Miso soup is a life saver on this diet as it breaks the monotony of cold beverages throughout the day. It also supplies your body with much needed nutrients, salt, protien, and essential nutrients. Miso is rich in B Vitamins, Vitamin K, Vitamin E, and…
Dolma is a term used to describe a family of stuffed vegetables popular in the Middle East and its surrounding areas. Dolma is a Turkish verbal noun of the word “dolmak” which means “to be stuffed”. The most widespread vegetables to stuff are peppers, tomatoes,…
Mexico has one of the most widespread street food cultures in Latin America prepared by traditional markets and vendors. Corn on the cob or “Elote” is an immensely popular street food that is served on the cob or cut into kernels. This delightful delicacy is not only found on the street but also enjoyed at restaurants, stores, and in the comfort of homes. By tradition elotes are boiled or grilled in the husk then covered with condiments. Sour cream, mayonnaise, cheese, butter, chili powder, hot sauce, lime juice, and salt are popular choices in toppings. This is one recipe this summer that you don’t want to miss! Not only will you wow your own taste buds with the marriage of elotes and Red Headed Stranger #6 but also the taste buds of others taking your grilling game to the next level.
When choosing what strain to cook this traditional recipe with, I decided to go with the sweet candied key lime haze flavor profiles of the Red Headed Stranger #6. This strain not only pairs perfectly with the ingredients of the elotes but also packs a medicinal punch that will leave you wanting to have the strain on hand at all times. After the medicine begins to take hold you will feel your body ascend rapidly yet comfortably into a euphoric social state that is highly relaxing yet highly functional. Muscle pain melts away while your body begins to ease into a very content frame of mind. Depression and anxiety of any kind will dissolve easing the consciousness while also stimulating a laid back state of introspective creativity worth sharing. But as easy going as this strain becomes it also stimulates controlled energy making it a great medicine to take on long modest walks, leisurely days rafting or boating, or on easy hiking trails.
Summer is short, so be sure to enjoy this recipe before the season starts to shift. Elotes are simple to make and really create an enjoyable social experience for both you and your guests. Then by adding the charming notes of cannabis guests might discover a new strain that works better for them or fall in love with a familiar strain all over again. If you do not have Red Headed Stranger #6 there are several alternative strains that you can substitute with that have similar terpenes, terpenoids, and flavonoids profiles. Lime Green Skunk, Lime Haze, Lemon Lime Kush, Key Lime Pie, and Chernobyl are perfect selections. Now that you have the perfect summer time infused recipe, what are you waiting for? Go get your grilling game on!
Mise en place:
- 4 whole corn cobs
- 4 lime quarters
- ¼ heaping cup fresh cilantro leaves
- ¼ heaping cup herbed goat cheese
- ¼ cup sour cream
- ¼ cup melted Red Headed Stranger #6 cannabutter infused with 2 grams (you can also use olive or coconut oil)
- 1 tablespoon regular butter
- Black Hawaiian sea salt
- Garlic powder
- Black pepper
- Dash of sugar
- Shuck the corn and remove all fine hairs. Bring a pot of water with a dash of sugar to a boil then add the corn. Boil the corn for 11 minutes then pull from the water. Drain the corn and gently pat dry. Gently divide and rub 1 tablespoon of regular butter onto all four corn cobs. Season the corn with black sea salt, garlic powder, and black pepper.
- Carefully transfer the corn cobs to a grill. Blacken the corn cobs to your liking without burning them completely. You want to create beautiful char marks that will create a deep smoky flavor. Rotate the corn as needed on the grill to achieve this. Once the corn is ready, pull from the grill and transfer to a sheet pan.
- Carefully rub 1 tablespoon of Red Headed Stranger #6 cannabutter per corn cob. Make sure to fully cover all kernels. Now rub on 1 tablespoon of sour cream per corn cob. If you love sour cream feel free to add on extra if desired. Generously sprinkle the paprika, goat cheese, and fresh cilantro onto the corn cobs. Again, if you feel you want more goat cheese or cilantro, have at it. Squeeze one lime quarter per corn if desired and enjoy!
