ChimiChurri with fan leaves.


In Bloom
Exactly as the name sounds;
No pics yet - It was spur-of-the-moment on the first try - I'll take pics soon; I need to do some aggressive pruning before the flip.

After a marathon trim session, my Wife suggested steaks with ChimiChurri sauce - we'd just learned to make it - I'm stoned and hungry and then it hit...
Use your fan leaves in the sauce! :love:

You can also use THC infused olive oil to make the sauce psychoactive (since fan leaves aren't).
I didn't do this since I was putting a strong dose of cannabutter on the steaks while they rested off the grill. (appx 100mg thc ea.)

Leaf prep:
Choose medium sized fans - judging by vein size - avoid large veins. I used three, 3" diameter leaves from an OG Kush strain.
Wash the leaves ( I didn't wash mine; but I don't know where yours have been! ;) )
Cut into a few rough pieces and put them aside for now. (or mince them if you prefer)

1/4 cup coarsely chopped parsley*
1 tablespoons oregano leaves*
1 tablespoons cannabis fan leaves*
4 large garlic cloves, minced fine
1 teaspoons crushed red pepper - adjust to your spice, I use 2 tsp.
1/4 tsp Kosher salt and freshly ground black pepper
3 tablespoons red wine vinegar
1/2 cup extra-virgin olive oil

Put aside the Olive Oil and the Salt & pepper.
Everything else goes in your food processor and gets minced - not liquefied. (or you can bust out some knife skills and mince all the dry ingredients.)

Transfer the minced ingredients to a bowl (glass makes a nice presentation), pour on the oil and stir.
Add salt & pepper to taste.

Let stand in the refrigerator for at least 20 minutes --- overnight is best for the flavors to extract into the oil.

We put this on steaks and some species of fish.
Hope you enjoy!

*Your taste may vary - we find that fan leaves have a strong taste that can overcome the whole recipe if too much is used.


In Bloom
With pictures:
(I measured nothing - the pictures are based on the above recipe. I recommend sticking to the recipe above on your first try, then adjust.)

Ingredients - parsley, cilantro & OG Kush leaves (stems removed) --- Green Onion & 2 large cloves of garlic.
Make it look like the picture - be careful! Count your fingers before and after. Safety first - seriously; it's harder to smoke a bong with less fingers...
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Combine all ingredients in a bowl with the olive oil (infused if you want psychoactive sauce*).
Add red pepper flakes, salt & pepper to taste. Let stand in the refrigerator for a minimum of 20 minutes to a day or two. (3 hours for mine)
Should look pretty much like below:
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Red Meat - marinade with meat in refrigerator at the same time as the sauce.
Cook meat as desired - I found out I had A LOT less time than I thought, so pressure cooker & a quick sear. (cooked with sauce).
Serve as you like - top meat with CimiChurri sauce and serve.
Works well on steaks & salmon; and it's not hard to tune it for chicken.
Hope you enjoy.

Edit (jacked up the broccoli! - was too busy screwing with my plants lol!)
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