Gourment Weed- Infused Recipes for 4/20herbsnbuds.com/wp-content/uploads/2018/03/12-Gourmet-Weed-Infu… · 12/03/2018 · Bake the marijuana, taking care not to let the marijuana

12Gourment

Weed-Infused

Recipes for4/20

Herbs n Buds

https://munchies.vice.com/en_us/article/homemade-gravlax

12 Gourmet Weed-Infused Recipes for 4/20

You can get stoned any night of the year, but 4/20 is nearly upon us, dammit, andyou deserve better than a limp joint and leftover pad thai eaten by the light of thefridge. Live a little. Take that ganja and infuse it into butter, oil, milk, and sugar,and fuck around a bit. We're not talking boxed brownie mix; we're talking about afull-fledged gastronomical ball-out—apps, entrees, desserts, even a cocktail—that'll get you high and appease your munchies. Two birds, one stoner.

Cannabis-infused oil is gonna be the easiest way to turn any recipe into an earth-shattering edible. This only takes a few steps—you've got to decarboxylate yourweed in the oven, throw it in a saucepan with oil, then strain the leftover bud,leaving you with a simple, potent base for cooking.

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CannaoilCannaoil

Cannaoil Mix this simple oil base with your usual oil in a variety of sweet andsavory preparations.

Total: 2 hours

Ingredients

6 grams marijuana

2 cups oil (olive, canola, or coconut)

Directions

1. Heat the oven to 250°F|120°C. Spread marijuana out into an even layer on a

baking sheet. Bake the marijuana, taking care not to let the marijuana go over

250°F|120°C and burn (if this happens, you can lose potency). Bake for about 35-40

minutes, then remove from the oven and cool before grinding into a coarse powder.

This decarboxylated weed will keep in an airtight container in a cool, dark place for

up to 2 months.

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The same technique works for butter, in case that's more your speed.

CannabutterCannabutter

Use this cannabis-infused butter in your favorite baked goods.

Total: 2 hours

Ingredients

6 grams marijuana

1 lb. unsalted butter

Directions



250°F|120°C and burn (if this happens, you can lose potency). Bake for about

35-40 minutes, then remove from the oven and cool before grinding into a coarse

powder. This decarboxylated weed will keep in an airtight container in a cool,

dark place for up to 2 months.

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Once you've got this infusing thing on lock, you'll probably want to infuse everyliquid you can get your hands on—and let us assure you, cookies dipped in weedmilk is just as amazing as it sounds.

Marijuana Milk Marijuana Milk

Redefine the wake n’ bake with some of this milk in your morning cereal.

Servings: 2

Total: 2 hours

Ingredients

6 grams marijuana

2 cups whole milk or heavy cream

Directions



250°|120°C and burn (if this happens, you can lose potency). Bake for about 35-

40 minutes, then remove from the oven and cool before grinding into a coarse



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The technique is a little di erent when it comes to making infused sugar, but it'snot much more complex. You essentially infuse high-proof alcohol (like Everclear)with decarboxylated weed, then bake granulated sugar in the booze until itevaporates, leaving the THC behind.

Weed Sugar Weed Sugar

This infused sugar will give you a different kind of “sugar high.”

Total: 2 hours

Ingredients

3 grams marijuana

1/2 cup high-proof alcohol, such as everclear

1/2 cup granulated sugar

Directions



250°F|120°C and burn (if this happens, you can lose potency). Bake for about

35-40 minutes, then remove from the oven and cool before grinding into a coarse



2. Reduce the oven to 200°F|93°C. Transfer the weed to a jar and cover with the

alcohol. Screw the lid on tight and shake every 5 minutes for 20 minutes. Strain

through a cheesecloth set over a bowl, discarding solids. Mix the alcohol with the

sugar and spread into an even layer in a glass 9-by-13-inch baking dish. Bake,

stirring occasionally, until the alcohol has evaporated and the sugar is lightly

golden.

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Alright, time to put these infusions to good use. The simplest way to enjoy butter,or in this case, cannabutter, has got to be a quick bowl of garlicky angel hairpasta, dusted (okay, buried) with parmesan.

