This marks my tenth column, and we are really starting to cook with cannabis now. We’ve covered the basics, such as cannabis conversion, time-honored recipes, and why I profess to be an “expert.” We then moved on to some advanced concepts, like how to fight the law and win, gluten-free options, and “Fried! Fried Chicken!”
If you’ve been following along, you know for certain that cooking with cannabis does not need to be a daunting task. It becomes a very creative process once you get the hang of it. Essentially, it’s an herb. Use it like one. The options are endless: juice it, dry it and crush it, soak it in booze, toast it in the oven, sauté it in duck fat, etc.
Most recently, I infused stovetop popcorn with two tablespoons of Ms. Envy cannabis coconut oil in a pot with a tight-fitting lid. Simple! Delicious! Mildly intoxicating! Another time, I sautéed a teaspoon of dried sativa flowers in peanut oil to mix in with peanut butter. Then, I made a modified classic: PBBJ (peanut budbudder and jam). Rocket scientist need not apply.
The following is a fancier option to try out:
B.C. Baked Salmon with “Asparagrass”
Several servings of fatty salmon, such as spring
1 g dried cannabis per serving of fish
- Preheat oven to 400˚F
- Place fish on lightly greased casserole dish
- Rub one gram of dried, crushed marijuana on each serving of salmon
- Sprinkle with rock salt
- Cover with foil and bake for 15 minutes
- Remove foil and brown the top a bit. Notice the white fat oozing out the sides of the salmon; that is the perfect fat for conversion, along with fish skin
*You could also pan fry this dish with similar success.
2 tbsp butter
2 g shake flour
2 cloves chopped garlic
1 lbs. washed and trimmed asparagus
- Start the butter and shake flour on medium-low heat
- Toss in the garlic
- Add the asparagus. It will depend on how cooked you like your asparagus as to when you put it in
- Use tongs to keep turning asparagus in weed butter garlic sauce as it cooks
- Plate alongside B.C. Baked Salmon