Step up your game and elevate your Super Bowl party with these cannabis-infused, touchdown worthy recipes from JeffThe420Chef’s cookbook The 420 Gourmet: The Elevated Art of Cannabis Cuisine.
1. Canna-Hummus
Servings: 48 (½ Tablespoon servings)
Prep Time: 20 minutes
Approximate THC Per Serving* (if you use cannabis with lab-tested THC levels):
10 percent — 3.1mg
15 percent — 4.7mg
20 percent — 6.2mg
Ingredients:
- 2 cups canned chickpeas (1 15-ounce can)
- ½ cup Canna-Tahini (recipe below)
- 2 tablespoons canna–olive oil, plus 2 tablespoons light olive oil
- 2 cloves garlic, peeled
- 2 teaspoons ground cumin
- 1 teaspoon sweet paprika
- Juice of 1 medium lemon
- ½ teaspoon lemon zest
- Salt and freshly ground black pepper
- 2 to 3 tablespoons parsley (for garnish)
Steps:
Drain the chickpeas over a measuring cup and reserve the liquid.
Place the chickpeas, Canna-Tahini, canna–olive oil mixture, garlic, cumin, paprika, lemon juice, lemon zest and half of the reserved chickpea liquid into a food processor. Pulse to puree. Slowly add in more chickpea liquid until smooth. Add salt and pepper to taste.
Garnish with parsley and sprinkle with more paprika before serving.
Best served with pita chips
*Approximate dose per serving is based on infusing 5 gram of cured/dried/decarbed cannabis into 5 ounces of oil.
Canna-Tahini
Servings: 64 (½ Tablespoon servings)
Prep Time: 20 minutes
Approximate THC Per Serving*:
10 percent — 1.9mg
15 percent — 2.8mg
20 percent — 3.8mg
Ingredients:
- 3 cups raw, hulled sesame seeds (unhulled sesame seeds tend to make tahini bitter and grainy)
- ¼ cup canna–olive oil
- ¼ cup olive oil (you may not need to use the entire amount, depending on how thin you want your tahini)
- ¼ cup parsley, minced
Steps:
Preheat oven to 325ºF.
Spread the sesame seeds evenly onto a large baking sheet. Roast for 6 minutes, shaking pan every minute or so (trust me, it’s worth it!). Remove seeds from the oven and let cool for 10 minutes.
Place seeds in a food processor and pulse until they become a paste. Continue pulsing while slowly drizzling in the canna–olive oil. Drizzle in olive oil until you reach your desired consistency. When the mixture is smooth and creamy, transfer it from the food processor to a medium bowl.
Mix in the parsley and serve with homemade pita or canna-garlic-infused pita chips.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.
2. Green Guacamole
Servings: 12
Prep Time: 20 minutes + overnight marinating time
Approximate THC Per Serving*:
10 percent — 3.8mg
15 percent — 5.6mg
20 percent — 7.6mg
Ingredients:
- 3 avocados, peeled and diced (save the pits)
- 2 tablespoons canna–olive oil, plus 2 tablespoons light olive oil
- 2 teaspoons Maldon sea salt
- Juice of 1 lime
- 1 jalapeño, minced
- 1 garlic clove, minced
- 1 tablespoon cilantro, minced
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- 2 plum tomatoes, diced
- ¼ onion, diced
- Sweet paprika
Steps:
Place the diced avocados in a large bowl and coat with the canna–olive oil mixture and salt. Include the pits in a bowl with the avocados (to keep the avocado from turning brown), cover and refrigerate overnight.
Drain the avocados and mash. Add the lime juice, jalapeño, garlic and cilantro and mix thoroughly. Add the cumin and cayenne pepper. Carefully fold in the tomatoes and onion.
Place a pit in the center of the guacamole, then cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Remove from the refrigerator and transfer the guacamole to a serving bowl. Sprinkle with sweet paprika and serve.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.
3. Hazy Thai Wings
Servings: 20 wings
Prep Time: 30 minutes
Cook Time: 30 minutes
Approximate THC Per Wing*:
10 percent — 1.2mg
15 percent — 1.8mg
20 percent — 2.4mg
Ingredients:
- ½ cup raw cane sugar
- ½ cup Asian fish sauce
- 3 tablespoons ketchup
- 1½ tablespoons chili garlic sauce (Sambal sauce)
- 1 tablespoon fresh lime juice
- 1 teaspoon rice vinegar
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 2 pounds (20) chicken wings, rinsed and patted dry
- Extra-virgin coconut oil for frying
- 1 tablespoon canna–coconut oil plus 3 tablespoons extra-virgin coconut oil
- Toasted Peanuts & Garlic (recipe below)
- 4 tablespoons cilantro, chopped
Steps:
Place sugar in a food processor and grind until very fine.