Parmesan and Garlic Pasta Parmesan and Garlic Pasta

Loaded with garlic, butter, and parmesan cheese, this simple pasta only takes 5minutes to make.Servings: 6-8

Ingredients

1 package angel hair pasta

kosher salt and freshly ground black pepper, to taste

4 tablespoons unsalted butter

7 garlic cloves, roughly chopped

3/4 cup parmesan cheese

Directions

1. Melt the butter in a large skillet over medium. Add the garlic and cook until

light brown, 3 to 5 minutes. Remove from the heat and set aside. It may continue

to fry but this is fine as the garlic must have a toasted flavor.

2. Bring a large pot of generously salted water to a boil. Add the pasta and cook,

stirring, until soft, about 2 minutes. Drain it, reserving 1/2 cup pasta water.

Return the pasta to the pot you cooked it in and add the garlic butter, salt, and

pepper. With a large fork and spoon combine the ingredients well, then add 1/2

cup of the grated Parmesan cheese and the pasta water and continue to combine

gently. Take a taste and if you feel you need more cheese, go ahead as it's all up to

your taste buds.

3. Transfer the pasta to a large platter and top it with the remaining parmesan.

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4/20 falls on a weekday this year, but, if you're lucky enough to have the day o ,you might start celebrating at breakfast. You, yes, you, can make gravlax at home,and you can infuse them with weed. This is not a drill.

Homemade Gravlax Homemade Gravlax

Why spend a fortune at the deli on gravlax when you could just spend aWhy spend a fortune at the deli on gravlax when you could just spend abit of time and make it at home instead? bit of time and make it at home instead? Prep: 20 minutes Total: 72 hours 20 minutes Prep: 20 minutes Total: 72 hours 20 minutes

Ingredients Ingredients

1 1/2 cups kosher salt 1 1/2 cups kosher salt

1 cup dill leaves, plus more for serving 1 cup dill leaves, plus more for serving

3/4 cup granulated sugar 3/4 cup granulated sugar

2 tablespoons whole black peppercorns, lightly crushed 2 tablespoons whole black peppercorns, lightly crushed

1 tablespoon mace 1 tablespoon mace

3 lemons, zested, plus 1 lemon, thinly sliced crosswise 3 lemons, zested, plus 1 lemon, thinly sliced crosswise

3 tablespoons vodka or weed-based alcohol tincture 3 tablespoons vodka or weed-based alcohol tincture

1 (2-pound) piece center-cut, skin-on salmon fillet, pin bones removed1 (2-pound) piece center-cut, skin-on salmon fillet, pin bones removed

Directions Directions

1. Stir salt, dill, sugar, pepper, mace, and lemon zest in a bowl. Place1. Stir salt, dill, sugar, pepper, mace, and lemon zest in a bowl. Place

salmon skin side down on a double thickness of plastic wrap. Seasonsalmon skin side down on a double thickness of plastic wrap. Season

esh side with salt mixture and sprinkle with your alcohol or tincture.esh side with salt mixture and sprinkle with your alcohol or tincture.

Wrap salmon tightly and place esh side down in a baking dish. Chill forWrap salmon tightly and place esh side down in a baking dish. Chill for

48 hours, then ip, gently massaging salmon to redistribute brine.48 hours, then ip, gently massaging salmon to redistribute brine.

Refrigerate an additional 24 hours. When fully cured, the gravlax shouldRefrigerate an additional 24 hours. When fully cured, the gravlax should

be firm to the touch at the thickest part. be firm to the touch at the thickest part.

2. Unwrap the salmon, discarding any excess brine, and transfer skin2. Unwrap the salmon, discarding any excess brine, and transfer skin

side down to a cutting board. Cut the gravlax crosswise into paper-thinside down to a cutting board. Cut the gravlax crosswise into paper-thin

slices and transfer to a serving platter. Garnish with sliced lemon and dillslices and transfer to a serving platter. Garnish with sliced lemon and dill

to serve.to serve.

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Bong Appetit: Om Edibles is rustic, rich, and lit as hell.

