San Francisco recipes

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SAN FRANCISCO
SAN FRANCISCO is truly one of the great cities in the world; it is stocked with diverse and interesting beings. The bay, the hills and its buildings combine magically with its fog.
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OMAR's SAN FRANCISCO RECIPES

Omar/Sissy/Sunny/Mimi & Royce
Recipes

Recipe Glossary
Tbl = tablespoon
t = teaspoon
lbs = pound
oz = ounce
g = gram
Note: Salt, for Omar T is either Kosher or Sea Salt
*throw away your highly refined salts

Sunny’s Methodical Humus

12 oz can of garbanzos
mash with fork
¼ cup minced garlic
add extra virgin olive oil to desired texture
(Sunny likes hers fluffy)
salt to taste

Methodical means, Slow-Food, being more in touch with what you eat. In this case, mashing your garbanzos with a fork, which gains you some texture as well as a spiritual separation from store bought or food processed versions. Meditation before or after is optional. Ommmmm!

Buddha Vegan Veggie Pie

Steam:
1/3 Butternut Squash or other squash
(can substitute yams or sweet potatoes)
3 carrots peeled
½ large beet

line a pan with oil and thin sliced potatoes
add a layer of nasturtium leaves
(can substitute spinach or other hearty green)
add the steamed carrots on top of the greens layer

Mash
12 oz garbanzo beans with the Butternut Squash

Mix the Mash with
3/4 cup soy milk
t salt

Spoon over the veggies in pan

Grate the beet (wear a glove – they will stain your fingers
Sprinkle on top and gently pat down into the mash

Bake 350 for 45 minutes (1 ½ inch deep pan)
1 inch deep pan = 30 minutes
2 inch deep pan = 1 hour

Great on its own or add your favorite sauce. Papa Black created a Philip Whalen “Zen”fandel sauce for Restaurant Beat. We all meditated over a bottle of zinfandel as we drained its contents… ☺

Burroughs Beef Stew

TBL of olive oil
5-8 onions rough chopped
2 lbs chopped carrots
5-8 Russet Potatoes
10lbs of beef chopped into min 2” squares
1 Bottle of wine
4 bay leaves
½ cup cloves of garlic
½ cup of flour mixed with a cup of warm water

In your biggest pot add a Tbl of olive oil
Then the chopped onions
Then the carrots
Followed by the potatoes
Add the beef on top of the vegetables
Add the wine, bay leaves, garlic and flour water

Roast 5 hours at 350

On occasion, punch down any meat sticking up above the liquids so they don’t overly dry

Mimi’s Chill Tea

Create dry ingredients:
Peel and slice whole fresh Ginger Root into thin slices, leave out to dry/ oven dry or dehydrate
Allow fresh mint to dry, de-stem

Seep Fresh mint, dry mint, dry ginger, dry cannabis or a drop of cannabis oil

Kerouac Pork T-Bone
With Jug Wine Reduction

2 Pork T-Bones
season with salt and pepper
You can grill, broil, roast or pan cook your pork
Remember pork, compared to beef is lean, don’t over cook
You should still have a gentle pink next to the bone, Nonetheless, it is good technique when cooking meat on a bone to press and hold down the meat against your heat source with your prongs, this helps cook the meat next to the bone more consistent with the outer portions.

2 cups of jug, semi-sweet wine
½ minced shallots or onions
½ t minced garlic
½ t minced ginger
1 cup of chicken stock
2 oz butter

lightly brown the minced shallots or onion
in a sauce pan on high heat
Add the wine and let the heat reduce the liquid by half
Add the garlic, ginger and chicken stock
Reduce by half again
Add the butter, swirling the pan as it melts with adds texture by emulsifying

If you can’t easily find the pork T-Bone cut, ask your local butcher. You will be amazed at the richness of flavor this cut delivers. Any wine will work in this sauce, though it is designed for a wine with some sweetness. The Jug Wine sauce will go well with any cut of pork.
Cassady’s Cannabis Foam
With Sorrel Pesto

Through experimentation Chef Royce discovered that cannabis oil has a musky citrus quality. Combining it with Sorrel and garlic brings out the citrus flavor and minimizes the musk. Great with lighter meats, poultry and fish.
Omar and Sissy decided this combo was particularly good with uni, tilapia, escalar and chicken.

Cannabis Foam
Whip with a hand held blender or a iSi whipper
- 200 g (7 oz) milk
- 2 drops cannabis oil
- 2 g egg white powder

Sorrel Pesto
Food Process:
20 medium sorrel Leaves
½ cup garlic cloves
¼ walnuts
¾ cup olive oil
¼ cup humus/garbanzos
½ cup water

Cook your meat/fish then top with a dollop of the sorrel pesto and finish by spooning the cannabis foam over the pesto – allow both to flow over the meat fish in a decorative manner ☺

Corso’s Caramel Bread Pudding

Cut loaves of bread in 1” squares filling a
2” chef pan or 8quart pan with bread a bit beyond the rim
(I use French bread but just about any bread can work)

Mix by hand or in a mixer 6 eggs
Adding slowly: 2 cups sugar, 1/2 cup melted butter, 1 heaping TBL cinnamon, 2 caps vanilla & 4 cups of 1/2 &1/2 (1 quart) *pour over the bread half of the mixed liquid - push down the bread until it absorbs the liquid and flattens – then pour the other half of the liquid, again pushing down until liquid is evenly proportioned – add extra in the corners
top with: 1 Green Apple diced, ½ to 2/3 cup brown Sugar, 2/3 cup sliced butter
Bake at 350degrees, 90 minutes

CARAMEL SAUCE
Juice of 1/2 lemon- bottom of Pan
Simmer -low heat: 4 cups of Sugar
Once caramelized add: 1 cup Butter cut in squares
Once butter melted whisk in : 1 ½ cups milk

CINNAMON SAUCE
1 Cup Sugar lightly caramelize
ADD 1 cup water & 4 cinnamon sticks - boil 10 min
You can serve it whole warm out of the oven by pouring warm Caramel and Cinnamon sauce on top and letting everyone scoop out portions or let it cool, portion 3” x 3” pieces, top with cool caramel, warm in microwave, then add whip cream and/or ice cream and finish with some cinnamon sauce!

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