Seedlings are growing in the greenhouse, the farm is starting to look like a farm and the sun is out longer and getting hotter. Everyone has big dreams this time of year about the big crop. I will be launching my new strain this year and the seedlings look amazing. High in THC and CBD. Chef loves this plant for healing! Great full spectrum extract.

 In Patient Resources, Recipes

4/20 is here! One of my favorite days and months of the year.

Seedlings are growing in the greenhouse, the farm is starting to look like a farm and the sun is out longer and getting hotter. Everyone has big dreams this time of year about the big crop. I will be launching my new strain this year and the seedlings look amazing. High in THC and CBD. Chef loves this plant for healing! Great full spectrum extract.

Last month, I entered into the High Times Cannabis Cooking Contest. It was the first in Nevada history. This plate is the plate I cooked in a half hour timed contest. I recreated it for you guys so you can see the dish up close with good lighting and a little Chef Fred flair. I met up with the owner of Mary Jane Wines and he styled me a few bottles to cook with during the contest. The wine really gave the dish an elegant flavor profile that is very different on the palate than I have ever tasted or smelled. Absolutely amazing!

This 4/20 I will be in West Covina, at a private invite only pool party. It is called the 4/20 rendezvous pool party dinner sesh with Cough Country TV. I will have pics of the dinner and party next month. Happy 4/20 family!

Follow DJ Chef Fred on Instagram @djcheffred and also on Sound Cloud: https://soundcloud.com/fred-delicious

Pan Seared Whiskey Ado Chicken
INGREDIENTS:
2 chicken breasts, each cut into 6 equal pieces (12 Pieces)
1 can chipotle peppers in ado

DIRECTIONS:
Drain ado, infuse with ¼ gram (200mg) Fractionally Distilled Cannabis Oil. Coat chicken in ado and pan sear on medium heat until it is a tender whiskey reduction.

Julienned Carrots and Asparagus Tips
INGREDIENTS:
4 carrots
2 bunches of asparagus, tips cut off

DIRECTIONS:
Blanch and ice bath vegetables. Sauté with whiskey reduction.

Medicated Yukon Gold Roasted Garlic Mashed Potatoes
INGREDIENTS:
2 lbs. Yukon Gold potatoes
1/4 lb. butter
1 roasted and macerated whole peeled garlic bunch
Sea salt and pepper to taste
1 gram 850 mg THC (Fractionally Distilled Cannabis Oil)

DIRECTIONS:
Boil potatoes until tender and drain. In the same pot, melt the butter add the garlic and cannabis oil. Once all incorporated into the butter, bring the potatoes back and smash them and whip until light and fluffy.

Blue Berry Beurre Blanc
INGREDIENTS:
1/4 cup white Mary Jane wine
1/4 cup white wine vinegar
20 blueberries
2 tablespoons finely chopped shallot
1/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon white pepper, or to taste
2 sticks (1 cup) unsalted butter,
cut into tablespoon-size pieces and chilled

DIRECTIONS:
Emulsify 3 tablespoons butter and ¼ gram short path distilled extract and chill. Boil wine, vinegar, and shallot in a 2 to 3-quart heavy saucepan over moderate heat until liquid is syrupy and reduced to 2 to 3 tablespoons, about 5 minutes. Add cream, salt, and white pepper and boil one minute. Reduce heat to moderately low and add a few tablespoons short path distilled infused butter, whisking constantly. Add remaining butter a few pieces at a time. Do not add too much butter at once, whisking constantly and adding new pieces before previous ones have completely liquified. Remove from heat, then season to taste with salt and pepper and pour sauce through a medium-mesh sieve.

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