Recipes

[DGSB0708]

Here is a simple recipe for the single or less ambitious cooks like me.

I cooked this on the BBQ for my wife on one of or first dates we had.

She named this "Shrub Chicken".

1. Cut a boneless chicken breast into pieces that are about 3"x 1" or about the size of a fat French fry.

2. Use two pieces of aluminum foil about 2' long, one piece on top of the other, and put the cut chicken strips in the center of the foil in a strip about 1.5' long and in the space between the top to bottom of the foil using about 1/3 the space top to bottom.

3. Pour BBQ sauce or Teriyaki sauce or some flavored salad dressing you like all over the chicken so it's well covered with sauce.

4. Fold the foil sides in and fold the top and bottom of the foil together and seal up the chicken and sauce so it doesn't leak out of the foil.

5. Place the foil packet on the hot BBQ (but not directly over very hot coals or a high flame or it burns the BBQ sauce) for about 15 to 20 minutes until sauce is bubbling and chicken is cooked.

That's It!

It's really very tasty and the chicken picks up a lot of the taste of whatever sauce you use.

This seems obvious so I am sure many others have made this too /default_smile.png.

Hey, SJ.  Yeah, that's good stuff.  I do veggies on the grill that way too, like carrots, zucchini, peppers etc. in the foil pack with a little Italian dressing on them.  You have me longing for summer with that one!  S-

 

[kittykat]

DGSB,

Hats off to you sir !!!!!  This is a FANTASTIC thread soooo glad that you started this...Cheers to you fine sir!

KK

 

[Heisenberg / HNB]

Is a canna-butter recipe ok for this thread?

 

[DGSB0708]

Is a canna-butter recipe ok for this thread? /default_smile.png

I am reasonably sure quite a few people would be thrilled for you to share that H. 

 

[Heisenberg / HNB]

HEISENBERG'S MEDICINAL CANNA-BUTTER
Everyone has their own techniques for this, but this is my tried and true method.
 
INGREDIENTS
1)  Green plant material - This can be ANY part of the plant (stems, leaves, flowers).  Personally, I like to mainly use stems and leaves for two reasons:
                           a)  I'm not made of money.
                           b )  Makes for a nice subtle edible that's good for pain, relaxation, and sleep.  Not a mind f*ck strong edible, like some flower-only variants create. 
 
2)  Butter - general rule of thumb is 1 stick of butter per 1/4 oz of plant material.  Get real, fatty butter.  Remember, THC sticks to fat cells.
 
DIRECTIONS
1)  Grind plant material up real well.  I have a cheap $20 coffee grinder dedicated for this purpose.
 
2)  Place appropriate amount of butter in a large pot.  I also add a small bit of water to keep the butter from sticking to the bottom or sides of the pot while cooking.
 
3)  Start melting the butter in a large pot on the stove.
 
4)  Once butter has melted down a bit, add the ground up plant material.  Make sure stove temp is on LOW heat.  If you burn the butter, you are SOL and have wasted your material.
 
5)  Keep an eye on things and stir with a ladle or long spoon at least every couple of minutes.  The longer the butter just sits (without stirring) on the stove, the greater your chances are of burning/ruining it.  You want to keep the butter color green, or light brown at the darkest.  Very brown or black = useless butter.  
 
6)  I usually cook on low heat for just an hour or so.  After an hour or more has passed, turn off the stove and let the butter cool for a couple minutes.
 
7)  Pour butter into a measuring cup through a strainer.  You pour through the strainer so that you don't wind up with plant material in your butter.  All the active ingredients have already been cooked into the butter, so the material is now useless anyway.  Can take a spoon and press the material against the screen of the strainer, to extract as much buttery goodness as possible.
 
When you are done, you should have something that looks like this:

 
Then simply use your special butter as the butter/oil required in making the dessert of your choice.  Brownies (my personal favorite), cookies, rice krispy treats, etc.  Or you can just spread the butter on a piece of toast and enjoy. /default_smile.png
 

 

[DGSB0708]

H- AWESOME.  Thank you very much for sharing that.... Have some PP from KG on its way... absolutely going to try this out and may just surprise the family with special rice krispy treats this holiday season just to screw with them.  Again, thanks man!  Have a great day!

