Cooking Part 19
Posted 06-17-2008 at 09:16 PM by Chronitron
Part 19 - Miscellaneous Recipes
Grower's Guacamole
The dip that calls for the best, stickiest, most resinous, bud possible. The bud needs to be powdered beforehand (a coffe/herb grinder works great for this).
Ingredients:
1 ample avocado, smashed
1 tomato, chopped
1 green onion, chopped
1 garlic clove, pressed and chopped
cilantro, chopped finely
lime juice, fresh is best
cumin, to taste
cayenne, a pinch
salt, a dash
1 mango (optional)
Method:
All this is mixed together and to taste, so measurements are pretty useless. The resin binds with the oil in the avocados for a rockin' stoner dip that is best with blue chips (the color combo is lovely when your buzz is coming on).
Stoned Thai Chicken Pizza
A sure to please recipe that packs a punch!
Note: when choosing the sensimillia to use in this particular recipe it is key to choose a savory smelling flower rather than a floral or fruity flower! And yes hash is an acceptable substitute!
1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1/4 cup fine ground Sensimillia flower (save about 2 tsp. for garnish)
1 tablespoon medicinal marijuana oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean sprouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces
Preheat oven to 425 degrees F.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
Preheat a grill pan over medium-high heat. Combine medicinal marijuana oil, ground sensimillia flower, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
While chicken cooks, in a separate bowl mix honey and vinegar and add the cucumber. Turn to coat evenly.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts and additional sensimillia. Cut into 8 wedges and serve.
Harvest Holiday Tincture
A multi-purpose medicinal concentrate.
Use as concentrated medicine by using eye dropper orally
or use as a holiday enhancer in tea, smoothies, salad dressings, baking or anything else you can imagine!
1 PC. Large Mason Jar
3 cups Alcohol-Everclear or Bacardi 151
1/2 to 1 oz. Cured ground Sensimillia Flower
1/2 cup Honey
1 tbs Rosemary ( Fresh or Dried)
1 tsp. Ground Ginger
3 PCs. Cinnamon Sticks
1PC. Star of Anise
In a Large Mason Jar combine Alcohol and Sensimillia Flower. Place lid on Mason Jar and shake vigorously for 30 seconds, place in freezer for 48 hours; shaking every 12 hours or so.
After 48 hours in the freezer strain off solid flower matter from tincture base liquid.
In medium sauce pan heat the alcohol, that has been strained, Rosemary, Ground Ginger, cinnamon stick and Star of Anise on LOW allowing the alcohol to evaporate and the Medicinal resins to concentrate. *Note: the alcohol vapors that will cook off can be very dangerous allow for proper ventilation and do not rush the process LOW is hot enough.
When mixture has reduced by 1/3, about 2 cups remaining in pot, stir in honey and remove pot from heat. Allow the liquid to cool at room temperature stirring occasionally to allow extra alcohol vapors to escape the mixture. When cooled strain out the Cinnamon and Anise.
Now the Tincture is ready for use.
Pour unused tincture back in mason jar and store in the freezer for later use.
Acapulco Green
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marijuana (grass)
Mix the vinegar, grass, and chili powder together and let the
mixture stand for one hour. Then add avocados and onions and mash
it all together. It can be served with tacos or as a dip.
Chili Bean Pot
2 lbs. pinto beans
1 lb. bacon, cut into two-inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped grass
1/2 cup mushrooms
Soak beans overnight in water. In a large pot pour boiling water
over beans and simmer for at least an hour, adding more water to
keep beans covered. Now add all other ingredients and continue to
simmer for another three hours. Salt to taste. Serves about ten.
Grower's Guacamole
The dip that calls for the best, stickiest, most resinous, bud possible. The bud needs to be powdered beforehand (a coffe/herb grinder works great for this).
Ingredients:
1 ample avocado, smashed
1 tomato, chopped
1 green onion, chopped
1 garlic clove, pressed and chopped
cilantro, chopped finely
lime juice, fresh is best
cumin, to taste
cayenne, a pinch
salt, a dash
1 mango (optional)
Method:
All this is mixed together and to taste, so measurements are pretty useless. The resin binds with the oil in the avocados for a rockin' stoner dip that is best with blue chips (the color combo is lovely when your buzz is coming on).
Stoned Thai Chicken Pizza
A sure to please recipe that packs a punch!
Note: when choosing the sensimillia to use in this particular recipe it is key to choose a savory smelling flower rather than a floral or fruity flower! And yes hash is an acceptable substitute!
1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1/4 cup fine ground Sensimillia flower (save about 2 tsp. for garnish)
1 tablespoon medicinal marijuana oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean sprouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces
Preheat oven to 425 degrees F.
Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
Preheat a grill pan over medium-high heat. Combine medicinal marijuana oil, ground sensimillia flower, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
While chicken cooks, in a separate bowl mix honey and vinegar and add the cucumber. Turn to coat evenly.
Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts and additional sensimillia. Cut into 8 wedges and serve.
Harvest Holiday Tincture
A multi-purpose medicinal concentrate.
Use as concentrated medicine by using eye dropper orally
or use as a holiday enhancer in tea, smoothies, salad dressings, baking or anything else you can imagine!
1 PC. Large Mason Jar
3 cups Alcohol-Everclear or Bacardi 151
1/2 to 1 oz. Cured ground Sensimillia Flower
1/2 cup Honey
1 tbs Rosemary ( Fresh or Dried)
1 tsp. Ground Ginger
3 PCs. Cinnamon Sticks
1PC. Star of Anise
In a Large Mason Jar combine Alcohol and Sensimillia Flower. Place lid on Mason Jar and shake vigorously for 30 seconds, place in freezer for 48 hours; shaking every 12 hours or so.
After 48 hours in the freezer strain off solid flower matter from tincture base liquid.
In medium sauce pan heat the alcohol, that has been strained, Rosemary, Ground Ginger, cinnamon stick and Star of Anise on LOW allowing the alcohol to evaporate and the Medicinal resins to concentrate. *Note: the alcohol vapors that will cook off can be very dangerous allow for proper ventilation and do not rush the process LOW is hot enough.
When mixture has reduced by 1/3, about 2 cups remaining in pot, stir in honey and remove pot from heat. Allow the liquid to cool at room temperature stirring occasionally to allow extra alcohol vapors to escape the mixture. When cooled strain out the Cinnamon and Anise.
Now the Tincture is ready for use.
Pour unused tincture back in mason jar and store in the freezer for later use.
Acapulco Green
3 ripe avocados
1/2 cup chopped onions
2 teaspoons chili powder
3 tablespoons wine vinegar
1/2 cup chopped marijuana (grass)
Mix the vinegar, grass, and chili powder together and let the
mixture stand for one hour. Then add avocados and onions and mash
it all together. It can be served with tacos or as a dip.
Chili Bean Pot
2 lbs. pinto beans
1 lb. bacon, cut into two-inch sections
2 cups red wine
4 tablespoons chili powder
1/2 clove garlic
1 cup chopped grass
1/2 cup mushrooms
Soak beans overnight in water. In a large pot pour boiling water
over beans and simmer for at least an hour, adding more water to
keep beans covered. Now add all other ingredients and continue to
simmer for another three hours. Salt to taste. Serves about ten.
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