Paper-towel lined baking sheet
Makes 2 servings | Chef Jordan’s Tips: Coconut Crusted Shrimp can be baked or air-fried! Preheat the oven to 400F and bake until golden brown, about ten minutes.
Preheat oil to 375 F
In a mixing bowl combine potato starch, ¼ tsp (1 mL) salt and ¼ tsp (1 mL) black pepper and mix well. Set aside.
Crack two eggs into a mixing bowl, combine with ¼ tsp (1 mL) salt and ¼ tsp (1 mL) black pepper and mix well. Set aside.
In a separate mixing bowl combine coconut with ¼ tsp (1 mL) salt and ¼ tsp (1 mL) black pepper and mix well. Set aside.
Place shrimp in potato starch and toss to fully coat. Shake off excess starch and transfer to the egg. Thoroughly coat in egg and transfer to coconut. Evenly coat the shrimp in the shredded coconut and set aside.
A few at a time, place shrimp in preheated oil and fry until golden brown, about 3 minutes. Remove from heat and transfer to a paper towel lined baking sheet. Repeat with remaining shrimp.
Season with remaining salt and pepper and serve alongside Infused Coconut Dipping Sauce.
¾ cup (175 ml) coconut milk
Makes 2 servings
In a mixing bowl, combine coconut milk, cashews, lime juice, soy sauce, ginger, hot sauce and sesame oil and transfer to a refrigerator for, at least, 2 hours
Transfer mixture to a blender, add cannabis oil, and puree until smooth.
Transfer to an air-tight container and refrigerate for up to one week.
Large sauté pan
Makes 4 servings | Chef Jordan’s Tips: Fresh herbs, from basil, cilantro and thyme would all add incredible freshness to the plate.
In medium saucepan with a tight-fitting lid, combine celery root, water, cashews, ¼ tsp (1 mL) salt and pepper and bring to a simmer over medium heat. Cook until celery root is fork tender, about 20 minutes.
Transfer celery root and cashews and cannabis oil to a blender, reserving the cooking liquid. Puree until smooth, adding the reserved liquid until you achieve the desired consistency. Set aside.
Warm a large sauté pan over medium/high heat. Add oil and the salmon, skin-side down. Using a spatula, lightly press the salmon down, spreading it out and exposing the entire surface of the skin to the heat.
Turn heat to medium and cook the salmon until the skin is crispy and releases naturally from the pan, about 20 minutes. Flip the salmon and sear the flesh for five seconds. Remove salmon from the heat and transfer to a plate, skin-side facing up, to rest.
To serve, add the juice released from the salmon during resting to the celery root puree and puree well to combine. Evenly divide puree and place salmon, flesh-side down into the puree, preserving the crispy skin. Season with remaining salt and pepper and serve immediately.
2-4 servings | Chef Jordan’s Tips: I use avocado oil but feel free to use your favourite frying oil. When choosing a pan to fry in, ensure the oil does not go higher than 1/3 the height of the pan. Any cut of chicken works in this recipe, including boneless, skinless chicken breasts.
In a blender, combine cherry tomatoes, basil, hot sauce, vinegar, cannabis oil and salt and puree until smooth. Transfer to a boil and set aside.
In a mixing bowl combine potato starch, ¼ tsp (1mL) salt, ¼ tsp (1 mL) pepper and mix well to combine and set aside.
In another mixing bowl, combine egg, vinegar and ¼ tsp (1mL) salt and ¼ tsp (1 mL) pepper and whisk well. Set aside.
Place chicken into the potato starch mixture to thoroughly coat and transfer to a plate and set aside for at least 30 minutes.
In a large saucepan or using a fryer, heat oil to 350F.
Add chicken, one at a time, and cook until golden brown, about 5-7 minutes.
Remove chicken from the oil and toss immediately in the sauce. Coat well and transfer to a plate to rest.
Continue frying until all chicken is cooked and serve immediately.
Infused Hot Sauce
Makes 4 servings
In a blender, combine cherry tomatoes, basil, chipotle, vinegar, cannabis oil and salt and puree until smooth. Transfer to a boil and set aside.
In a blender, combine, olive oil, vinegar, basil, garlic, green onion, salt and pepper and puree until smooth. Transfer to a bowl and set aside.
Preheat oven to 400 F
Using a sharp knife, make three cuts into both sides of the fish, about an inch apart, from the fin to belly.
Season fish evenly with olive oil and salt and set aside.
Crumple parchment paper into a ball and place the paper into the cavity of the fish. Place fish onto a baking sheet, pressing down to flatten the bottom of the paper, enabling the fish to stand on its own. Repeat so all fish are sitting on their pedestal of parchment paper and transfer to a preheated oven.
Roast until eyes are white and flesh is opaque, about 20-25 minutes. Remove from heat and set aside.