Cooking Part 15
Posted 06-17-2008 at 09:13 PM by Chronitron
Part 15 - Sauce
Potsta Sauce
Ingredients
6 ounces tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 ounce cannabis
1 pinch cracked black pepper
6 ounces water
3 tablespoons minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
1 teaspoon italian seasoning
1 teaspoon oregano
Directions
In a large pot over high heat, add olive oil and onions. When onions become translucent, add garlic, salt, pepper, and finely chopped cannabis. Stir until garlic becomes translucent. Pour water into pot, along with the bay leaf, thyme, Italian seasoning, and oregano. Once combined, add tomato paste. When mixture starts to bubble, reduce heat to medium-low and simmer for at least 2 hours.
Mama Budz Pesto
Ingredients
1/2 cup chopped fresh basil
1/2 ounce cannabis
1 cup olive oil
1/2 cup grated parmesan
1/2 cup grated romano
3 tablespoons minced garlic
Directions
Mix all ingredients in a food processor and refrigerate for at least 24 hours. Simple! Make sure you use fresh herbs, very important! Add pesto to your spaghetti or anything else you can think of.
Cannacream Cheese
Ingredients
1 ounce cannabis
1 gallon whole milk
1 quart cultured buttermilk
1/2 teaspoon salt
Directions
Grind the cannabis into a very fine powder, making sure to sift out any stems (or seeds if any). Pour the milk and buttermilk into a large pan and insert a thermometer into the pan. You can buy a candy thermometer, or one that attaches to the side of the pan, for cheap at any grocery store. Add the powdered cannabis into the milk mixture and cook over medium heat, stirring occassionally until the temperature reaches 170º F.
Keep the mixture on the heat and the temperature of the milk between 170-175º F. After 15 minutes, pour the mixture though cheesecloth to remove the particles of marijuana. This step is optional, you can leave the bud in there, especially if you used a coffee grinder to finely chop it into a powder. Return the mixture to the pan. Wait another 15 minutes after you return the milk mixture to the pan and the it should start to seperate into curds (the lumps) and whey (the liquid).
Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl. Pour the mixture through the strainer to lift the curds from the milk mixture. You can save or get rid of the liquid that's left, but it can be used in other recipes.
Let the curds drain at room temperature for 2-4 hours. Remove the cheese from the cheesecloth and place in a blender with salt. Blend until creamy.
Store the cheese in small containers with tight fitting lids and refrigerate. You can also freeze and then thaw the cream cheese, but you have to blend it to make it creamy again.
Cannaqueso Dip
Ingredients
7 grams cannabis
1 tablespoon butter
1 tablespoon cornstarch
3/4 cup sour cream
1 cup shredded cheddar cheese
1 tablespoon salsa
Directions
Grind the cannabis into a fine powder. In a medium saucepan over medium heat, melt the butter. Add the cannabis and stir constantly for 5 minutes. Strain the butter through cheesecloth to remove the cannabis and return the butter to the pan. Mix in the cornstarch, making sure to remove all the lumps. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in the cheddar cheese and salsa. Continue stirring until the cheese has melted and the mixture begins to thicken, about 10 minutes. Makes about 2 cups.
Kabob Marinade
Ingredients
1 cup canna-oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons black pepper
2 cloves garlic, minced
Directions
In a large plastic bag, combine the canna-oil, soy sauce, lemon juice, worcestershire sauce, mustard, black pepper, and garlic. Mix well, and add your favorite meat. Seal the bag and marinate in the refrigerator for 24 hours.
Sticky Icky Tzatziki
Ingredients
2 (8 ounce) containers plain yogurt
2 cucumbers, peeled and seeded
2 tablespoons canna-oil
1/2 lemon, juiced
1 pinch kosher salt
1 pinch black pepper
1 tablespoon fresh dill, chopped
3 cloves garlic, peeled
Directions
In a food processor or blender, combine the yogurt, cucumber, olive canna-oil, lemon juice, kosher salt, pepper, dill, and garlic. Process until combined. Transfer to a seperate dish, cover, and refrigerate for at least one hour before serving.
For an added kick, drizzle some canna-oil (preferably olive oil based) on top of the mixture while it's in the container and let it sit in for more than 2 hours. This one's perfect for dipping some warm pita bread into, or putting on top of your favorite gyro!
