CBD OIL

How to Cook Tilapia with CBD oil – Cooking with Cannabis w/ Chef Matt Stockard



How to Cook Tilapia with CBD oil.

TRICHOMES Host RJ Balde meets up with Chef Matt Stockard to get an introduction to cooking with cannabis. Chef Matt prepares a simple dish that includes tilapia with CBD infused pesto with broccolini.

Chef Matt is widely recognized as the premiere chef within the cannabis industry. A true culinary impresario, Matt has managed 5-star restaurants, won several awards and has prepared multi-course meals for top celebrities and professional athletes. As a consummate cannabis and CBD consultant, Chef Matt has toured with large CBD business expos and conferences. Yet, he’s also taught intimate, small group cooking classes.

After creating CBDailyeats and several other CBD brands, Chef Matt is launching his own signature Chef Matt brand, beginning with Hemp Habanero Honey, Hemp Coconut Oil, and Hemp Butter.

Chef Matt’s Website: http://chefmattcooks.com/

CBD Pesto Recipe:
Ingredients:
3 Cups chopped fresh basil
1 Cup Chef Matt Olive Oil
(208mgs)
1/2 Cup pine nuts
2/3 Cup shredded Parmesan
cheese
2 Tablespoons minced garlic
2 Teaspoons of salt

Preparation:
Place the basil in a blender. Pour in about 1 tablespoon of the
oil, and blend basil into a paste. Gradually add pine nuts,
Parmesan cheese, garlic, chili powder, and remaining oil.
Continue to blend until smooth.

12 servings (17mgs)per serving

Ingredients for Tilapia/Broccolini Recipe:
2 tablespoons Chef Matt’s
olive oil
2 fresh fish fillets
Kosher salt and freshly
ground black pepper
2 TBS Jerk Lit Spices
2 Cups Broccolini
1⁄4 c Pesto

Preparation:
(Mix all wet ingredients together and whip with whisk)
1. Heat the olive oil in a large sauté pan over
medium-high heat.
2. While the pan is heating, season with Lit Spices.
3. Sauté the fish in the oil until just cooked through, about
4 minutes, flipping halfway through.
4. Put cooked fish on individual plates.
5. Blanch and sauté Broccolini and season with
Salt & Pepper
6. Add Broccolini to plate and drizzle with 2 TBS of pesto

source

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