Tomorrow, April 23, we launch an episode of a brand new Canna Cribs series - Infused Chef.
You are definitely going to want to try out some of these recipes after watching!
TACO DUO
Rabbit:
- 1 Whole Rabbit
- 2 Tablespoons Vegetable oil
- 4 cups vegetable stock
- 4 teaspoons brown sugar
- 1 onion, chopped
- 3 Roma tomatoes
- 1 bulb Garlic
- 3/4 cup ketchup
- 1 clove garlic, chopped
- 1-2 serrano peppers
- 1-2 Anaheim peppers
- 1 Poblano Pepper
- 2 tablespoons paprika
- ¼ cup Achiote paste
- 3 ML Uncle Herbs Harle Tsu Oil
- 2 Tablespoons Avocado Oil (For Infusion)
- 1/2 dozen fresh tortillas
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Rub whole rabbit with Achiote paste, brown sugar, and vegetable oil
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In a cast iron pan on med/high heat, sear the whole rabbit on all sides until golden brown
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Roughly chop all vegetables
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In a dutch oven combine all the chopped vegetables with the rabbit and vegetable stock
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Cover and cook in the oven on 300 for 2-3 hour or until meat is fork tender and falling off the bone.
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Remove from the oven and hand shred the meat. Discard the veg.
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To infuse, in a small bowl mix the 2 tablespoons of Avocado Oil with the 3ML of Harley Tsu Oil. Drizzle on top of meat. Serve on fresh tortillas.
Kangaroo:
- 1lb Ground Kangaroo
- 1 Tablespoon vegetable oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- ½ Teaspoon Beet Sugar
- 1 Teaspoon Paprika
- ½ Teaspoon Dried Cilantro
- Salt and Pepper To Taste
- 3 ML Uncle Herbs Harley Tsu Oil
- 2 Tablespoons Avocado Oil (For Infusion)
- 1/2 dozen fresh tortillas
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In a cast iron skillet heat the vegetable oil to a high heat.
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Place ground kangaroo in a skillet and stir with a wooden spoon or spatula.
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Add all seasonings
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To infuse, in a small bowl mix the 2 tablespoons of Avocado Oil with the 3ML of Harley Tsu Oil. Drizzle on top of meat. Serve on fresh tortillas.
TACO SLAW RECIPE
- ½ Head green cabbage
- 2 radish
- ½ Jalapeno, Diced
- ¼ cup lime juice
- 2 tablespoons fresh Cilantro
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Using a mandolin shred the cabbage into thin strips
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Using the mandolin on the same setting as the cabbage slice the radish into coins, then julienne or cut into small strips.
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Chop cilantro into fine pieces
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Dice Jalapeno into small pieces
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Combine all ingredients with lime juice in a mixing bowl. Set aside, serve within 3 hours.