S-

 

[Heisenberg / HNB]

No problem man! Just keep in mind that eating your medicine is much different than smoking it. Takes 45 minutes to an hour to start kicking in, is more intense, and lasts for a much longer duration. Be careful surprising people. If they are not in the right mindset, and your krispys are real strong, they may be in for an unpleasant experience. /default_huh.png

Either way though, you're welcome and enjoy! Any further questions on anything, feel free to ask. I've ruined enough potential butter to know the right way to do it now /default_laugh.png.

 

[DGSB0708]

Where I'm going for X-mas dinner this year, I do not particularly like most of the folks who will be there so OK with the "surprise"

No problem man! Just keep in mind that eating your medicine is much different than smoking it. Takes 45 minutes to an hour to start kicking in, is more intense, and lasts for a much longer duration. Be careful surprising people. If they are not in the right mindset, and your krispys are real strong, they may be in for an unpleasant experience. /default_huh.png

Either way though, you're welcome and enjoy! Any further questions on anything, feel free to ask. I've ruined enough potential butter to know the right way to do it now /default_laugh.png.

 Where I am going for X-mas dinner this year, I do not particularly care for the majority of the people there so I'm good with them getting the "surprise" .  It will make my holiday happy, that's for sure, lol!  Thanks again for the recipe, best one up on here yet! S-

 

[Guest]

 

[Guest]

Where I'm going for X-mas dinner this year, I do not particularly like most of the folks who will be there so OK with the "surprise"

 Where I am going for X-mas dinner this year, I do not particularly care for the majority of the people there so I'm good with them getting the "surprise" .  It will make my holiday happy, that's for sure, lol!  Thanks again for the recipe, best one up on here yet! S-

S you are SO bad! Rofl

 

[Guest]

Lol! WTF???

 

[DGSB0708]

MEXICAN PINWHEELS

INGREDIENTS

PLASTIC WRAP

1 PACKAGE SOFT FLOUR TORTILLAS (BURRITO SIZE)

2 8OZ PACKAGES CREAM CHEESE SOFTENED

1 2 CUP BAG SHREDED MEXICAN CHEESE

1 MEDIUM SWEET ONION, DICED

1 4 OUNCE CAN CHOPPED GREEN CHILES, JUICE DRAINED

1/3 CUP SALSA (MEDIUM HOT, NOT CHUNKY)

DIRECTIONS

Blend all ingredients (except tortillas) together very well

Take a tortilla and scoop a helping of the mixture in the center then use the back of a spoon or a butter knife to spread evenly over whole tortilla.

Wrap tortilla lengthwise (tightly) until it forms a "log"

Wrap tortilla in plastic wrap

Repeat until out of tortillas or mix

Place all wrapped tortillas in the refrigerator for at least an hour to harden somewhat

Remove tortillas (1 or 2 at a time from fridge). 

Remove tortilla from plastic wrap

Place tortilla on cutting board and cut into circles about 3/4 inches thick

Repeat until all tortillas are cut (you can just eat or discard the ends)

Arrange on plate with dish of picante sauce (NOT salsa) in the center for dipping

 

[Guest]

DGSB you are really starting to turn me on! (In a very non-threatening and proper way). Can't wait to try your recipes! I love a man in the kitchen!

 

[DGSB0708]

Don't know where a lot of you live but where I am it's freakin' cold today so this is good for a cold winter evening.

STUFFED PEPPER SOUP

INGREDIENTS

[SIZE=medium]2 POUNDS GROUND BEEF[/SIZE]

[SIZE=medium]2 QUARTS WATER[/SIZE]

[SIZE=medium]28OZ TOMATO SAUCE[/SIZE]

[SIZE=medium]28OZ CRUSHED TOMATOES[/SIZE]

[SIZE=medium]2 CUPS COOKED WHITE RICE (I USE A LITTLE MORE)[/SIZE]

[SIZE=medium]3 CUPS DICED PEPPERS (I USE 1 RED, 1 GREEN AND 1 ORANGE) BUT YOU CAN USE ALL GREEN OR WHATEVER[/SIZE]

[SIZE=medium]¼ CUP PACKED LIGHT BROWN SUGAR[/SIZE]

