I love a good seafood meal, and one of my absolute favourite dishes is shrimp in garlic butter. So I thought, why not adapt the dish slightly, to shrimp in cannabutter? Check our old post if you need help getting from cannabis seeds to cannabutter.
I made this dish last night and the evening simply sailed away.
Cannabutter Shrimp
1 1/2 cups shrimp
1 cup white vinegar
1 cup vegetable oil
1 cup fresh basil (finely chopped)
1/3 oz. fine ganja leaves
1 stick butter
2 tsp thyme
2 tsp oregano
3 large baking potatoes
1 cup flour
1 tsp cayenne pepper
2 tsp paprika
1 yellow onion (finely chopped)
3 cloves of garlic (finely chopped)
4 tsp good olive oil
Mix the white vinegar, basil, thyme and oregano, and use this to marinate the shrimp. Leave the shrimp in the shells and allow them to marinate for 2 hours. Melt the butter in a double boiler and add in the ganja, allowing it to heat for 20 minutes.
Cut the potatoes into thick wedges. Place the flour, pepper and paprika into a paper bag, wet the potatoes, and toss them in the flour, paprika and pepper. Fry the wedges until golden brown and allow them to cool.
Sauté the onion and garlic in the olive oil, and toss in the shrimp, cooking until tender. Dip the shrimp in the cannabutter and serve with the wedges.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Thursday, 23 July 2009
Wednesday, 15 July 2009
Chilli Bean Pot
Here is a recipe I found which I’m fairly sure will warm me up on a chilly evening. The mixture of red wine, marijuana seeds-related goodness and chilli is sure to turn this ordinary bean concoction into something scrumptious!
Ingredients
2 lbs. pinto beans
1 lb. bacon, cut into two-inch strips 2 cups red wine
4 tablespoons chilli powder
1/2 clove garlic
1 cup chopped marijuana
1/2 cup mushrooms
Cooking instructions
Soak the pinto beans in water overnight. Using a large pot, pour boiling water over the beans and allow them to simmer for about an hour, adding more water when necessary, making sure the beans are always completely covered.
Add in the remaining ingredients and leave to simmer for 3 hours so that the bacon will be thoroughly cooked. Add in salt to taste, and enjoy.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Ingredients
2 lbs. pinto beans
1 lb. bacon, cut into two-inch strips 2 cups red wine
4 tablespoons chilli powder
1/2 clove garlic
1 cup chopped marijuana
1/2 cup mushrooms
Cooking instructions
Soak the pinto beans in water overnight. Using a large pot, pour boiling water over the beans and allow them to simmer for about an hour, adding more water when necessary, making sure the beans are always completely covered.
Add in the remaining ingredients and leave to simmer for 3 hours so that the bacon will be thoroughly cooked. Add in salt to taste, and enjoy.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Thursday, 9 July 2009
Cannabis Chocolate Dessert
When it comes to midnight snacks, nothing can be quite as good as chocolate ice-cream (preferably straight out of the tub). So here is a recipe for the ultimate midnight snack, with a little bit of skunk to give it that extra kick.
Ingredients:
6 oz. Swiss chocolate
2 1/4 cup custard (pre-made)
1 1/4 cup whipped cream
1/4 oz skunk or Northern lights
Method:
Melt the chocolate in a double boiler, and once it is smooth, add it to the custard with a spatula, mixing it well. Fold the whipped cream into the mixture. Lastly, add in your source of marijuana seeds magic and mix thoroughly. Cover the mixture and place in the freezer until it sets.
Serve with chocolate shavings sprinkled on top.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Ingredients:
6 oz. Swiss chocolate
2 1/4 cup custard (pre-made)
1 1/4 cup whipped cream
1/4 oz skunk or Northern lights
Method:
Melt the chocolate in a double boiler, and once it is smooth, add it to the custard with a spatula, mixing it well. Fold the whipped cream into the mixture. Lastly, add in your source of marijuana seeds magic and mix thoroughly. Cover the mixture and place in the freezer until it sets.
