Tartare is usually something you only order at a restaurant because it seems time-consuming, but with a very sharp knife, it’s really not. Any excellent quality cut with little to no fat will work beautifully: beef tenderloin, bison or venison roasts and steaks. This dish must be eaten immediately. The recipe serves three. I don’t double it because it is then hard to mix, but for an intimate evening in the back garden in sweltering late summer heat, this is a lovely dish.
- 400g or .88lb lean, high-grade meat, cut into1/4 inch strips
- 2 tbsps sweet gherkins, cut into pieces slightly smaller than the meat
- 1 cup (about 5) shallots, minced
- 5 tbsps dijon mustard
- 3 tbsps hot sauce (Frank’s works well)
- ¼ tsp kosher salt
- 1 tsp black pepper
- 3 tbsps THC-infused extra virgin olive oil (see below)
Combine all liquid ingredients and spices in a small bowl and whisk together. In a large bowl, combine liquids with meat, gherkins and shallots. Use the back of a large metal spoon to press down against the sides of the bowls and tenderize with a smearing motion for about 3 minutes. Serve immediately.
Yield: 3 medium-sized servings of possibly quite strong potency if quality bud is used to make the THC oil.
THC is oil (and not water) soluble. Because THC escapes at temperatures higher than 325 degrees Fahrenheit, recipes must never bring food to higher temperatures, i.e., no deep-fry.
There are two main methods that i recommend for preparing THC oil: The Slow-Cooker and the Double-Boiler method. Other preparations tend to burn either the oil or the marijuana and are not recommended.
Place 5g of vaped-marijuana or 2.5g fresh marijuana for every 1/2 cup oil in a slow cooker. Turn on slow cooker at low setting and let sit for 24 hrs, stirring occasionally. Strain through a cheesecloth or fine strainer into a mason jar. Store in the fridge.
Same as slow-cooker method, but using a double-boiler set to low. Check water levels regularly. Please, do not leave the house with an unattended element or burner on.
Yield: About 1/3 cup oil for every 1/2 cup originally added