The RHS #6 THC percentage has not been tested therefore you are going to have to rely on dry weight measurements instead. I recommend 2 grams so that every serving of corn contains .50 grams worth of cannabis flower medicine. If you would prefer 1 gram per person that is completely fine as well. To fine tune your dosage check out the dosing chart in my book which recommends prescriptions from the lowest to highest to make sure you are neither under or over medicated, but have rather found your happy dose.
If you cannot find RHS #6 there are several alternative strains that possess similar terpenes, terpenoids, and flavonoids. Substitutes: Lime Green Skunk, Lime Haze, Lemon Lime Kush, Key Lime Pie, and Chernobyl.
Photo by 5demayo. For the hardcopy and original photos please visit: Skunk Magazine Volume 11, Issue 1Share this:
Butternut squash risotto is the picture-perfect dish to warm you up as the temperature drops. I was gifted a beautiful butternut squash from a dear friend of mine who grew it outdoors on the Front Range of Colorado in TGA Super Soil. I combined this…
Vietnamese Pho is a broth based soup that originated in Northern Vietnam in the 20th century. It originated as a street food where it was sold at markets but then restaurants began opening to serve Pho in the late 20’s. The garnishes and meats found within Pho depend greatly on what region of Vietnam the dish is being prepared in. Pho travelled to many areas of the world as refugees fled their homeland due to the Vietnam War. Vietnamese Pho is now largely popular in large cities that have a dense population of Vietnamese people. Countries such as Canada and the United States have very substantial populations where this delicious dish can be found and enjoyed.
One day in the final week of my last harvest cycle, I was growing organic Lime Green Skunk and I walked into the grow room to continue the flushing process of my plants. The room was full of a very pungent, citrus, lime, and sweet skunk aroma. Immediately, I knew instinctively from the pungent citrus smell of my grow room that the kief of this plant had to go into Vietnamese Pho. Lime Green Skunk has roots in Colorado and can be seen in dispensaries across the state. It is the beautiful creation of Super Skunk and Northern Lights #5, making this a wonderful hybrid to smoke, vaporize, and cook with. This is a great strain that provides relief from anxiety, depression, pain, and stress. It also uplifts the spirit making this a great strain choice for social events or work.
I decided first to create a Beef Vietnamese Pho and as soon as the broth slid across my tongue, my taste buds were exploding with an intense yet complex flavor. This time, I decided to go with a chicken broth based Pho without the meat for those times when you just don’t feel like eating a lot of meat but rather vegetables. The citrus lime flavors of the Lime Green Skunk paired with undertones of complex spices in this broth simply kick this Pho into hyper drive. Have you ever licked a bowl after you finished a bowl of soup? Usually, not. But this time you are surely going to find yourself licking the bowl with the intricacy of flavors in this dish. To me, this is the perfect dish for a person who is in need of a nutrient dense meal to uplift any weak immune system, someone who needs relief from the aforementioned conditions, or for any lover of Pho.
Mise en place:
- 12 ounces precooked Vietnamese Noodles or noodles of your choice
- 2 large bowls and chopsticks
- 4 cups homemade Vietnamese Vegetable Pho broth or if you do not have the time an organic prepackaged one
- 1 gram Lime Green Skunk Kief
- 1 large lime sliced
- 1 extra-large jalapeno sliced thinly
- 1 cup Thai basil
- 1 cup washed bean sprouts
- ½ sliced green onions
- Hoisin sauce and Sriracha sauce to flavor
- Preheat your oven to 220 degrees. Split 1 gram of weighed Lime Green Skunk Kief into ½ grams. Take the two half grams and place onto the center of the try so that you have two little mounds of kief. Using the back of your spoon, very carefully spread the kief evenly out on the sheet tray taking care not to mix the mounds into each other.
- When your oven is preheated, place the tray into the center of the top rack. Bake for 25 minutes to activate then pull from the oven to cool. Once the decarboxylated kief is completely cooled, use the edge of a knife to gently pull up the kief from the pan, taking care again not to mix the half gram servings or scrape the pan. Using the edge of the knife, cut across the gram of kief in a repeated motion to separate any clumps. Imagine that you are cutting grains of sand from the beach into smaller sizes. Tear two small pieces of parchment paper and partner them with a pile of kief. Using a spoon, scoop the kief onto the parchment paper and set aside in a safe spot.
