AK's Cannabis Cookbook

So like i promised im going to start this cook book and update weekly and here are the first 2. like i said one savory and one sweet. all recipies will call for canna butter or oil or tincture etc...

This is an awesome recipie thats one of my munchie favs

Blazin Buffalo Wings

2-4 lbs chicken wings
1/2 cup of your favorite hot pepper sauce
1/4 cup canna butter
Corn starch or flour aslo try rice flour
salt and pepper to taste

If you dont want to fry your wings than omit the corn starch step pre-heat the oven to 400 degrees and bake for 10-12 mins or untill done toss in wing sauce

If frying heat vegi or peanut dont use olive oil its not good for frying to 350 degrees.

meanwhile in a small sauce pan melt butter slowly and slowly whisk in the hot sauce to incorporate them properly set aside

mix cornstarch with salt and pepper and coat wings lightly. Deep fry wings for about 7-10 min or untill internal temp is 165 degrees. toss wings in a mixing bowl and coat with the wing sauce. serve with blue cheese crumbles and blue cheese dressing, some extra wing sauce, and some celery and carott sticks.


Canna-Truffles these are my absolute favorite they get you blazed just dont eat to many there very rich

10 ounces bittersweet chocolate chopped finely
3 tablespoons canna butter
1/2 cup heavy whipping or manufacturing cream
1/4 cup brandy or grand marinier
1/2 cup bittersweet coco powder
8 ounces semisweet or bittersweet chocolate, chopped fine (optional)
toasted nuts citrus zest or maybe coconut for coating

Over a double boiler melt the 10 oz of chocolate with the butter and whisk to incorporate. meanwhile bring the cream to a simmer over medium heat pour cream into chocolate and whisk gently place in fridge for about 1 hr or till its hard. when ready using a melon baller scoop the chocolate into little balls and place on flat cookie sheet. now comes the custom part you can toss the truffles in melted chocolate or in nuts coco powder anything you want keep refrig and enjoy.

akgrow keep them coming as promised that way we can have a decent cookbook,....Suscribed

pan seared langostine with vanilla lager butter

6-10 langostines
1/2 cup canna butter room temp
1/2 vanilla bean split and veined
1 tbl peanut oil
1 cup american lager
salt and white pepper tt
2tbl fresh thyme minced
1 small shallot minced

In a sauce pan add beer shallot salt and pepper and bring to a boil. reduce to a low simmer and add vanilla and slowly whisk in small amounts of butter untill sauce is smooth and all butter is in sauce.

meanwhile in a saute pan heat peanut oil over high heat untill pan is very hot reduce heat to medium high and toss in langostine carefull not to burn saute till done.

serve hot with butter sauce and garnish with thyme. serve with a lightly dressed cabbage slaw and fresh made chips.

Banana sundae with chocolate butter sauce.

1 banana split lengwise
3 scoops of french vanilla or vanilla bean
1tpl chopped walnuts
chocolate butter sauce (recipie follows) TT
marichino cherries

split the banana lengthwise and put in a sundae dish. add the 3 scoops of vanilla in between the sliced banana. Drizzle or Pour the chocolate butter sauce over the sundae. garnish with walnuts and cherries

Chocolate butter sauce

4oz bitter sweet chocolate chips
3-4 oz grand marnier (the less u use the thicker the finished sauce will be
1 and 1/2 oz canna butter room temp

over a double boiler melt chocolate and grand mariner together and whisk till smooth. remove from heat and whisk in the room temp butter slowly till it all incorportaed. if you do this next step to quickly your sauce will break and and it will be butter with chocolate. when its done it should look creamy and shiny. serve over your sundae.

well thats all for this week thanks to all those who read these and please leave some comments so i know if there are helping or not and also i would like to here some feed back bout there. skin up and blaze too
-Peace-

www.allrecipes.com

substitute any of their recipes with cannabutter/oil/tincture. No offense, but these recipe threads always fail for a reason. It would be impractical to sift through all these to find one someone would like. Have you ever even made any of these recipes or you just posting stuff you found?

i try all my recipies before i post them or there recipies i have tried before. im a chef by trade so i cook for a living and when i home i cook for practice. alot of recipies i do look up but then i change them completly while still keeping the basic idea but thats how all recipies are made

akgrown said:

i try all my recipies before i post them or there recipies i have tried before. im a chef by trade so i cook for a living and when i home i cook for practice. alot of recipies i do look up but then i change them completly while still keeping the basic idea but thats how all recipies are made

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do you have any pics of those wings finished? im gonna hang on to that recipe. it would be a good super bowl party snack or for something like that

thanks again chef can't wait to try this

yeah that wings recipe looks really tasty. Not into hot/spicy foods but I do have some tasty BBQ ready to roll on it!