Serve with chocolate shavings sprinkled on top.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Monday, 15 June 2009
Patty Pot Pesto Sauce
There’s nothing quite like pasta and pesto sauce for whipping up a speedy meal in minutes and there’s nothing quite like California Orange for giving you that calm, spaced out vibe. So what happens when you combine the two together? Well why not try it out for yourself:
What you need:
1\3 Cup pine nuts (roasted for 10 minutes at 325 degrees)
1 bunch fresh basil (washed, dried, and chopped)
6 cloves of garlic (chopped)
1\2 Cup extra virgin olive oil
1\2 Cup Pecorinno Romano cheese (grated)
1 teaspoon cracked black pepper
1-2 grams freeze dried and chopped California Orange flowers or similar leaf grown from marijuana seeds
Directions:
Place all of the ingredients except the cheese into a blender and mix until fairly smooth.
Once the sauce is fairly smooth add the grated Romano and blend until you have the consistency of a paste (Patty paste?). A dash of salt to taste may be added.
Extras: Some crazy people like to add a teaspoon of dried red New Mexico chilli flakes. I recommend that if you like the chilli kick go for it but leave the black pepper out in that event.
More extras: Highly Recommended: Add 1\2 Cup of heavy cream to the paste and blend.
Patty Pot Pesto will keep covered tightly in the refrigerator for three days.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
What you need:
1\3 Cup pine nuts (roasted for 10 minutes at 325 degrees)
1 bunch fresh basil (washed, dried, and chopped)
6 cloves of garlic (chopped)
1\2 Cup extra virgin olive oil
1\2 Cup Pecorinno Romano cheese (grated)
1 teaspoon cracked black pepper
1-2 grams freeze dried and chopped California Orange flowers or similar leaf grown from marijuana seeds
Directions:
Place all of the ingredients except the cheese into a blender and mix until fairly smooth.
Once the sauce is fairly smooth add the grated Romano and blend until you have the consistency of a paste (Patty paste?). A dash of salt to taste may be added.
Extras: Some crazy people like to add a teaspoon of dried red New Mexico chilli flakes. I recommend that if you like the chilli kick go for it but leave the black pepper out in that event.
More extras: Highly Recommended: Add 1\2 Cup of heavy cream to the paste and blend.
Patty Pot Pesto will keep covered tightly in the refrigerator for three days.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Marijuana Seed Falafel
There is nothing better than a scrumptious falafel from a Kebab shop after a big night out. They truly are a fantastic end to a night on the town. But then I got thinking, since I like them so much, why not make them the central feature of my evening? So I’ve come up with a recipe to add a bit of a kick to these little delights, making them interesting enough to enjoy on their own, and not just as an afterthought at the end of an evening.
What you need:
2 cups fresh ground marijuana seeds
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 tbsp minced garlic
2 tbsp chopped parsley
1/4 cup olive oil
1 egg (beaten)
water (1-3 tbsp)
one handful of flour, salt, pepper
Louisiana Hot Sauce
cooking oil
Mix the 2 cups of hempseeds with the green peppers, onion garlic and parsley, and toss in the olive oil. Add the hot sauce to taste, and then add the egg and water.
Shape the mixture into balls by rolling small amounts in your hands. Then roll the balls in flour with salt and pepper to taste.
Heat 2 tbsp oil in a skillet over medium heat. Gently brown hempseed balls on all sides for 8 to ten minutes. Serve alone with a dip, or in pita pockets with garlic yogurt sauce, and a little sliced onion, cucumber, lettuce.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
What you need:
2 cups fresh ground marijuana seeds
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1 tbsp minced garlic
2 tbsp chopped parsley
1/4 cup olive oil
1 egg (beaten)
water (1-3 tbsp)
one handful of flour, salt, pepper
Louisiana Hot Sauce
cooking oil
Mix the 2 cups of hempseeds with the green peppers, onion garlic and parsley, and toss in the olive oil. Add the hot sauce to taste, and then add the egg and water.
Shape the mixture into balls by rolling small amounts in your hands. Then roll the balls in flour with salt and pepper to taste.
