Lean Pork Fillets with Blue Cheese and Cannabis Sauce: A Recipe for Precise Dosing
Ingredients:
- 1.25 kg (approx. 2.75 lbs) of lean pork fillets
- 2 red onions
- 0.5 kg (approx. 1.1 lbs) of heavy cooking cream
- 250 g (approx. 9 oz) of blue cheese
- 0.5 liters (approx. 17 fl oz) of white wine (the cheapest you can find)
- Olive oil, salt, black pepper
- A small joint made with the same material you will use for the meat (to observe its effects and gauge how much you can add to the dish)
- A nice cannabis bud (for the meat), or two (once you’ve tested it)
- 2 pilsner-style beers
Open one of the beers so the cook doesn’t get thirsty due to the temperatures reached in a home kitchen.
Choose a skillet large enough to hold the meat without crowding the fillets, add a little olive oil, and sear them lightly (don’t overcook).
The cook lights the joint to see how good the material is.
Remove the fillets and set them aside somewhere—keep them away from the dog!
In the drippings left in the skillet, add the finely chopped onion. You will discover that the smoke from the joint prevents the cook’s eyes from watering.
Sauté the onion slowly, fill a wine glass (150 ml/5 fl oz), and add half to the onions; the cook drinks the other half.
In a small saucepan, melt the cream with the blue cheese; once melted, add your decided amount of finely ground marijuana.
When the wine in the onion mixture has reduced, spread the onions across the skillet and place the fillets on top.
After 3 minutes over low heat, add 2 glasses of wine to the meat and wait for it to reduce.
Open the second beer.
Add the “crazy” cream to the skillet, turn the meat well repeatedly so it soaks up the sauce, and finally, add a pinch of black pepper.
When you finish the beer, remove everything from the heat and, trying not to fall over, bring it to the table.
