Culinary Cannabis

Valentines Day Recipe Roundup Story.docx

1 / 1

Valentines Day Recipe Roundup Story

Hello Everyone!

Thanks for stopping by today to talk about getting ready for a Valentines day feast for your sweety or your best buds (double entrant intended) or your galantine’s.  Since I have had a few vacation days, I went all out on this 3-course menu.  Don’t worry, however, there are many make ahead elements so the day itself isn’t so stressful.

Most of the ingredients are reported to have aphrodisiac properties.  I’m not sure I believe the reports for all of these foods, but the alcohol and cannabis in the recipes will definitely set the mood.  Some of the surprising ingredients I found during my research on aphrodisiacs such as avocados, chili peppers and seafoods of all kinds.  Of course the standard cast of characters like chocolate, cherries and strawberries are featured too.  

So, what is on the menu for valentines day this year?  To start, how about strawberry lime margaritas served with warm tortilla chips and a grilled pineapple and avocado salsa (which surprisingly can be made ahead).  The main course is chili garlic shrimp and veggie skewers with fruit and nut couscous.  Dessert is home made cherry-chocolate ice cream sandwiches.  Yum!

I’m going to share the recipes for all of the dishes over the next couple of days.  Today’s recipes are ethe strawberry lime margaritas and the avocado salsa.

---

Fruit & Nut Couscous Recipe.docx

1 / 1

Fruit & Nut Couscous

1 ¼ c couscous

1 1/2 c chicken or vegetable stock

1 T infused butter

½ t salt

½ c total dried fruit – in this version I used dried cherries and raisins  

¼ c sliced almonds

1 T hemp seed

¼ c sliced green onions

Additional infused butter or olive oil

Add dried fruit to medium saucepot with the broth, salt and infused butter.  Bring just to boil.  Add couscous, stir, cover and remove from heat.  Let sit for 5 minutes or until liquid is absorbed.  

Stir in almonds, hemp seeds and green onions.  Add additional infused butter  or olive oil If desired.

---

Chili butter shrimp & veggie skewers.docx

1 / 1

Chili-Garlic Shrimp and Veggie Skewers

1 lb large or extra large shrimp, cooked and peeled, tails intact

4 T infused butter

3 cloves garlic, minced

½ t dried Italian seasoning

¼ t salt

½ t pepper

2 T siracha

4 large mushrooms, halved

4 1” thick slices zucchini

4 cherry tomatoes  

4 chunks yellow bell pepper

4 chunks red onion

If you are using bamboo skewers, soak in water for at least 30 minutes before using.  Preheat cast iron grill pan over high on stove top.  

In a small saucepan, melt butter with garlic, Italian seasoning and salt and pepper.  Remove from heat and stir in siracha.

Thread shrimp on skewers and veggies on different skewers (different cooking times and all).  Brush both sides of all skewers with chili butter mixture.  Place skewers on grill pan and cook until you develop grill marks.  Baste with chili butter mixture several times while grilling.

Serve any remaining chile-butter-garlic sauce on the side for dipping.

---

Strawberry Lime Margaritas recipe.docx

Strawberry Lime Margaritas

½ lb frozen strawberries

½ c cannasugar

½ c water

½ cup tequila

¼ c fresh lime juice, plus zest of 1 lime

¼ to ½ c pineapple juice (amount depends on thickness desired

Lime wheels

Red sanding sugar

Make simple syrup.  In small saucepan, add sugar, water and lime zest.  Heat over medium heat until sugar is dissolved.  (No need boil the mixture, you just need to dissolve the sugar into the water.) Set aside to cool.

Add strawberries, simple syrup, tequila and fresh lime juice to blender pitcher.  Blend until pureed.

Use a cut lime to rub the rim of the glass.  Dip in the red sanding sugar.  Place lime wheel on edge of glass and serve.

.  

---