Growing up in Upstate New York, I had the pleasure to boat, fish and play in the Great Lakes of Erie and Ontario. Boating and fishing were some of the simple pleasures in life that I would always enjoy with my father. It instilled in me a great appreciation of marine wildlife and the natural beauty that bodies of water possess. Because seafood was so readily available, I was able to enjoy countless fresh seafood meals that were sourced directly out these two Great Lakes.
Living out in Colorado now, the best fish seem to come out of the rivers flowing down from the Rocky Mountains. The trout in this dish really absorbs the complex flavors of the fruit stuffing and Fruity Thai strain, making you want more with each bite. Enjoy the spicy, sweet, and complex flavors of this dish whenever you are in need of a great way to serve fresh trout.
Mise en place:
8 ounce pan-dressed trout
4 lime wedges
2 slices lemon
1 whole banana leaf
1 clove minced garlic
1 small minced Thai chile
1 sprig Thai basil or mint
1/3 cup diced fresh mango
1/4 cup diced red onion
2 teaspoons activated Fruity Thai olive oil
1/2 teaspoon coriander
1/2 teaspoon ginger
In a bowl combine the diced mango, diced red onion, minced garlic, minced Thai chile, coriander, and ginger. Squeeze 2 lime wedges into this mixture and gently toss until evenly distributed. Carefully stuff your pan-dressed trout and lay the fish into the middle of the banana leaf. Place 2 lemon slices and a sprig of Thai basil or mint on top of the trout then dizzle the activated Fruity Thai olive oil over the fish. Season with salt and pepper. Carefully wrap the banana leaf around the fish. Make sure the banana leaf forms a little package and then tie with cooking string or butchers twine. Place the wrapped fish into a glass dish then bake in a preheated oven at 350 degrees for 15 minutes or until the fish is flaky and moist. Open the banana leaf and spoon white rice of your choice on the side. Garnish with 2 lime wedges and enjoy!
Pate Choux is such a versatile dough that can be made into a number of different desserts. This is a classic French Pate Choux recipe that is guaranteed to impress. Profiteroles are one of my favorite desserts to indulge in and make when it comes to French pastries. This is a great dessert when you want to medicate with some French flair or impress your friends during a dinner party. Making profiteroles also will test your baking skills while opening up great opportunities to practice your plating and decorating techniques.
Mise en place:
4 whole eggs
1 large pastry bag filled with heavy whipped cream
1 cup water
1 cup flour
1/2 cup Vanilla Kush cannabutter
1 tablespoon sugar
1/2 teaspoon sea salt
Add water, sugar, salt and butter into a pot and bring to a boil. Once it comes to a boil pull from the stove and add the flour while quickly stirring until a dough forms. Take this mixture and add it to a stand mixer and mix with a paddle for 5 minutes. After the 5 minutes is up slowly add one egg in at a time until it forms a smooth paste.
Pipe onto a lined baking sheet and bake at 400 degrees for 10 minutes then drop the temperature down to 350 degrees. Bake at this second temperature for another 10-15 minutes or until golden brown. Do not open the oven or the puff pasties will fall. Cool then cut and fill with the heavy whipping cream. Decorate as desired and serve. Enjoy!
As summer begins to wane with the coming of the autumn equinox, many will try to enjoy every bit of the outdoors as possible. With temperatures slowly falling but still warm enough to warrant shorts I find myself craving big portions of leafy vegetables rather then warm stews or heavy meals. This single serving organic molasses flushed Sour Diesel summer salad is an energizing dish that will give you some pep in your step before you head outdoors to enjoy the world.
Mise en place:
Organic raspberry vinaigrette dressing
1 heaping cup organic baby spinach
1/4 cup organic slivered raw almonds
1/4 cup organic crumbled goat cheese
2 tablespoons chopped organic smoked sun dried tomatoes
1 tablespoon organic molasses flushed Sour Diesel cannabutter
1/4 teaspoon minced garlic
In a medium bowl add the organic baby spinach, organic crumbled goat cheese, and organic chopped sun dried tomatoes. Now add the desired amount of the organic raspberry vinaigrette dressing. Lightly toss until the dressing is evenly distributed and to your liking.
In a small frying pan add the organic molasses flushed Sour Diesel cannabutter, slivered raw almonds and garlic. Saute on medium until the raw almonds golden slightly. Plate your salad then carefully spoon the almond mixture over your salad. Bon appetit!