Balsamic Oil of Garlic

Balsamic Oil of Garlic

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An exciting new taste. The natural oil of the garlic is the only oil in this vinegar dressing, resulting in a fat-free, cholesterol-free balsamic vinegar. Use it over any fresh salad, over hot or cold pastas, raw or steamed vegetables. For a wonderful new flavor, try stir-frying vegetables in Oil of Garlic. As a marinade, Oil of Garlic turns your favorite meat, chicken, or seafood into something extremely flavorful. It makes a great bread or pretzel dip for a fat-free alternative to olive oil. Pour over your popcorn for an incredible new snack!

Black Bean Dip

2 cups black beans, cooked & drained

16 oz. cream cheese 1 onion, finely chopped

1/2 green pepper, finely chopped 1/2 red pepper, finely chopped

4 cloves Ben Jack Larado’s Pickled Garlic, chopped

2 tbsp. Ben Jack Larado’s Smokin Gun Mustard

2 tbsp. rum

1/8 tsp. cayenne pepper 1/4 tsp. ground cumin

Drain beans, mash until smooth. Mix with cream cheese. Add remaining ingredients, beat until smooth and fluffy. Cover and refrigerate at least 2 hours. Return to room temp. 1/2 to 1 hour before serving.

Twice Tended Pork Chops

4 large loin pork chops 3/4” thick

1 jar Ben Jack Larado’s Goldstone Garlic Mustard

Lightly coat both sides of pork chops with Goldstone. Cover tightly and marinate in refrigerator for one hour.

Combine the following ingredients in a saucepan and bring to a simmer.

1/2 cup salad oil 2 tbsp. butter

3/4 cup Ben Jack Larado’s Balsamic Oil of Garlic

4 tbsp. worcestershire sauce 2 tbsp. lemon juice

Place chops on grill with medium coals. Baste occasionally with sauce. Cook 15 minutes on each side.

Grilled Chile Wings

1 cup pineapple juice

2 tbsp. Ben Jack Larado’s Balsamic Oil of Garlic

2 tbsp. dark brown sugar 4 garlic cloves, chopped

1/2 tsp. ground allspice 24 chicken wings

2 tbsp. Ben Jack Larado’s Blazin Chile Pepper Mustard

Salt and freshly ground pepper Carrot sticks and celery sticks

Use side burner or preheat grill. Combine first six ingredients in small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator for at least 2 hours. Grill over medium heat for 10 - 15 minutes or until cooked through. Serve with celery and carrot sticks.

Italian Fest Appetizer

1 bottle of Ben Jack Larado’s Oil of Garlic Dressing

Cheddar, Parmesan or Mozzarella cheese

Black Pepper Italian Bread

Pour Oil of Garlic into small serving dish. Using a pepper mill, grate black pepper over Oil of Garlic. Grate your choice of cheese very finely, into another small serving dish. Serve with a good, heavy Italian bread. Dip alternately into Oil of Garlic and the cheese. Incredible!

Ben Jack Larado’s Famous Shrimp

2 lbs. fresh jumbo shrimp, peeled

5 oz. bottle Ben Jack Larado’s Oil of Garlic Dressing

Marinate shrimp for 45 minutes in the Oil of Garlic. On a medium heat smoker or grill, cook shrimp only 4 minutes on one side then 2 minutes on the other. Serve with Red Horse Cocktail Sauce, Breath-O-Fire Horseradish Dressing, White Lightnin’ and a platter of tropical fruits with crusty garlic bread.

Garlic Pasta Salad

1 - 8 oz. pkg. angel hair pasta 10 - 12 cherry tomatoes, halved

1/4 cup green olives

2 cloves Ben Jack Larado’s Pickled Garlic, chopped

1 med. zucchini, sliced Crushed basil to taste

1/2 to 1 cup Ben Jack Larado’s Oil of Garlic Dressing

Cook pasta as directed on package, drain, rinse. Combine all ingredients, toss into pasta. Top with freshly grated Parmesan cheese if desired.

Crazy Beef Stew

1 lb. lean beef stew meat 1/8 tsp. thyme

2 tbsp. olive oil 1/8 tsp. cayenne pepper

4 cups chicken broth 1/8 tsp. garlic powder

2 cups carrots, cut into 1/2” rounds 1/4 cup cold water

1- 10 oz. pkg. frozen Brussel sprouts 2 onions, chopped

1 - 10 oz. pkg. frozen baby Lima beans

2 stalks celery, chopped 3 tbsp. all-purpose flour

4 cloves Ben Jack Larado’s Pickled Garlic, chopped

Trim fat from meat and cut into 1/2” cubes. Brown in oil in heavy pot. Add chicken broth, thyme, cayenne pepper, garlic powder; cover tightly and simmer for about 1 hour or until meat is tender. Add all remaining ingredients except flour and water and simmer for about 20 minutes or until vegetables are tender. Taste for seasoning and add salt and pepper if desired. Stir flour and cold water together until smooth; pour into stew. Cook and stir over moderate heat until gravy is thickened and starchy taste is gone. Serve hot.

