The East Coast gets left behind when it comes to inventive cannabis cuisine. As trendy underground sinsemilla supper clubs pop up all over the West, weed eaters in New York, Washington D.C. and Boston still look over their shoulders and keep events very secretive, but this climate of fear is beginning to change with new laws in Massachusetts and Maine aimed at regulating cannabis use for adults.
Lu Rodriguez and the crew at MIPS are bringing chef-driven cannabis cuisine to the Boston scene, working to bring inventive dishes to hungry heads.
“Luckily enough, a lot of my good friends are chefs and restaurant owners,” Lu explained. “We just wanted to develop something that no one else was doing, like infused taco sauces, broths and gravy. That was the start.”
Collaborating with inventive chefs like Mark O’Leary, the goal of the crew at MIPS is to create amazing menus for five-course cannabis-infused dinners.
“We’ve successfully held around 25 dinners and 10 catering events since 2013,” Lu shared. “We still pride ourselves on creating original products, and I’ve always wanted to do more than just brownies and cookies.”
Sure enough, this recipe for a Foie Gras Candy Bar is anything but ordinary.
Chef O’Leary took inspiration from the classical pairing of foie gras with sweet stone fruit purees and went further, substituting the rich liver pâté for the nougat in a much-loved mainstream candy bar and adding medicated coconut oil to the chocolate coating.
“The chocolate mellows out the foie gras flavor, making it even smoother,” O’Leary explained, “and the medicated caramel pairs perfectly with the foie and chocolate, adding a deep caramelized sweetness.”
Try Chef O’Leary’s recipe the next time you’re looking for a sophisticated twist on dessert, and follow MIPS for details on upcoming secret suppers in the Boston area.
Ingredients:
Slice foie pâté into ¼ inch planks. Chill in freezer for 10 minutes.
Melt caramel sauce and medicated oil together in microwave until blended. Use 10
second bursts, and stir in between to avoid overheating.
Spread caramel mixture over chilled pâté pieces about ⅛ inch high. Top with toasted peanuts, pressing the nuts into the caramel gently.
Chill in freezer for 10 minutes.
Cut bars into roughly 1”x 2” pieces, resembling the size of a mini candy bar. Melt chocolate chips in microwave, stirring frequently every 10 seconds until melted. Spread melted chocolate on the bottom of each candy bar in a thin layer. Freeze bars again for 10 minutes.
Flip candy bars over and pour remaining melted chocolate over each one to coat fully. Chill again in freezer for 10 minutes.
Remove from freezer. Now you have a medicated foie gras candy bar. Enjoy!
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