Prime Rib with Chimichurri Sauce Prime Rib with Chimichurri Sauce

This prime rib is juicy, flavorful, and easy-to-prepare. And with a garlicky,This prime rib is juicy, flavorful, and easy-to-prepare. And with a garlicky,herby chimichurri sauce, it 's downright heavenly. herby chimichurri sauce, it 's downright heavenly.

Servings: 20 Servings: 20

Prep: 10 hours Total: 14 hours Prep: 10 hours Total: 14 hours

Ingredients for the chimichurri sauce: Ingredients for the chimichurri sauce:

1 quart parsley, chopped 1 quart parsley, chopped

1 teaspoon red chili flakes

2 teaspoons dried oregano

1 tablespoon red wine vinegar

1 tablespoon salt

2 cups canola or other neutral oil

Those of us working 9-to-5s, on the other hand, won't be able to get festive untildinnertime. How about a prime rib with weed-laced chimichurri? This recipe from

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1/3–1/2 cup fresh garlic, chopped 1/3–1/2 cup fresh garlic, chopped

2 cups olive oil 2 cups olive oil

for the prime rib: for the prime rib:

15 lb. bone-in prime rib eye, tied evenly with butcher's twine (choice rib-15 lb. bone-in prime rib eye, tied evenly with butcher's twine (choice rib-

eye is delicious too, and a bit cheaper.) eye is delicious too, and a bit cheaper.)

salt and pepper salt and pepper

Directions Directions

1. For the chimichurri sauce, mix parsley, garlic, red chili akes, oregano,1. For the chimichurri sauce, mix parsley, garlic, red chili akes, oregano,

red wine vinegar, salt, and oils in a large bowl. red wine vinegar, salt, and oils in a large bowl.

2. Rub entire prime rib with generous amount of salt and pepper. Let rest2. Rub entire prime rib with generous amount of salt and pepper. Let rest

in fridge uncovered for ten hours or overnight. Take out of fridge twoin fridge uncovered for ten hours or overnight. Take out of fridge two

hours before cooking and allow to come to room temp.hours before cooking and allow to come to room temp.

3. Heat the oven to 275°F. Cook for 3 to 4 hours, or until the internal3. Heat the oven to 275°F. Cook for 3 to 4 hours, or until the internal

temperature reaches 110°F for rare or 120°F for medium-rare. Tenttemperature reaches 110°F for rare or 120°F for medium-rare. Tent

with foil and let rest 30 to 45 minutes.with foil and let rest 30 to 45 minutes.

4. Remove twine and slice off ribs along the bone so you remove it in one4. Remove twine and slice off ribs along the bone so you remove it in one

rack. Slice thin and serve. Top with chimichurri sauce.rack. Slice thin and serve. Top with chimichurri sauce.

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Or maybe you're in the mood for some real-ass Italian chicken—this gorgeous,

hearty cacciatore recipe comes from Nonna Marijuana, the coolest weed-cooking

grandma you never had. It also happens to be a perfect potluck dish—no pun

intended.

Chicken Pot-cciatore Chicken Pot-cciatore

Hearty chicken cacciatore gets turnt up with onions, cremini mushrooms, blackand green olives, a dash of wine, and weed.

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"This is my signature weed-infused dish."

Servings: 4

Prep: 15 minutes Total: 1 hour

Ingredients

1 fryer chicken, cut into pieces (leave skin on)

salt and pepper

weed-infused butter and olive oil

1 large onion, cut into thumb-size pieces

about 1/2 glass of white wine (optional)

small cremini mushrooms

black olives

green olives

Directions

1. Wash and dry the chicken and sprinkle with salt and pepper.

2. Slowly heat the weed-infused butter and olive oil in a skillet, then add the fryer

pieces until well-browned.

3. Remove the pieces and place onto a plate.

4. Using the same pan you fried the chicken pieces on, lower the heat and fry the

onion pieces until transparent. Replace the chicken pieces and add the cremini

mushrooms, continuing to cook on low heat for about 5 minutes.

5. Add the white wine and let it sizzle. Now, add the black and green olives, gently

stirring to combine all. Cover until ready to serve.

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Here's a traditional latke recipe with some chutzpah. That is to say, these potatopancakes are fried in weed-infused canola oil. This recipe's got your best interestin mind—it instructs you to drain the latkes on a bed of rice or couscous to helpcatch the excess cannabis oil, because "You can't eat a paper towel!"

