In the cannabis movement, there are many things to be grateful for this year—a bountiful harvest of outdoor buds, the diverse and vibrant movement to legalize cannabis, as well as more opportunities than ever before in the burgeoning industry. With a bright future to look forward to, all of these inspiring ideas fuel our commitment to activism.
For Chef Payton Curry, the cannabis industry has never been more exciting. The Arizonan restaurateur and Culinary Institute of America graduate is currently spearheading a new dispensary project called Green Heart Oregon. Aiming to be more of a community center, the space will host support groups, open mic nights and local artists. As a believer in the movement towards local, organic foods, Payton also wants to integrate these values into the cannabis business.
If you’re preparing a Danksgiving feast for your friends, check out Chef Curry’s amazing menu and let it inspire you. Start the evening with a Pumpkin Martini, enjoy a THC-laden turkey with all the amazing side dishes you desire, and top it off with a decadent dessert.
2 oz Champagne
2 oz cannabis vodka tincture
1/2 oz Triple sec
1 tsp pumpkin puree
1 dash cinnamon
1 ea orange twist
Method: Place everything (except orange twist) into a shaker and shake well. Strain and garnish.
12 hard boiled eggs, cut in half
4 oz pumpkin puree
4 oz cannabis-infused mayonnaise
2 tsp curry powder
1 tbsp Dijon mustard
1 tsp Tabasco
Paprika
Salt
Pepper
Method: Using a food processor, mix pumpkin, mayo, mustard, curry powder and Tabasco with the hard-boiled egg yolks and pipe back into the egg white halves. Dust with paprika and salt and pepper to taste. Add a piece of chive as a garnish.
1 lb Brussels sprouts, cut in half and blanched
4 oz bacon, cut into chunks
4 garlic cloves, minced
1/2 tsp rosemary
3 fresh oregano sprigs
3 tbsp cannabis-infused olive oil
3 tbsp cannabutter
2 tbsp Flax seed
Salt
Pepper
Lemon juice
Method: In a cast iron pan or stainless steel pan, slowly render bacon chunks until almost crispy, about 6 to 8 minutes. Add blanched Brussels sprouts (cut side down) to the pan and turn heat to medium high. Sear the sprouts in batches until all are golden brown. Combine sprouts and bacon with garlic, herbs, flax seeds and cannabis oil in a large pan and season with salt, pepper and a squeeze of lemon juice.
3 lb Yukon gold potatoes
1 lb cannabutter
1 pint cream
1 ea rosemary sprig
2 tbsp salt
1 tbsp pepper
Method: Roast potatoes in oven at 400ºF until soft, about 45 minutes. Meanwhile, heat cream on low heat and add the rosemary. Cut potatoes in half, scoop out the insides and discard skins or save them for munchies. Use a food mill to “rice” potatoes into a bowl and stir in cannabutter and cream. Season with salt and pepper.
14 lb. fresh turkey (defrosted if frozen)
6 fresh sage leaves, roughly chopped
8 fresh thyme stems
4 sprigs of rosemary
4 sprigs of oregano
1 1/2 cup cannabis-infusedmayonnaise
1/2 cup cannabutter
1-2 tbsp coarse salt & pepper
3 celery stalks, chopped
1 onion, chopped
Method: Preheat oven to 450°F. Lay turkey in a roasting pan. Remove leaves from herbs stems. Add sage, thyme, rosemary and oregano to mayonnaise; combine well. Rub mayonnaise/herb mixture all over outside and interior of bird. Liberally salt and pepper turkey. Add the celery and onion, inside and out, and tuck the cannabutter in the cavity.
Roast turkey in 450°F oven for 30 minutes. Then turn the oven down to 350°F, and insert a meat thermometer into the thickest part of the thigh. Continue roasting, uncovered, until internal thermometer reaches 160°F. Cover legs with foil partway through roasting if desired. Depending on size of turkey, total cook time will be around 1 1/2 to 2 hours. Once the thermometer reaches 160°F in the thigh, check the internal temperature of the thickest part of the breast to make sure it reads 160°F as well.
Now get nicely baked my friend!
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