Lockedin
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!
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)
Recipe:
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.
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!
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)
Recipe:
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.