Laid-Back Latkes Laid-Back Latkes

Stones 12 believers. And non-believers, too.

Prep: 60 minutes Total: 1 hour 96 minutes

Ingredients

4 cups vegetable oil

5 grams cannabis buds, ground

5 lbs Russet potatoes, unpeeled

3 cippollini onions (or 2 regular onions)

2 eggs, beaten

1/2 cup flour

1 teaspoon salt

1 teaspoon freshly grated pepper

2 cups cooked rice, couscous or other grain

Directions

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1. Begin by making the cannabis-infused vegetable oil: Using a double boiler, heat

the oil until it shimmers. Add the ground cannabis, and simmer for an hour over

low heat, stirring often.

2. Meanwhile, using a box-style grater or the grating disc on a food processor,

begin shredding the potatoes. Keep the shredded potatoes from turning grey by

immersing them in water. When all the potatoes have been grated and you are

ready to use them, drain them thoroughly. Grate the onions and set aside.

3. Preheat oven to 250º F and place a baking sheet inside. When the cannabis oil

is ready, strain the ber out and reserve the oil. Drain the potatoes and press

them against the colander to squeeze all the water out.

4. Mix the grated potatoes and onions in a large bowl. Add the eggs, plus the salt

and pepper. Mix well to combine. Add the our and mix again. You may need to

add a little more flour if the mixture seems too loose.

5. Heat ½ cup of the oil in a large frying pan over medium-high heat. Test the oil

by dropping a teaspoon of the latke batter into the pan; if it turns brown within

one minute, then the oil is ready. Make your latkes by frying one heaping

tablespoon of batter, until golden brown on each side. Drain the latkes on a bed

of rice or couscous to help catch the excess cannabis oil. (You can't eat a paper

towel!)

6. Use a spatula to transfer the latkes to the oven where they'll keep warm on the

baking sheet. Repeat this process in batches until all the latke batter is used up.

Reserve any remaining oil for another purpose. Serve latkes with sour cream and

applesauce. This recipe is courtesy of The Weed Eater's wife who adapted it (the

weed part) for The Official High Times Cookbook from her grandmother.

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We obviously have a weed brownie recipe. Don't call us basic. Fudgy, richbrownies made with that cannabutter are the quintessential edible for a reason.

Fudgy Chocolate Brownies Fudgy Chocolate Brownies

Protip: slightly undercook your brownies for the ultimate fudgy batch.

Servings: 10

Total: 25 minutes

Ingredients

10 tablespoons unsalted butter, plus more for greasing

1 cup cake flour, sifted, plus more for dusting

1 cup sugar

4 ounces bittersweet chocolate

4 ounces semi-sweet chocolate

2 teaspoons vanilla extract

1/4 teaspoons kosher salt

2 large eggs

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Directions

1. Heat the oven to 400°F|200°C.

2. Grease a 9-by-13-inch baking pan with butter and line with parchment paper.

Grease parchment paper and set pan aside.

3. Pour enough water into a 4-quart saucepan that it reaches a depth of 1-inch.

Bring to a boil and reduce the heat to maintain a simmer. Combine the butter and

chocolate in a medium bowl and set the bowl over the saucepan. Cook, stirring,

until melted and smooth, about 5 minutes. Remove from heat and set aside.

4. Whisk the eggs together in a large bowl. Add the sugar, vanilla, and salt and

whisk to combine. Stir in the chocolate mixture and fold in the flour.

5. Spread the batter evenly into the prepared pan and bake until the brownie

forms a thin skin on top but the batter is still loose in the center, about 18 to 20

minutes. Transfer the pan to a rack and let cool completely before slicing.

Remember that weed sugar we mentioned? It's just begging for you to roll frieddough balls in it. Don't disappoint that weed sugar, and don't disappoint yourself.Just be forewarned that after eating a couple of these, you'll want about athousand more—with or without the ganja.

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Sugared Doughnut Holes Sugared Doughnut Holes

These doughnuts require little skill or equipment, but taste as good as store-bought.

