Connect with us

Cannabis Recipes

Cannabis Gummy Sweets (Kief Infused Coconut Oil) Recipe 3 Different Flavours

An easy to follow recipe guide on how to to make kief infused coconut oil cannabis gummy sweets. Links below to all our ingredients and kit used in this recipe.
source
The post Cannabis Gummy Sweets (Kief Infused Coconut Oil) Recipe 3 Different Flavou…

Published

on

An easy to follow recipe guide on how to to make kief infused coconut oil cannabis gummy sweets. Links below to all our ingredients and kit used in this recipe.

source

The post Cannabis Gummy Sweets (Kief Infused Coconut Oil) Recipe 3 Different Flavours appeared first on Cannabis World.

Continue Reading

cannabis

Cooking with Carosi, Country Fried Dandelions with Smoky MILF Ranch, By Chef Sebastian

The dandelion. Yeah, you know, that bright yellow flower better known as a nuisance. It’s probably one of the most common and recognizable varieties of edible weeds in the botanical kingdom today.

The post Cooking with Carosi, Country Fried Dandelions with Smoky MILF Ranch, By Chef Sebastian appeared first on Weed World Magazine.

Published

on

The dandelion. Yeah, you know, that bright yellow flower better known as a nuisance. It’s probably one of the most common and recognizable varieties of edible weeds in the botanical kingdom today.

Just take a look in either your front or your back yard- they’re there. The name dandelion comes from the French term dent de lion or “lions’ tooth”. It has a multitude of other not so common English names such as: blow ball, cankerworm, milk witch, Irish daisy, lion’s teeth, monks’ head, priests’ crown, puffball, face clock, and the best one of them all – piss a bed or pee the bed (it’s an effective diuretic).

The entire plant is edible. A powerhouse of dense nutrition, comparable to most so-called super foods such as spinach and kale which has been used as a culinary pot herb, salad green and medicinal plant throughout Europe since the Roman times.

My grandfather was from Abruzzo, Italy and loved dandelion greens and wine. Most ethic explorers brought dandelions to North America for use as food and medicine. Despite its deep-rooted history as a glorious culinary green, in our day the dandelion has become suburbia’s worst enemy. Even with this yard-wide negative shift it is still considered a great source of food, beverage, and medicine to many that immigrated to the Americas.

Harvested year around in mild climates, rich in potassium, vitamin A, vitamin D, Iron, Zinc, and contains more Iron and Calcium than that go-to garden green, spinach. The raw leaves of dandelion are super bitter, that is why my Italian grandfather loved them raw, boiled, stewed, sautéed, and especially braised in a little balsamic vinegar.

Eating the crowns and flowers raw in salads or crispy tempura fried, have to be my go-to dandelion preparations. These nice sized dandelion fritters are in a very light and lacy tempura style batter, making these party poppers hard to keep up with! It makes me feel proud to have weeded my neighbours’ yard of the most useful wild edible weeds known to man.

Later that day I was fortunate and thoughtful enough to have served him his own weeds induced with a little weed, to make weeding more fun of course. The simple MILF style ranch dip will have all the neighbours begging you for more of those crispy country fried front yard flowers better known as a nuisance. Don’t worry, it’s considered hip to eat weeds. I hope you enjoy them as much as I do.

Prep time: 25 minutes

Fry time: 6-8 minutes

Yield: 3-4 servings

Total THC/CBD: depends on potency of products used

Status: friggin’ bangin’ fried front yard favorites

Equipment needed

medium stainless-steel mixing bowl, medium wire whisks, pint mason jar with lid for dressing, a slotted spoon or fry spyder, paper towel lined sheet pan, serving vessel or vessels, small mason jars for dip, electric fryer or cast- iron skillet fry setup, blender

Provisions needed

3 cups fresh picked dandelion flowers (no dog piss or mufflers close)

1 cup non-GMO cornstarch

1 cup organic all-purpose flour

2 tbsp rice flower

1 tsp non-GMO baking powder

1 tsp + 2 tbsp Jacobsen sea salt flakes

½ tsp fine ground black pepper

2 cups ultra-cold club soda

Enough oil to fry (I prefer peanut oil)

¾ cup mayonnaise

½ cup sour cream

½ cup buttermilk

2 tbsp cannabis vinegar (made in the mb2e)

2 tbsp cannabis olive oil (made in the mb2e)

¼ tsp cannabis pollen (optional if available)

1 tsp cracked pepper

1 tsp kosher salt

¼ tsp each dry mustard powder + garlic powder

½ tsp onion powder

2 tsp chipotle adobo (the puréed contents of canned chipotle peppers)

1 tsp dry parsley

¼ tsp each dry oregano + dry basil + dry dill

How to make it

-make sure to pick big open dandelions and clean them free of bugs.

-in a stainless-steel mixing bowl mix the all-purpose flour, 1 tsp salt, cornstarch, cracked pepper, and rice flour with a whisk.

-whisk in the club soda until just blended (DO NOT OVERMIX).

-preheat your oil to 350°.

-dip the dandelion flowers into batter and fry in the oil until GBD (golden brown and delicious) turning occasionally, 2-3 minutes total.

