gourment weed- infused recipes for...
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12Gourment
Weed-Infused
Recipes for4/20
Herbs n Buds
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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
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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12 Gourmet Weed-Infused Recipes for 4/20
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
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°|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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12 Gourmet Weed-Infused Recipes for 4/20
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
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.
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
"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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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12 Gourmet Weed-Infused Recipes for 4/20
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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