Fire & Ice Tomatoes

6 med. tomatoes, peeled & quartered

1/4 cup water 1 med. onion, sliced

1 tbsp. + 2 tsp. sugar 1/2 tsp. salt

1 green pepper, cut into strips 1/8 tsp. black pepper

1 cucumber, peeled & sliced 1/2 tsp. red pepper

1 1/2 tsp. celery salt 1 1/2 tsp. mustard seed

3/4 cup Ben Jack Larado’s Oil of Garlic

Combine vegetables in large bowl and set aside. Combine remaining ingredients in saucepan. Bring to a boil and boil 1 minute. Cool and pour over vegetable mixture. Cover and chill 8 hours. Serve with slotted spoon.

Posh Salad

1/2 head cauliflower 1/2 large onion

1/2 cup sliced green olives

Head of lettuce Black pepper

1/2 cup Ben Jack Larado’s Oil of Garlic

1 cup Ben Jack Larado’s Pickled Asparagus, chopped

Roquefort cheese

Separate cauliflower and slice thin. Slice onion and separate into rings. Add them to cauliflower slices, sliced olives and chopped pickled asparagus. Marinate in the dressing overnight. Serve marinated mix over lettuce. Crumble roquefort cheese on top.

Slang Jang

1 can diced tomatoes with juice 2 cans oysters

1/2 cup Ben Jack Larado’s Pickled Asparagus, chopped

3/4 cup chopped celery 1 bunch small green onions, chopped

2 tbsp. Ben Jack Larado’s Oil of Garlic

Mix all ingredients together, salt and pepper to taste. Chill and serve as cold soup or salad.

Marinated Mushrooms

1 lb. fresh mushrooms 1/3 cup olive oil

1/2 cup Ben Jack Larado’s Pickled Asparagus

1 cup Ben Jack Larado’s Oil of Garlic

2 cups sugar 2 cups water 1 tsp. oregano leaves 3/4 tsp. salt

1/2 cup sliced carrots 1/4 tsp. pepper

1/4 tsp. garlic powder

1/2 cup each red and green pepper strips

Slice mushrooms, bring mushrooms and Oil of Garlic to a boil. Reduce heat, simmer 2 minutes. Drain mushrooms, cool. Bring water to boil, add carrots and celery, boil, reduce heat, simmer 3 minutes. Drain and cool. Mix oil, oregano, salt, garlic powder and pepper. Stir in mushrooms and vegetables. Add Pickled Asparagus, mix well and chill.

Pepper Chicken

In Memory of Norma Gould

4 lb. boneless, skinless chicken thighs

4 tbsp. salt 1 1/2 tsp. black pepper

1 1/2 tps. poultry seasoning

1 1/2 cups Ben Jack Larado’s Oil of Garlic

1 egg, well beaten 3/4 cup oil

Mix salt, pepper, poultry seasoning, vinegar and egg in a non-metal container. Soak thighs in this mixture for 30 minutes. Remove thighs from mixture and add oil. Put chicken on grill, baste with mixture and turn often. Cook until done.

Red Chile Mustard Ribeyes

6 ribeye steaks 10 oz. each

1 1/2 cups Ben Jack Larado’s Blazin Chile Pepper Mustard

6 cloves Ben Jack Larado’s Pickled Garlic

3 bay leaves 2 jalapenos, chopped

1 1/2 tbsp.salt 1/2 cup fresh cilantro, chopped

1/2 cup flatleaf parsley, chopped 1/4 cup fresh oregano, chopped

1/4 cup Ben Jack Larado’s Oil of Garlic 1/3 cup olive oil

2 cups Blazin Chile Pepper Mustard

Mix garlic, bay leaves, jalapenos, salt and 1 tbsp. of Oil of Garlic until a paste is formed. Transfer to a mixing bowl and add the Blazin Chile and herbs. Whisk in the remaining vinegar and olive oil until smooth. Add ribeye steaks and let marinate for one hour. Prepare a wood or charcoal grill fire and let it burn to embers. Remove steaks from marinade and grill to desired doneness, about 4 minutes on each side for medium rare. Serve with Blazin Chile to taste.

Sauteed Shell Steak with Vinegar Sauce

1 1/2 lbs. filet mignon 2 tbsp. paprika

2 tbsp. butter 1 cup heavy cream

1/4 cup Ben Jack Larado’s Oil of Garlic

1 tsp. garlic powder 3 tbsp. shallots, minced

Cut the tenderloin into 8 pieces. Blend garlic and paprika together and sprinkle on both sides of meat. Heat the butter in the iron skillet and when it is very hot, add the steaks in one layer. Cook about 2 minutes or until golden brown, then turn and brown on other side. Remove the steaks from skillet and keep warm. Pour off the fat from the skillet. Add the Oil of Garlic, stirring to dissolve the particles in skillet. Cook until vinegar has almost evaporated. Add the cream. Cook, stirring over high heat until reduced almost by half. Return the steaks to the skillet with the sauce. Add the shallots and heat briefly. Place steaks on hot platter and drizzle with sauce before serving. Serves 4.