This post has been a long time coming. Over the years I've gotten many recipe requests thanks to our vocal community, keep me coming.  We hear you! But as we gear up to create a new menu, cookbook etc… We decided to open our vault and compile a list of some of your most requested recipes in 2019. 

So make sure you grab a pen and pad or screenshot because this post will not last long. 🤷🏾‍♀️

Classic Lobster Rolls 

3 lbs Fresh Lobster 

½ cup chopped celery

½ cup chopped red onion 

½ cup mayonnaise 

½ tbsp fresh thyme 

2 tbsp Infused unsalted butter

½ tbsp lemon juice 

Salt and Pepper to taste 

8 mini rolls

Process:

In a large pot, bring water to boil and cook lobster until bright red. Remove from the pot and immediately place it in the ice bath to cool. Remove lobster meat from shell, place lobster meat in a medium size bowl.

Roughly chop lobster and toss with celery, onions, lemon juice, salt and pepper to taste, add mayonnaise, fully incorporate mixture. Cool. 

In a small pan melt butter. Brush mini rolls with infused butter and toast in the oven until the tops of rolls are golden brown. 

Stuff rolls with lobster mixture and top with microgreens. Serve immediately. 

As Featured in: Cooking with Cannabis Magazine (April 2020)

Steamed Wild Caught Salmon & Cabbage Hemp Salad 

(High in Omega 3 fatty acids know to reduce inflammation and support gut health)

Skill Level: Medium

4 Portions 

Ingredients

8 oz Wild Caught Salmon Fillet

2 clove garlic whole 

1 in piece ginger 

1 cup vegetable broth 

4 cups red cabbage

3 tablespoons of hemp seeds

1 tablespoons infused EVOO

1 tablespoon EVOO

2 tablespoon pomegranate vinegar

¼ cup Scallions 

¼ cup flat leaf parsley 

½ tbsp salt

¼ tbsp Fresh Black pepper

Pinch Cayenne Pepper

InstructionsIn a pot simmer, broth, ginger, garlic and 1 cup of water in a pot. Once it begins to simmer, place fish (seasoned with salt and pepper ) into a steamer for 10-12 mins or until tender.

Meanwhile, shred cabbage place in a medium mixing bowl, add hemp seeds, oils, vinegar, scallions, parsley and spices. Toss and let marinate until cabbage has softened.  Remove fish from steamer , portion into 4 and serve with cabbage salad.

Hot Wings 

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Hot Wings with Bleu Cheese Dipping Sauce

Serves 4

HOT CHICKEN WINGS

2 pound Free range chicken wings,

4 tablespoons unsalted infused butter

1⁄2 Cup Green Panther Chef “Up in Smoke” hot sauce

 1/3 cup Hot sauce

1 tbsp garlic powder

1 tbsp Smoke Paprika

1 tbsp Lemon Pepper

1⁄2 tsp salt

Bleu Cheese Dressing

1/2 cup sour cream

1/2 cup Aioli or GPC Canna Mayonnaise 

1 tbsp fresh lemon juice

Salt and fresh ground pepper

MARINATE CHICKEN

In a heavy duty bag or mixing bowl add chicken and dry seasoning (lemon pepper, paprika, garlic, salt) toss and marinate 90 minutes to overnight.

BAKE CHICKEN

Heat oven to 400 degrees F. Set a wire rack inside a large rimmed baking sheet.

Spread out in one layer on a wire rack. Bake until cooked through and crispy, 35 to 45 minutes.

WING SAUCE

Melt infused butter in a saucepan over medium low heat. Remove saucepan from the heat, and then stir in hot sauces. Season with salt, to taste.Set Aside

Toss the baked chicken wings in the sauce and serve with celery and housemade blue cheese dip.

MAKE BLUE CHEESE DRESSING

Stir Aioli, sour cream, blue cheese, and lemon juice together in a bowl. Season with salt and pepper, to taste.

Celery & Carrot sticks, for serving

Mini Peach Bourbon Pound Cake Panini’s

Serves 12

3 ½ sticks Unsalted Butter  (room temperature) + 2tbsp

½ stick Infused Butter Unsalted  (room temperature) 

½ lb softened cream cheese

6 eggs (room temperature) 

3 cups sugar 

3 cups flour

½ tbsp pure vanilla extract 

⅛ tsp salt

4 Fresh Peaches or 1 lb frozen peaches 

1 tbsp fresh mint

½ tbsp cinnamon powder

¼ cup Bourbon 

¼ tbsp fresh thyme 

Creme Fraiche 

Preheat oven 300 degrees 

Process:

In a standing mixer, cream the butters, cream cheese and sugar  on medium-low until fully incorporated and fluffy. 

Add eggs one at a time, add vanilla extract. Slowly add flour and salt. 

In lined and greased loaf pan pour the mix. Bake 1 hour and 15 mins or until a toothpick comes out clean from the center of the cake, Cool completely. 

In a medium saucepan melt 2 tbsp butter over medium heat, add sliced peaches, turn up the heat to high. Add bourbon, cook 2 mins or until alcohol has burned off, reduce heat to medium-low add thyme and cinnamon, simmer until peaches are tender about 20 mins. Remix from heat. 

Once the cake is completely cooled, slice into ½ in thick slices. 

Assemble as you would a sandwich. On one side of the cake add a layer of cooked peaches top with another piece of cake, place on  heated panini press or (waffle iron) until golden brown, about 2 mins. Remove from the griddle and top with creme fraiche. 

 

Brown Rice & Quinoa Salad 

1 Cup Basmati Brown Rice 

½ cup Quinoa 

¼ cup sliced English cucumber

4 large garlic cloves 

1 small onion 

1 tbsp Garam Masala 

1 bunch + 2 tbsp Chopped Fresh Basil/ Cilantro/ Mint 

1 ¼ cup Extra Virgin Olive Oil 

1 can rinsed chickpeas 

½ cup sliced cherry tomatoes 

½ cup lemon juice 

1 tbsp fresh ginger

Salt & Pepper to taste 

Rinse and cook brown rice and quinoa in a rice cooker until al dente. Add garam masala to the cooker Fork when complete. Remove from the cooker and cool on a sheet pan in the refrigerator.

Slice cucumbers in ¼ in thick halves, Halve tomatoes, Mince 2 tbsp of fresh herbs (basil, parsley mint).  Mince 2 garlic cloves and a small onion, set aside. Add chickpeas, chopped veggies and herbs to cool rice. Toss with ¼ cup evoo. Mix and place in a serving bowl. 

Make dressing: 

In the blender add the remaining fresh herbs, lemon juice, ginger, garlic salt and pepper to taste. Turn on the blender and slowly add EVOO until fully combined.

Enjoy

Here's to Health. Happiness & Prosperity

Stay Home. Stay Engaged. Be Well.

Chef Jazz