[SIZE=medium]SALT / PEPPER TO TASTE (I USE A LOT OF PEPPER A LITTLE BIT OF SALT SINCE THERE’S A BUNCH IN THE TOMATO STUFF)[/SIZE]

[SIZE=medium]1 BEEF BULLION CUBE[/SIZE]

[SIZE=medium]2 CUPS SHREDDED WHOLE MILK MOZZARELLA CHEESE[/SIZE]

[SIZE=medium]DIRECTIONS[/SIZE]

[SIZE=medium]Place beef in large skillet, season with salt and pepper.  [/SIZE]

[SIZE=medium]Cook beef over medium heat until no longer pink; drain. [/SIZE]

[SIZE=medium]Place drained beef into large pot.[/SIZE]

[SIZE=medium]Add in the remaining ingredients stir well; bring to a boil. [/SIZE]

[SIZE=medium]Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender, stirring occasionally (or you will have burnt rice on the bottom of your pot)[/SIZE]

[SIZE=medium]Ladle soup into soup crocks (or bowls)[/SIZE]

[SIZE=medium]Sprinkle each crock / bowl with enough mozzarella to cover the top, wait a minute for it to melt[/SIZE]

[SIZE=medium]That's it[/SIZE]

[SIZE=medium]I like to serve with warm garlic bread, but that's just me.  /default_smile.png  S-[/SIZE]

 

[DGSB0708]

REALLY EASY CREME` BRULEE`

INGREDIENTS

2 CUPS HEAVY CREAM

5 EGGS (YOLKS ONLY... DISCARD EGG WHITE)

1 TABLESPOON PURE VANILLA EXTRACT

1/2 CUP GRANULATED SUGAR (WHITE)

1/2 CUP LIGHT BROWN SUGAR (OR ANOTHER 1/2 CUP OF WHITE GRANULATED SUGAR)

DIRECTIONS

Pre heat oven to 275F

Whisk together cream, egg yolks, vanilla and 1/2 cup white granulated sugar until it gets a little creamy

Pour mixture into 4 -6 Ramekins (depends on size but need to be round and a bit deep, not the thin dish type) 3/4 full

Place dish towel at bottom of 9 x 13 x 2 baking dish.  Place filled ramekins in dish and fill baking dish with hot water (only about 1/2 way up the sides of the ramekins and be careful not to get water into any of the ramekins)

Bake 45 minutes to an hour.  after 45 minutes stick a toothpick in one.  If it comes out clean, they are done.  If not, re-check every five minutes or so.

Once done, remove baking dish from oven and remove ramekins from dish.  Cool on wire rack for 15 minutes or so.

Now you may use light brown sugar or the other part of the white sugar.  Sprinkle a thin, yet full layer of your sugar choice over each custard. 

If you have a torch /default_wink.png, torch the sugar until caramelized.  If you don't have a torch, no worries, just put the ramekins on a cookie sheet and broil for a minute or two in the oven.  Pay careful attention if you do this though, because an extra ten seconds may mean burnt sugar instead of caramelized sugar. 

Now two choices.  Eat them right then and there or place in fridge for 1/2 hour to an hour if you like them cold.

Garnish with fresh raspberries or whatever fruit (if any)

S-  

 

 

[dp2327]

DGS-

I'm gonna give the Creme Brulee a try! Thanks for posting these great recipes.

 

[DGSB0708]

It's really easy dp23.  Think you will like it and how ez it is to make.  Let me know what you think please! S-

 

[DGSB0708]

LOADED BAKED POTATO SOUP

INGREDIENTS

8 SLICES BACON, DICED

10 TABLESPOONS BUTTER

2/3 CUP OF ALL PURPOSE FLOUR

7 CUPS MILK (OR 1/2 AND 1/2 IF YOU FEEL LIKE REALLY LOADING UP)

6 LARGE POTATOES (I USE RUSSET) PEELED AND CUBED INTO ABOUT 1/2 INCH OR SO CHUNKS

6 GREEN ONIONS (MOSTLY WHITE PART) SLICED THIN IN CIRCLES

3 CUPS SHREDDED SHARP CHEDDAR CHEESE

1 CUP SOUR CREAM (NONE OF THAT LOW FAT CRAP) and MAYBE SOME EXTRA FOR GARNISH (see directions)

SALT AND FRESH GROUND PEPPER (TO TASTE)

