In this edition of Cooking with Cannabis, Chef Sebastian Carosi - the short -order cannabis revolutionary - gives The Bluntness his recipe for Wild Oysters In The Nude With Anvil Angry Water.
Wild Oysters In The Nude With Anvil Angry Water
- Servings: 2 dozen oysters
- Total THC/CBD: Depends on the potency of the products used
- Prep time: 10 minutes
Note From Chef Carosi
Having spent many years as a young chef, honing my skills in the small unincorporated former mill town of Seabeck, Washington, nestled in the natural waterway known as the Hood Canal. I quickly learned how to find and gather wild oysters in one of America’s only fjords.
Those musky green nuances pair well with spiciness and the picante flavors that fresh young raw cannabis leaves offer. Having spent many years consuming cannabis and combing the bays and inlets of the canal for wild oysters it was just a matter of time before the two were connected and propelled into culinary cannabis history forever.
These oysters in the nude with anvil angry water will also help your culinary cannabis propulsion. Super easy to execute and definitely a crowd pleaser.
Savory, sweet, sassy, smokey and seductive, a wonderful addition to your culinary cannabis recipe repertoire. I have been preparing and enjoying them this way for many years and will continue to do so for years. I hope you enjoy them as well.
Equipment Needed
- oyster knife (or shucker)
- cutting board
- chef’s knife
- towel to hold oysters
- crushed ice or rock salt
- serving platter
Ingredients
- 2 dozen fresh oysters
- ½ cup seasoned rice wine vinegar
- ½ cup unseasoned infused cannabis rice wine vinegar (made in the mb2e)
- ¼ cup sweet onion or shallot (micro fine diced)
- ¼ cup fresh squeezed lime juice
- 3 tbsp pure cane sugar
- ¼ tsp fresh ground black pepper
- pinch of jacobsen sea salt
- ½ cup fresh cilantro (micro fine chopped)
- ¼ cup fresh cannabis leaves (micro fine chopped)
- 1 tbsp fresh jalapeno (very fine diced)
How To Make It
1. Combine the fine chopped cilantro and cannabis leaves, micro diced onion or shallot, fine diced jalapeno, pepper, vinegars, sugar, salt and lime juice in a small bowl. Stir well until the sugar and the salt are dissolved. set aside.
2. Shuck the oysters carefully.
3. Hold the oyster with a clean towel and insert the oyster knife into the hinge of the oyster, twist until it pops, then run the blade of the knife along the top and bottom of the shell to release the oyster by cutting the abductor muscle, being extra careful to save the oysters brine in the shell.
4. Spread the ice or rock salt on your desired serving platter. place the oysters on the ice or rock salt for stability (so you don't lose any of the oyster brine).
5. Spoon a nice amount of the mignonette onto each oyster, serve and enjoy!
*mignonettes do not keep well; you pretty much have to use them as soon as you make them for optimum taste and freshness
To learn more about Chef Carosi, visit his Camp Ruderalis website or follow him on Instagram.
Need more cannabis-infused cooking inspiration? Here are5 of our Favorite Cannabis Cookbooks to Satisfy Your Weed & Culinary Senses!
