Posts Tagged ‘cooking with weed’

How To: Make Fettucine HIGH-fredo

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

DIRECTIONS

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!

How To: Make Cannabutter With Samuel L. Jackson

If you’ve got a slow cooker, follow the same procedure but allow it to cook for as long as you can be bothered (I normally do it overnight). You really get a ridiculous bang for your bud this way. Prepare for quite a smelly house though.

Pretty good stuff except Samuel L. Jackson says that the shit separates because “oil is thicker than water, the water will separate from the motherfucking water and gather on the motherfucking surface.” This is fucking wrong. They separate because of hydrofuckingphobicity. Learn the motherfucking chemistry. That being said, the butter rises to the top because of motherfucking “thickness” (density). Motherfucking Royale with Butter.

Thanks http://www.goodandbaked.com!!!!!

How To: Make Marijuana Tea

Irish Tea

Ireland is one of the world’s largest per capita tea consumers. The Irish like their tea strong and enjoy what we call Irish Breakfast Tea—a robust blend of black teas—all day long, typically served with lots of milk. Serves 4.

 

2 cups whole milk or half and half
2 grams kief or hash
3 cups strongly brewed Irish breakfast tea
Sugar to taste

 

Heat milk or half and half over medium low heat—do not boil! Stir in kief or hash until dissolved. Divide milk mixture between 4 large coffee mugs. Fill mugs with hot brewed tea. Sweeten to taste and serve.

-Courtesy of Culture Magazine

How To: Make Marijuana Scrambled Eggs

Watch this video for a well balanced breakfast 😉

How To: Make Lamb Kebabs With Marijuana Kalamata Aioli

Lamb Kabobs

This colorful entree combines classic Mediterranean flavors. Serves 4.

2 tablespoons lemon juice
1 tablespoon minced garlic
2 tablespoons olive oil

2 teaspoons dried rosemary
2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon black pepper
1 pound boneless leg of lamb, cut into 1 1/2-inch cubes
2 small onions, peeled and cut into small chunks
2 small bell peppers, cut into chunks

Sauce

1/2 cup mayonnaise
1 teaspoon lemon juice
1 gram kief or finely ground dry style hash
1/4 cup minced pitted Kalamata olives

In a small bowl, whisk together 2 tablespoons lemon juice, garlic, olive oil, rosemary, oregano, salt and pepper. Add the lamb and set aside, tossing gently several times, for 30 to 45 minutes. Meanwhile preheat the grill to medium high and prepare sauce. Combine mayonnaise, 1 teaspoon lemon juice and the kief (or ground hash) and stir until evenly combined. Stir in minced olives until well combined Refrigerate until ready to serve. Thread the meat and vegetables onto wooden or metal skewers, alternating them. Grill about 6 to 8 minutes per side for medium-rare. Serve hot kebabs drizzled with olive sauce.

TIP: When making kebabs, try to cut all ingredients roughly the same size so everything cooks at the same rate.

 

Courtesy of our friends at Culture Magazine

How To: Make Spicy Chipotle Marijuana Burgers

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

THC Extraction Methods With Aunty Watermelon

THC EXTRACTION METHODS!

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