Episode 3

Garlic Potato Noodles

Chef Jonathan Portela - Cooking on High

Chef Jonathan

Potato Noodles

  • 1 russet potato
  • 4 cups canola oil
  • A Japanese turning mandolin
  • 2 tbls cannabis oil
  • 1 tbls cannabis butter
  • salt
  • 1 tsp pepper

3 Cheese and Cannabutter Bechamel

  • 5 tbsp cannabutter
  • 4 tbsp all-purpose flour
  • 2 cup milk
  • 1 cup american cheese
  • .5 cup monterey jack cheese
  • .5 cup gruyere cheese
  • .5 tsp cayenne
  • 1 tbsp smoked paprika
  • 1 tsp turmeric
  • salt
  • 2 tsp pepper

Quick Soy Cured Roasted Tomatoes

  • 1 cup soy sauce
  • .5 cup sugar
  • 1 pint grape tomatoes
  • 3 tbsp salt
  • 3 tbsp mustard oil
  • lemon zest

Moroccan Chermoula

  • 3 oz tomato paste
  • 4 tbsp onion powder
  • 4 tbsp garlic powder
  • 3 tbsp lemon juice
  • 4 tbsp cumin powder
  • 1 cup extra-virgin olive oil (evoo)
  • 4 tbsp ginger powder
  • 4 tbsp ground coriander
  • ground kalonji
  • 1 tsp ground ajwain
  • 1/2 cup chopped cilantro
  • 6 tbsp smoked paprika
  • 4 tbsp cannabis oil

Bacon & Cannabis Powder

  • 5 slices of bacon (cut into 1/2 inch slices )
  • 4 tbsp cannabis oil
  • 1 qt tapioca maltodextrin

Citric Garlic Aioli

  • 1/2 tsp citric acid (vitamin c)
  • 3 egg yolks
  • 1/4 cup cannabis oil
  • 3/4 cup extra-virgin olive oil (evoo)
  • 1 tsp sugar
  • 5 big garlic cloves
  • 4 tbsp lemon juice
  • 1 ybsp water
  • salt

Instructions

Potato Noodles

  1. Pre-heat deep fryer at 250°F
  2. Peel and run potato through Japanese turning mandolin and place string directly into the 250°F oil. Cook for 30-50 secs until “al dente”.
  3. Pour out cooked strings onto tray (or a plate works great) and season with salt, pepper, and Cannabis oil.
  4. Reserve

3 Cheese and Cannabutter Bechamel

  1. In sauce pot over medium heat, bring cannabutter up to 190°F.
  2. Slowly whisk in 1 TBLS of AP Flour at a time. Cook mixture for 4 minutes at medium low heat making sure to not go over 245°F. Add milk and continue to whisk until mixture thickens.
  3. Add all cheeses 1/2 cup at a time while whisking.
  4. Add salt, pepper, turmeric, cayenne, and paprika.
  5. Reserve mixture.

Quick Soy Cured Roasted Tomatoes

  1. In a medium to large bowl, add sugar, soy sauce, salt, lemon zest, & mustard oil. Mix ingredients thoroughly. Add 1/3 mixture to bottom of pan.
  2. Add tomatoes then pack tomatoes with soy mixture.
  3. Cook covered for 14 mins until slightly ruptured and deflated.

Moroccan Chermoula

  1. Mix all ingredients in a medium bowl and whisk.
  2. Add extra evoo as desired to achieve a sauce like consistency.

Bacon & Cannabis Powder

  1. In a cold sauté pan, add 1 tbsp cannabis oil and bacon.
  2. On medium low heat, render fat from bacon slowly. Stir every 30 secs to prevent burning. 5-10 mins.
  3. Strain fat into stainless steel bowl.
  4. Reserve rendered bacon for garnish.
  5. Add remaining cannabis oil to bowl with tapioca maltodextrin and whisk to form powder. Add more maltodextrin for a finer lighter powder as needed.

Citric Garlic Aioli

  1. Cut garlic cloves in half lengthwise.
  2. In a small sauce pot, bring water and garlic up to a boil 3 separate times, each time discarding water and replenishing with cold fresh water. Save garlic and discard water.
  3. In a small food processor add garlic, citric acid, lemon juice yolks, sugar, and salt.
  4. Turn on food processor on its lowest speed.
  5. Slowly stream in cannabis oil and evoo. Add water to loosen aioli.
  6. Place in small piping bag and reserve.

To Plate

Add one streak of bechamel. Toss potato noodles with chermoula and place onto bechamel. Pipe out evenly spaced garlic aioli dollops onto noodles, taking in consideration that each bite should have some aioli. Garnish with bacon and scallion. Cover all with bacon and cannabis powder.

Enjoy!