StonedChef.com | Recipes From The Stoned Chef http://www.stonedchef.com Cooking Recipes, Reviews and Blog Sun, 29 Jan 2012 15:01:41 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Cantaloupe Sorbetti http://www.stonedchef.com/2012/01/cantaloupe-sorbetti/ http://www.stonedchef.com/2012/01/cantaloupe-sorbetti/#comments Sun, 29 Jan 2012 14:59:02 +0000 admin http://www.stonedchef.com/?p=1216 : Cantaloupe Sorbetti

: This is a classic easy fun dessert. Cool, sweet, rich, luscious cantaloupe frozen to a smooth perfection. Add a scoop of sorbetti to a glass of sparkling wine for the perfect summertime treat. Or just enjoy with a small pinch of kosher salt, natural for the purest.

  • 1 medium ripe if possible cantaloupe. If not ripe it’s ok too.
  • About ½ cup of superfine sugar. This measurement varies depending on ripeness.
  • ½ fresh squeezed lemon.
  • 1 table spoon of pectin. Pectin is an assisted gel mostly used for jams and jellies. This will prevent your sorbet for becoming a block of ice.

  1. Peel and cut cantaloupe small or medium pieces.
  2. In a medium pot add cantaloupe. Add water only enough to cover half of the cut cantaloupe.
  3. Add pectin, lemon juice and a pinch of sea salt.
  4. Bring to a boil and add ¼ cup of sugar. After it reaches a boil bring the heat down to a simmer and leave for about 5 to 7 minutes. Always stirring and tasting.
  5. Add to blender and blend to smooth.
  6. Taste does it need sugar? Lemon juice? Now’s the time to make those adjustments.
  7. Put in ice cream maker and turn on, leave it alone for about 20 minutes.

That’s it, enjoy! Put in container and store in freezer after you enjoy the first patch. If you don’t have an ice cream maker don’t worry! It will take a little more work but you can do it. In a medium zip lock bag put pureed cantaloupe. Put that in a larger zip lock bag, fill that up with ice and shake away about 20 minutes of shaking it should be ready if not keep shaking. Enjoy this any time of the year, it’s sure to be a hit.

Preparation time: 2-5
Cooking time: 35 minute(s)
Difficulty level: Easy ]]> http://www.stonedchef.com/2012/01/cantaloupe-sorbetti/feed/ 0 Classic Shrimp Rolls http://www.stonedchef.com/2012/01/classic-shrimp-rolls/ http://www.stonedchef.com/2012/01/classic-shrimp-rolls/#comments Sun, 29 Jan 2012 14:55:57 +0000 admin http://www.stonedchef.com/?p=1213 : Classic Shrimp Rolls

: This is a classic take of the lobster roll. We are going to serve this dish room at temperature to slightly chilled with a warm potato roll. Lush plumb shrimp, with crunchy small bites of celery dressed in a light sweet and spicy mayonnaise finished with a fresh squeeze of lemon! This dish is sure to be a hit to seafood lovers everywhere! Fast and easy put this in the recipe box. Great in the summer!

  • I get a frozen bag of 51-60shrimp simple peel shell split and deveined. This keeps the cost down between $11- 18. Not bad feeding 6 people at least.
  • About 2-3 celery stalks. Not the bunch.
  • 1 fresh lemon
  • 2-3 bags of potato rolls. That’s the best in my opinion.
  • 3-4 pinches of sea salt
  • About 3 large table spoons of mayonnaise, use as much as little as you want, I like a light to mild coating.
  • 1 large jalapeno diced.

 

  1. In a large pot boil water, add salt to water for seasoning.
  2. Chop celery into small dice. Put aside.
  3. Add shrimp to boiling water and stir. DO NOT LEAVE… As shrimp start to become pink pull them out with a slotted spoon.
  4. Put them in a large bowl to cool. They will finish cooking with residual heat from all the shrimp being together. Let them cool. Too many people way overcook shrimp until it’s small and rubbery. That will suck.
  5. Once cooled just peel.
  6. Toast potato rolls.
  7. Add chopped celery, jalapeno, mayo, and 1 lemon juiced to the cooled shrimp. Mix, add kosher sea salt to desired taste.
  8. With a table spoon place shrimp on toasted rolls and serve!

