food

Smash Burger e Nachos Irlandeses

O chef Holden e sua irmã Rachel celebram tudo sobre a cannabis nesse dia especial que é o 20 de abril. Eles vão mostrar como integrar o ingrediente nas suas experiências gastronômicas, preparando um smash burger em um muffin inglês e nachos irlandeses.

food

Smash Burger e Nachos Irlandeses

O chef Holden e sua irmã Rachel celebram tudo sobre a cannabis nesse dia especial que é o 20 de abril. Eles vão mostrar como integrar o ingrediente nas suas experiências gastronômicas, preparando um smash burger em um muffin inglês e nachos irlandeses.

Supplies

Irish Nachos

  • 2 large kennebec potatoes scrubbed
  • ½ cup distilled white vinegar
  • Oil for frying
  • Apple Cider Bacon Bits
  • White Cheddar Béchamel Sauce
  • Sliced Scallions
  • Creme Fraiche

Apple Cider Bacon Bits

  • 6 slices of bacon
  • 2 tablespoons apple cider vinegar

White Cheddar Bechemel Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • ¼ cup finely chopped yellow onion
  • 1 teaspoon minced garlic
  • 2 bay leaf
  • 3 cups whole milk
  • 1 teaspoon salt
  • ½ pound shredded white cheddar cheese

Passo a passo

Irish Nachos

  1. Slice potatoes about ⅛” thick.
  2. Place in a large bowl, add cold water to cover, and stir to release starch. Drain and repeat until water runs clear.
  3. Return potatoes to bowl and cover with ½ cup distilled white vinegar and 3 cups water. Allow to sit at least 30 minutes or up to 2 hours. Drain the potatoes and pat dry.
  4. Fit a medium heavy pot with thermometer; pour in oil to measure four inches deep.
  5. Heat over medium-high until thermometer registers 300°.
  6. Working in batches, fry potatoes turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch.
  7. Using a spider or slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.
  8. To assemble, combine the potato chips and slather in cheese sauce. Top with bacon bits, sliced green scallions, and creme fraiche.

Apple Cider Bacon Bits

  1. In a large heavy bottomed stock pot, place the bacon in the bottom of the pot not over laying while it is still cold.
  2. Pour enough water over the bacon to cover it; turn the heat on to medium heat.
  3. As the water reduces the bacon fat will render out and once the water evaporates, the bacon will fry in the rendered fat.
  4. Once fully cooked, deglaze the pot with apple cider vinegar and immediately remove the bacon onto a tray lined with a rack to collect the excess fat.
  5. Once cooled, chop the bacon into bits and set aside.

White Cheddar Bechemel Sauce

  1. Melt butter in a medium saucepan over medium heat.
  2. Add flour and stir to incorporate and form a roux. Continue to stir until roux is a blonde color, 1 to 2 minutes.
  3. Add onion, garlic, and bay leaf.
  4. Cook, stirring often, until onion and garlic are soft and lightly caramelized, 3 to 4 minutes.
  5. Add milk and whisk to incorporate.
  6. Add salt, and cook until sauce has reduced and no floury taste remains, about 20 minutes.
  7. Whisk cheese into sauce.

Supplies

  • Scale with thousandths of a gram
  • 30 ML glass bottle with dropper
  • 20 ml coconut oil
  • Cannabis Concentrate (distillate, CO2 oil, Live Resin - with known cannabinoid content tested)

Passo a passo

  1. There are 20 drops per standard 1 ml. dropper, and we are looking to create a tincture with ½ mg. THC/drop (10 mg/1 ml. dropper). With 20 drops/dropper, and 20/droppers per bottle, we’ll have 400 drops/20 ml. bottle (20ml x 20 drops/ml = 400). Because we want the dosage to be .5 mg./drop, we’ll need to do a little algebra: The total amount of cannabinoids that should be available to infuse the 20ml of coconut oil should be 200mg THC (400 drops x .5 mg).
  2. If we are working with an 80 percent THC concentrate, from here, we can calculate the weight needed of concentrate to add to the coconut oil in order to give us .5 THC/drop. Because 1,000 mg = 1 gram, we know that in 1 gram of concentrate, with an 80% concentrate, we have 800mg THC. Think about it like butter: If you buy a butter that is 80% butterfat, 80% is fat, and 20% is water. Here, 80% is THC, 20% is plant waxes and terpenes. Because we are looking to put 200 mg THC into our tincture, we are looking to add a ¼ gram of concentrate to the oil (800 mg. x ¼ = 200 mg.).
  3. Weigh out directly into the bottom of the glass dropper bottle .25 grams of concentrate. Zero scale. Add 20g of warm coconut oil. Take a small pot and bring the water up to 180 degrees. Place the tincture bottle in the bottom of the pot and let it warm slowly. Agitate the bottle with the lid on, and heat it until the extract dissolves fully. You can also place the bottle in a bag and throw it in the emersion circulator for 30 minutes at 80 degrees C.
  4. NOTE: For the purposes of this tincture recipe, we used an 80% THC live rosin, which was decarboxylated (aka the THC was activated) before use by heating to 230-250 degrees. You can use distillate or another cannabis concentrate that has already been decarbed if you’d like to skip this step.
  5. To keep things simple, once you have your 80% THC concentrate, you will add 1/4 gram of concentrate to 20 ml. of coconut oil, then slowly heat in a water bath. Once fully emulsified, you will have 200 mg. of THC suspended in to 20 ml. of oil. This will give you .5 mg. THC/drop from a standard dropper.

Supplies

English Muffin Smashburger

  • ½ pound ground beef chuck (20% fat)
  • Sliced American cheese
  • 2 english muffins
  • ½ head iceberg lettuce, leaves separated
  • Cannabis infused 1,000 Island

Cannabis Infused Thousand Island

  • ½ cup mayonnaise
  • ½ cup sweet relish
  • ½ cup ketchup
  • 1 teaspoon lemon juice
  • Cannabis Tincture, as needed

Passo a passo

English Muffin Smashburger

  1. Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil.
  2. Divide ground beef into 4 equal portions (do not form patties).
  3. Working in batches if needed, place portions on griddle and smash flat with a large diameter cup to form 4inch diameter patties (craggy edges are your friend).
  4. Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes.
  5. Flip patties, season with salt, and place a slice of cheese on top of each patty.
  6. Cook until cheese droops and burgers are medium-rare, about 1 minute.
  7. Layer two patties on top of one of another and place on top of a lightly toasted english muffin.
  8. Top with infused 1,000 Island and finish with iceberg lettuce.

Cannabis Infused Thousand Island

  1. Combine mayonnaise, sweet relish, ketchup and lemon juice in a bowl.
  2. Add the droplets of the cannabis tincture solution.
  3. Whisk together until completely combined and set aside.