- Now organize all of your vegetables, Hoisin sauce, and Sriracha into serving dishes and arrange on the center of the table. Divide the noodles and place 6 ounces into each bowl. Bring the broth to a boil then pour 2 cups over the noodles in each bowl. Carefully take one parchment paper holding the decarboxylated kief and place into one bowl. Now take the other and place into your second bowl. Stir the decarboxylated kief in each bowl with a spoon. Place each bowl onto the table with chopsticks onto the center of the table with the vegetable and sauce serving dishes.
- Sit down with your loved one or a friend and add whatever you want into your Pho bowl. What I usually do is add the basil first, then the bean sprouts, followed by the jalapenos, a liberal amount of squeezed lime, 1 tablespoon of Hoisin sauce, and finally a few swirls of Sriracha sauce. This recipe will yield two restaurant sized Pho bowls with a ½ gram serving of Lime Green Skunk Kief or 500mg per bowl. If you feel you need to increase the medicinal effects in this recipe, use 2 grams instead of one, and place 1 gram or 1,000 milligrams of decarboxylated Lime Green Skunk into each bowl. Enjoy!
For the hardcopy please pick up: Skunk Magazine Volume 8 Issue 7Share this:
Chicken and Waffles, what more can one say? This extraordinarily delicious hearty dish comes from the American Soul food tradition that developed in the Deep South. The exact origin of this dish is unknown and there are several theories on the creation of this insanely…
The Hamburger. This delightful sandwich has landed itself into quite the historical debate about its origin. In 1900, it was recognized that “Louis’ Lunch” sold the first hamburger in the United States specifically New Haven, Connecticut . But various claims of creating America’s first burger…
This simple, decadent take on a Thanksgiving classic harnesses the complex flavors and relaxing effects of Kush to make this year’s Thanksgiving feast too good to forget, but maybe a little difficult to remember.
Many recipes make up the cast of the culinary production on Thanksgiving Day, but in most homes, tasty turkey plays the star role.
One wonderful thing about this bird is how many different flavors of meat it offers. From the succulent breast to the rich, dark meat of the thighs and legs, to the oily wings and gamey gizzards, it really can please almost anyone’s taste buds.
This recipe offers a simple yet luxurious incorporation of cannabis into your meal that will enhance the flavor of all sections of the bird and provide light medication, allowing you and yours to partake in a good portion of meat and other infused dishes.
Using Hindu Kush offers earthy pine notes with refreshing hints of lemon — a robust flavor profile that pairs with fabulously with turkey meat and blends harmoniously with the other herbs and spices.
The heavy Indica effects of this strain may also amplify the legendary (perhaps apocryphal) sedative qualities of the tryptophan in your turkey. So enjoy it with your loved ones and be sure to snuggle up next to the fire after this meal!
Other strains with a similar earthy pine and lemon-heavy terpene profile include Lemon OG Kush, Himalaya Gold, Super Silver Haze, and Satori, which are all great choices. But don’t be afraid to get creative with your selection and explore other complimentary or contrasting flavors — have fun with it!
Mise en place:
• 1 organic free range turkey
• 1 1/2 cups apple cider
• 1 cup room temperature duck fat previously infused with 3 grams of Hindu Kush
• 2 tablespoons clover honey
• 4 tablespoons chopped marjoram
• 4 tablespoons chopped garlic
• 4 tablespoons chopped basil
• 4 tablespoons chopped thyme
• 4 tablespoons chopped sage
• Fresh cracked sea salt
• Fresh cracked pepper
Duck fat infusion:
You can get duck fat at Whole Foods or any specialty store.
Step 1: Decarb your cannabis. Preheat your oven to 220 degrees F. Take a baking sheet and line it with parchment paper that will not burn in the oven. Very carefully sprinkle the cannabis onto the sheet making sure that it is evenly disbursed. Place the baking sheet into the oven uncovered and heat for 25 minutes. Pull the baking sheet from the oven, and let it cool completely. Be very careful when removing it from the pan. You now have decarboxylated or “activated” medical kief that is ready for consumption.