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Difficulty level: Easy

]]> http://www.stonedchef.com/2012/01/classic-shrimp-rolls/feed/ 0 Fresh Homemade Pasta http://www.stonedchef.com/2012/01/fresh-homemade-pasta/ http://www.stonedchef.com/2012/01/fresh-homemade-pasta/#comments Sun, 29 Jan 2012 14:50:57 +0000 admin http://www.stonedchef.com/?p=1220 : Fresh Homemade Pasta

: There’s nothing like fresh pasta, soft to the palate still a little al dente. Great with red sauces and butter base sauces. Not to mention it cooks from frozen in about 2 minutes of boiling water. It’s so easy, it might take a few times but it’s worth it. You’ll get a better understanding after handling dough a few times. If you screw it up big deal, a few eggs and a few cups of flour. So what. I was so intimidated by fresh pasta, I can’t even tell you. Just give it a try! It’s so worth it.

  • 3 cups of all-purpose flour
  • 4 whole eggs
  • Touch of olive oil
  • Pinch of salt
  • A cup of cold water
  • Some extra flour as needed.

 I have a kitchen aid mixer with a pasta attachment. If not you will have to do the well method and kneed by hand. Then roll by hand using a rolling pin. Then you can slice some papperdelle or lasagna strips maybe some raviolis? This recipe calls for a mixer and a pasta attachment.

  1. On a large mixing bowl add flour, 3 whole eggs, “no shells” a 2 count pour of olive oil a pinch of sea salt.
  2. Mix on low. After about a minutes start adding cold water, a little at a time let the dough absorb the water before adding more water all while mixing.
  3. Now you’re going to have to dust the bowl if it gets to moist. If the dough sticks to your fingers it’s too moist and needs more flour. If it isn’t making a nice ball and falling apart with a lot of cracks. Then it needs water. This is where the feeling and playing with the pasta start to develop.
  4. Mix for about 10 minutes.
  5. Put in plastic wrap, seal and put in refrigerator for 30 minutes.
  6. After letting the pasta dough rest for 30 minutes unwrap. On a dry surface dust with flour and cut the dough in half. It’s easier to work with half at a time.
  7. Put on or get your pasta machine ready. Put on thickest setting and dust it with some flour to prevent sticking.
  8. Thin out half the dough so it will feed into the pasta machine and give a good dusting of flour on both sides of the dough. Now start your first pass.
  9. Fold in half and repeat. Then fold that in half and repeat. Do this about 4-8 times folding both ways.
  10. 1Dust as needed. Now you can turn the knob to the next thinner setting, and then the next thinner setting. I usually stop at 3-4 on the thickness setting. Depending on what I’m making.
  11. Now decide on what pasta you want to do? My machine comes with a fettuccine cutter so that’s what I’m going to use.
  12. Now replace your pasta cutter and pass it through same as before. Or leave long and make lasagna strips of pasta.
  13. Now on a flour dusted sheet tray place your fresh pasta. I like nests of pasta or I stack them. If you stack them make sure you put semolina flour in between each layer.
  14. Wrap and put in freezer and use whenever!

Preparation time: 10 minute(s)Quick note: Fresh pasta cooks in about 2 minutes of boiling water even less if pasta wasn’t frozen! Enjoy! Just add your favorite sauce.

Cooking time: 30 minute(s)

Number of servings (yield): 4

Difficulty level: Easy to Medium

]]> http://www.stonedchef.com/2012/01/fresh-homemade-pasta/feed/ 0 Marijuana Butter http://www.stonedchef.com/2012/01/marijuana-butter/ http://www.stonedchef.com/2012/01/marijuana-butter/#comments Thu, 26 Jan 2012 03:39:26 +0000 admin http://www.stonedchef.com/?p=1222 : Marijuana Butter

: This is a super easy way to extract the THC from pot and get it into your favorite food. You use it just like regular butter. This butter is perfect for baking, sautéing, or just spread on toast. Make brownies, cookies, cake maybe a little pasta and butter!

  • 1 lb. of regular butter.
  • ½ lb. of marijuana. Use shake and leaves, use buds for smoking.
  • 2 cups of water
  • Cheese cloth for straining, you could use pantyhose too.

  1. In a large pot add water, marijuana, and butter.
  2. Bring to a boil.
  3. Reduce heat and simmer for 30- minutes to 1 hour. Stir from time to time. Liquid will turn a nice green.
  4. Let cool until just warm, and then pour over cheesecloth to get out big pot fragments. I use a Tupperware container to catch the water and butter.
  5. Lift cheesecloth from 4 corners and make a ball. Squeeze as much butter out as possible. Then discard cheesecloth.
  6. Put in freezer to settle the butter and the water will separate.
  7. Take out, scrape butter from ice, turn the bowl upside down to make it easier.
  8. And use in cookies, brownies, ice cream, etc. store in fridge and use repeatedly.

