Fine Cuisine and Fine Herbs

[LostTribe]

Anyone else here dabble in Haut Cuisine with a little Canna Flare?

Planning a couple dinner parties one strictly haut and another strictly not!

I work mainly with pure canna butter and some oil as well as raw.

I am planning a 5 course meal and want to everyones insight on the menu.....

Potato and canna cream soup with cheese and scallion

Filet Kabob with green pepper and canna olive oil with horseradish

salad of fresh greens, onion, budd topping and canna olive oil vinaigrette

Pasta of Spinach and cheese ravioli with Cremed Garlic Butter Alfredo Canna Sauce with aged Parmesan

Canna Creme Brulle

The other I am looking at a smoked bbq with sides and hoping to come up with a canna sugar induced bbq sauce the rest is just gonna be regular fixins!

Any ideas on combining oil or herbs into my bbq sauce? I was thinking about the sugars or possibly coconut oil as well, thoughts?

 

[Swamp Thang]

I got hungry just reading your recipe ha ha. Time to down another canna cookie I think.

 

[Robert Verde]

Awe man subbed!!!

Nice one LostTribe your menus are giving me the munchies!

I used to save up my stems and smaller stalks to add to my BBQ coals and would smoke fish, and chicken. I would make sure the stems where fully dry then put them in tin foil with a bit of water sprinkled in. Then toss the brick on top of the coals just like using wood chips. Matter of fact sometimes I would mix in pecan chips too.

I save the stems of a lot of herbs to make smoke bricks. Cilantro, basil, Thyme, parsley you name it.

But I will say it stunk up the neighborhood something awful but hey just a price we pay for canna infused fine dining right?