Heat 2 tbsp oil in a skillet over medium heat. Gently brown hempseed balls on all sides for 8 to ten minutes. Serve alone with a dip, or in pita pockets with garlic yogurt sauce, and a little sliced onion, cucumber, lettuce.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Thursday, 4 June 2009
Ganja Linguine
There’s nothing quite like pasta for a speedy treat, this dish will not just impress everyone that you serve it too, but is also simple to make and quick to rustle up. Like most things, I like my pasta hot and spicy so I have opted to use hot red pepper linguine, but if you prefer things a little more chilled then you can replace this with a different flavour.
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers cut up
1/8 lb. fine bud or leaf of marijuana seeds origin.
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
1 lb. hot red pepper linguine
1 1/2 lb. white mushrooms
2 green peppers cut up
1/8 lb. fine bud or leaf of marijuana seeds origin.
1 1/2 stick butter
1/2 pint of half-and-half cream
4 cloves chopped garlic
1 cup chopped fresh basil (or 2 tsp. dry basil)
Take the ganja and heat it in butter over moderate flame. Cook the butter in a double-boiler pot, making sure you heat it for at least 20 minutes, making sure not to burn the butter. Strain out the leaf and set the butter aside. Cook your linguine, but not too long. Pour your butter into another pan and add pepper, garlic and mushrooms, and sauté them a couple of minutes. Then drain the linguine and add to the sauté mixture. Pour in the cream and let it slowly reduce. The cream slowly thickens over a low flame. When it boils off the bottom of the pan, you are ready to eat.
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
Friday, 22 May 2009
Mellow Yellow Ice-Cream
With the month of May about to draw to a close it looks as if summer is well and truly here, and the thing about summer; ice-cream! I like mine served with lots of chocolate and plenty of marijuana and I’ve got a feeling you will too. Storing the ice-cream in the freezer means that it stays potent for months to come, though if you’re anything like me I doubt it will last anywhere near that long!
6 ounces (170 grams) Swiss chocolate
2 1/4 cup of custard (pre-made)
1 1/4 cup of whipped cream
1/4 ounces (7 grams) Skunk, Northern Lights or whichever marijuana seeds tipple floats your boat.
Cooking instructions:
1. Melt the chocolate in a double boiler.
2. Add the custard and mix well.
3. Add whipped cream into the above mixture.
4. Put the mixture into a plastic container with a cover and freeze it.
5. Remove after frozen and leave it out at room temperature for 2-3 minutes.
6. Recommended portion is 3 scoops per person. Serve with syrup or chocolate flakes.
Serve with a chocolate flake and you’re ready to go!
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
6 ounces (170 grams) Swiss chocolate
2 1/4 cup of custard (pre-made)
1 1/4 cup of whipped cream
1/4 ounces (7 grams) Skunk, Northern Lights or whichever marijuana seeds tipple floats your boat.
Cooking instructions:
1. Melt the chocolate in a double boiler.
2. Add the custard and mix well.
3. Add whipped cream into the above mixture.
4. Put the mixture into a plastic container with a cover and freeze it.
5. Remove after frozen and leave it out at room temperature for 2-3 minutes.
6. Recommended portion is 3 scoops per person. Serve with syrup or chocolate flakes.
Serve with a chocolate flake and you’re ready to go!
Very important small print disclaimer: (too late to be reading if you’re already eating!)
We want to make one thing clear stoners – the recipes reprinted within this blog are for decorative purposes only – ie: print them out, stick them on your wall and make your friends laugh. Although they DO appear on occasion to contain every one of the basic food groups, weed is in a category of its own, and not yet considered a mainstream dietary requirement. We do not condone irresponsible or illegal behaviour and the recipes are reproduced purely for our own amusement. But if YOU find them so amusing that you are powerless to resist trying them out on your friends – you have been warned! And by the way while we’re on the subject, we also take no responsibility whatsoever for your high (or lack of high) if you do try them. In other words - you are entirely responsible for any effects which may result in you or others - especially if your kitchen measurement mantra runs to, “Is this a teaspoon or a tablespoon?” Rock on.
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