2012 Spring Gathering!

T

TWS

Well-Known Member
You are defintley pretty crafty MG. You wouldn't be Martha Stewarts Brotha would ya ? LOL


I still have a crap load of canna butter left. Gonna have to pick something out. Cookies are a little old. Maybe some shrimp Scampi tomorrow night with a steak ?
 
J

justadude420

Well-Known Member
TWS said:
You are defintley pretty crafty MG. You wouldn't be Martha Stewarts Brotha would ya ? LOL


I still have a crap load of canna butter left. Gonna have to pick something out. Cookies are a little old. Maybe some shrimp Scampi tomorrow night with a steak ?
Click to expand...
Or a big ass baked potato, lots of butter for that and goes well with a steak, doh now im hungry!
 
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T

TWS

Well-Known Member
Im not a big BP fan but Home fries with canna butter and onions and some peppers sound great with a steak too.
 
mountaingarden

mountaingarden

Well-Known Member
TWS...here's a couple of ideas for the seafood part of things!

[FONT=Tahoma, sans-serif]Pan Seared Langostine[/FONT]
[FONT=Tahoma, sans-serif]with[/FONT]
[FONT=Tahoma, sans-serif]Vanilla Lager Butter[/FONT]
[FONT=Tahoma, sans-serif]by AKGrown[/FONT][FONT=Tahoma, sans-serif]
[/FONT]

[FONT=Tahoma, sans-serif]Ingredients:[/FONT]
[FONT=Tahoma, sans-serif]
6-10 langostines
1/2 cup canna butter room temp
1/2 vanilla bean split and veined
1 tbl peanut oil
1 cup American lager
salt and white pepper to taste
2tbl fresh thyme minced
1 small shallot minced[/FONT]


[FONT=Tahoma, sans-serif]Instructions:

In a sauce pan, add beer, shallot, salt, and pepper and bring to a boil. Reduce to a low simmer and add vanilla. Slowly whisk in small amounts of butter until sauce is smooth and all butter is in sauce.

In a saute pan heat peanut oil over high heat until pan is very hot reduce heat to medium high and toss in langostine careful not to burn saute till done.

Serve hot with butter sauce and garnish with thyme. Serve with a lightly dressed cabbage slaw and fresh made chips.[/FONT][FONT=Tahoma, sans-serif] [/FONT]
 
mountaingarden

mountaingarden

Well-Known Member
And here's a couple steak ideas. Boy....I sure wish AKGrown would re-surface!

[FONT=Tahoma, sans-serif]Filet Mignon [/FONT]
[FONT=Tahoma, sans-serif]with[/FONT]
[FONT=Tahoma, sans-serif]Red Wine Sauce[/FONT]
[FONT=Tahoma, sans-serif]by Jonr421[/FONT]




[FONT=Tahoma, sans-serif]Ingredients:[/FONT][FONT=Tahoma, sans-serif]
[/FONT]

[FONT=Tahoma, sans-serif]8 oz filet per portion
5 oz of canna butter[/FONT]
[FONT=Tahoma, sans-serif]5 oz flour [/FONT]
[FONT=Tahoma, sans-serif]2 Tbl. butter[/FONT]
[FONT=Tahoma, sans-serif]½ cup minced shallots[/FONT]
[FONT=Tahoma, sans-serif]1 Tbl. minced garlic[/FONT]
[FONT=Tahoma, sans-serif]3-4x red wine the quantity of roux[/FONT]




[FONT=Tahoma, sans-serif]Instructions:[/FONT]


[FONT=Tahoma, sans-serif]Cut each filet into two medallions. Season only with salt and pepper. Put in refrigerator.[/FONT]
[FONT=Tahoma, sans-serif]Make a roux of the canna butter and flour. Place in separate container.[/FONT]
[FONT=Tahoma, sans-serif]Clean roux pan and add olive oil.[/FONT]
[FONT=Tahoma, sans-serif]Saute about 1/2 cup shallots in butter until they're translucent.[/FONT]
[FONT=Tahoma, sans-serif]Add minced garlic and cook for another 15 seconds...don't turn it too dark.
Add 3-4x more red wine than what the roux made.[/FONT]
[FONT=Tahoma, sans-serif]Cook for about 30 minutes on low heat to simmer down and reduce.
Add the roux and turn the heat up.[/FONT]
[FONT=Tahoma, sans-serif]The flour thickens when it gets hot enough so don't crank the heat but get it hot and stir frequently...it will thicken
If it is too runny...you can add more roux.[/FONT]




[FONT=Tahoma, sans-serif]
Cook the filet how you want it...i would pan sear it in a couple tablespoons of weed butter to your desired doneness...or you can grill it....add sauce...eat...


or...

