POST CATEGORY: Recipes

Cannabis Infused Recipes: Smoke Session

August 13, 2016 | LaurieWolf

Cannabis infused recipes for your next grilling session! Photos by Bruce Wolf.

1. In a medium bowl, combine the chicken, lime juice, canna-canola oil, soy sauce and ginger. Marinate for 2 hours. Remove the chicken from the marinade and pat dry. Thread the chicken on bamboo skewers that have been soaked in warm water for at least 30 minutes.

2. In a food processor or blender, combine the peanuts, coconut milk, lime juice, soy sauce, brown sugar and a pinch of cinnamon. Add the scallions.

3. Prepare the grill. When the grill is ready, cook the chicken on the skewers for about 3-4 minutes per side. Divide the greens on 4 plates and drizzle with the olive oil and lime juice. Place the skewers on the greens and sprinkle with the sesame seeds. Serve with the peanut sauce and sprinkle with sesame seeds.

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Grilling requires patience. 

Back when I was at the Culinary Institute of America we used to have a little grilling joke: “when it’s black, it’s done!” Don’t forget about what’s on the barbie and you can grill your food to perfection. Summer is a great time to relax, be outside, get a buzz and have a blast. If you have some fresh or dried herbs, you can throw them on the fire just before cooking. 

Don’t turn things too fast: it ruins everything.


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grilled-pork-ingredients.jpg1. In a dish that will hold the meat and the fruit, combine the orange juice, pineapple juice, vinegar, canna-oil, garlic, rosemary and allspice, salt and the 8 slices of pork. Mix and allow to marinate for several hours or overnight.

2. Let the meat come to room temperature for an hour. Add the fruit to the marinade, turning once. Prepare your grill. When medium-hot, place everything on the grill at the same time. Cook the pork and the fruit for 4-5 minutes per side. Sprinkle with mint and serve.


chicken-satay-image.jpg

chicken-satay-ingredients.jpg1. In a medium bowl, combine the chicken, lime juice, canna-canola oil, soy sauce and ginger. Marinate for 2 hours. Remove the chicken from the marinade and pat dry. Thread the chicken on bamboo skewers that have been soaked in warm water for at least 30 minutes.

2. In a food processor or blender, combine the peanuts, coconut milk, lime juice, soy sauce, brown sugar and a pinch of cinnamon. Add the scallions.

3. Prepare the grill. When the grill is ready, cook the chicken on the skewers for about 3-4 minutes per side. Divide the greens on 4 plates and drizzle with the olive oil and lime juice. Place the skewers on the greens and sprinkle with the sesame seeds. Serve with the peanut sauce and sprinkle with sesame seeds.


grilled-portabellos-image.jpg

grilled-portabellos-ingredients.jpg1. Brush mushrooms with 2 tablespoons olive oil and grill for 4-5 minutes per side. Remove to a plate.

2. In a medium bowl, combine the cheese, tomato and basil and allow to sit while preparing the pesto.

3. In a food processor, combine the arugula, lemon juice, oils, walnuts, oregano and salt. Process until smooth. Spread the pesto on the inside of the grilled mushrooms. Top each mushroom with the cheese-tomato mixture and serve.

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