Total: 30 minutes

Ingredients

3 cups bread flour

1 cup sugar

4 1/2 teaspoons baking powder

1 teaspoons salt

1 cup whole milk

4 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

1 large egg

canola oil, for frying

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Directions

1. In a medium bowl, mix the our, 1/4 cup|58 grams sugar, the baking powder,

and salt. In the bowl of a stand mixer tted with a paddle attachment, combine

the milk, butter, vanilla, and egg. Add in the dry ingredients and mix until a sticky

dough forms.

2. Heat 4-inches oil in a 6-qt. saucepan until a deep-fry thermometer reads

350°F|175°C. Working in batches, roll about 1/2 oz.|10 grams batter into a

loose, sticky ball; carefully slide into oil and fry, turning often, until puffed and

golden, 2 to 3 minutes. Using a slotted spoon, transfer doughnut holes to a baking

sheet with a wire rack.

Repeat with remaining dough. Let doughnuts cool completely before tossing in

remaining sugar to coat.

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To finish o one hell of a mind-numbing meal, you'll probably want a nightcap—and this'll definitely do the trick. Through a wet decarb process, you can get apretty controlled amount of weed infused into your vodka before shaking it up intoa cocktail. Because, you know, 4/20 is all about moderation.

Green Dragon (Marijuana-Infused Liquor)

These are fancy words for heating up marijuana and alcohol at a low temperatureto make an infusion. Nitrous oxide forces THC into the alcohol. Voila: weed vodka.

Servings: 6-10

Ingredients

cannabis alcohol (I recommend vodka)

I recommend using 3.5 grams of cannabis per 750 milliliters of alcohol. Thisdosage is to ensure the effects without too much of either one. tools:

1 one-liter heat-tolerant whipped cream whipper

2 nitrous oxide chargers

1 double boiler large enough to accommodate the whipper contents

1 Pyrex measuring glass

cheesecloth

small metal strainer

thermometer

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Directions

1. Measure out the alcohol. Pour 250 milliliters (1/3 of a normal 750-ml bottle)

Pour the alcohol into the whipper. Add the cannabis into the whipper.

Bartender's Tip: If you use 1/3 of a bottle of vodka, then weigh out 1/3 of an

eighth of cannabis (1.16 grams).

2. Attach the nitrous charger to the whipper and then release the gas. Unscrew

the charger and attach the second charge and release the gas again. After you

charge it the second time, let it sit for a minute or two and then open it up.

3. Next, begin the wet decarb process. Take out your double boiler. You will be

heating up the infused alcohol in a delicate matter, which will activate the THC.

Heat the water in the lower part of the double boiler to around 200 degrees.

Then pour the infused alcohol into the top of the double boiler. You will see the

liquid is really green. At this point, even though the avor is in the alcohol, the

active THC is not.

Note: You are heating it to a level that activates the THC but with no combustionhappening. There's no ash and no way to make carcinogens. That's what makesthis a great way to consume the medicine.

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4. Simmer the alcohol at this temperature in the top of the double boiler for about

45 minutes. It will reduce a bit, so you will add virgin spirit of whatever volume is

lost in order to bring to the original volume to accurately re ect dosage.

Alternatively, a strong tincture can be made by reducing the liquid down to an

extremely low volume—50 ml or so—and placing it in a glass dropper bottle. This

tincture can be used sublingually (under your tongue) in very small doses to

medicate. Always test medicine with a drop at a time and wait for reaction time to

develop.

5. Next, remove the pot from heat and set aside. Using your glass-measuring cup,

put your small metal strainer on top and then set some cheesecloth into the

strainer. Pour your de-carbed cannabis liquid into the glass-measuring cup. This

allows you to strain out the leftover cannabis. After straining, add enough of the

virgin spirit to bring it back to the original volume (250 ml).

6. Lastly, use this liquid, Green Dragon, as a substitute for the base spirit in your

favorite cocktail

And please enjoy responsibly! You will be amazed at the amount of avor that

comes across and how it takes the edge off the alcohol.

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Documents

Gourment Weed- Infused Recipes for 4/20herbsnbuds.com/wp-content/uploads/2018/03/12-Gourmet-Weed-Infu… · 12/03/2018 · Bake the marijuana, taking care not to let the marijuana