CULTURE Recipes

Gas or charcoal, sauce or dry rub—no matter what your preference, it’s always a good time to fire up the ol‘ barbecue this time of year. If it’s grillin, expect your weekend get-together to be thrillin‘. Try out this scrumptious, backyard-friendly smorgasbord of delish dishes, courtesy of your neighborhood friendly briquette.

MENU: Grilled Shrimp, Cheesy Polenta, Barbecue Broccoli, Pound Cake, Barbecue Peach Cake

Grilled Shrimp

Makes 4 servings.
25 large uncooked shrimp, unshelled, slit and deveined
3 cups dry white wine
Juice of two lemons

Black pepper to taste
6 shallots, chopped
4 garlic cloves, crushed
1/4 cup Cannabis Infused Olive Oil
6 skewers, soaked in water for two hours

Combine all the ingredients (except for skewers) in a medium-size bowl. Stir to coat the shrimp thoroughly. Let marinate at room temperature for about three hours. Skewer about four shrimp per skewer. Place on the grill, over medium heat. Turn when sides are pink. Baste with the remaining liquid (marinade) to keep shrimp moist. They are cooked when firm and pink in color.

Cheesy Polenta

Makes 6 servings.

6 cups water
2 teaspoons salt
1 3/4 cups yellow corn meal
3 tablespoons Canna Butter
1/2 cup shredded cheddar cheese

Bring water to a boil in a large saucepan. Add salt and gradually whisk in the cornmeal. Reduce the heat to low and cook until mixture thickens and the cornmeal is tender. Stir often for about 15 minutes and turn off the heat.         Add the butter and cheese and stir until melted. Serve immediately.

Barbeque Broccoli

Makes 6 servings.

3 heads of broccoli
1/3 cup Cannabis Infused Olive Oil
1 garlic clove, finely chopped
1/4 onion, finely chopped
Juice of 1 lemon

Cut off broccoli stems 1 inch below the florets. Starting at the stem end, slice each broccoli head lengthwise into 3 slabs. In a large baking dish, whisk together the Infused Oil, garlic clove, onion and lemon juice.
Coat the broccoli on both sides with the mixture. Let marinate at room temperature for one hour. Preheat the grill to medium heat. Remove broccoli from the marinade, shaking off excess liquid. Grill covered for about 3 minutes on each side, until lightly charred and crispy-tender.

Barbecue Pound Cake

1 9-inch tube cake pan
1 cup softened Canna Butter
1/2 teaspoon vanilla
1/2 teaspoon salt
1 2/3 cups granulated sugar
5 eggs
2 cups sifted cake flour

In a bowl, mix softened butter with salt, sugar and vanilla and beat until fluffy. Beat in the eggs, one at a time. Blend in the flour and mix well.

Pour the mixture into a well greased, lightly floured tube cake pan. Place in a cold oven and set the controls to 300 degrees. Bake for two hours and let the cake cool in the pan for 10 minutes. Turn it out on a wire rack to finish cooling. When totally cool, slice a 1-inch thick piece and spread Canna Butter on each side. Place it on a grill at medium heat and cook on each side until slightly crunchy and grill marks appear.

Barbeque Peaches

Makes 4 servings.

4 ripe peaches, cut in half with pit removed

1/4 cup melted Canna Butter

Coat each peach half in Canna Butter and place on a medium grill. Grill until there are grill marks on the flat side.

VARIATION

Barbeque Peach Cake

Place the Barbecue Peaches on top of the Barbecue Pound Cake and garnish with whipped cream or vanilla ice cream.

Cannabis Infused Oil

1 cup cooking oil

1 1/4 ounces low to average quality dried leaf cannabis or 3/4 ounce average dried bud

Place cannabis in a slow cooker. Add oil. If necessary, add a little extra oil in order to just cover the cannabis. Cook on low for six to eight hours, stirring often. Strain through cheesecloth to remove plant material. For further purity, strain through a coffee filter. Store in the refrigerator for up to three months.

Canna Butter

1 cup unsalted butter

1 ounce low to average quality dried leaf cannabis or 1/2 ounce average dried bud

4 cups water

Bring water and butter to boil in a small pot, lower heat to simmer. Simmer gently for about 1 1/2 hours. Mash and stir frequently to extract all THC from the plant material. After cooking, use cheesecloth to strain the butter/water mixture. Pour about 2 cups clean boiling water over the leaves in the strainer to extract every last drop of butter. Squeeze plant material well to remove as much liquid as possible. Chill the butter/water mixture in the refrigerator until the butter has solidified (1 to 2 hours). Separate butter from water and keep butter in the refrigerator (or freezer for longer storage) until needed.