Preparation time: 4 minute(s)

Cooking time: 45 minute(s)

Difficulty level: Easy ]]> http://www.stonedchef.com/2012/01/marijuana-butter/feed/ 1 Marijuana Gelato http://www.stonedchef.com/2011/10/marijuana-gelato/ http://www.stonedchef.com/2011/10/marijuana-gelato/#comments Wed, 19 Oct 2011 14:56:50 +0000 admin http://www.stonedchef.com/?p=1167 Marijuana Gelato Recipe

This is the best gelato ever, pot and gelato together, creamy rich, elegant pot flavored. It’s so easy and so much fun!

Ingredients:

  • 1 cup heavy cream
  • 1 cup milk
  • About 1 cup of sugar
  • 5 egg yolks
  • About 1/8th of your favorite herb!

 

Instructions:

  1. In a large mixing bowl add 1 cup of cream, 1cup of milk, 1 cup of sugar, and 5 egg yolks.
  2. Mix or whisk for about 5-6 minutes.
  3. In a skillet heat high add a 3 second squirt of olive oil let it get hot.
  4. Add ground herbs, and mix for about 4-5 minutes. It will look like pesto. That’s good.
  5. Now take your sautéed pot off the heat and put it in a bowl. Just let it cool down.
  6. Now add your pot olive oil to the ice cream maker it should stick against the walls and crystalize. This will give it a crunchy texture.
  7. Now add the custard and set it on high for about 15-20 minutes.
  8. If it doesn’t come out ice cream like, just put it in the freezer for a few hours. It will set and be delicious!
  9. You can use almost any herb, here are some of easy ideas : basil, rosemary, vanilla, lemon thyme etc.

Difficulty level: very easy
Cook time: 5 minutes
Prep time: 5 minutes+ 20 to spin the gelato.

]]> http://www.stonedchef.com/2011/10/marijuana-gelato/feed/ 2 Cucumbers with Mascarpone Cheese Video Recipe http://www.stonedchef.com/2011/09/cucumbers-with-mascarpone-cheese-video-recipe/ http://www.stonedchef.com/2011/09/cucumbers-with-mascarpone-cheese-video-recipe/#comments Fri, 02 Sep 2011 16:29:30 +0000 admin http://www.stonedchef.com/?p=1086

]]> http://www.stonedchef.com/2011/09/cucumbers-with-mascarpone-cheese-video-recipe/feed/ 0 Cucumbers with Mascarpone Cheese http://www.stonedchef.com/2011/08/cucumbers-with-mascarpone-cheese/ http://www.stonedchef.com/2011/08/cucumbers-with-mascarpone-cheese/#comments Tue, 23 Aug 2011 15:28:21 +0000 admin http://stonedchef.com/?p=246

Cucumbers with Mascarpone Cheese Recipe:

Summary: Cucumbers with Mascarpone Cheese

Ingredients

  • 1 English cucumber
  • 1 lemon
  • 2 large tablespoons on mascarpone cheese. If you cant find mascarpone you can use sour cream.
  • A few springs of mint
  • olive oil
  • salt and pepper

Instructions

  1. peel cucumber and cut longways
  2. now take a small spoon and run the spoon 1 way to discard any small seeds.
  3. Now slice on on angle about ½ an inch thick.
  4. heat a large saute pan and add a medium splash of olive oil and then heat the cucumbers
  5. now squeeze half a lemon
  6. coarse sea salt (a healthy pinch)
  7. and then 2 large tablespoons of mascarpone cheese and mix on medium flame.
  8. Once the mascarpone starts to break down cover the cucumbers evenly
  9. your done take off heat then plate.
  10. Now chop some fresh mint and sprinkle on top.
  11. This is not a hot hot dish it’s more warm to hot med hot dish.
  12. This is a stoner classic, very summery, ENJOY!

Cooking time (duration): 10

]]> http://www.stonedchef.com/2011/08/cucumbers-with-mascarpone-cheese/feed/ 2 Honeydew Melon Sorbet http://www.stonedchef.com/2011/08/honeydew-melon-sorbet/ http://www.stonedchef.com/2011/08/honeydew-melon-sorbet/#comments Fri, 19 Aug 2011 17:32:00 +0000 admin http://www.stonedchef.com/?p=1068 Honeydew Melon Sorbet Recipe

This is a super simple summer must, clean refreshing and all natural. Really inexpensive
and will start you making all kinds of crazy stuff. Get high and get inspired. Just to mention
you do need an ice cream maker and a food processor.

Here are some of my creations just to mention a few: Honeydew and mint, Honeydew and
jalapeno,Cantaloupe and banana, Banana and chocolate, Pineapple mango.

 

Ingredients:

  • This is the easiest and the purest straight honeydew melon, and there’s nothing wrong
    with that.
  • ½ fresh honeydew melon, no seeds please
  • Sugar, Depending on how ripe the melon is will dictate how much sugar is needed at all.

