On Thanksgiving Day the gorgeous and tasty turkey is the leading role during your dinner celebration. The wonderful thing about this bird is that it has many different flavors of meat that can really please anyone's taste buds. The succulent breast, to the rich dark meat of the thighs, to the oily wing and gamey gizzards. This recipe is a very simple yet clever way to incorporate cannabis into your meal and will enhance all sections of meat on the bird. It is also lightly medicated so that you will be able to partake in as much meat as you want without becoming over medicated.
Mise en place:
1 1/2 cups apple cider
1 cup duck fat
3.5 grams of ground cannabis any choice
2 tablespoons clover honey
4 tablespoons dried marjoram
4 tablespoons dried garlic
4 tablespoons dried basil
4 tablespoons dried thyme
4 tablespoons dried sage
fresh cracked sea salt
fresh cracked pepper
First you will need to create a marinating liquid that will be injected into the turkey. In a saucepan on medium low heat combine 1 cup apple cider, 2 tablespoons clover honey, 2 tablespoons marjoram, 2 tablespoons garlic, 2 tablespoons basil, 2 tablespoons thyme, 2 tablespoons sage, a dash of sea salt and pepper. Stirring occasionally cook this marinade for 30 minutes. Pull from the stove, strain then fill up a turkey injector with this liquid.
Place your turkey on a pan and gently pull the skin away from the meat starting at the neck working your way back. The goal here is not to detach the skin but rather loosen it so that you can spread the duck fat underneath. Once the skin is loose, inject your marinade under the skin into the breast, thighs, and wings. Then in a separate bowl combine the duck fat and 3.5 grams of cannabis. Take this mixture and spread it under the skin all over the breast of the turkey reserving just a little for the thighs and wings. Pat the skin down so that it adheres to the duck fat. Rub the remaining reserve on the outside of the thighs and wings.
Now you will start to season the superficial layer of the turkey with the remaining ingredients. Massage 1/2 cup of apple cider all over the entire turkey. Then rub the remaining 2 tablespoons of marjoram, garlic, basil, thyme, and sage. Liberally sprinkle crushed sea salt and pepper on the skin to finish. Follow the instructions on the label of the packaging your turkey came in for correct temperature and cooking time. To ensure a moist turkey I would tent the turkey in tinfoil for the majority of the cooking process with 1 to 1 1/2 cup water for the turkey to sit in. This will help facilitate a gravy base for you. During the last 15 minutes of total cooking time, take the tent off and allow the turkey to crispen to a gorgeous dark golden brown. Enjoy your holiday!
Sandwiches are one of the most versatile quick meals one can make. There are a multitude of food items that you can stick between two thick slices of bread and end up with a satisfied belly. This round I decided to make a bistro version of a Greek vegetarian Gyro substituting hummus for the roasted meat. NYC Diesel pairs wonderfully with the complex flavors of Greek cuisine adding a pleasantly tart citrus sweetness. This sandwich is perfect for any health fanatic or someone on the go who is in need of a fast nutrient dense meal.
Mise en place:
1/4 cup hummus
1/4 cup sliced cucumber
1/4 cup crumbled feta cheese
1/4 cup greek olives pitted and sliced
1 tablespoon greek olive brine
1 tablespoon minced garlic
1 thick slice of sweet white onion
2 thick slices of beef steak tomato
NYC Diesel ground and activated in 2 tablespoons of olive oil
cumin, pepper and sea salt to taste
2 thick slices of cinnamon bread
In a bowl add the hummus, cucumber, feta cheese, greek olives, greek olive brine, and minced garlic. Gently mix together then season with cumin, pepper and sea salt to taste. Now take your bread slices and on one side drizzle the cannabis infused oil. Layer the sliced onion and tomatoes on top of the oil. On the other side of the bread spoon the hummus mixture and then put your sandwich together. Put under the broiler for 2 minutes on each side till lightly toasted and golden. Enjoy the flavor melody of Greek cuisine and a satisfied belly :)
Southeast Asian cooking has the rare ability to please all of your taste buds. One simple bite will thrill both your sweet, salty, bitter, sour, and savory taste receptors. Dishes like Pineapple Kush Veal Flank Satay are great on days where you want to taste something exotic yet please your tongue all in one bite. Not only does it taste great, it also adds experience to your cooking arsenal. Entertain your friends with both a great tasting and aesthetically pleasing meal.
Mise en Place:
2 pound veal flank steaks
1/2 cup pineapple juice
1/4 cup lime juice
1/2 cup minced sweet onion
1/2 cup and 2 tablespoon soy sauce
2/4 cup olive oil
2 tablespoon minced pineapple
2 tablespoon sweet molasses
2 tablespoon sesame oil
1 tablespoon fresh minced garlic
2 minced dried red chilies
black and white sesame seeds
8 grams ground Pineapple Kush
In a pan activate 1/4 cup olive oil and ground cannabis on low for 60 minutes. Reserve in a bowl and let cool. Then mix with 1 tablespoon minced pineapple, 1 minced red chili, 2 tablespoon soy sauce, 1 tablespoon sesame oil and 1 tablespoon sweet molasses. This will be a mixture you finish the dish with. Cover and set aside.
In another bowl combine 1/2 cup pineapple juice, 1/4 cup lime juice, 1/2 cup minced sweet onion, 1/2 cup soy sauce, 1/2 cup olive oil, 1 tablespoon sweet molasses, 1 tablespoon sesame oil, 1 tablespoon fresh minced garlic and one minced red chili. Cut the veal flanks into strips and place into the mixture to marinate for 1 hour. When the meat is done marinating, skewer and grill for approximately 4-5 minutes on each side until medium rare.
Serve with long grain sticky rice and you may drizzle your cannabis sauce over your meat that you set aside earlier. Sprinkle with sesame seeds as desired. If you choose not to drizzle the sauce, serve with a dipping bowl and share with friends. But be careful as this sauce has 8 servings of cannabis in it! This recipe serves 4-8 people depending on how many doses you want to ingest. Enjoy!