Here is the amazing Alton Brown and his kick ass Wing making recipe


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really nice i tried the truffle one the other day simple amazing and i was blazin for a good while

recipie 5 Garlic rosemary Chicken breast

2 bonless skin on chix breast
1 cup canna oil
3 tbl minced garlic
2 tsp dried basil
1 tbl chopped fresh rosemary
TT salt and pepper

in a large freezer bag mix all ingredients together and marinate for 1 day. you will know its done when it looks kinda pasty and most of the oil is absorbed. pre heat oven to 350. in a large pan saute the chicken skin side down untill crisp flip and brown other side and place pan in oven (DO NOT PUT A SAUTE PAN IN THE OVEN IF ITS GOT A PLASTIC HANDLE UNLESS YOU KNOW ITS RATED FOR HIGH HEAT) and cook untill internal temp is about 155. let rest for about 5-7 mins as the chix will continue to cook this way it wont be dry. serve with cream sauce and your choice of starch and vegitable.

Recipie 6 Choclate butter cookies

8 oz of softened cream cheese
1 stick of canna butter room temp
1 large egg
1 tsp vanilla extract
1 18oz box chocolate cake mix i use german chocolate

Preheat oven to 350
In a large bowl using a mixer or use a food processer cream the cream cheese and butter until smooth then the egg, the vanilla extract and the cake mix. Cover and chill for 2 hours to firm up so that you can roll the batter into balls(kinda like the truffles. Roll the batter into tbl sized balls. Place on an ungreased cookie sheet and bake 12 minutes. The cookies will be nice and soft. enjoy

just want to thank fdd for making this a sticky and to the community of riu for reading my recipies

akgrown said:

recipie 5 Garlic rosemary Chicken breast

2 bonless skin on chix breast
1 cup canna oil
3 tbl minced garlic
2 tsp dried basil
1 tbl chopped fresh rosemary
TT salt and pepper

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so what do you do with that extra but used chicken cannaoil throw it out?

the longer it marinates the more it absorbs no more than 2 days but if there is any left over than yes toss it it would be extremely un sanitary to re use oil that had raw chixen in it

You have a good sauce or something to go with the chicken. That sounds good!

1 tbl fresh chopped basil
2 cups heavy whipping cream
1/4 cup flour
1/4 cup canna butter

in a medium sauce pan over med heat melt butter and add flour whisk and cook for 5 mins add cream whisk till smooth and reduce heat to low. sauce will thicken add basil and serve

well i am going to alaska this weekend to visit my folks and do some halibut fishing so when i come back i will double up the recipies. ive benn dry for a week so no weed means no new recipies at this moment but i cant wait to get to alaska and smoke some of the tastiest hydro cheba.

ok so im back from AK smokin some Nothern lights i brought back and thought it was time for some new recipies.

i thought i would be the first one to post a recipie about making butter at home not canna butter but butter.

1qt heavy cream
3 mixing bowls
a sieve or fine strainer
rubber spatula
hand mixer or a big mixture

pour cream into bowl and warm to room temp
begin mixing the cream and scrape it off the sides from time to time
when it looks whipped and thick you have whipped cream keep on mixing untill it begins to break down it will start to clump very small and gradually the clumps will grow. when all the butter is seperated from the now buttermilk strain over a new bowl. move the butter to a new bowl filled with cold water and submerge the butter and rinse it till the water runs clear. freeze refridgerate or whatever you have fresh butter.

heres a pic of the fish we caught

Damn those are some nice looking fish, I going to try this butter recipe with weekend though.

Cajun Style Blackened Chicken with Mango Chutney butter

2 chicken breast marinated in canna oil
cajun spice
2 Tbl canna butter softend
3 Tbl Mango Chutney (u can make ur own or buy it)
Salt and Pepper
2 Tbl Peanut oil
pre-heat oven to 350
season one side of chicken very generously not caked on but seanoned heavily. in a saute pan over high heat add oil and wait till oil is smokin hot(literally)
add chicken season side down -WARNING- the point of blackened foods is to burn the seasoning w/o burning the meat so be careful. cook the chicken untill the seasoning is black (this will create lots of smoke so open a window and turn on the hood) once the seasoning is black remove the chix and place on baking sheet and cook tilll internal temp is 155 remove from oven and let set so the chicken can rest and finish cooking.

For the chutney butter mix butter and chutney together in food processer and blend till smooth. serve over chicken along with saffron rice pilaf and your choice of vegitables