[/FONT]
[FONT=Tahoma, sans-serif]Pepper Crusted Filet[/FONT]
[FONT=Tahoma, sans-serif]with [/FONT]
[FONT=Tahoma, sans-serif]Roquefort & Garlic Butter[/FONT]
[FONT=Tahoma, sans-serif]by AK Grown[/FONT]




[FONT=Tahoma, sans-serif]Stuff a pepper crusted filet with Roquefort cheese and garlic canna butter with a mushroom and burgundy wine sauce.[/FONT]


[FONT=Tahoma, sans-serif]6 oz. filet migon per person[/FONT]
[FONT=Tahoma, sans-serif]3-4 Tbl fresh cracked pepper[/FONT]
[FONT=Tahoma, sans-serif]1 Tbl. Minced garlic[/FONT]
[FONT=Tahoma, sans-serif]½ cup canna butter[/FONT]
[FONT=Tahoma, sans-serif]2 Tbl. Roquefort (per steak)[/FONT]




[FONT=Tahoma, sans-serif]5 oz of canna butter[/FONT]
[FONT=Tahoma, sans-serif]5 oz flour [/FONT]
[FONT=Tahoma, sans-serif]2 Tbl. butter[/FONT]
[FONT=Tahoma, sans-serif]1 cup sliced mushrooms[/FONT]
[FONT=Tahoma, sans-serif]1 Tbl. minced garlic[/FONT]
[FONT=Tahoma, sans-serif]red wine (3-4x the quantity of roux)[/FONT]








[FONT=Tahoma, sans-serif]Instructions:[/FONT]


[FONT=Tahoma, sans-serif]Mix Roquefort and cannabutter.[/FONT]
[FONT=Tahoma, sans-serif]Cut slit in side of steaks and stuff with cannabutter[/FONT]
[FONT=Tahoma, sans-serif]Refrigerate until ready to broil.[/FONT]


[FONT=Tahoma, sans-serif]Red Wine Sauce[/FONT]
[FONT=Tahoma, sans-serif]Make a roux of the canna butter and flour. Place in separate container.[/FONT]
[FONT=Tahoma, sans-serif]Clean roux pan and add olive oil.[/FONT]
[FONT=Tahoma, sans-serif]Saute mushrooms in butter until they're translucent.[/FONT]
[FONT=Tahoma, sans-serif]Add minced garlic and cook for another 15 seconds...don't turn it too dark.
Add 3-4x more red wine than what the roux made.[/FONT]
[FONT=Tahoma, sans-serif]Cook for about 30 minutes on low heat to simmer down and reduce.
Add the roux and turn the heat up.[/FONT]
[FONT=Tahoma, sans-serif]The flour thickens when it gets hot enough so don't crank the heat but get it hot and stir frequently...it will thicken
If it is too runny...you can add more roux.[/FONT]


[FONT=Tahoma, sans-serif]Grill or broil steaks to desired doneness, serve with red wine sauce.[/FONT]
 
doublejj

doublejj

Well-Known Member
doublejj said:
After I got a tip from a friend on where to find stanless steel mesh, (thanks noguts) I bought some & then I spent some time at my favorite Home Depot.
Here's my DIY electric kief sifter, (a BBQ rotisserie & a plastic bucket). I just plugged it in so I'll have to post more pics later of the kief.
They sell these online for abut $350.
I made this for about $60.

peace
doublejj
Click to expand...

I thought I'd show you how the kief turned out, after 24hrs, we got this:


 

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mountaingarden

mountaingarden

Well-Known Member
TWS said:
You are defintley pretty crafty MG. You wouldn't be Martha Stewarts Brotha would ya ? LOL


I still have a crap load of canna butter left. Gonna have to pick something out. Cookies are a little old. Maybe some shrimp Scampi tomorrow night with a steak ?
Click to expand...
LOL...it's a joke that Martha Stewart won't be visiting my house any time soon! But, I do love to cook, so it's fun to adapt savory dishes to canna recipes. I don't like brownies...never have since they wanted me to be one (that was the pre-Girl Scout category...no idea if it still exists.) Only thing still needing lots of research (please....any feedback welcome!) on effects of doses in multiple dishes. Would love to do a Caesar salad (recipe on our Xmas thread), filet, seared scampi (langostino recipe), and TuTuTun potaotes (not canna, just fabulous), but afraid it might be too much of a good thing.

Only one way to find out, I guess. Just need to limit the guest list to neighbors who don't have to drive 20 miles back to town!

BTW, most of these recipes are the work of others, with screen names credited under the title. I just organized their skills into an accessible "data base" (engineers can't help themselves). During the big snow dump last month, had 2 feet of snow and plenty of time to review and sort the fantastic recipes already posted here. Now I'm just adding mine as they get invented or discovered.

Happy cooking! cheers, mg
 
jyermum

jyermum

Active Member
TWS said:
You are defintley pretty crafty MG. You wouldn't be Martha Stewarts Brotha would ya ? LOL


I still have a crap load of canna butter left. Gonna have to pick something out. Cookies are a little old. Maybe some shrimp Scampi tomorrow night with a steak ?
Click to expand...
Perfect timing for Super Bowl Sunday. My favorite Sunday breakfast is using the butter to fry a few eggs, use some to make obrien taters and some on the toast under jelly. It deffinately puts a different slant on the day and leads into a great midday nap.
 
