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! 

Ric Orlando's 420 Recipes Green Dragon and Green-tini

The Green Dragon,
or how you can convert your weed into an innocuous looking powerhouse.

The Green Dragon is a simple Cannabis tincture. It is the easier and best way to get a long, happy buzz on without the hassle of mixing, baking and stewing, It low calorie, easy on the lungs and packs a wallop…and best of all, it doesn’t require using up your finest fuzzy premium bud. So why not try?
SO here is my easy recipe I have “heard of” from others.

Makes 12 oz. Takes a month to make.
½ cup of  bud trimmings, twigs, leaves, stems and shake, broken up in a grinder or blender
12 oz good quality vodka or  8 fl oz Everclear
Put the weed and the alcohol in a mason jar. Seal the lid tight.
Shake it real good.
Store in a cool dark place that is not hard to access.
Every morning, give it a shake.
You will begin to notice that the week is losing its color and the alcohol is taking on color, greenish, or browning or even purplish depending upon the strain you are using.
Keep doing your daily shake for about 4 weeks, or until the weed has lost most of its color.
Strain it out through a cheese cloth or coffee filter. You can store in a tincture bottle with an eyedropper, or any other glass or plastic bottle. If you used everclear you can add 3 oz of water now to extend it.
Start out by doing 3 DROPS under your tongue. I said drops. Test its potency that way.
This shit is powerful.

The GreenTini
This is fun and easy and works wonders when the world is just a little too much.
2 oz Good quality Vodka
1 teaspoon green dragon
and depending upon your palate…
½ oz green chartreuse
-       OR
½ oz sweetened green tea

Shake well on ice, Strain into martini glass.
Garnish with whatever edible green herb suits your fancy. I like Purslane when its available

The Trip-Ster
So you have the perfectly focused friend. She does everything right. She’s beginning to wear you out.
Convince her to add six little drops of Green Dragon into her morning Green Smoothie…
and Join her with your own. Then break out the art supplies and the vinyl.
Your friendship has been saved. You are about to have a much needed refocusing.

Ric Orlando's Chicken and Sausage jambalaya

With Mardi Gras right around the corner, her is a simple family sized jambalaya recipe to keep them all fortified while partying!

Creole Chicken and Sausage Jambalaya
This is a slowly cooked, dark and earthy, OMG delish stew, the real deal, baby!
 It uses chicken as a base, but you can also add other stuff like duck, ham, shrimp, name it.

Makes enough for 4 to eat twice at least

3 lbs natural or local chicken or chicken thighs
2 bayleaves
2 springs thyme
1 tsp black peppercorns
Vegetable oil, or bacon fat, pork fat, duck need for olive oil here
1 pound andouille sausage, sliced
6 cups of the  TRINITY (That’s two cups  each of medium dice  bell peppers, celery and onion)
1/2 cups scallions. chopped
1/2 cups parsley, chopped
2 tbls Cajun seasoning mix
1 tbls dry thyme
6 cups chicken cooking liquid (see below)
4 cups tomato juice

6 cups long grain white
more parsley and scallions for garnish

The chicken braising will take at least 45 minutes, so make time!
Put the chicken thighs, bay leaves, thyme and peppercorns in a pot. Cover with lightly salted water. Taste the water first. It should not be as salty as the sea, but mildly salty like a very light broth. Bring to a boil . Skim any scum that may accumulate. Once it boils, reduce heat to a simmer. Simmer for 30-40  minutes or until the chicken is fully cooked. Let the chicken cool in the broth for a few minutes. Strain. Reserve the broth and the bird separately.  
Once cooled, pull all of the meat from the chicken and roughly chop.  Set aside.

In a heavy casserole pan, add the sausage and lightly brown in a little bit of veg oil.
Add the trinity and wilt until soft but not brown.
 Add the Cajun seasoning and cook in for a minute.
Add the scallions, herbs, rice and stir well to coat with the juices in the pot.
And the chicken meat, dry thyme and Cajun seasoning and stir to coat.
 Cook a few minutes and then add tomato juice and reserved chicken broth. Bring to a boil. Once boiling reduce the heat to a low simmer and cover tightly.
Allow to simmer for about 30 minutes, then turn off the heat but leave it covered for a few more minutes to “simmer down”.  
Pick up the palate by adding dashes of Worcestershire and Tabasco to taste.
Serve garnished with chopped scallions and with hot sauce on the side

Green Banana Salad

This recipe is from my July in January class at Different Drummers Kitchen in Albany, NY.

Green Banana Salad, Puerto Rican OR German Style

Green bananas are NOT plantains and Plantains are NOT bananas. Green bananas are just that, totally unrips bananas. They can be found in larger supermarkets, often near the tropical specialty produce, or sometimes the regular bananas in the supermarket are just that green. If the bananas are showing even a trace of yellow, this recipe wont be as good as the bananas starch has begun converting to sugar. You need hard, green bananas. Another source for green bananas is any market that caters to the Latin community. My Puerto Rican, Cuban and Dominican friends love these!
This is one of those recipes that I don't always plan on. If I see the real full green bananas, then I’ll make this dish.
SO the difference between the PR flavor profile and the German is simple. For Puerto Rican style, use Cilantro or Culantro and for the German omit the Spanish olives and use dill instead of cilantro. All else is the same. The German version replicates German potato salad and can be served warm, room temp or cool.

 2 lbs bananas, bright green unripe -about 10 green bananas ( the greener the better)
 3 bay leaves
 2 large onions, peeled, halved and thinly sliced
 3/4 cup apple cider or white vinegar
  1 garlic clove, minced
  1/4 cup stuffed Manzanilla olives, roughly chopped
  1/2 teaspoon salt
  1/2 cup olive oil       
  salt and pepper


   Bring a pot of lightly salted water to a rolling boil.  Add the bay leaves.
Cut off the ends of the bananas and using the tip of a pairing knife, cut three slits down length of each banana, but leave the skin on.
    Place the bananas in boiling water and reduce the heat to a low boil. Boil the bananas for approximately 20 minutes on medium-low heat.
    While the bananas cook, place onions, garlic and vinegar in a non reactive pot. Bring to a boil, then reduce heat and simmer gently while the bananas cook.
When the bananas are done, they will feel tender but not mushy, like a cooked red potato.
Carefully drain the water from the banana pot and run cold tap water into it to cool the bananas. When cool enough to handle, peel the bananas and slice into 1/4 inch rounds or slightly thicker.
Put the bananas in a serving bowl, pour over the hot onion-vinegar mix.
Add the olives if using and herbs, toss, drizzle with olive oil and taste for salt and pepper.
Serve warm, room temp or cold!