Inspired in Spring

In light of the full embrace of Spring, the blooming bounty
of May harvest, and the Mexican holiday of Cinco de Mayo, we felt inspired to
break out the barbecue and create a Mexican inspired barbecue meal. Taking the
traditions of American barbecue and infusing the spices, vegetables, fruits and
traditional tastes of Mexican cuisine, we get the best of both worlds, and you
can enjoy this delicious and unique meal outside in the warmth of the Spring
season. Enjoying the benefits of cannabis-infused foods, and the inspired
tastes of these unique Mexican-American flavors—this is a party you won’t want
to miss.

GUAVA
GLAZED BABY BACK RIBS

3 slabs of baby back pork ribs, about 4 lbs

Marinade

1 cup fresh pineapple juice

1/2 cup finely chopped yellow onion

1/2 cup honey/agave

2 tablespoons rice vinegar

3 tablespoons cannabis-infused sesame oil

2 tablespoons thinly sliced ginger

2 teaspoons minced garlic

Glaze 

2/3 cups firmly packed dark brown sugar

1/4 cup dry sugar

2 tablespoons red wine vinegar

2 tablespoons soy sauce or tamari

3 tablespoons cannabis-infused sesame oil

1 teaspoon hot mustard powder

2 large guavas, pitted and diced

Directions:

Marinade

In a medium saucepan, combine the marinade ingredients and
bring to a boil. Remove from the heat, and allow it to cool. Place the ribs in
a large, resealable plastic bag, and pour in the marinade. Press the air out of
the bag and seal tightly. Turn the bag to distribute the marinade, place in a
bowl, and refrigerate for 12 hours, turning the bag occasionally. Remove the
ribs from the bag. Strain the marinade, and reserve 1 cup for use in the glaze.

Glaze

In a large saucepan, combine the reserved marinade with the
glaze ingredients. Bring to a boil, and simmer over medium heat, stirring
occasionally until the guavas are falling apart and the liquid is thickened,
about 40 minutes. Remove from the heat. Strain the glaze, pressing through
sieve. Reserve 1/2 cup of the strained glaze to serve with the ribs, use the
rest for basting the ribs.

Ribs

Allow the ribs to stand at room temperature for 30 minutes
before grilling. Lightly brush with cannabis-infused sesame oil and season with
salt. Grill rib side down over medium heat until the meat is very tender and
has pulled back from the ends of the bone grill for 2 hours. During the last 20
minutes of grilling time, baste the ribs with the glaze. Remove from the grill,
and allow it to rest for 10 minutes before slicing into portions. Serve warm
with the reserved sauce.

SPICY
CHIPOTLE COLESLAW

Ingredients

2 teaspoons chipotle chilies in adobo

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup cannabis-infused olive oil

2 tablespoons agave

1/4 cup lime juice

4 cups green cabbage shredded

4 cups red cabbage shredded

1 cups red onion sliced vertical very thin

1 cups green onion chopped finally

1 cups carrot shredded

1/4 cups cilantro chopped

Directions:

Make dressing first. Combine the chipotle, peppers,
mayonnaise, cannabis-infused olive oil, sour cream, honey and lime juice. In
another large bowl, combine the cabbages, cilantro, onions and carrots. Drizzle
the dressing over the whole salad and toss well to combine. Season with salt
and pepper to taste.

GRILLED
CORN ON THE COB WITH CILANTRO LIME BUTTER

Ingredients

Cooking spray, nonflammable

1 cup canna butter

3 tablespoons fresh squeezed lime juice

1/4 cup fresh minced cilantro

1 teaspoon salt

1/2 teaspoon pepper

8 ears of corn, shucked and cut in half

Directions:

Spray grill with the nonflammable cooking spray. Preheat the
grill to medium heat. Whip the canna butter, cilantro, lime juice, salt and
pepper with a fork until smooth. Spread 1 tablespoon of the butter mixture over
each ear of corn. Wrap each corn in heavy foil. Grill turning frequently until
corn is tender with a slight char, for 20 minutes. Serve immediately.

GREEN SNAKE BITE

In an 8-ounce glass, combine 1/2 with apple cider and 1/3 with your favorite stout or lager beer and finish with a BITE of a 1/2 shot of cannabis tincture. Cheers!