Remove from oven and top with basil leaves.


Mushroom, Black Garlic, and Parmesan Flatbreads - SHARED FROM PINTEREST

Yield: 3 flatbreads Prep Time: 10 minutes Cook Time: 10-15 minutes

Ingredients:

1 pound fresh pizza dough (homemade or from store bought)
8 ounces button mushrooms, wiped clean and sliced very thin (1/16"-1/8" slices)
1 cup onion, thinly sliced (about 1/2 small onion)
4 cloves black garlic, chopped
3/4 teaspoon salt
fresh cracked black pepper, to taste
3/4-1 cup fresh shaved parmesan cheese, divided
3 teaspoons tarragon, divided
6 teaspoons olive oil, divided
flour, for dusting
2 teaspoons(ish) cornmeal, for the pizza stone

Directions:

In a non-stick skillet, heat a teaspoon of olive oil over medium-high heat. Add mushrooms, onions, and garlic and sauté until soft, about 5-6 minutes. Scoop out onto a paper towel lined plate to allow moisture to drain.

Preheat oven to 475º with your pizza stone in the oven. Divide the ball of dough into 3 equal sized pieces. Roll each piece into a thin oblong shape (don't worry too much about the shape!) using a rolling pin.

On the preheated stone, add a sprinkle of cornmeal (helps prevent the dough from sticking) and place the oblong pieces of dough on there (easiest to do one at a time). Bake for 2-3 minutes, piercing and flattening the dough with a fork as it starts to bubble. Flip and bake for another 2-3 minutes. Remove from oven and repeat with remaining pieces of dough. Note: you may do this step ahead if you wish.

Turn the oven onto broil. Brush each of the flatbreads with 1 1/2-2 teaspoons of olive oil, and evenly spread 1/3 of the mushroom mixture on each of them. Next, sprinkle 1/4-1/3 cup of shaved parmesan onto them and top each with a teaspoon of chopped tarragon. Place in the oven a broil until golden. Remove and serve hot. Top with crushed red pepper flakes for an added taste of zing!


Simply Sautéed Asparagus: Shared By BGNA Kitchen Staff

3 servings Prep Time: 15-20 minutes Cook Time: 10-15 minutes

Ingredients:

  • 1/4 cup butter
  • 3 tablespoons olive oil
  • 1-1/2 teaspoons coarse salt
  • 1/4 teaspoon of black pepper
  • 4 1/2 cloves of black garlic, minced
  • 1 pound of fresh asparagus spears (trimmed)

Directions:

Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook black garlic in butter for a minute. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.               


Sweet & Spicy Salsa - Shared by BG Kitchen Staff

Servings:  6-8Prep Time:  15 - 20 min Bake Time: 20-25 min

Ingredients:

  • 1 lg. can whole tomatoes (chop into pieces)
  • 1 lg. can crushed tomatoes
  • 3 cloves garlic, diced or crushed
  • 5 fresh jalapeno peppers, diced
  • 2 fresh yellow peppers, diced
  • 1 fresh green pepper, diced
  • 2 tbsp. vinegar
  • 1 1/2 tsp. basil
  • 5 or 6 green onions, diced
  • 1 med. sweet onion, diced
  • 2 or 3 cloves of black garlic, diced
  • Olive oil

Directions:

Sauté green onions & garlic in olive oil for about 3 minutes. Set aside. In a large bowl mix all other ingredients together except for vinegar.  Add sautéed ingredients to mixture and simply add vinegar to taste. Refrigerate.


Black Garlic Eggrolls - Shared By PINTEREST

Servings: 6-8   Prep Time: 30 Min  Bake Time:  30 Min

Ingredients:

  • 1 cup vegetable oil
  • 3 avocados, halved, peeled and seeded
  • 1 roma tomato, diced
  • 1/4 cup diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste
  • 8 egg roll wrappers

For the cilantro dipping sauce

  • 3/4 cup fresh cilantro leaves, loosely packed
  • 1/3 cup sour cream
  • 1 jalapeno, seeded and deveined, optional
  • 2 tablespoons mayonnaise
  • 3 cloves of black garlic finely chopped
  • Juice of 1 lime
  • Kosher salt and freshly ground black pepper, to taste

Directions:

  • To make the cilantro dipping sauce, combine cilantro, sour cream, jalapeno, mayonnaise, black garlic and lime juice in the bowl of a food processor; season with salt and pepper to taste. Set aside.
  • Heat vegetable oil in a large skillet or Dutch oven over medium high heat.
  • In a medium bowl, gently mash avocados using a potato masher. Add tomato, red onion, cilantro, lime juice, salt and pepper, to taste, and gently toss to combine.
  • Working one at a time, place avocado mixture in the center of each wrapper. Bring the bottom edge of the wrapper tightly over the filling, folding in the sides. Continue rolling until the top of the wrapper is reached. Using your finger, rub the edges of the wrapper with water, pressing to seal. Repeat with remaining wrappers and avocado mixture.
  • Working in batches, add egg rolls to the Dutch oven and fry until evenly golden brown and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
  • Serve immediately with cilantro dipping sauce.