T

TWS

Well-Known Member
mountaingarden said:
And here's a couple steak ideas. Boy....I sure wish AKGrown would re-surface!

Filet Mignon
with
Red Wine Sauce
by Jonr421




Ingredients:


8 oz filet per portion
5 oz of canna butter
5 oz flour
2 Tbl. butter
½ cup minced shallots
1 Tbl. minced garlic
3-4x red wine the quantity of roux




Instructions:


Cut each filet into two medallions. Season only with salt and pepper. Put in refrigerator.
Make a roux of the canna butter and flour. Place in separate container.
Clean roux pan and add olive oil.
Saute about 1/2 cup shallots in butter until they're translucent.
Add minced garlic and cook for another 15 seconds...don't turn it too dark.
Add 3-4x more red wine than what the roux made.
Cook for about 30 minutes on low heat to simmer down and reduce.
Add the roux and turn the heat up.
The flour thickens when it gets hot enough so don't crank the heat but get it hot and stir frequently...it will thicken
If it is too runny...you can add more roux.





Cook the filet how you want it...i would pan sear it in a couple tablespoons of weed butter to your desired doneness...or you can grill it....add sauce...eat...


or...


Pepper Crusted Filet
with
Roquefort & Garlic Butter
by AK Grown




Stuff a pepper crusted filet with Roquefort cheese and garlic canna butter with a mushroom and burgundy wine sauce.


6 oz. filet migon per person
3-4 Tbl fresh cracked pepper
1 Tbl. Minced garlic
½ cup canna butter
2 Tbl. Roquefort (per steak)




5 oz of canna butter
5 oz flour
2 Tbl. butter
1 cup sliced mushrooms
1 Tbl. minced garlic
red wine (3-4x the quantity of roux)








Instructions:


Mix Roquefort and cannabutter.
Cut slit in side of steaks and stuff with cannabutter
Refrigerate until ready to broil.


Red Wine Sauce
Make a roux of the canna butter and flour. Place in separate container.
Clean roux pan and add olive oil.
Saute mushrooms in butter until they're translucent.
Add minced garlic and cook for another 15 seconds...don't turn it too dark.
Add 3-4x more red wine than what the roux made.
Cook for about 30 minutes on low heat to simmer down and reduce.
Add the roux and turn the heat up.
The flour thickens when it gets hot enough so don't crank the heat but get it hot and stir frequently...it will thicken
If it is too runny...you can add more roux.


Grill or broil steaks to desired doneness, serve with red wine sauce.
Click to expand...
mountaingarden said:
LOL...it's a joke that Martha Stewart won't be visiting my house any time soon! But, I do love to cook, so it's fun to adapt savory dishes to canna recipes. I don't like brownies...never have since they wanted me to be one (that was the pre-Girl Scout category...no idea if it still exists.) Only thing still needing lots of research (please....any feedback welcome!) on effects of doses in multiple dishes. Would love to do a Caesar salad (recipe on our Xmas thread), filet, seared scampi (langostino recipe), and TuTuTun potaotes (not canna, just fabulous), but afraid it might be too much of a good thing.

Only one way to find out, I guess. Just need to limit the guest list to neighbors who don't have to drive 20 miles back to town!

BTW, most of these recipes are the work of others, with screen names credited under the title. I just organized their skills into an accessible "data base" (engineers can't help themselves). During the big snow dump last month, had 2 feet of snow and plenty of time to review and sort the fantastic recipes already posted here. Now I'm just adding mine as they get invented or discovered.

Happy cooking! cheers, mg
Click to expand...
jyermum said:
Perfect timing for Super Bowl Sunday. My favorite Sunday breakfast is using the butter to fry a few eggs, use some to make obrien taters and some on the toast under jelly. It deffinately puts a different slant on the day and leads into a great midday nap.
Click to expand...




Man, I'm hungry now and not just for pizza.




Get in my bellllly. "Austin Powers"
 
doublejj

doublejj

Well-Known Member
MG, I put about 4-6oz of trim in.
I know gman, this is slow, but you can plug this in and go fishing.
No shaking & no dry ice. If we get in a hurry, we can always go get some dry ice.

peace
doublejj
 
T

TWS

Well-Known Member
Race day ! Super Bowl !
Supercross 9am. CBS and Streaming @ Justintv.com

Show me the Green # 1 bike, Green is the color of Money, Green is the color of Dank, Green is the color of the # 1 bike!


Anaheim 2 !






Breast cancer week .








The man !






 
Gopedxr

Gopedxr

Well-Known Member
Hey whats up everyone havent been on the thread in a while. Nice pics tws wish i was there. Still real cold here in the bay area hopin spring comes soon i need to get some fishen and some smokin outside goin on. Giants stole the game at the end! I missed the whole game almost. Smokin on some white grape and gdp!!
 
doublejj

doublejj

Well-Known Member
I think we should dedicate the BBQ to FDD & KMK

I'm gonna put out a jar at the BBQ & all money collected will go directly to their families. Hopefully FDD & KMK will be there to collect it themselves!

See you there!

peace
doublejj
 
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