Image via foodnetwork.com
This week we’re gonna get all Italian and shit and make some Fettucine HIGHfredo, a dish perfectly portioned for 4 stoners. Enjoy!
What We’ll Need:
8 to 9 ounce egg fettuccine
1/2 cup heavy cannacream
53 grams of cannabutter, cut into pieces
1/3 cup grated Parmigiano-Reggiano (Parmesan cheese, the good shit)
CANNABUTTER recipe is here
CANNAMILK/CANNACREAM recipe is here
Cook fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.
Meanwhile, bring cannacream and cannabutter to a simmer in a 12-inch heavy skillet over medium-low heat, adding 1/4 teaspoon salt and 1/2 teaspoon pepper.
Add fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more cooking water if necessary.
Thank you, http://www.hailmaryjane for this recipe! It’s amazing!
Image via fabulousfinds4.blogspot.com
This week we’re gonna check out a recipe similar to the Leary Biscuit that I posted a few weeks ago, but much more for the sweet tooth. We’re making make some S’mores. STONER S’MORES. Try stacking several on top of each other to create a “Super HIGH S’more Tower”. Send me a picture of your creation and I’ll send you some stickers. Send your pictures to ThisBuds4You@HailMaryJane.com.
What We’ll Need:
2 graham crackers
a piece of chocolate or a teaspoon of Nutella
1 large marshmallow puff
1 gram (ish) of weed, ground into a fine powder
- Take a graham cracker, use either chocolate or Nutella (a chocolate hazelnut spread), make a layer on graham cracker
- Place about 1 gram of the powdered herb on the chocolate or Nutella
- Place a marshmallow on the herb
- Place second graham cracker on top
- Toast for 5-7 minutes at 300 degrees F or microwave for 30-45 seconds (depending on the microwave)
- Graham crackers can be good, but can get yucky in microwaves.
- In a toaster oven, toast on a piece of aluminum foil to keep the chocolate from running messily.
- If using real chocolate, make sure to melt the chocolate.
- The general idea is to cook the cracker but not burn it.
This spicy grilled burger recipe is one of the few instances where I use actual ground bud in the recipe. With so much else going on flavor-wise, it blends right into the burger mix. Quick, easy and no need to make butter, oil or concentrates. Smoky chipotle chiles can add heat as well as flavor, so add more or less than the recommended amount depending on your tolerance for burn. Makes 4 burgers, 1 burger per serving.
1 1/2 pounds semi-lean ground beef
1 1/2 teaspoons minced garlic
1 or 2 canned chipotle chiles in adobo sauce, minced
2 grams finely ground bud
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1 teaspoon chili powder
1 teaspoon salt
3/4 teaspoon black pepper
4 slices Jack cheese
4 hamburger buns
Salt and pepper to taste
Assorted burger condiments
Place the ground beef, garlic, chipotle chiles, ground bud, oregano, mustard, chili powder, salt and pepper in a large bowl. Use clean hands to mix until all ingredients are evenly incorporated. Divide mixture into quarters and form each quarter into a large patty about 1-inch thick. Season the outside of the patties with salt and pepper. Grill on a grate brushed with oil over a medium-high fire until done to your liking, about 6 minutes per side for medium. Top each burger with a slice of cheese during the last minute or so of cooking time. When ready transfer burgers to buns and serve immediately with your favorite burger toppings.
Courtesy of the fine people at freeculturemag.com