AK's Cannabis Cookbook

Discussion in 'Cooking With Cannabis' started by akgrown, Jun 13, 2009.


    akgrown Well-Known Member

    Roasted and Toased Hummus

    This creamy hummus is completly vegetarian and is tast with some fresh pita chips.

    1 bell pepper
    1 egg plant
    1 onion
    1 tomato
    2 cups cooked garbanzo beans
    3 cloves garlic
    pinch of cumin
    pinch of salt
    pinch of cayenne
    1/2 cup Tahini
    5 tbl cannabis(oil made from hash works well here because the cannabis flavor can be overwhelming so season accordingly) oil
    1 TBL Plain Olive Oil

    Ok first pre heat the oven to 375-400. Cut all your veg into 1" cubes and toss with the salt pepper and the PLAIN OLIVE OIL(reserve your medicated oil(the roasting process will vape away all the weed.) Place on a single layer on a baking sheet and roast untill slightly brown and soft(about 30-40 mins but ovens vary so check often). Once Roasted allow to cool a bit and reserve 2 cups of the mixture, you can use more but it will taste stronger of veg. If you want, use the rest in a quesidilla they are pretty good.
    In your food processor add the 2 cups or beans, the garlic, cannabis oil and tahini. Process untill beans are almost done then add two big cups of vegitables and process untill its just about smooth but allow for some "mouth feel". taste and season accordingly. Enjoy within a week of making and keep refridgerated.

    stayathomedad Member

    thanks a lot buddy it sounds delicous! i will claim the recipe as my own.

    GreatwhiteNorth Global Moderator Staff Member

    I for one hope this comment was in jest.
    If not - :sad:

    luckandleather Active Member

    ditto that

    I can't wait to make canna butter. I will bake some very special cookies at christmas, my specialty. My friends will be pleasantly surprised this Christmas.

    potpimp Sector 5 Moderator

    I know this is not the spot to make an official announcement, but hopefully AKGrown will be the kind gentleman that he as shown himself to be and forgive me when I say "I'M AN ALASKAN NOW!!" Waahhoooooo!! Yep, California about took me under with the high cost of everything and the low wages. I flew into Anchorage a couple of weeks ago and am trying to find a place to live for me and the family. I love this place like no other. Yep, I brought my stash with me!! :) If you're from here, lets hook up sometime.

    akgrown Well-Known Member

    sorry bro I live in San Diego Ca but am from AK. I am moving to Yakutat for the summer so if you make it out that way look me up. Anchor town is nice, if you like a good bar with nice boobies hit up the Great Alaskan Bush Company. Peanut Farm is ok but the food sucks. What side of town are you stayin? Stay out of the spenard and Mtn View neighboorhoods if you have kids as these are the "Ghetto" communities

    GreatwhiteNorth Global Moderator Staff Member

    I was in the Peanut farm last year (for the last time) - the food did indeed suck and the waitress was a fat slovenly underdressed bitch !
    I've eaten my last nasty ass burger there.

    potpimp Sector 5 Moderator

    LOL, I'm staying in midtown for the time being. I'm not having a lot of success finding a place. I got the heads up on mtn view and ...some other view and Spenard. I don't waste my hard earned, not nearly enough cash on titty bars.

    akgrown Well-Known Member

    Dude best burger in anchorage is WeeBees on O'Malley right next to the health club.

    potpimp Sector 5 Moderator

    I passed Wee B's Sunday!! I thought it looked like a good burger place. I will most def have to check that out.

    akgrown Well-Known Member

    Been so long since I posted, been working my ass off 7 days a week 10hrs a day for 3weeks straight. Im workin on some new ideas that may just blow your mind and will be great for the movies. I may even try to sell it for medical purposes only. Ha i bet you wish you knew what i did right now......evil laugh.....sorry baked and trippin. A bear is outside my cabin walking around and im tired of it. Fresh sockeye in the fridge, im feeling some sashimi tomorrow...mmmmmmm

    doowmd Well-Known Member

    Good to hear from ya again AK!
    Guess that bear's smellin that sockeye ALL the way through the house! Scary shit brother!!! Think ya might have to shoot it?

    lexros Active Member

    its BBQ time

    potpimp Sector 5 Moderator

    It's great to have you back AKgrown!! I'll set the table.

    akgrown Well-Known Member

    Shake-n-bake AK's way.

