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THE NEW SMOKER

C

hef Tiff’s Recipes

By Chef Tiffany Friedman

Personal Chef Tiffany Friedman shares with us a few of her favorite Spring inspired recipes with a delicious infused dessert that you can make at home, with or without the cannabis infusion.

Grilled Tokyo Turnip Artichoke & Potato with Togarashi Aioli

I

ngredients

D

irections

Roast in the oven on a half sheet pan spacing them out evenly for 10 minutes or until soft. Cool the veggies then skewer them one of each vegetable per skewer so three veg on a skewer. Heat up a grill or grill pan to medium –high, oil to prevent vegetables from sticking. When the grill is hot mark off the vegetable skewers and serve them with the togarashi aioli.

T I

ogarashi Aioli SERVES 6

ngredients

• 5 small German butterball potatoes sliced 1⁄4 inch thick • 1⁄2 lb. fresh baby artichokes outer hard dark leaves removed down to the soft bright green leaves then stems off and cleaned and cut in half. • 2 bunches Tokyo turnips cleaned most of the tops removed, leave a small bit of green on for color then cut in half length wise. • Small Skewers soaked for 10 minutes to prevent burning. • 2-3 tablespoons Coconut oil or cannaoil for cooking. • Kosher salt and pepper to taste

P

reparation

• • • • •

5 egg yolks 1-cup vegetable oil 1 tbsp. fresh lime juice 1 tsp. togarashi spice Kosher salt, to taste

D

irections

Combine egg yolks, lime juice, and salt in the bowl of a food processor and mix yolks until frothy, 2–3 minutes. Slowly add vegetable oil until mixture is completely emulsified. Add togarashi

Heat oven to 375 convection roast Adjust seasoning to taste. Refrigerate Oil and season with salt and pepper the until use. prepared veggies

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IMAGES: Provided by Chef Tiffany Friedman

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