Take Me Out to the Bong Game – Infused Summer Recipes
Is there anything more American than baseball? Maybe not, but hot dogs and burgers have to be a close second. They’re perfect fare for a baseball tailgate party. This versatile party plan is infinitely customizable—it works with veggie burgers and veggie dogs and all manner of ground meats and sausages. It’s best to medicate the condiments, side dishes and dessert.
Ground-meat recipes like this one are one of the few times I cook with actual bud. Simply decarboxylate crumbled flowers by heating in a 250-degree oven for 20 minutes, then stir them into the meat along with the seasonings.
– 1 lb. ground beef
– 20% fat
– ¼ tsp. black pepper, freshly ground
– ½ tsp. onion powder
– ½ tsp. garlic powder
– 1 gm. decarboxylated marijuana flowers, crumbled
– Salt to taste
Place all ingredients in a bowl. Use your hands to blend until everything is evenly incorporated. Divide mixture into four patties and grill or cook over medium-high heat for about 2-3 minutes per side. Makes four burgers.
Infused Southwestern Veggie Burger
This veggie burger is moist and bursting with Southwest Flavors. Since its a bit more delicate than a beef burger, cook in a skillet. (Place it on your grill if you are cooking outdoors.)
– 1 cup cooked or canned black beans, drained
– ⅓ cup corn kernels, fresh, frozen or canned
– 1¼ cup cooked quinoa
– ½ cup red onion, diced
– ¼ cup red bell pepper, diced
– 2 large chipotle peppers, chopped
– 1 tbsp. garlic, minced
– ¼ cup cilantro
– ¼ tsp. cumin
– 1 tsp. pepper
– 1 tsp. salt1 egg, beaten
– 2 tsp. vegetable or canola oil
– 2 tbsp. cannabis-infused oil
– 8 corn tortillas
– Hamburger buns and avocado slices for serving
Place tortillas on baking sheet and heat in a 400°F oven until crispy and starting to brown, about 10 minutes. Remove and use a food processor, blender, or a mortar and pestle to grind the tortillas into fine crumbs. Set aside. Heat oil in small skillet and add onion and red pepper. Sauté until softened and beginning to brown, about 5 minutes. Add garlic and sauté for another 3 minutes. While onions are cooking, place beans in large bowl and use a potato masher to mash them until they’re mostly smooth but with a few larger beans intact. Mix in cooked onion mixture, corn, quinoa, cilantro, chipotle, canna-oil, cumin, salt and pepper until well combined. Add beaten egg and tortilla crumbs, and mix until everything is well combined. Divide mixture into six portions and form each into a patty. Cook burgers in an oiled large, preferably cast-iron, skillet over medium-high heat for about 2-3 minutes per side or until browned and heated through. Serve on buns with avocado slices and salsa on the side. Makes six burgers.
– 1 tbsp. vegetable oil
– ½ cup onion, finely chopped
– 1 tbsp. fresh ginger, grated
– 1 tsp. garlic, minced
– ½ tsp. mustard powder
– ⅛ tsp. ground allspice
– ⅛ tsp. cayenne pepper
– ⅛ cup tomato paste
– 1 14-oz. can whole peeled tomatoes
– 1 bay leaf
– ¼ cup light brown sugar
– 3 tbsp. apple cider vinegar
– 2 tbsp. molasses
– ½ tsp. salt
– 1½ gm. decarboxylated kief
Heat oil in a medium pot over medium heat. Add onion and cook until softened, about 5 minutes. Mix in ginger, garlic, mustard powder, allspice and cayenne, and stir for a minute. Add tomato paste and stir for another minute before adding the tomatoes. Stir well, then puree mixture until smooth with an immersion blender in the pot, or in a blender or food processor. If you’re using the latter, return the mixture to the pot and add bay leaf, brown sugar, vinegar, molasses, kief and salt. Bring to a simmer over medium-low heat. Reduce to low and cook, stirring occasionally, until very thick, about 35-40 minutes. Let cool, remove bay leaf and store covered in the fridge until ready to use. Makes 1¼ cups (20 servings).
– 1 cup cold water
– ½ cup apple cider vinegar
– ¾ cup yellow mustard powder
– ¾ tsp. salt
– ¾ tsp. turmeric
– 1 tsp. garlic powder
– 1½ gm decarboxylated kief
Whisk together the water, mustard powder, salt, turmeric and garlic powder in a small nonreactive bowl until smooth. Cook mixture over medium-low to low heat, stirring often, until reduced to a thick paste, about 20-30 minutes. Stir in kief until combined. Whisk in vinegar and cook until mixture thickens to the consistency of commercial mustard, about 10 more minutes. Let mustard cool, then store in the fridge. This mustard will be quite hot at first, but will mellow with time. Be sure to cook this in a well-ventilated area—or prepare to have your sinuses cleared. Makes 1 cup (16 servings).
– 2 large egg yolks
– 1 tsp. Dijon mustard
– 4 tsp. lemon juice
– ½ cup cannabis-infused oil
– ½ cup vegetable oil
– Salt and pepper to taste
Place pasteurized egg yolks, mustard and lemon juice in the bowl of a food processor or blender and process until well combined. With motor running, drizzle in canna-oil and vegetable oil, in slow steady streams. Mixture will thicken as it emulsifies, but won’t be quite as thick as commercial mayo. Season with salt and pepper, and refrigerate until ready for use. Makes 12 servings (1 tbsp. each).
Blueberry Yum Yum Cobbler Cupcakes
These cupcakes take the guesswork out of portion control.
– 1 cup all-purpose flour
– 1½ tsp. baking powder
– ¼ tsp. salt
– 1 cup sugar
– ¼ tsp. ground nutmeg
– 1 cup milk
– ½ cup cannabis-infused butter, melted
– 1 tsp. vanilla extract
– ¾ cup fresh or frozen blueberries
– Vegetable shortening or butter for greasing the pan
– 2 tsp. coarse natural sugar (optional)
– Whipped cream or ice cream for serving (optional)
Preheat oven to 350°F. Grease 12 muffin tins with vegetable shortening or butter. In a medium bowl, stir together flour, baking powder, salt, sugar and nutmeg. Whisk in milk, melted cannabutter and vanilla, and mix just until smooth and well combined. Fill each muffin tin about half full. Sprinkle blueberries onto the batter, but don’t press them into the batter. Sprinkle tops of cakes with coarse sugar, if using. Bake until golden brown, about 40-45 minutes. Let cool in pan for 5 minutes, then remove to a cooling rack. Serve warm or cooled with whipped cream or ice cream. Makes 12 cupcakes.
Herbed Red Potato Salad
Here’s a fresh vegan potato salad that’s loaded with flavor.
– 1½ pounds red potatoes, scrubbed and sliced into ¼-inch rounds
– ¼ cup fresh Italian parsley
– ¼ cup green onions, chopped
– 1 large celery stalk, chopped
– ½ teaspoon garlic, minced
– 3 tbsp. cannabis-infused olive oil
– 1 tbsp. fresh lemon juice
– 1 tsp. Dijon mustard
– 2 tsp. salt
– ⅛ tsp. cayenne pepper
– Pepper to taste
Place potatoes in large pot filled with water. Add salt and bring to a boil. Reduce heat to medium and cook until potatoes are tender, about 7-10 minutes, then drain. Toss potatoes with onions, parsley and celery. Whisk together canna-oil, lemon juice, mustard, garlic, cayenne, and salt and pepper until well combined and emulsify. Pour dressing over potatoes, toss to coat, and chill until time to serve. Serves six.
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