    There are those of us who love our shakenbake but sometimes we just dont have any so here is my own personal recipe for a shae n bake coating

    2 rolls of ritz crackers processed in food processor or blender till they are finely ground up or 2 cups of breadcrumbs but ritz are better
    about 2 tbl of paprika
    2 tbl of garlic powder
    1 tbl of onion powder
    2tsp oregano
    2 tsp basil
    1 tsp cayenne pepper
    1 tsp poultry seasoning

    place bread crumbs and seasoning together in a one gallon zip lock bag and shake vigerously. this makes enough to coat about 3 whole chickens.
    GreatwhiteNorth likes this.

    GreatwhiteNorth Global Moderator Staff Member

    I've been wondering what happened to you.
    Glad you're back.

    akgrown Well-Known Member

    Homemade chili verde with pork

    1 whole boston butt pork roast.
    about 4 large poblano peppers, roasted, skinned, seeded and diced
    2 bell peppers roasted skinned seeded and diced
    4 jalapenos also roasted skinned seeded and diced
    2lbs fresh tomatillos shelled
    2 tbl minced garlic
    1 whole yellow onion small dice
    1tbl ground cumin
    salt + pepper to taste
    1 1/2 chopped cilantro

    Pat pork roast dry, cut into 3/4" cubes and season with salt and pepper. in a large dutch oven over med high heat add a little oil and brown pork on all sides make sure not to crowd the pan or it will not get hot enough and the pork will lose a lot of liquid. so if you have to brown the meat in several batches do so. Once the pork is browned remove and set aside. Add onion and garlic and cumin to pan and cook untill tender, add diced peppers and chilis sautee for 2 - 3 mins, add pork back in and add tomatillos. simmer for a good 2-3 hours on low. season with salt and pepper.
    Don Gin and Ton

    Don Gin and Ton Well-Known Member

    welcome back AK!

    tripboufe Active Member

    nice, do u got any for coockies or brownies???

    akgrown Well-Known Member

    Stuffed Chicken Parm, A complicated and laberous recipe but well worth the work

    for the chicken
    2 large boneless skinless chicken breast
    salt and pepper
    2 cups panko bread crumbs
    1 cup shredded parmesian cheese
    2tbl italian seasoning
    1 stick softened butter
    5 cloves roasted garlic
    The Stuffing:
    1/2 cup softened cream cheese
    1/2 cup shredded motzerella
    1/4 crumbled feta
    3 tbl minced green onion
    2 cloves roasted garlic
    2 oz sliced procusitto or other sliced italian ham
    salt and pepper

    Begin by melting the butter over low heat, and add the five roasted garlic cloves and give them a good mashing with the back of a spoon. cook over low heat for 5 min and set aside. In a processor mix all ingredients for stuffing together and process untill smooth and set aside. Take your chicken breast and from the front to the tail cut a deep pocket but making sure not to cut thru the other side or the bottom. Take your stuffing mix and put into a zip lock bag. Cut off one corner of the bag and pipe the mixture into the chicken breast untill you have filled the cavity but not so full its pouring out of the breast. mix together the bread crumbs and cheese with iitalian seaoning and place in a tupperware or other dish suitable for dredging. dip the chicken breast in the roasted garlic butter making sure to coat completly then dredge into crumb mixture. make sure to coat completly you can even double dip. Once breaded allow to refridgerate so the the stuffing and breading sets about an hr. mean while pre-heat oven to 375 degrees. Cook chicken breast in oven untill stuffing center has reachd 165 degrees F. Serve over a bed of linguine pasta with a mild marinara sauce and sauteed vegetables.
    mountaingarden likes this.

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