On January 16, 8 Rivers executive chef Scott Durrah and sous Jamie Gulick held the first Creative Cooking With Cannabis class at the modern Caribbean restaurant at 1550 Blake Street.
Courtesy Durrah, here are the recipes from that class:
Indica Guacamole 1 red chile, finely chopped Juice of two limes 2 tbsp cannabis olive oil 2 tsp finely chopped marijuana 3 ripe avocados, diced ½ cup finely chopped onion
Mix. Serve with chips.
Indica Mixed Green Salad with Honey Curry Vinaigrette
Dressing ¼ cup cannabis olive oil 2 tbsp apple cider vinegar 1 tbsp honey 1 tsp curry powder
Salad 2 cups mixed greens ½ cup sliced mango ½ cup chopped pineapple 6 cherry tomatoes ¼ cup sliced cucumbers
Toss salad with dressing and serve.
Sativa Onion Soup 4 large onions, sliced ½ cup cannabis butter ¼ cup cannabis olive oil 4 cups vegetable stock/chicken stock ½ tsp ginger 1 tbsp soy sauce ½ tbsp garlic 2 tbsp lemon juice salt and pepper to taste
Sauté onions with butter and olive oil, add ginger and garlic. Add remaining ingredients and simmer on low for 30 minutes.
Curry Chicken Stir Fry 1 tbsp cannabis butter 2 tbsp cannabis olive oil 2 chicken breasts, cut into strips ½ cup diced onions ½ cup sliced bell peppers
Sauce: 1 tbsp Jamaican curry powder 1 tsp garlic 1 tsp soy sauce ½ tsp allspice ½ tsp Lawry's seasoning salt ½ cup coconut milk 1 cup chicken or vegetable stock salt and pepper to taste
Sauté onions and peppers in cannabis butter and oil. Add chicken, curry powder, garlic, Lawry's and allspice. Saute for 1-2 minutes. Add stock, coconut milk and soy sauce. Simmer.
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Apple Crisp Filling: 2 cups chopped, peeled apples 1 tsp cinnamon 3 tbsp flour ¼ cup water 2 tbsp cannabis butter
Topping: 1/3 cup oatmeal 1/3 cup brown sugar 1/3 cup flour ½ cup cannabis butter
Combine ingredients for filling; place in oiled baking dish or ramekin. Combine topping ingredients until the butter is well incorporated into oats and sugar. Sprinkle topping over filling and bake in a 375° oven for 45 minutes.