Thursday, April 20, 2017

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.

Hudson Valley Garlic Festival Recipes for 2019

Sunday, September 29th I am back at the Hudson Valley Garlic Festival in Saugerties cooking some garlic recipes. These two side dishes are ...