prep time: 20 minutes
bake time: 15-20 minutes
yield: 4-6 servings
total thc/cbd: depends on the potency of the products used
status: bangin’ baked bivalves
from the cannabis pantry: cannabis-infused butter, cannabis-infused hot sauce
chef’s strain recommendation: 9lb hammer
equipment needed
an open fire with a grate or an oven, tongs, sheet pan, serving platter, several hungry cannabis enthusiasts
provisions needed
½ cup salted butter
1 cup cannabis-infused butter (made in the mb2e)
2 tbsp garlic, finely minced
1 tsp lime rasp or zest
2 tbsp fresh squeezed lime juice
¼ cup chipotle adobo (the pureed contents of a can of chipotles)
1 tbsp infused cannabis hot sauce (made in the mb2e)
½ tsp fresh ground black pepper
2 tbsp Mexican lager
6 cups rock salt
3 dozen small to medium oysters (preferably from Olympic Oyster Company)
2 limes cut in eighths
several fresh cannabis leaves
how to make it
-preheat oven to 450°.
-spread the rock salt out on a sheet pan.
-make the compound butter in a food processor or mixing bowl, combining the butters, garlic, zest, juice, adobo, sriracha, pepper, and beer until mixed well, set aside.
-meanwhile, place the cup-side oysters down on the rock salt-lined sheet pan.
-roast the oysters until they begin to open (about 8-10 minutes).
-remove the oysters from the oven and open them, removing the top shell and discarding it.
-spoon a teaspoon of the smoky compound butter into each oyster shell, topping the oysters.
-return the sheet pan and oysters to the oven for 8-10 minutes or until the butter melts and the little oysters are ready to eat.
-serve immediately with fresh-cut lime wedges, a pre-roll of pacific northwest grown 9lb hammer, crusty artisan bread, and plenty of beer.
equipment + product source
www.magicalbutter.com (mb2e botanical extractor)
www.olympicoysterco.com (oysters)
recipe by #theshortordercannabisrevolutionary chef sebastian carosi @chef_sebastian_carosi on Instagram
An award-winning chef, avid forager, and wildcrafter. Chef Sebastian Carosi, also known as the short-order cannabis revolutionary, has been cooking with full-spectrum cannabis and eating the devil’s lettuce since the early 90’s. Trained at Portland, Oregon’s Western Culinary Institute, apprenticed under renowned chefs in Italy, and went on to lead the farm-to-fork movement across the United States.
“On a trip to the San Francisco Bay area in California, as a young teenager, I was introduced to grilled and or baked oysters. On the coast, outdoors, in wind-swept seating, there is a huge platter of smoky local oysters and a giant loaf of San Francisco artisan sourdough bread to devour them with. Shortly after that, my family and I moved to the Pacific Northwest and, to my amazement, right on the shores of the Hood Canal. Although into a micro town, specifically the unincorporated community, or census-designated seat in Kitsap County named Seabeck.
Lucky for me, this former mill town sits across the Hood Canal from some of the most fertile oyster flats in the world. And holy shit, to my amusement, you can gather your wild tide-tumbled oysters here in season! If you do want to gather your own, I would suggest getting intimate with the state rules and regulations and the local tide charts and be sure you have proper tidal oyster gear like gloves, brushes, baskets, and an oyster knife cause we shuck on the beach in the Hood.
As youngsters, we would generally hop in a small outboard-driven boat and head across the almost 1½ mile-wide canal to where Highway 101 makes its way up and down the Hood Canal, one of America’s only fjords—tracing the rugged coastline with misty mountain peaks on one side and super calm rocky coastal mudflats and beaches on the other. Almost all the side roads inland lead to mossy forests full of bubbling freshwater rivers, creeks, and streams, some with massive waterfalls. These woods are abundant with many wild mushrooms and a large concentration of backwoods cannabis growers. Turn toward the long and narrow canal, and you can quickly see how it is the geographical point used to separate the Kitsap Peninsula (where I grew up) from the Olympic Peninsula and is also a tributary for all those smaller rivers. Most notably, the Skokomish, Hamma Hamma, Duckabush, Dosewallips, and the Big Quilcene Rivers. The mouths of all these rivers are rich with oysters, but don’t tell too many people.
One of my favorite ways to prepare fresh oysters, other than in the nude – shucked + slurped, is to grill them over an open campfire on the beach they were harvested from or bake them in a hot ass oven and thoroughly saturate them in this smoky cannabis butter recipe I’ve provided you. The taste is so reminiscent of those days in the Bay area; I’m always fascinated by how food creates many memories and traditions. For me, one of those traditions is heading up Highway 101 until I hit Olympic Oyster Company in Lilliwap to grab a big bag of cocktail-sized slurpers (aka wild oysters) while stoned out of my gourd. Continuing to find a coastal campsite to build a fire and grill the oysters, I will inevitably enjoy directly across the water from where I grew up. The Pacific Northwest is excellent for quality craft cannabis, incredible wild foods, and phenomenal outdoor adventures. I regularly live it and eat it. Get baked!”
by #theshortordercannabisrevolutionary chef sebastian carosi @chef_sebastian_carosi on Instagram
Written and Published by Chef Sebastian in Weed World Magazine Issue 167
