The following three recipes are awesome ways to impress your
friends with your culinary ability AND incorporate cannabutter or mariju-olive
oil into dishes that are anything but traditional cannabis fare%u2026 These ain%u2019t no
Rice Krispy treats!
Be aware: everything below comes from recipes that my mom or
friends%u2019 families serve as traditional dishes. I present them here to show that you can incorporate our
favorite medicine into many sweet and savory dishes that people don%u2019t usually
associate with cannabis cooking.
So start with these, but get creative and make your next
dinner one to remember!
P.S. What follows are three dishes, an appetizer, an entr?e,
and a dessert, but I don%u2019t recommend serving all three with pot in them in one
sitting unless you really want to hate your evening.
Canna Crabcakes
A staple of upper class hors d%u2019ouerves, these are rich with
crabmeat, and will give a great buzz.
Ingredients:
-1 lb. lump crabmeat (don%u2019t use fake crab it is NASTY) If you%u2019re
buying crab in-shell you%u2019ll need about two pounds of crab to get 1 lb. of meat.
-3/4 of a stick of
cannabutter (6 tbsp)
-1/2 of a small onion (chopped)
-1 tsp salt
-2 eggs
-1 ? tsp Worcestershire
-1 tsp paprika
- ? tsp cracked black pepper
-2 tbsp tartar sauce
-2 slices of white bread (sandwich bread) torn into small
pieces
-6 tbsp of bread crumbs
Now, put ? tsp of salt, the chopped onion, and 2 tbsp cannabutter
into a small skillet. Set the stovetop to medium heat and cook the mixture
until the onion is soft. Remove from heat.
In a separate bowl whisk together
the eggs, Worcestershire, the other ? tsp of salt, paprika, pepper, and tartar
sauce; then add the onion mixture.
FOLD in the crabmeat and torn
bread (this doesn%u2019t mean to stir it; you should add the ingredients and then
gently turn the mixture as though you are trying to get the liquid to %u201Cfold%u201D
over the meat and bread). Only fold 2 or 3 times to incorporate the ingredients
without breaking up the crab lumps. The mixture will still be quite wet.
With this mixture form 6 crab
cakes, each about 3-4 inches in diameter and about ? of an inch thick.
Line a tray with wax paper and
sprinkle it with half of the bread crumbs, then place the crab cakes on the
paper and sprinkle the rest of the bread crumbs on top. Place another sheet of wax paper on top
and refrigerate for at least one hour (very important).
After an hour melt the remaining 4
tbsp of cannabutter into the pan on medium heat and cook the crab cakes until
golden brown (3-4 minutes per side).
If you have butter left in the pan
you can reduce the heat to low, add some garlic salt (or fresh garlic), lemon
juice, and pepper, and you%u2019ll get a great lemon butter sauce to drizzle over
the crab cakes so you don%u2019t lose any of the good stuff.
Pizza Bianca
A traditional Italian style pizza;
no tomato sauce here, instead it uses an oil based sauce like you would find in
Italy.
This one requires preparation of a
special olive oil, which is then used to make spicy mariju-olive oil from the
recipe on the previous web page.
It also gives directions for a
homemade crust, but any pre-packaged thin crust will work (it just won%u2019t taste
as good as mine).
To make the oil you need:
1 cup Olive Oil (use an extra
ounce or so because you lose a little when you strain it)
4 tsp crushed red pepper flakes
4 tsp smoked paprika
1 lg clove garlic
? tsp salt
Put the oil, crushed red pepper,
garlic, and paprika into a small sauce pan and watch for the garlic and pepper
to start bubbling. Turn the
stovetop to low and let simmer for 10 minutes. Remove from heat and let it cool for a ? hour.
Line a funnel with a coffee filter
and strain the oil into a jar.
From here you%u2019ll want to follow
the mariju-olive oil guide to incorporate your heady buds into the mix.
You can adjust the recipe for the
oil based on how many pizzas (or the size of the pizza) you%u2019ll be making.
Now for the pizza crust:
1 package active dry or fresh
yeast
1 tsp honey
1cup warm water (about 110 degrees
F)
3 cups all-purpose flour
1 tsp kosher salt
1tbsp extra virgin olive oil
(standard not cannabis-oil)
A small and a large bowl
A fork
How its done:
Put a ? cup of the warm water in
the small bowl; dissolve the honey and the yeast into the water.
In the large bowl combine the salt
and flour. Add the olive oil as
well as the yeast mixture, and the remaining ? cup of water.
Mix this until it forms a ball of
dough%u2026don%u2019t over-mix!
Flip the bowl over onto a lightly
floured surface and knead the ball by hand for 2-3 minutes. When you%u2019re done the dough should be
smooth and firm. Put the dough in
a cool spot covered with a clean, damp towel for 2 hours.
