Backyard BBQ Banquet

BACON WRAPPED TRUFFLE DOGS

Serves
8              

8 hot dogs

8 slices of bacon

Cannabis-infused
vegetable oil* (for frying)

4 tablespoons truffle
oil (for drizzling)

8 hot dog buns split and
toasted

Wrap each hot dog with a
strip of bacon and secure with a toothpick. Refrigerate wrapped hot dogs
while the heating the infused oil. Heat infused oil in a deep fryer or a large
saucepan to 350°. Fry hot dogs in batches in the preheated oil until crispy and
browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Drizzle
truffle oil over the dogs. Serve hot dogs in toasted buns, remove toothpick. Garnish
with your favorite canna-condiment or sauce. Top with diced green onion, diced
tomato and optional chopped jalapeno pepper for a spicy kick.    

SUMMER VEGETABLE SKEWERS

2 zucchinis, cubed

1 red onion, cleaned and
cubed

20 mushrooms, cleaned

1 red bell pepper,
cleaned and cubed

1 orange bell pepper,
cleaned and cubed

1 yellow bell pepper,
cleaned and cubed

Soak the skewers in
water while preparing the vegetables. Feed the cubed vegetables onto the
skewers in a beautiful, colorful pattern. Place skewers into the marinade.
Using tongs place the skewers on the preheated grill. Grill skewers, turning
occasionally until lightly charred and just cooked through

Serve hot with your
favorite canna-dip.

CITRUS SALSA VERDE
MARINADE

½ lemon with peel,
seeded and chopped

1 finely chopped shallot

1 finely chopped garlic
clove

Salt and pepper to taste

1 cup cannabis-infused
olive oil*

¾ cup finely chopped
fresh parsley

½ cup finely chopped
fresh cilantro

¼ cup chopped fresh
chives

Season with salt, pepper
and lemon juice makes 1 cup.

Combine ½ lemon with peel, seeded and chopped with
shallot, garlic and salt and pepper. Let sit for five minutes, then stir in
cannabis-infused olive oil, parsley, cilantro and chives. Add additional salt
and pepper to taste, and you’re good to go.

CANNA-CONDIMENTS

CHEESE SAUCE

2
tablespoons canna butter*

1 tablespoon finely
chopped onion

2 tablespoons corn starch

2 cups milk

1/3 cup extra sharp
cheddar cheese

¼ teaspoon salt

White pepper to taste

Melt canna butter in a
heavy 2 quart saucepan over low heat. Add onions and cook, stirring until softened,
about 2 minutes. Add starch and cook, whisking for 3 minutes to make a roux.
Add milk in a steady stream, whisking constantly while over a low flame until
thick and smooth. Whisk in salt and pepper then simmer the sauce, whisking
frequently until thickened to desire consistency, 10 to 15 minutes.

Pour sauce through a
fine mesh sieve into a 2 quart sauce pan and bring back to a simmer. Remove
from the heat, whisk in extra sharp cheddar cheese and whisk until the cheese
is melted.

DILL DIP

2 cups mayonnaise

2 cups sour cream

¼ cup canna butter*

1 tablespoon finely
chopped fresh parsley

3 tablespoons grated
yellow onion

3 tablespoons finely
chopped fresh dill weed

1½ tablespoons seasoning
salt

In a medium bowl combine
the mayo, sour cream, parsley, onion, dill weed and salt. Mix all together,
cover and refrigerate overnight.

AUNT SANDY’s HOT SAUCE

½ cup melted canna
butter*

¾ cup canned chopped
tomatoes drained

6 tablespoons chili
sauce (or pureed hot chilis)

4 tablespoons apple
cider vinegar

3 tablespoons prepared
horseradish

2 teaspoons minced onion

¾ teaspoon curry
powder 

¾ teaspoon smoked
paprika

¾ teaspoon sugar

¼ teaspoon black pepper

1 pinch of chili powder

1 pinch of red pepper
flakes

1 garlic clove sliced

In a medium saucepan,
combine all ingredients except canna butter. Simmer on low heat until mixture thickens,
about 40 minutes. Strain thickened mixture into bowl. Add melted canna butter
to the bowl and mix well. Serve as a condiment or as part of a meal. GREAT for
wings. Store in an air tight glass bottle.