Céad Míle Fáilte

SWEET POTATO HASH

Serves
4                                  

2 tablespoons Canna Butter*

1 tablespoon Cannabis-Infused
Olive Oil*

4 onions, 2 red and 2
yellow, chopped

2 sweet potatoes

6 potatoes, 3 red and 3 Yukon
Gold

1 green bell pepper

¼ head of cabbage,
chopped

2 teaspoons mustard

1 teaspoon horseradish

1 cup chives, chopped

1 tablespoon Canna Butter
for finishing step

Peel and cube the sweet
potatoes (about a pound), and set aside. In a skillet on medium heat, add Canna
Butter and Cannabis Infused Olive Oil, and then add onions and a pinch of salt.
Brown onions, and add all of the different potatoes to the onions and cook
until tender. Add bell pepper and cook 10 minutes. Add cabbage to mixture. Let
bottom side brown a bit, then flip over for the other side to brown. Add a
little liquid if hash is drying out. Add mustard, horseradish and a tablespoon
of Canna Butter to keep moist. Leave alone to crust up. Salt and pepper to
taste. Optional: In another small sauté pan, add a teaspoon of Canna Butter and
add an egg and cook over easy. Top a serving of hash with the over easy egg and
some chives for color.

BLOOD SAUSAGE

Serves 4

4 cups fresh pig’s blood

2 lbs well-marbled pork
shoulder

1 pork liver

3 cups barley

2 ½ teaspoons salt

1 large yellow onion

1 cup CannaMilk*

1 ½ teaspoons freshly
ground black pepper

1 teaspoon ground
allspice

In a large skillet,
place pork and pork liver and cover with water. Add teaspoon of salt and bring
to a boil. Reduce heat and simmer until meat falls off the bones, adding more
water as needed so it is covered at all times. Remove meat from the pot and
save liquid. When meat is cool enough to handle, remove bones, veins and
gristle and grind meat coarsely. Skim fat off reserved liquid and add enough
water to make 7 cups. Add 1 teaspoon salt and bring liquid to a boil. Gradually
add barley, stirring constantly. Bring back to a boil and simmer until water is
absorbed. Heat oven to 375°, cover barley and bake for 30 minutes.

Stir 1 teaspoon of salt into the blood. Pour
the blood through a fine sieve into a large bowl to remove any lumps. Stir in
the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Have large, clean hog
intestines ready to stuff. In a large glass mixing bowl, mix hot barley with
ground pork and pork liver. Add pig’s blood mixture. Stuff hog casings, and tie
off ends with butchers twine, creating medium length sausages. Place in a large
pot with warm water. Gently bring to a boil, reduce heat and simmer 40 minutes.
Remove from water and hang to let dry before refrigerating. To serve, cut
slices about 1/2-inch. Fry in butter or oil until the edges are slightly
crisped and browned.

*Some examples of great
Blood Sausage dishes include: Belgian waffle stuffed with blood sausage, served
with caramelized apple, green apple sauce, vincotto cream; Blood sausage served
with fertile egg, Brie and jalapeño salsa on a crostini; Boudin noir served
with mashed potatoes, spinach, Port-wine sauce and caramelized apples;
Polish-style blood sausage, grilled and served with sautéed cabbage and onions;
Black pudding served as part of a full Irish breakfast with eggs, rashers,
mushrooms, tomatoes and pan-fried potato bread.

 REUBEN SLIDERS

Serves 4

6 tablespoons Thousand
Island dressing

12 slices of small party
round rye bread.

6 slices swiss cheese

1 jar sauerkraut,
drained

4 lbs thinly sliced,
cooked corned beef

¼ cup Canna Butter,
softened

Spread 1 tablespoon
Thousand Island dressing over each of the 12 slices of rye bread.

Top with Swiss cheese,
sauerkraut and corned beef. Top with remaining bread slices.

Spread softened Canna Butter
over each top slices of rye bread. Place sliders butter side down in skillet.
Cook uncovered over low heat about 10 minutes or until sides are golden brown.
Turn, cook about 4 minutes longer until bottom piece is golden brown and cheese
is melted.