In a medium bowl, combine the fish sauce, ketchup, sugar, chili garlic sauce, lime juice, and rice vinegar. Set aside.
In a shallow dish, sift the cornstarch and garlic powder. Toss the wings in the cornstarch mixture to coat.
Heat a large skillet on the stovetop for 1 minute on high. Add enough extra-virgin coconut oil to fry, about 2 inches from the bottom of the pan. Fry the wings until golden brown. Remove with slotted spoon and drain on brown paper.
Preheat oven to 340ºF.
Place the fried wings on a lightly greased baking sheet and drizzle each wing with 1 teaspoon of canna–coconut oil mixture. Bake for 7 to 8 minutes.
In a clean skillet, heat the sauce on medium until syrupy, about 5 minutes.
Remove the wings from the oven and toss with the sauce until evenly coated. Toss in the garlic and peanuts.
Garnish with cilantro and serve alongside a cup of carrot sticks and celery curls.
Toasted Peanuts and Garlic Garnish
Ingredients:
- ¼ cup raw peanuts, crushed
- 4 cloves garlic, chopped
- 1 teaspoon coconut oil
- Dash of salt
Steps:
In a small bowl, mix peanuts and garlic with coconut oil and a dash of salt. Spread evenly on a small pan and roast at 325ºF for 30 minutes, until toasted and browned. Remove and let cool.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.
4. Canna-Chili Tarragon Cauliflower
Servings: 16
Prep Time: 15 minutes
Cook Time: 5-7 minutes
Approximate THC Per Serving*:
10 percent — 1.9mg
15 percent — 2.8mg
20 percent — 3.8mg
Ingredients:
- 2 heads cauliflower, cut into florets
- ¼ cup cornstarch
- 2 cups light olive oil
- Salt
- 2 teaspoons chili flakes
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, thinly sliced
- 2 sprigs Italian parsley, destemmed and roughly chopped
- 6 sprigs tarragon, destemmed and roughly chopped
- ⅓ cup capers
- 1 tablespoon canna–olive oil plus ¼ cup extra-virgin olive oil
- 3 Calabrian chilies, sliced
- ½ cup coarse breadcrumbs
Steps:
Wash the cauliflower and cradle in a dishtowel to remove excess water. Toss the cauliflower florets in the cornstarch to coat. Shake off the excess and set aside.
Preheat a wide shallow frying pan over high heat. Fill with about 1 inch of light olive oil and lower the heat to medium.
Add the cauliflower florets cut side down. Season with salt and pan fry over medium-high heat. As it cooks, turn each piece so all sides brown evenly. It’s okay if the florets are crowded; it will create steam and help them cook through. Fry until evenly browned. Place in a colander to drain. Sprinkle with chili flakes.
Add the capers to the remaining hot oil in the frying pan and fry for about 1 minute until they puff up a little. Using a slotted spoon, remove the toasted capers to a plate lined with paper towels.
Discard the light olive oil and add extra-virgin olive oil to the pan. Add the garlic, parsley, tarragon, and toasted capers and cook over medium heat. Stir until the garlic is browned. Remove from the heat and add canna–olive oil mixture. Add cauliflower back to the pan and toss. Adjust seasoning if needed.
Transfer to a bowl, garnish with Calabrian chili and breadcrumbs, and serve.
To kick it up a notch, you can make this recipe “Buffalo style,” simply toss with Frank’s or your favorite hot sauce.
5. Canna-Nachos with Crazy Queso
Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Approximate THC Per Serving*:
10 percent — 3.8mg
15 percent — 5.7mg
20 percent — 7.6mg
Ingredients:
- 1 bag of your favorite nacho chips
- 4 chicken cutlets, grilled and sliced into strips
- Jeff’s Crazy Canna-Queso (recipe below)
- ¼ cup diced jalapeño peppers
- ¼ cup diced tomato
- Black beans cooked for 15 mins with ½ teaspoon cumin, salt and pepper
- Salt and freshly ground black pepper
Jeff’s Crazy Queso
Ingredients:
- ½ stick creamy cannabutter
- 3 tablespoons flour (white or whole wheat)
- 1 cup milk
- 1 cup yellow sharp cheddar cheese
- ½ teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
Steps:
Make Crazy Queso: Melt the canna-butter in a medium saucepan on low heat.
Add the flour, 1 tablespoon at a time, and mix to create a paste. Slowly add the milk and stir. Continue to stir and add the cheese, a little at a time. Stir until smooth and creamy. Season with garlic powder, onion powder and cumin. Add salt and pepper to taste.
Remove from the heat .
Preheat oven to 425ºF
Line a baking pan full of tortilla chips covered with black beans, jalapeños and sliced grilled chicken. Evenly pour Crazy Queso over chips. Bake for 12-15 mins until cheese is melted and slightly brown on edges.