DIRECTIONS

Heat large skillet on medium high heat and fry bacon until crisp.  Drain on paper towel covered plate, set aside

Melt butter in LARGE stock pot on medium head and then whisk flour in slowly until turns golden

Whisk in milk (or 1/2 & 1/2) about 2 cups at a time stirring constantly until a little bit thickened

Add potatoes and stir them in

Increase heat and bring to a boil, then reduce heat and simmer 20-25 minutes until potatoes are tender

Stir in 1 cup sour cream

Stir in cheddar cheese about a 1/2 a cup at a time until each addition melts (use ONLY 2 CUPS of the cheddar cheese for this, reserve 1 CUP for garnish)

Add salt & pepper to taste, simmer another minute or two

Put into bowls right away (I use the bread boules that I hollow out <available at BJ's warehouse> and you can order in advance at bakery counter for pick up on a certain day... like X-mas eve)

Garnish with bacon, reserved cheddar cheese and green onions.... if you want have a little extra sour cream on the side for garnish too.

S-

 

[DGSB0708]

HOT CLAM DIP

INGREDIENTS

2 CANS MINCED CLAMS (WITH JUICE)

1 TABLESPOON LEMON JUICE (FRESH ALWAYS BEST, BUT THE GREEN BOTTLE IS FINE)

1/4 CUP BUTTER

1 MEDIUM SWEET ONION FINELY CHOPPED

1 LARGE GARLIC CLOVE, CRUSHED

1 SMALL CAN DICED GREEN CHILES, DRAINED

1 TEASPOON OF YOUR FAVORITE HOT SAUCE (I USE CHOLULA)

1/2 CUP ITALIAN SEASONED BREADCRUMBS (PROGRESSO IF POSSIBLE)

COUPLE DASHES PAPRIKA

1 1/2 CUPS CHEDDAR CHEESE SHREDDED

DIRECTIONS

Preheat oven to 350F

Mix clams (with juice) and lemon juice in saucepan.  Bring to boil, reduce simmer slowly for about 10 minutes

While that is going, in another sauce pan melt butter over medium heat and add onions, garlic, chilies and hot sauce.  Saute until tender.

Remove onion mixture from heat, add breadcrumbs and stir well. 

Add clam mixture to the onion / breadcrumb mixture, stir well.

Transfer to 8 x 8 square baking dish and even out in dish

Cover with cheese and sprinkle with paprika

Bake in oven 15-20 minutes or until cheese is totally melted.

Great with crackers.

Enjoy the weekend.

S-

 

[kittykat]

HOT CLAM DIP

INGREDIENTS

2 CANS MINCED CLAMS (WITH JUICE)

1 TABLESPOON LEMON JUICE (FRESH ALWAYS BEST, BUT THE GREEN BOTTLE IS FINE)

1/4 CUP BUTTER

1 MEDIUM SWEET ONION FINELY CHOPPED

1 LARGE GARLIC CLOVE, CRUSHED

1 SMALL CAN DICED GREEN CHILES, DRAINED

1 TEASPOON OF YOUR FAVORITE HOT SAUCE (I USE CHOLULA)

1/2 CUP ITALIAN SEASONED BREADCRUMBS (PROGRESSO IF POSSIBLE)

COUPLE DASHES PAPRIKA

1 1/2 CUPS CHEDDAR CHEESE SHREDDED

DIRECTIONS

Preheat oven to 350F

Mix clams (with juice) and lemon juice in saucepan.  Bring to boil, reduce simmer slowly for about 10 minutes

While that is going, in another sauce pan melt butter over medium heat and add onions, garlic, chilies and hot sauce.  Saute until tender.

Remove onion mixture from heat, add breadcrumbs and stir well. 

Add clam mixture to the onion / breadcrumb mixture, stir well.

Transfer to 8 x 8 square baking dish and even out in dish

Cover with cheese and sprinkle with paprika

Bake in oven 15-20 minutes or until cheese is totally melted.

Great with crackers.

Enjoy the weekend.

S-

That sounds fantastic S.......