BBQ Sauce
Ingredients
2 tablespoons of marijuana butter
1 large onion, chopped
2 cups of ketchup
1/2 cup of apple cider vinegar
1/4 cup of brown sugar
1/2 teaspoon of smoke flavouring
2 tablespoons of vegetarian worcestershire sauce
2 teaspoons of chili powder
1/2 teaspoon of liquid hot pepper sauce (optional)
Directions
Melt butter in a saucepan on a low flame; add onion and cook until tender, stirring often. Add all other ingredients. Heat on low flame for 30 minutes; stirring often.
** If you don't have marijuana butter, you can add 2-3 grams cannabis buds, finely ground and browned instead.
Ganja Oil Bread Dip
Simple, but tasty and effective. From a Long Island suburban misfit.
Ingredients:
For 1 person:
1/2-1 gram marijuana
2-3 tbsp olive oil
chopped garlic, to taste
oregano, to taste
Method:
The marijuana is sauteed in the olive oil. This is cooked gently on low heat long enough to activat the herb.
Chopped garlic and oregano can be added to taste.
The oil is sopped up with pieces of Italian bread.
Brownie Mary's Hemp Seed Salad Dressing
Mary Rathbun (1921-1999) earned the nickname "Brownie Mary" in the 1980s by baking pot brownies for "the kids", patients on the AIDS ward at San Francisco General Hospital. This recipe comes from Brownie Mary's Marijuana Cookbook: Dennis Peron's Recipe for Social Change, her 1993 collaboration with fellow activist Dennish Peron. (The hemp seeds are nutritious, by not psychoactive). Her legendary brownie formula remains a secret.
Ingredients:
1 cup olive oil
1/2 cup sugar
1/2 cup wine vinegar
1 tbsp hem seed, chopped
1 tbsp grated onion
1 tsp salt
1 tsp dry mustard
1/2 cup red wine
1/4-1/2 oz ground cannabis leaf or 1-3 grams of seedless buds
Method:
The marijuana is added to the oil on low heat, covered and cooked for 20 minutes with occasional stirring. Then it is put in a blender with all other ingredients and blended on medium until throughly mixed. The mixture is stored in a tightly covered jar in the refrigerator. A little more oil can be added if it is too thick when ready to use.
Potsta Sauce
Ingredients
6 ounces tomato paste
2 tablespoons olive oil
1/2 cup chopped onions
1/2 ounce cannabis
1 pinch cracked black pepper
6 ounces water
3 tablespoons minced garlic
1 bay leaf
1 pinch thyme
1/2 teaspoon salt
1 teaspoon italian seasoning
1 teaspoon oregano
Directions
In a large pot over high heat, add olive oil and onions. When onions become translucent, add garlic, salt, pepper, and finely chopped cannabis. Stir until garlic becomes translucent. Pour water into pot, along with the bay leaf, thyme, Italian seasoning, and oregano. Once combined, add tomato paste. When mixture starts to bubble, reduce heat to medium-low and simmer for at least 2 hours.
Mama Budz Pesto
Ingredients
1/2 cup chopped fresh basil
1/2 ounce cannabis
1 cup olive oil
1/2 cup grated parmesan
1/2 cup grated romano
3 tablespoons minced garlic
Directions
Mix all ingredients in a food processor and refrigerate for at least 24 hours. Simple! Make sure you use fresh herbs, very important! Add pesto to your spaghetti or anything else you can think of.
Cannacream Cheese
Ingredients
1 ounce cannabis
1 gallon whole milk
1 quart cultured buttermilk
1/2 teaspoon salt
Directions
Grind the cannabis into a very fine powder, making sure to sift out any stems (or seeds if any). Pour the milk and buttermilk into a large pan and insert a thermometer into the pan. You can buy a candy thermometer, or one that attaches to the side of the pan, for cheap at any grocery store. Add the powdered cannabis into the milk mixture and cook over medium heat, stirring occassionally until the temperature reaches 170º F.
Keep the mixture on the heat and the temperature of the milk between 170-175º F. After 15 minutes, pour the mixture though cheesecloth to remove the particles of marijuana. This step is optional, you can leave the bud in there, especially if you used a coffee grinder to finely chop it into a powder. Return the mixture to the pan. Wait another 15 minutes after you return the milk mixture to the pan and the it should start to seperate into curds (the lumps) and whey (the liquid).
Line a strainer with several layers of moistened cheesecloth and set it inside a large bowl. Pour the mixture through the strainer to lift the curds from the milk mixture. You can save or get rid of the liquid that's left, but it can be used in other recipes.
Let the curds drain at room temperature for 2-4 hours. Remove the cheese from the cheesecloth and place in a blender with salt. Blend until creamy.
