2012 Spring Gathering!

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 ?

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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

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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...

doublejj said:

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

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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...

doublejj said:

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

Click to expand...

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.

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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

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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.

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