Spring is in full swing all over the country this month. May is also the month to celebrate Mom! So, this issue, renowned Canna-Chef JeffThe420Chef has prepared some lovely dishes in perfect harmony with moms across the board, and Spring taste buds too! Relying on fresh produce and the subtle sweetness of a mother’s love, he’s picked two of his favorite light dishes just in time for Mother’s Day or any special occasion, made even more special with some precise cannabis dosing. Dig in and enjoy the season!
Dedicated to improving the lives of other people, JeffThe420Chef is the only cannabis chef in the world who specializes in cooking and baking with specially crafted canna-butters and canna-oils, created specifically to achieve the health and wellness goals of those who choose to medicate with cannabis. Jeff also specializes in teaching how to properly prepare and dose cannabis edibles. Dubbed “The Julia Child of Weed” by The Daily Beast, “The Ganja Gourmet” by Newsweek and “The King of Edibles” by Elite Daily, JeffThe420Chef works with a myriad of both THC and CBD rich strains of cannabis known for their unique attributes. He then removes the majority of the cannabis odor and taste from the flower or “bud” and infuses the cannabinoid compounds from the cannabis into grass fed butter and healthy oils, creating “pedigree” canna-butters and canna-oils that he uses to create tasty, properly dosed cannabis infused gourmet meals and treats.
Sesame Canna-Chicken Salad with Strawberry Canna-Sesame Dressing
This colorful grilled chicken salad is a fan favorite. It’s the perfect balance of sweet and savory. The salad is not only light, simple to make and chock-full of flavor, but it also kicks in pretty quickly since the cannabinoids are in the dressing and are therefore easily metabolized.
Number of servings: 12 side salads / 6 entrée salads
Preparation time: 40 minutes
Cooking time: 8 to 10 minutes
[Approximate THC per Serving*
10%: 2.5 milligrams / 5 milligrams
15%: 3.8 milligrams / 7.6 milligrams
20%: 5 milligrams / 10 milligrams]
For the chicken and marinade:
6 boneless, skinless chicken breasts
¼ cup hoisin sauce
¼ cup barbecue sauce
½ teaspoon kosher salt
2 tablespoons sesame oil (plain)
½ cup of water
For the dressing:
½ cup strawberries, muddled
2 tablespoons canna–sesame oil, plus 2 tablespoons toasted sesame oil
¼ cup sesame oil (plain)
3 tablespoons rice vinegar
¼ teaspoon dry mustard
1 teaspoon minced garlic
½ tablespoon strawberry jam
Pinch of salt and freshly ground black pepper
For the salad:
3 cups kale, torn or as chiffonade
3 cups baby greens
1 cup green cabbage, shredded
1 cup red cabbage, shredded
1 cup brussel sprouts, shredded
1 cup broccoli florets
2 blood oranges, divided into supremes (remove the membrane), or 1 small can mandarin oranges
¾ cup strawberries, sliced
1 mango, diced
1 cup snow peas
1 Italian cucumber, sliced thin
½ package dry instant ramen noodles, crumbled
3 teaspoons sesame seeds
Marinate the chicken: Pound the chicken breasts until the sides are even. Separately, mix the hoisin sauce, barbecue sauce, kosher salt, and plain sesame oil into ½ cup of water and stir well. Pour the mixture into a 1-gallon Ziploc bag along with the chicken and marinate in the refrigerator for at least 4 hours, or overnight. Grill for 4 to 5 minutes on each side, rotating each side 45° halfway through cooking time. Remove from the grill and let cool 5 minutes. Cut chicken breasts into bite-sized pieces.
Make the dressing: Make the dressing by mixing all the ingredients together in a small bowl. Set it aside to let the flavors develop.
To finish the salad: Toss the kale, baby greens, green cabbage, red cabbage, brussel sprouts and broccoli. Top with the marinated chicken, orange supremes, strawberries, mango, snow peas and cucumber.
Drizzle with the salad dressing and sprinkle with crushed ramen noodles and sesame seeds before serving.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/de-carbed cannabis into 5 ounces of oil.
Mini Ricotta Pineapple-Crepe Soufflés
One of my all-time favorite dishes! I make 6 minis to snack on during the week. You can also make one large soufflé by placing all the blintzes on top of the melted butter in a large baking dish. Then just pour the soufflé mixture over the crepes and bake for 1 hour.
Number of servings: 6 2-ounce ramekins
Preparation time: 15 minutes
Cooking time: 1 hour
[Approximate THC per Serving*
10%: 7.6 milligrams
15%: 11.4 milligrams
20%: 15.2 milligrams]
For the crepes:
1 cup milk
¼ cup cold water
1 cup all-purpose flour
1 tablespoon sugar
2 eggs, lightly beaten
¼ cup creamy canna-butter, melted and cooled
1 stick grass-fed butter, cold (you won’t use the whole stick—it’s just to grease the pan)
For the cheese filling:
1 cup ricotta cheese
½ cup mascarpone cheese
3 tablespoons confectioners’ sugar
¼ cup crushed pineapple, drained
For the soufflé:
1 stick grass-fed butter, melted
1 cup sugar
1½ cups sour cream
2 teaspoons pineapple juice
2 teaspoons vanilla
Pinch of cinnamon
½ cup crushed pineapple
½ teaspoon salt
Blend together the crepe ingredients: Milk, cold water, flour, sugar, eggs and canna-butter.
Heat a small nonstick pan on medium. Rub the stick of grass-fed butter around bottom and sides of the pan. Pour enough batter into the pan to coat the bottom. Cook for 30 to 40 seconds until the batter sets. Shake gently to loosen. Flip, using a small silicon spatula and cook another 30 to 40 seconds. Transfer to a plate and repeat until all the batter is used. In a medium mixing bowl, combine cheese-filling ingredients: Ricotta cheese, mascarpone cheese, confectioners’ sugar, crushed pineapple and egg. Mix well. Place 1 tablespoon of the cheese filling in each crepe and fold them opposite edge to opposite edge, then roll open sides over folded edges to create a closed little blintz. Set aside and repeat.
Preheat oven to 340°F. Pour 1 to 2 tablespoons of melted butter to cover the bottom of each ramekin. Place 1 crepe in each ramekin. Blend the soufflé ingredients: Sugar, eggs, sour cream, pineapple juice, vanilla, cinnamon, crushed pineapple and salt. Pour the mixture over the crepes, filling each ramekin three-quarters full. Bake for 1 hour until golden brown and then serve.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 1? sticks of butter.