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Spicy Summer BBQ

While
the heat is ragin, let’s get some Cajun! This summer, we explore the culinary
gems of Cajun cuisine and southern style. These dishes are perfect for a
backyard BBQ, a family dinner or watch

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While
the heat is ragin, let’s get some Cajun! This summer, we explore the culinary
gems of Cajun cuisine and southern style. These dishes are perfect for a
backyard BBQ, a family dinner or watching the big game. Bacon covered Grilled
Lettuce Wedge Salad, Crunchy Fried Green Tomatoes and mouth-watering Cajun style
burgers, this menu is sure to please anybody’s taste buds. You don’t have to go
to the Big Easy to get great Cajun flavor, with these recipes, your BBQ will
not only impress, but with the cannabis-infused butters and oils, it will also
alleviate any of those strains and pains!

 

GRILLED
WEDGE SALAD

8 slices bacon, chopped

2 romaine hearts

1/3 cup mayonnaise

1/3 cup sour cream

3 tablespoons Canna Butter*

½ cup blue cheese crumbles

Fry up
eight slices chopped bacon in a skillet over medium heat until crisp. Transfer
the bacon to paper towels, reserving the fat. Cut two romaine hearts in half
lengthwise and brush surface with bacon fat. Grill until just charred on both
sides, two minutes. Stir together 1/3 cup mayonnaise, sour cream, three
tablespoons Canna Butter, and crumbled blue cheese, one tablespoon lemon juice,
¼ teaspoon salt and a couple turns on the fresh pepper grinder. Serve the
grilled lettuce wedge with the dressing and topped with crumbled bacon.

 

CRUNCHY
FRIED GREEN TOMATOES

1 ¾ lbs.
green (unripe) tomatoes (4 medium)

½ cup
all purpose flour

1 teaspoon
salt

1 teaspoon
sugar

¾
teaspoon cayenne

1
large egg 

1
tablespoon milk

4 ½
cups corn meal

3
tablespoons Canna Butter

3 tablespoons
Cannabis Infused Vegetable Oil**

Put a
rack in middle of the oven and preheat oven to 375°. Cut tomatoes into ½ inch
thick slices. Whisk together flour, salt, sugar and cayenne in a shallow bowl.
Whisk together egg and milk in another shallow bowl. Place corn meal in a third
shallow bowl. Working with one slice at a time, drench tomatoes in flour, shake
off excess, dip in egg, letting excess drip off, and then coat with corn meal
pressing to help them adhere. Arrange slices in one layer on a wing sheet. Heat
one tablespoon Canna Butter and one tablespoon oil in a 12 inch heavy skillet
over moderate heat until foam subsides. Fry four tomato slices, turning once
until golden brown, about six minutes. Transfer tomatoes to paper towels to dry.
Fry remaining tomato slices in remaining butter and oil in two more batches in
same manner, wiping out skillet with paper towels between batches. Arrange
fried tomato slices in one layer on a clean baking sheet. Bake fried tomatoes
until tender and hot, about five minutes.

 

CAJUN
BURGERS

Makes
4

 

CAJUN
SEASONINGS

2 ½
tablespoons sweet paprika

2
tablespoons garlic powder

2
tablespoons salt

1
tablespoon freshly ground pepper

1
tablespoon onion powder

1
tablespoon cayenne

1 tablespoon
dried oregano, crumbled

1 tablespoon
dried thyme

 

REMOULADE
SAUCE

½ cup mayonnaise

2
teaspoons Canna Butter

2 teaspoons
Dijon mustard

1 teaspoon
hot sauce

¼ cup
loosely packed, fresh, flat leaf parsley leaves, chopped

1
celery stalk, finely chopped

 

CAJUN BURGER

1 ½ lb.
lean ground beef

2
tablespoons Cajun seasonings

1
medium yellow onion, chopped

1
medium green bell pepper, chopped

1
tablespoon Cannabis Infused Vegetable Oil**

4
hamburger buns split 

To
prepare Cajun seasoning, combine all ingredients in an airtight container,
store in a dry, dark place until needed. Prepare grill to medium high heat. In
a small skillet, sauté chopped onions and bell peppers in Cannabis Infused Oil
until al dente, then set aside to cool. Gently mix the ground beef, Cajun
seasonings and cooled peppers and onions in a bowl. Form into four ½ inch thick
patties. To make the remoulade sauce, combine the mayonnaise, mustard, hot
sauce, parsley and celery in a small bowl, stir until thoroughly mixed.
Refrigerate until needed. Grill the patties, flipping once, to desired
doneness, about 6 minutes on each side. Toast the buns on the grill for a
couple of minutes. Put a patty on the bottom bun, top with remoulade sauce, your
favorite burger additions, add top bun and enjoy!

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