County Fair Strawberry Shortcake

This is all about the juice....as you will see...

County Fair Strawberry Shortcake
This is the best!
Serves 6-8

For the berries.
2 quarts fresh ripe strawberries, hulled and cut into large pieces, either halved or quartered.
4 cups water
3 cups sugar
5-6 fresh bay leaves or two sprigs of garden basil
Put the prepped berries in an non reactive bowl.
Bring the water, sugar and leaves to a boil. Stir to melt the sugar and turn off. When slightly cooled but still warm, pour over the berries to macerate. Allow to rest at room temperature for at least an hour or chilled overnight.

Buttermilk Shortcake
4 cups unbleached ap flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoons salt
12 ounces butter, cold, cut up
1 1/4 cups buttermilk
1 each eggs, for egg wash
4 tablespoons heavy cream, for egg wash
Additional 2 tbls sugar for dusting
Instructions
1. Preheat oven to 400
In mixer at slow setting with paddle attachment - mix all dry ingredients for two minutes
Cut butter into small pieces.
Turn mixer to medium setting and add the butter in pieces very quickly so that you are done in one minute. Turn off machine.
Add the butter milk, Turn the machine to low again and run for 45 seconds, just enough to incorporate.
Remove loose dough to a LIGHTLY floured board. Fold together any wet spots gently---don't over work.
Roll out onto a lightly greased cookie pan about 1 inch thick.
Flip it over and roll out again to 3/4 inch thick.
Use a knife or pizza cutter top score into squares or triangles. They needn't be perfect.
Mix the eggs and cream.
Brush the top with the egg-cream mix.
Dust with the remaining sugar
Bake 30-35 minutes or until golden.

To serve, portion the  shortcake and then slice each piece across midway to make a bottom and top.
Put each bottom in a soup or pasta bowl.
Ladle on a general 4 oz portion of strawberries with plenty of juice so the juice pools in the bowl and it soaks the bottom. Top the berries with a copious amount of whipped cream. Place the top pastry on it  jaunty style and dust with powdered sugar if that appeals to you.

Pan BBQ Shrimp, 420 Style



Green BBQ Shrimp
So I heard you have stumbled upon a bunch of  clarified your green butter. Good for you....
Now you can have some fun with it.

This recipe is a play on my famous Cajun Peppered Shrimp that I have been serving in my restaurants on and off for  the last 25 years.  
It's so quick and simple and yet so perfect, you’re going it make it regularly.
The shrimp shell’s flavor works with the cannabis essence to create a super nutty experience

Serves 2 for dinner
3 Plus 2 tbls green butter
12-16  medium large wild gulf shrimp, or Alaskan spot prawns shell on
(don’t let me catch you buying cheap farmed tiger shrimp!)
kosher salt
2 tbls coarsely ground black pepper
2 clove garlic minced
1 tsp minced fresh rosemary
pinch cayenne to your liking
¼ cup of chopped scallions, about 4
1/8 cup chopped parsley
juice of two lemons and slice up the remaining rinds, sliced into strips
¼ cup white wine
3 oz bottled clam juice or chicken broth
splash of hot sauce
plenty of baguette or cooked white rice to soak up the sauce

It is crucial to cook these shrimp with the shells on.
If you are squeamish, you can devein the shrimp while leaving the shells on by cutting up the back of each shrimp with a scissors and carefully removing the poop vein.
Use a heavy skillet large enough to hold all the shrimp in one layer.
Melt the first three tablespoons of butter in the pan. Turn the heat to high.
Add the shrimp and sprinkle lightly with salt. Allow the shrimp to cook undisturbed for about 30 seconds and then turn them over. Add a pinch more salt and cook for 30 more seconds. They should be pink but a bit raw inside.
Remove the shrimp t a plate to rest. They’ll be finished in the sauce.
Add the garlic, pepper, rosemary and cayenne to the pan and get that garlic golden.
 Now add the lemon juice, wine and broth. Stir in the garlic and let I come to a boil.
Swirl the pan and add the shrimp back to the pan with scallions, parsley, sliced lemon and remaining two tablespoons of green butter. Swirl the pan til the butter is melted.
Serve in bowls with plenty of napkins. 


420 Green Butter Pancakes


420 Green Butter Pancakes.
Breakfast of Champions!
So, you have some Green Butter laying around?
Try this recipe!

Top with fruit compote, maple syrup, chocolate sauce, you name it. Check out my bananas foster topping below.

Makes about 6 nice pancakes
1 cup  all purpose flour
1 Tbsp sugar
2 teaspoons baking powder
½ tsp baking soda
½ tsp  salt
1/3 cup chopped tree nuts (pecans, or walnuts, optional)
1 cup buttermilk
¼ cup green butter
1 egg

Combine flour, sugar, nuts if using, baking powder, baking soda, and salt. Mix well.
In another bowl whisk together the eggs and  buttermilk.
Cook the green butter slowly in a small saucepan until it turns an amber brown color, adjusting the temp to keep it from burning.
Remove from heat and add to the buttermilk mixture. Add the flour mixture and whisk until combined.
Heat cast iron fry pan to medium.
Spray with nonstick cooking spray or add a knob of fresh butter and swirl to coat the pan.
Cook batter until you see bubbles on the surface of the pancake, then flip over and continue to cook for one more minute.
Repeat with the rest of the batter.

If you don’t have buttermilk whisk a couple of tablespoons of yogurt into regular milk. 

Enjoy and have a fine day!