Cooking with Cannabushi

COOKING WITH CANNABUSHI An Infusion Series

Happy New Year to all of you out there! Hopefully everyone made some amazing memories from the holidays, closing the door of a very historical year. 2020 changed the world as we know it. Covid-19 forced a lot of us to face new challenges inside and out. Now that a new year is upon us, let's take the opportunity to be better than the year before- to ourselves as well as others. I'm so thankful and grateful to write this article, especially while I'm #tokinarokin on the new Rokin Dial, with 21 different temperature settings, an autodraw feature and can be used with any 510 cartridge! Use my promo code CANNABUSHI at checkout for a Rokin good discount! It keeps me dialed in while cooking wonderful foods! So let's start our mornings out right! Breakfast is the most important meal especially when it's infused! Wakey Bakey, Eggs and Steaky!

Dedicated to Mulufua "Johnny" Gaoa

Agent Orange Eggs and Steaky Breakfast Skillet

Ingredients

Carton of Grade A large eggs 1 12 oz. New York Strip 1 sweet onion 1 zucchini 1 yellow squash 1 handful of sliced mushrooms 4 cloves of fresh chopped garlic 1 2ml bottle of Agent Orange terpene profile provided by True Terpenes 1 cup THC infused coconut oil ¼ cup THC infused butter 2 oz THC infused sugar 1 tsp THC infused sea salt 1 tsp black pepper 1 Tbsp freshly dried "herbs" ⅛ cup Whole Milk

Instructions

First I just wanted to inform you that the infusion ingredients were created using the Magical Butter Machine. You can find a plethora of recipes on their website. The sugar and salt require a tincture to be infused. So hop on over and check it out! Grab a large sauté pan or skillet and put it over a medium heat. Sprinkle some infused salt and pepper with a dash of coconut oil. Let it warm up until the oil is ready and the pepper begins to have a slight smell. Throw your steak onto the pan and listen for the sizzle. Cook the steak for around 5-8 minutes and let it get a nice sear. Flip and then add salt/pepper to the steak. Cooking for another 5-8 minutes until mid rare (my personal preference.) At this point you will want to take the steak off the heat and let it rest until you are ready to cut. (7 minute minimum please). Throw in some butter (2 tbls) and your veggies. Use the same oil from your steak for added umami. If you need to add a little more coconut oil, feel free at this time. Make sure to stir the veggies well so everything is thoroughly covered in butter/oil mixture until cooked. After your veggies are fully cooked place them on a plate off to the side for later use. I used a small bowl with a pre-bloomed oil/water mix of Agent Orange Terpenes. 3-4 drops is plenty! 2 oz. oil/water mixture is fine. I shake the terpene mix in a small, sealed container for a minute and let bloom for 5 minutes. Stir the veggies and terpenes thoroughly. Wash and reuse your large sauté pan or skillet and start preparing your eggs in a medium/large bowl. Separate 6-8 eggs and throw the shells away. Pour your milk in and add a dash of infused salt. Using a whisk make sure to mix all ingredients together. Put your skillet back on the stove over a medium/low heat and toss a couple oz. of infused oil and three pads (Tbls) of butter. Let it all melt until liquid and throw a sprinkle of infused sugar. Once slightly melted into the oil, pour your egg mixture over a medium/low heat. While the eggs are being cooked, go over and slice your now cooled off steak into thin slices. The eggs should have a slightly cooked layer on the underside, enough to float the thinly sliced steak. Add another dash of infused salt to taste. Plus sprinkle the "fresh herbs" and garlic over it all. Place the Agent Orange veggies into the center of your Eggs and Steaky skillet.

Cook for a final 5-8 minutes and enjoy! Use the leftover "juices" from the veggies and drizzle lightly over the completed meal to enhance the Agent Orange terpene experience!! Thanks to True Terpenes.

I hope you all have enjoyed reading/creating this exceptional breakfast dish! As always I truly enjoy bringing these infused foods from my kitchen to your plate! Especially if it gets us baked! Be prepared for an exciting year of new foods from CannaBushi. Don't worry because I will be adding a couple of my favorite sushi rolls over the next year. Gotta keep things interesting! You never know what to expect!

Chef Chris Rodarte aka Mr. CannaBushi is a five star Sushi Chef. Inventor of the first THC/CBD infused dessert sushi roll in America. Traveling across America and working for some of the most renowned restaurants and Chefs in the country. Including Michelin rated Akira Back and Yellowtail Japanese Restaurant in the Bellagio. Nominated for the best Cannabis Chef in Las Vegas 2020 and the first Cannabis Chef ever to be inducted into The Marquis Who's Who of America!! Check him out on The Chef Piero Show Episode #2 and soon Naked Sushi by CannaBushi on Vuuzle.TV!! Not to mention utterly thankful and grateful for it all… Shoot For The Stars!

PHOTOS BY: JENNY WINSLOW - JAY DUB PHOTO

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