COOKING with CANNABIS
Leftover Turkey with Polenta , Cherry Tomato Concasse , and Roasted Eggplant
by Chef Dana Cunningham
It ’ s November , my friends . The air is crisp , colorful leaves are falling from the trees , and all I can think about is how we will cook our Thanksgiving turkey this year ! Whether it ’ s a fried holiday bird , a smoked bird , or a beautifully roasted bird , I love them all ! But I will not do a recipe about how to cook a turkey this year . I ’ m talking about what to do with the leftovers , which everyone always has ! Of course , my go-to late-night snack after Thanksgiving is a turkey sandwich with mayo , but this recipe will be something that you could actually serve for dinner and get great reviews . I ’ m so excited for you to try it . sure you skin it . Take a potato peeler and get all that purple skin off because it will turn to leather after it ’ s roasted , which is an unwanted texture for this dish .
Next , we will be making a cherry tomato concasse . Concasse is a French term that means “ to crush .” I am a French-trained chef , so of course , I have to throw in a technique like this . But , not to fret , crushing tomatoes is actually a lot of fun ! It would be more fun if we could put them in a bucket and crush them with our feet like Lucille Ball , but I guess we better save that for when we are making wine ! With all of that said , let ’ s get down to business and cook some amazing food !
Ingredients : For the polenta 1 box of polenta from the store 2 tablespoons of cannabutter Himalayan salt and course ground pepper to taste
For the Tomato Concasse 2 small boxes of cherry tomatoes 2 cloves of garlic minced 1 tablespoon of butter ½ of a small yellow onion or sweet onion diced ¼ cup of fresh basil or 1 / 8 cup of fresh basil microgreens chopped Himalayan salt and course ground pepper to taste
This recipe has a few different components , so I want to touch on a few things before we start . First , don ’ t be intimidated by any of this ! It is all super easy once you try it . We are going to make polenta , which is similar to grits . Polenta is just ground corn , so to give it some flavor , we will use 2 tablespoons of green butter , salt , and pepper . When you go to the store to get your polenta , it should be by the rice . It comes in a box with easy-to-follow instructions . Usually , you would do one cup of water or chicken stock to ½ cup of polenta , but my advice is to simply follow the manufacturer ’ s instructions .
Second , don ’ t be afraid of the eggplant . When done correctly , eggplant is actually delicious . It is surprisingly “ meaty ” and flavorful . I like to roast mine to get the best flavor , but this would also be perfect on the grill . The one tip I will give you about the eggplant is to make
For the Eggplant 2 medium sized eggplants 1 clove of garlic Olive oil , coconut oil , hemp seed oil or whatever you have on hand
Himalayan salt and course ground pepper to taste
The Method
1 . Get that eggplant roasting ! This step will take the longest . Set your oven to 400 degrees and let it preheat .
2 . Skin the eggplant with a potato peeler until all the purple skin is gone .
3 . Slice the eggplant in ½ inch slices longways so that you have long slabs of eggplant