For individual pizzas you can
divide the dough into quarters (this will make 8in. pizzas) and let everybody
top theirs however they want.
Work the dough by pulling down the
sides and rolling the edge underneath the main ball. Do this 4-5 times.
Put the ball of dough on a flat surface and roll the dough with your
palm for a minute or so, until it is smooth again. Cover the individual dough
balls again with the damp towel(s) for an hour.
Now, heat the oven to the highest
setting your oven has: (NOT broil dummy) about 500 degrees.
On a floured surface, roll out
each dough ball%u2026squares will make it easier to fit more on the cookie sheet%u2026to
about 1/8 to ? inch thick. Try to make the outer edge slightly thicker than the rest of the pizza.
Brush the crusts from edge to edge
with olive oil then bake them for 3-4 minutes at the 500 degree setting, then
remove them, and reduce heat to 375.
Once the crusts have cooled some,
drizzle your spicy mariju-olive oil mix liberally on each crust, spreading it evenly over the top.
Now add your toppings. I take inspiration from a pizzeria near
my house:
Mozzarella, Caramelized onion,
Portobello mushrooms, slices of tomato, and capocollo ham with a topping of goat and gorgonzola
cheeses.
Put them back in the oven and cook
until the cheese is melted and the crust is golden.
When your pizzas are done, put
them on the table with the bottle of remaining spicy mariju-olive oil so your
guests can use it to drizzle on top of the pizza%u2026it is amazing!
Phyllo Pot Brownies
Everyone knows about pot brownies,
but this version will make people ask where you went to culinary school.
This is a three parter, so be
ready for the time commitment.
Ingredients for Part I:
7 oz. heavy cream
? stick cannabutter (4 tbsp)
4.5 oz. baker%u2019s chocolate
2.25 oz. water
Part I.
Break up the baker%u2019s chocolate
into small pieces and slowly melt
it in a double boiler (Don%u2019t have a double boiler? Put a saucepan on the stove
on medium-low heat and fill it ?- ? way with water, then put a bowl over it so
that the bottom of the bowl barely touches the water%u2026this may take some
fiddling to find the right size bowl; voila instant double boiler, the
chocolate goes in the top bowl to melt).
Mix in the butter, water, and
cream and whisk it all together until smooth. Let this sit off the heat for about 15 min.
Pour the entire mixture into a pan
so that it is about a half inch deep and stick the pan in the freezer. Once the mixture has firmed up, take it
out and cut it into 1 ? %u201C squares, then toss them back in the freezer for
later.
Ingredients for Part II.
1 cup sugar
2 eggs
? tsp. vanilla
? cup (1 standard stick)
cannabutter (melt it before adding)
? cup all-purpose flour
1/3 cup baking cocoa
? tsp baking powder
? tsp salt
Part II.
Mix the sugar, eggs, and vanilla
in a mixing bowl, then add your melted cannabutter and beat it all
together. In a separate bowl put
together the flour, cocoa, baking powder and salt then incorporate this into
the wet mix.
Put the batter into an 8x8 pan and
bake at 350 degrees for about half an hour.
When they%u2019re done, cover the pan
and let them cool (I recommend refrigerating for an hour before the next step).
Part III.
All you need for part three is a
basting brush, a package of phyllo dough, and some melted butter or regular
cooking oil.
Once you thaw and unroll your
phyllo dough you need to keep it covered AT ALL TIMES with a piece of wax paper
and a damp towel. Work with only
one sheet at a time.
When you separate a sheet from the
pile, immediately brush it from edge to edge with your butter or oil to prevent
drying.
Here%u2019s the process to finish the
dessert:
First preheat the oven to 350.
Cut the brownies into 2%u201D squares
and remove them from the pan. Get
the pan out of the way.
Take out your frozen chocolate
squares and put one on top of each brownie%u2026if there are any leftover put them
back in the freezer for another time.
Now, carefully separate one sheet
of phyllo from the pile, brush it with oil/butter and using a sharp knife or
pizza cutter cut away enough so that you can put a brownie/chocolate square on
top and be able to wrap the phyllo up and over them and give it a little twist;
sealing the chocolates inside.
Repeat this, using the phyllo sheet to wrap the brownie a total of four
or five times. Make sure that the
brownie is COMPLETELY wrapped and covered by the phyllo dough.
Only do this to as many phyllo
brownies as you will be serving at one time since they don%u2019t keep once they are
wrapped/baked. If you have too
many brownies, just save them for friends who aren%u2019t around for the real treat.
When you%u2019re finished, place the
phyllo wrapped brownies on an oiled baking sheet and put them in the oven. Bake until the phyllo is golden, take
them out and serve them immediately with
a small scoop of vanilla bean ice cream.
When your guests cut into them, the chocolate square will have liquefied
and chocolate ganache will pour out into the dish.
Very impressive%u2026and you%u2019re
about to be very high.