Roasted Potato Wedges Dipped in Black Garlic Puree - A BGNA Kitchen Staff Favorite

Servings:  4-6   Prep Time:  15 Min   Bake Time 20-25 Min

Ingredients:

  • 6 medium russet potatoes
  • 3 tablespoons of olive oil

Directions

  • Preheat oven to 425 degrees
  • Wash potatoes thoroughly and cut each potatoes into wedges
  • Roast the seasoned potatoes in the preheated oven for 15 minutes, then give the baking pan a shake to make sure they are not sticking. Continue to roast for an additional 15-20 minutes until they are tender.
  • Serving hot with black garlic puree

Roasted Cauliflower with Black Garlic - Shared by BGNA Kitchen Staff

Servings:  4-6   Prep Time:  20 Min Bake Time 20 Min

Ingredients:

  • 1 large cauliflower (trimmed and cut into bite size)
  • 8black garlic cloves finely chopped 
  • 1 -2 teaspoon minced fresh rosemary 
  • 2 pinches of salt 
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil

Directions:

Mix oil, rosemary, salt, pepper and black garlic together. Toss in cauliflower and place in a large casserole dish in one layer. Roast in a preheated oven at 450 degrees for 20 minutes; give a toss and bake for 10 more minutes.


Sensational Black Garlic Guacamole - Shared by BGNA Kitchen Staff

Servings:  4-6   Prep Time: 15 Min

Ingredients:

  • 2 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 Tbsp. of fresh lemon juice
  • 2 Tbsp.  to 1/4 cup of minced red onion
  • 1 serrano chili pepper stem and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • 2 cloves of black garlic
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped

Directions:

  • Cut the avocados in half. Remove seed. Scoop out avocado mix all together.  Chill before serving

Flatbread Margherita Pizza with Tomato, Mozzarella and Basil - BGNA Kitchen Favorite

Servings:  4-6   Prep Time:  45-50 Min   Bake Time: 5 - 10 minutes

Ingredients:

  • 1 large flatbread
  • 1 pound (2 large) ripe summer tomatoes
  • 1 clove black garlic
  • 1/4 cup loosely packed basil, sliced into ribbons
  • 8 ounces mozzarella cheese, sliced
  • Salt and pepper

Directions:

  • Heat the oven to 475°F and baking sheet in the oven as it heats.
  • Cut the tomatoes into wedges and trim away the stem area.
  • Gently squeeze the wedges over a bowl to remove the excess juices and seeds.
  • Combine the tomatoes with the garlic and half of the basil in the bowl of a food processor or blender. Process until the tomatoes break down into a sauce, scraping down the sides as needed. If desired, strain to make a thicker sauce.
  • Spread a light layer of the sauce over one of the rounds of pizza. Top with half of the slices of mozzarella. Leave some space between the pieces of mozzarella.
  • Transfer the pizzas to the preheated baking stone or baking sheet. Bake for 5-10 minutes—exact cooking time will vary depending on your oven temperature.
  • Pizzas are finished when the crust is deep brown with charred spots and the cheese is bubbling.

Black Garlic Hash Browns - BGNA Kitchen Staff Favorite

Servings 4 -6    Prep Time:  15 Min Cook Time:  10 min

Ingredients:

  • 1/4 cup of olive oil
  • 10 russet potatoes - peeled & grated
  • 4 cloves of minced black garlic
  • Salt & pepper to taste
  • 1 cup of sour cream

Directions

  • In a large pan heat the olive oil over medium heat
  • While the pan is heating, squeeze out as much moisture as you can from the grated potatoes.
  • When the oil in the pan heats up to the point of shimmering, add the grated potatoes & black garlic, spreading them out along the bottom of the pan about half inch thick. Sprinkle some salt and pepper on the potatoes.
  • After a few minutes, when bottom is golden brown use a large spatula to flip.
  • Divide the large potato cake into halves or quarters and continue to cook until both sides are golden brown.
  • Serve with sour cream

Cream of Corn With Black Garlic - BGNA Kitchen Staff Favorite

Servings:  4-6    Prep Time:  15 Min   Cook Time 15 Min

Ingredients:

  • 2 tablespoons vegetable oil
  • 6 cups fresh corn kernels
  • 4 cloves of minced black garlic
  • Coarse salt and freshly ground pepper, to taste
  • 3/4 cup heavy cream
  • 1/4 cup homemade or low-sodium store-bought chicken stock
  • 1 cup finely grated Parmesan cheese (about 3 ounces), plus more for sprinkling

Directions:

  • Heat oil in a large pan over medium-high heat until it starts to shimmer.
  • Add corn, and cook, stirring occasionally, until soft and slightly browned, 7 to 8 minutes. Season with salt and pepper.
  • Add cream, black garlic and stock, stirring constantly, until thickened slightly, 2 to 3 minutes.
  • Remove pan from heat and stir in Parmesan. Transfer to a serving dish, and sprinkle with more Parmesan if desired

Blissful Blackberry Smoothie

Servings: 2.  Prep Time:  5 Min

Ingredients:

  • 1 cup 1 percent low-fat milk
  • 1 cup non fat plain yogurt
  • 2 cups fresh blackberries
  • 1 cloves of black garlic
  • 1 teaspoon honey

Directions:

Put all ingredients into a blender and blend until smooth.