-transfer the crispy flowers to a paper towel lined sheet pan and season them with the remaining 2 tbsp of sea salt.

-repeat this process until all flowers are fried

-serve hot with smoky MILF ranch.

-for the smoky MILF ranch, mix all in a blender until combined well and refrigerate (if possible, overnight). mix well before serving.

Equipment + product source

www.jacobsensaltco.com (local organic sea salt)

www.magicalbutter.com (mb2e botanical extractor)

by #shortordercannabisrevolutionary   Chef Sebastian Carosi     @chef_sebastian_carosi on Instagram

Published and Written by Chef Sebastian Carosi in Weed World Magazine Issue 148

The post Cooking with Carosi, Country Fried Dandelions with Smoky MILF Ranch, By Chef Sebastian appeared first on Weed World Magazine.

Continue Reading

cannabis

Cooking With Carosi, Steal Magnolias..Then Pickle Them!, By Chef Sebastian

Helping to educate the dining public (and everyone out there that consumes food for that matter) about the abundance of unconventional food sources seems to fall on the shoulders of today’s creative chefs.

The post Cooking With Carosi, Steal Magnolias..Then Pickle Them!, By Chef Sebastian appeared first on Weed World Magazine.

Published

on

Helping to educate the dining public (and everyone out there that consumes food for that matter) about the abundance of unconventional food sources seems to fall on the shoulders of today’s creative chefs.

For me, being a wild crafter and forager, finding creative condiments using unconventional wild edible items to add to your repertoire is always great.

Sharing them all with you is truly what it is all about for me. While foraging is an inert part of human nature, it has been superseded by the more convenient food sources. Yet there are plenty of interesting foods to forage for that are growing within a short hike or walk from your house depending on where you live and what time of year it is.

The beautiful Magnolia is an ancient tree, with relatives over 95 million years old – its leaves, bark and blossoms are all edible and have been consumed for several thousands of years now. The flowers consumed raw have a piquant spiciness, that gives way to a creaminess that matches its intense floral nose, reminiscent of rose, ginger and cardamom.

Having spent many of my formative culinary years in the American south (Alabama, North Carolina, South Carolina, Tennessee, and Virginia), I quickly learned from some of the old timers what a scuppernong was, ate a paw paw, drank muscadine and learned how to pickle magnolia blossoms. The process was taught to me by an old Appalachia native, who invited me to his makeshift lunch table to try his souse. Souse, I didn’t know what the hell souse was (souse is head cheese in vinegar).

So, he broke me off a piece of clear souse with little bits of meat in it and placed it on a saltine cracker and topped the bite sized snack with a bright pink pickled magnolia blossom. I’d never had Appalachian souse and had never had a pickled magnolia blossom before that either.

Fast forward almost 30 years and I love pickling magnolias and I love souse. I later learned that they pickled magnolia blossoms in England, but I will always associate them with Appalachia. Over the years, I have adapted the recipe to fi t a multitude of uses. I hope you enjoyed it as much as I have over the years. And make sure you ask your neighbor before you steal their magnolias!

Cannabis-Pickled Magnolia Blossoms

Prep time: 20 minutes

Wait time: 15 minutes

Yield: 2-3-pint jars

Total THC/CBD: depends on the potency of the cannabis

Status: condiment

Equipment needed:

Medium saucepan, large spoon, potato peeler, several pint jars and lids

Provisions needed:

• 1 lb. fresh magnolia petals or blossoms (stolen from your neighborhood tree)
• 1 cup rice wine vinegar
•1 cup cannabis rice wine vinegar (made in the mb2e by magical butter)
• 5 dry hibiscus fl owers
• ½ cup cannabis honey
• 1 cup sugar
• 2 tbsp Jacobsen sea salt
• 6-8 ounces fresh ginger strips (use a potato peeler)
• 1-piece orange peel (zest) (use potato peeler)
• 1 drop true terpenes geraniol

How to make it:

In a med. saucepan, mix all the ingredients except the magnolia petals.- bring the mixture to a boil.- add the petals and stir well, simmer 5 minutes.- remove from the heat.- stir well to separate the petals and allow to cool at room temperature.- transfer to mason jars with lids and refrigerate.*use in place of pickled ginger as a garnish.

Written and published By Chef Sebastian In Weed World Magazine Issue 147

The post Cooking With Carosi, Steal Magnolias..Then Pickle Them!, By Chef Sebastian appeared first on Weed World Magazine.

Continue Reading

Cannabis Recipes

How to Make THC-Infused Rice Crispy Squares – Cannabis Edibles

Learn how to make your own cannabis-infused rice crispy squares with our easy recipe. You will need: Cannabis Coconut Oil Marshmallows Rice Crispies …
source
The post How to Make THC-Infused Rice Crispy Squares – Cannabis Edibles appeared …

Published

on

Learn how to make your own cannabis-infused rice crispy squares with our easy recipe. You will need: Cannabis Coconut Oil Marshmallows Rice Crispies …

source

The post How to Make THC-Infused Rice Crispy Squares – Cannabis Edibles appeared first on Cannabis World.

Continue Reading

Trending