Step 2: Add to a double boiler and simmer for 1 hour.
Step 3: Strain through cheese cloth into a glass jar until ready for use.
Step1: You’ll need to create a marinating liquid, which you’ll be injecting into the turkey. In a saucepan, on medium-low heat combine:
- 1 cup apple cider
- 2 tablespoons clover honey
- 2 tablespoons marjoram
- 2 tablespoons garlic
- 2 tablespoons basil
- 2 tablespoons thyme
- 2 tablespoons sage
- a dash of sea salt and pepper
Step 2: Let the marinade cook for 30 minutes, stirring occasionally. Pull from the stove, strain, then fill up a turkey injector with the filtered liquid.
Step 3: Place your turkey on a pan and gently pull the skin away from the meat, starting at the neck and working your way towards the back. The goal here is not to detach the skin, rather to loosen it so you can spread duck fat and inject marinade underneath. Once the skin is loose, inject your marinade under the skin into the breast, thighs, and wings.
Step 4: Spread the kush-infused duck fat under the skin and all over the breast, reserving just a little for the thighs and wings. Pat the skin down so that it adheres to the duck fat. Rub the remaining fat on the outside of the thighs and wings.
Step 5: Now season the superficial layer of the turkey with the remaining ingredients. Massage a 1/2 cup of apple cider all over the entire turkey, then rub it with all the dry herbs. Liberally sprinkle crushed sea salt and pepper on the skin to finish.
The rule of thumb for cooking a turkey is 20 minutes per pound in a preheated 350 degree oven, but if your turkey came in packaging, refer to the instructions for ideal temperature and cooking times. Your turkey is done when the internal temperature of the thigh meat (and your stuffing if you use any) reaches 165 degrees.
To ensure a moist turkey, tent the turkey in tinfoil for the majority of the cooking process with 1 to 1 1/2 cup water for the turkey to sit in. For crispy skin, cook the turkey uncovered until it takes on a light, golden color, then tent it. Alternately, tent from the start and remove the tent during the last 15 minutes of cook time — the effect is roughly the same.
One gram of Hindu Kush tests at 20 percent THC, meaning twenty percent of 1,000 mg would be 200 mg. Substitute the number of your strain’s THC percentage and do the math to figure out your desired dosage. If you want a smaller dose in this recipe, cut the cannabis down to a smaller portion. If you want a larger dose, add the amount you desire.
Above all, have fun and enjoy this recipe with family and friends!
Originally published in 2012 and then adapted for: Cannabis Now Magazine. Photo by Dianne Rosete.Share this:
Serves 6 INGREDIENTS: 10 mini assorted sweet peppers (or 4 large red and yellow bell peppers) 1 large sweet onion 4 garlic cloves 4 tablespoons non-medicated olive oil, divided 1 pound ground bison 1 15-ounce can kidney beans, drained and rinsed 1 15-ounce can pinto…
Alien vegetable? Mutated garden squash? New character on the Adam’s Family to replace “The Thing”? Most of you will be asking “What the eff is that?!” upon seeing the above image. Fear not, as this creepy little fingered creature is actually called a “Yugoslavian Finger Squash”.…
Salmon is a very nutrient dense protein that has many great health benefits when incorporated into your daily diet. This wonderful fish is high in amino acids, Omega-3 fatty acids, Selenium and Vitamin D. Dressing up this Pacific fish with a G-13 glaze compliments the protein by adding a sweet and savory earthy element to the dish. Enjoy with stuffed roasted acorn squash or any side of your choice for the perfect dinner.
Mise en place:
- 4 salmon filets
- 1/4 cup bourbon
- 1/4 cup balsamic vinegar
- 1/4 cup raw honey
- 2 tablespoons G13 Olive Oil
- In a pan add the G13 olive oil, bourbon, balsamic vinegar, and raw honey. Carefully bring up to a boil then quickly reduce to a simmer.
- Let your mixture simmer on the lowest setting possible until it reduces 50%-75% in volume. The thickness of this glaze depends on your personal preference.
- As your glaze is reducing, cook and prepare your Sockeye Salmon to your liking. When the fish is ready to serve, plate then spoon the glaze over the fish and enjoy!