Instructions:

  1. Seed and cut your melons into cubes. If possible chill before it goes into processor.
  2. Pulse the processor and run it till the melon is smooth with little chunks. Taste, does
    it need sugar? And then decide how much sugar is needed. Add teaspoon at a time,
    and always taste.
  3. Put in ice cream maker, I have a kitchen aid, with the ice cream maker attachment.
    Its ok, not the best not the worst piece of equipment.
  4. Run it on medium speed for about 15 minutes. Be patient it will happen, if it doesn’t
    work sow ell put in the freezer and remix it in 40 minutes and repeat if necessary.
  5. So get stoned and get inspired to make something great!

Preparation time: 20 minutes

]]> http://www.stonedchef.com/2011/08/honeydew-melon-sorbet/feed/ 0 Giardiniera / Muffuletta Topping http://www.stonedchef.com/2011/08/giardiniera-muffuletta-topping/ http://www.stonedchef.com/2011/08/giardiniera-muffuletta-topping/#comments Thu, 11 Aug 2011 17:12:26 +0000 admin http://www.stonedchef.com/?p=970 Giardiniera

Giardiniera means from the garden. This is one of my favorite sandwich toppers. This is a mixture of
clean fresh vegetables, chili’s for spice olive oil and a touch of vinegar. My very favorite is a hot roast
beef and cheese sandwich with giardiniera! Some other great ways I like to incorporate giardinaria with
scrambled eggs, almost any sandwich, with grilled sausage, just spread on good Italian grilled bread is
awesome, on hot dogs, burgers or whatever you want. I don’t use any real measurement and when I
make it I jar a few cases, enough to get me through the year. You can make a much smaller amount.
This will be for about 4 cups roughly.

  • About 2 red peppers, 2 green peppers, 2 yellow peppers.
  • 3 sticks of celery.
  • 3 habanero’s “optional”
  • About pound of green olives, pitted. And then rough chopped.
  • About ½ cup of capers. Rinse them at least once.
  • 3 peeled carrots.
  • Olive oil
  • Red wine vinegar

  1. To prepare this dish it’s a lot faster with a food processor. If not just chop it by hand. For this recipe ill assume you have a food processor.
  2. Clean and slice the peppers in ½, then deseed and cut into medium cubes.
  3. Slice celery and chop
  4. Rough chop the carrots
  5. Put the peppers, and carrots in the food processor and pulse until small chopped be careful not to chop to fine. Don’t make sauce.
  6. Add all the vegetable’s to a large bowl now add the olives, capers and fine chopped chili’s.
  7. Mix, add about ½ cup of red/or white wine vinegar and now about 2 cups of extra virgin olive oil or until the mixture is barely covered.
  8. Put in air tight containers and refrigerate. It gets better with time. Enjoy!

Preparation time: 20 minute(s)

Cooking time: ]]> http://www.stonedchef.com/2011/08/giardiniera-muffuletta-topping/feed/ 0 Sweet and Spicy Stoners BBQ Sauce http://www.stonedchef.com/2011/08/sweet-and-spicy-stoners-bbq-sauce/ http://www.stonedchef.com/2011/08/sweet-and-spicy-stoners-bbq-sauce/#comments Thu, 11 Aug 2011 17:07:24 +0000 admin http://www.stonedchef.com/?p=967 Recipe: Sweet and Spicy Stoners BBQ Sauce

Sweet and spicy stoned BBQ sauce! BBQ sauce is a universal sauce no real measurements and can
have all different ingredients. I always think it’s a good idea to make this when I’m stoned for some
kind of burger, pork, meat or fish. I’m never prepared and I always make it work! Always! Just try
it. I like the sweet and savory flavors with some heat on the some good spice. You can use as much
of something or as little as you want. This is almost a fresh canvas to do what you want.

  1. In a large bowl start with a healthy squirt of catsup about ¼ cup.
  2. Then about 1 large tablespoon of apricot preserve.
  3. Not about a large tablespoon of honey or sugar.
  4. About 3-4 squirts of soy sauce, or a healthy pinch of salt.
  5. ½ a lemon juiced. Or grapefruit or pineapple juiced as a last resort a little red wine vinegar.
  6. Add the rest of the ingredients garlic, hot sauce, or whatever you want!
  7. Now whisk it all together for about 3 minutes.
  8. Refrigerate for a little while, best at a few hours.
  9. Enjoy! On almost anything.

Preparation time: 5 minute(s)

Cooking time: ]]> http://www.stonedchef.com/2011/08/sweet-and-spicy-stoners-bbq-sauce/feed/ 0