Month: October 2010

Maple Leaf Salmon Patties

Maple Leaf Salmon Patties

Salmon is one of the healthiest fish a person can consume. Rich in omega 3’s, lean protein and calcium, this fish should be a staple to everyone’s diet. Unfortunately, most people shy away from fish either from badly prepared meals in the past or the […]

Hot Cocoa Cannabis Cookies

Hot Cocoa Cannabis Cookies

Hot Cocoa is one of my favorite cool weather treats to indulge in. Combing this flavor into a cookie takes this chocolaty treat to another level. I’ve designed this recipe around either already having cannabutter on hand or picking it up pre-made if you do […]

Vegan Gluten-Free Island Sweet Skunk Summer Veggies

Vegan Gluten-Free Island Sweet Skunk Summer Veggies

There are some days where the thought of consuming deliciously prepared vegetables from your garden or local farmers’ market hits that sweet spot. This dish for me satisfies my desire in its entirety. I love to add setian to tie all the flavors together while also adding a good serving of protein.

Do not limit yourself to just the vegetables in this recipe! Simply use this recipes skeleton and make some substitutes. Get creative in the kitchen with what vegetables you have on hand in the fridge, in your garden, or what is in season at your store. This dish is best served on a cool summer night after a long day in the garden or out on the town. Pair with freshly baked bread to sop up the juices and a glass of your favorite white or rosé wine.

Mise en place:

  • 1 cup sliced endive
  • 1 cup sliced baby bella mushrooms
  • 1 cup setain tips
  • 4 spears diagonally sliced poached asparagus
  • 2/3 cup minced sweet onion
  • 2 cloves minced garlic
  • 2 tablespoons Island Sweet Skunk olive oil
  • 4 tablespoons vegetable stock
  • 4 tablespoons agave nectar
  • Few splashes white wine
  • Salt and pepper to taste

Directions:

Step 1: In a pan sauté the onion and garlic in the Island Sweet Skunk olive oil. Sauté until the onions become translucent.

Step 2: Add the vegetable stock and agave nectar.

Step 3: Now add the baby bella mushrooms and asparagus. Sauté until the mushrooms have cooked half way then add the endive and setain tips.

Step 4: Continuing over medium high heat, add a few splashes of white wine. Keep sautéing until the endive becomes warmed through and the alcohol has cooked off.

Step 5: Immediately pull from the stove and season with salt and pepper. Enjoy with some fresh bread and prepare for the ride your taste buds are about to embark on. Enjoy!

Strain Suggestions:

I would recommend any strains whose terpenes match the sweet skunky flavor profiles of the Skunk family tree. Pick the most pleasing strain for this dish from what you have on hand or can obtain. Summit Sweet Skunk and Sweet Skunk would be ideal strains to choose from. Be creative, follow your nose and taste buds and have fun with it!

Dosage:

If the strain you choose has a THC content tests around 20 percent, 20 percent of 1,000 mg would be 200 mg per gram. Sub the number of your THC percentage and do the math to figure out your desired dosage per tablespoon for your cannabis oil. Adjust the dosage accordingly to your personal preferences.

Original recipe published in 2010. Adapted for: Cannabis Now Magazine in 2017. Photo by Photo OakleyOriginals.

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Melted Brie and Cannabis Infused Apple Butter Baguette

Melted Brie and Cannabis Infused Apple Butter Baguette

The recipe harnesses the flavors of late summer and early autumn for a satisfying and stimulating snack. Summer warmth begins to rapidly decline each day as the seasons begin to shift again. With fall already fast approaching, cooler summer nights can cause one to experience […]

French Kushberry Brie En Croute

French Kushberry Brie En Croute

In France, “en croute” translates to “in a crust” and applies to any food item that is wrapped in pastry dough and then baked in the oven. The sweet berry and earthy floral notes of the Kusherry pair wonderfully with the buttery flavors of the […]

Kush-Infused Stuffed Portabella Mushroom Caps

Kush-Infused Stuffed Portabella Mushroom Caps

Try this simple, satisfying and (of course) cannabis-tinged dish; an elegant celebration of an often underrated culinary treasure — the mushroom.

Fourth of July is right around the corner, which means flags, fireworks and cookouts. Of course there’ll be all the BBQ staples; hamburgers, hot links, chicken — in other words, a lot of meat. But for a change of pace — or just a unique accompaniment to your classic Fourth fare — try this simple, satisfying and (of course) cannabis-tinged dish; an elegant celebration of an often underrated culinary treasure — the mushroom.

Mushrooms are one of my most prized culinary staples. How could such a simple ingredient be held in such high esteem, you ask? For the simple fact you can do so much in the kitchen with them!

And there are almost too many mushrooms to choose from: There are a plethora of edible mushroom species, from the humble button mushroom to the highly prized white or black truffle.

The complex pungency of any strain claiming the Kush lineage should combine beautifully with just about any mushroom flavor profile, and the portabella is no exception. You can bake this delicious dish as a light lunch for yourself or make it the supporting star of your Fourth of July cookout — portabella mushrooms are right at home on the grill.

And if you must have cannabis-infused meat at your barbecue, keep it kushy with this recipe for Pineapple Kush-infused beef satay.

Enjoy the sweet smell of Kush filling your kitchen (or wafting from your grill) as you prepare this delectable dish — the end result is sure to please anyone’s taste buds!

Mise en place:

• 1 large portabella mushroom cap
• 1/2 cup minced sweet onion
• 1/2 cup spinach
• 1/2 cup ricotta cheese
• 1/4 cup shaved parmesan cheese
• 1/4 cup vegetable stock
• 3 medium asparagus spears, diced
• 1 tablespoon Kush-infused olive oil
• 1 teaspoon garlic powder
• salt to taste

Directions:

Step 1: Preheat your oven to 325 degrees and get a pan ready on the stove.

Step 2: On medium low heat in the pan combine the kush olive oil, stock, garlic, onion, spinach, and asparagus. Cook for 10 minutes on medium low, then turn the stove to the lowest setting and cook for another until the liquid reduces.

Step 3: In a separate bowl, add the ricotta cheese, parmesan cheese, salt and vegetable mixture from the pan. Stir until fully combined and spoon into the portabella mushroom cap.

Step 4: Bake in the oven for 25 minutes or until the mushroom cap is well cooked. This will depend on thickness and size of the mushroom. Then serve immediately for a very nourishing dish.

Strain Suggestions:

I would recommend any Kush strain with a terpene profile that strongly reflects the classic Kush family phenotype. Pick the strain with the strongest, most pleasing nose for this dish; Tahoe OG, Hindu Kush and Burmese Kush are all be ideal options. Be creative, follow your nose/taste buds and have fun with it!

Dosage:

If the strain of Kush you choose has a THC content tests around 20 percent, then you would have a potency of roughly 200 mg per gram — 20 percent of 1,000 mg. Substitute the actual THC percentage of your strain and do the math to calculate the desired dosage per tablespoon for your cannabis oil. Adjust the dosage accordingly to your personal preferences.

Originally published in 2010. Updated for: Cannabis Now Magazine

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