prep time: 20 minutes
bake time: 15-20 minutes
yield: 4-6 servings
total thc/cbd: depends on the potency of the products used
status: bangin’ baked bivalves
from the cannabis pantry: cannabis-infused butter, cannabis-infused hot sauce
chef’s strain recommendation: 9lb hammer
equipment needed
an open fire with a grate or an oven, tongs, sheet pan, serving platter, several hungry cannabis enthusiasts
provisions needed
½ cup salted butter
1 cup cannabis-infused butter (made in the mb2e)
2 tbsp garlic, finely minced
1 tsp lime rasp or zest
2 tbsp fresh squeezed lime juice
¼ cup chipotle adobo (the pureed contents of a can of chipotles)
1 tbsp infused cannabis hot sauce (made in the mb2e)
½ tsp fresh ground black pepper
2 tbsp Mexican lager
6 cups rock salt
3 dozen small to medium oysters (preferably from Olympic Oyster Company)
2 limes cut in eighths
several fresh cannabis leaves
how to make it
-preheat oven to 450°.
-spread the rock salt out on a sheet pan.
-make the compound butter in a food processor or mixing bowl, combining the butters, garlic, zest, juice, adobo, sriracha, pepper, and beer until mixed well, set aside.
-meanwhile, place the cup-side oysters down on the rock salt-lined sheet pan.
-roast the oysters until they begin to open (about 8-10 minutes).
-remove the oysters from the oven and open them, removing the top shell and discarding it.
-spoon a teaspoon of the smoky compound butter into each oyster shell, topping the oysters.
-return the sheet pan and oysters to the oven for 8-10 minutes or until the butter melts and the little oysters are ready to eat.
-serve immediately with fresh-cut lime wedges, a pre-roll of pacific northwest grown 9lb hammer, crusty artisan bread, and plenty of beer.
equipment + product source
www.magicalbutter.com (mb2e botanical extractor)
www.olympicoysterco.com (oysters)
recipe by #theshortordercannabisrevolutionary chef sebastian carosi @chef_sebastian_carosi on Instagram