Store the cheese in small containers with tight fitting lids and refrigerate. You can also freeze and then thaw the cream cheese, but you have to blend it to make it creamy again.
Cannaqueso Dip
Ingredients
7 grams cannabis
1 tablespoon butter
1 tablespoon cornstarch
3/4 cup sour cream
1 cup shredded cheddar cheese
1 tablespoon salsa
Directions
Grind the cannabis into a fine powder. In a medium saucepan over medium heat, melt the butter. Add the cannabis and stir constantly for 5 minutes. Strain the butter through cheesecloth to remove the cannabis and return the butter to the pan. Mix in the cornstarch, making sure to remove all the lumps. Stir in the sour cream. When the mixture becomes hot and bubbly, mix in the cheddar cheese and salsa. Continue stirring until the cheese has melted and the mixture begins to thicken, about 10 minutes. Makes about 2 cups.
Kabob Marinade
Ingredients
1 cup canna-oil
3/4 cup soy sauce
1/2 cup lemon juice
1/4 cup worcestershire sauce
1/4 cup prepared mustard
1 1/2 teaspoons black pepper
2 cloves garlic, minced
Directions
In a large plastic bag, combine the canna-oil, soy sauce, lemon juice, worcestershire sauce, mustard, black pepper, and garlic. Mix well, and add your favorite meat. Seal the bag and marinate in the refrigerator for 24 hours.
Sticky Icky Tzatziki
Ingredients
2 (8 ounce) containers plain yogurt
2 cucumbers, peeled and seeded
2 tablespoons canna-oil
1/2 lemon, juiced
1 pinch kosher salt
1 pinch black pepper
1 tablespoon fresh dill, chopped
3 cloves garlic, peeled
Directions
In a food processor or blender, combine the yogurt, cucumber, olive canna-oil, lemon juice, kosher salt, pepper, dill, and garlic. Process until combined. Transfer to a seperate dish, cover, and refrigerate for at least one hour before serving.
For an added kick, drizzle some canna-oil (preferably olive oil based) on top of the mixture while it's in the container and let it sit in for more than 2 hours. This one's perfect for dipping some warm pita bread into, or putting on top of your favorite gyro!
BBQ Sauce
Ingredients
2 tablespoons of marijuana butter
1 large onion, chopped
2 cups of ketchup
1/2 cup of apple cider vinegar
1/4 cup of brown sugar
1/2 teaspoon of smoke flavouring
2 tablespoons of vegetarian worcestershire sauce
2 teaspoons of chili powder
1/2 teaspoon of liquid hot pepper sauce (optional)
Directions
Melt butter in a saucepan on a low flame; add onion and cook until tender, stirring often. Add all other ingredients. Heat on low flame for 30 minutes; stirring often.
** If you don't have marijuana butter, you can add 2-3 grams cannabis buds, finely ground and browned instead.
Ganja Oil Bread Dip
Simple, but tasty and effective. From a Long Island suburban misfit.
Ingredients:
For 1 person:
1/2-1 gram marijuana
2-3 tbsp olive oil
chopped garlic, to taste
oregano, to taste
Method:
The marijuana is sauteed in the olive oil. This is cooked gently on low heat long enough to activat the herb.
Chopped garlic and oregano can be added to taste.
The oil is sopped up with pieces of Italian bread.
Brownie Mary's Hemp Seed Salad Dressing
Mary Rathbun (1921-1999) earned the nickname "Brownie Mary" in the 1980s by baking pot brownies for "the kids", patients on the AIDS ward at San Francisco General Hospital. This recipe comes from Brownie Mary's Marijuana Cookbook: Dennis Peron's Recipe for Social Change, her 1993 collaboration with fellow activist Dennish Peron. (The hemp seeds are nutritious, by not psychoactive). Her legendary brownie formula remains a secret.
Ingredients:
1 cup olive oil
1/2 cup sugar
1/2 cup wine vinegar
1 tbsp hem seed, chopped
1 tbsp grated onion
1 tsp salt
1 tsp dry mustard
1/2 cup red wine
1/4-1/2 oz ground cannabis leaf or 1-3 grams of seedless buds
Method:
The marijuana is added to the oil on low heat, covered and cooked for 20 minutes with occasional stirring. Then it is put in a blender with all other ingredients and blended on medium until throughly mixed. The mixture is stored in a tightly covered jar in the refrigerator. A little more oil can be added if it is too thick when ready to use.
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