Ingredients

Black Garlic Rub

• 2 Tbsp Dragonfly Hill Farm Black Garlic Puree

• 2 Tbsp Olive oil

• 1 tsp Sesame oil

• 1 Tbsp Rice vinegar

• Kosher or sea salt

• Fresh ground pepper

• Pork Loin (Sliced into 1 inch pieces), approx 8 oz

Directions

1. Preheat convection oven to 350 deg F

2. Create the rub

   1. In a bowl, blend Dragonfly Hill Farm Black Garlic Puree, olive oil, sesame oil and rice vinegar until smooth.  The rub should be the thickness of pudding

   2. Incorporate a pinch of salt to taste

3. Prepare the loin

   1. Pat the pork dry

   2. Salt and pepper both sides of the pork loin to your preference

   3. Cover all sides and edges of the pork with the rub

   4. Place on parchment on a half sheet pan in the center or just below the center of the oven

4. Bake at 350 deg F for 15-20 minutes until internal temperature is 145 deg F

5. Let rest loosely covered for 5 minutes

Notes

1. Be cautious with higher temperatures, as it may result in burning the black garlic

2. If you don’t have a convection oven increasing the temperature to 375 deg F for 5 minutes to aid in caramelizing.  Monitor closely to prevent burning.

3. If it is desired to use full pork loins 

   1. Adjust the amount of rub accordingly by weight.

   2. Place on parchment in a smaller pan (9x13) with higher sides to keep the excess rub from spreading out.

   3. Baking:  Start at a 300 deg F until internal temperature reaches 125 deg F, and then increase to 350 deg F until 145 deg F internal temp. is achieved

   4. Rest, loosely covered, for 5-10 mins, before slicing and smothering with the rub from the pan

   5. Reserve some of the extra rub from the pan for the poor souls who didn’t get one of the end pieces.

4. Works great on a smoker, adjusting time and temperature with a little more care and attention.  But that’s why we use a smoker, isn’t it?

Ingredients

Black Garlic Rub

• 1 Tbsp Dragonfly Hill Farm Black Garlic Puree

• 1 tsp white miso paste

• 2 Tbsp Olive oil

• 1 tsp Sesame oil

• 1 Tbsp Rice vinegar

• Kosher or sea salt

• 8 oz Pasta of your choice.  We recommend radiatore or spiral because of the large surface area

Directions

1. Create the sauce

   1. In a bowl, blend Dragonfly Hill Farm Black Garlic Puree, miso paste, olive oil, sesame oil and rice vinegar until smooth.  

   2. Incorporate a pinch of salt to taste

   3. Set aside

2. Prepare the pasta in salted water

3. Drain the pasta reserving some of the pasta water

4. Lightly toss the pasta in the sauce to coat all visible surfaces of the pasta using small amounts of the pasta water, if needed.

5. Serve hot or cold

Ingredients

Dressing

• 12 slices or 1 tsp diced Dragonfly Hill Farm Garlic

• 1 tsp Dragonfly Hill Farm Black Garlic Puree 

• 1 tsp anchovy paste or 2-3 pieces of anchovies

• 2 Tbsp freshly squeezed lemon juice, from one lemon

• ½ tsp Dijon mustard

• 1 tsp Worcestershire sauce

• 1 cup mayonnaise

• ½ cup freshly grated Parmigiano-Reggiano

• Salt to taste

• ¼ tsp freshly ground black pepper

Salad

• Romaine Lettuce

• Freshly grated Parmigiano-Reggiano

• Freshly ground black pepper

• Freshly made croutons (see notes)

Directions

1. Place the garlic in a shallow dish and cover with water to rehydrate

2. In a small blender or with an immersion blender, combine the Dragonfly Hill Farm Garlic, Dragonfly Hill Farm Black Garlic Puree, anchovies, lemon juice, Dijon mustard, Worcestershire sauce and mayonnaise until smooth

3. Whisk in Parmigiano-Reggiano, salt and pepper until well combined.

4. Toss onto Romaine, lightly coating the leaves and top with additional Parmigiano Reggiano, black pepper and freshly made croutons

Notes

1. Modify your favorite Caesar salad dressing recipe, 

   1. Adding 1 tablespoon Dragonfly Hill Farm Black Garlic Puree per cup of dressing.  

   2. Decrease the amount of Dijon mustard (or other mustard) by half and then increase amount to taste.  The mustard can overwhelm the more subtle flavors of the Dragonfly Hill Farm Black Garlic Puree.

2. Use Dragonfly Hill Farm Gourmet Blend Diced Heirloom Garlic, olive oil and homemade bread to make delicious garlic croutons