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"FacebookPinterest\n\n By Chef Ryan Rice\n\n Special equipment:\n\n The Smoking Gun (a handheld food smoker)\n\n Vaporizer\n\n To prepare the weed oil:\n\n 1.5 grams high-potency weed\u2014either ground, chopped, or broken up\n\n 2 cups grapeseed oil\n\nSimmer weed in oil for 2 hours on low heat (below 150 degrees).Allow to cool for 30 minutes.Strain through fine-mesh sieve.To prepare the fish:5 Long Island bluefish fillets3 Tbsp. kosher salt1 Tbsp. crushed fennel seed2 Tbsp. Sour Diesel kief2 Tbsp. Meyer lemon zest2 Tbsp. weed oil1/2 gram nugget Sour Diesel2 tsp. small hickory chipsRemove any remaining scales and bones from the fillets, but keep skin on. On the flesh side, season the fish with salt, crushed fennel, Sour Diesel kief, Meyer lemon zest, and weed oil.Allow fish to absorb the THC and flavors\u2014preferably while covered and refrigerated overnight. When ready, remove fish from cold and let it come to room temperature.Place the fish fillets on a cooling rack inside of a deep pan and then wrap the pan completely in plastic wrap. Poke one hole on each side. The first hole allows the vapor and the smoke to enter, and the second allows the normal air to be pushed out.Fill a vaporizer bag with Sour Diesel vapor and then pump it into the chamber via the entrance hole. Once it's full, quickly seal both holes with small pieces of plastic wrap and allow the vapor to sink in for 30 minutes. Repeat process with a second 30-minute batch of vaporized weed.After the vaporizing sessions, blend in the hickory smoke, using the Smoking Gun. Allow to set in for 30 minutes.To prepare the weed-yogurt sauce:3 kumquats, diced1 shallot, dicedJuice of 1 Meyer lemon2 cups yogurt1/2 cup cr\u00E8me fra\u00EEche3 Tbsp. weed oilSaltCombine first 3 ingredients and allow to macerate for 15 minutes.Stir in the next three and salt to taste. Keep chilled.To prepare the greens:Five awesome varieties of greens from the garden at Roberta's or from home garden. (Preferably one of the leaves is a marijuana leaf. I used arugula, red mustard, spotted basil, baby kale, and chrysanthemum.)5 blood oranges, peeled and sliced into rounds1 lemonMore weed oilSaltMix the leaves in a bowl with a squeeze of lemon, a drizzle of weed oil, and a pinch of salt.To prepare the weed butter:Water12 oz. butter1.5 grams Chocolope weed\u2014chopped, broken, or groundPour 1 inch of water into a pot, add the butter, and allow to melt. (The butter fat will rise to top, the water from the butter will sink, and the excess water will act as a diffuser and keep the butter from browning.)Add the weed and allow to simmer, never boil, for 2 to 5 hours.Completely cool in the fridge. The butter will solidify on top. The water will separate completely on the bottom. Remove the weed-butter cap and either rewarm and strain out the weed solids, then refrigerate again\u2014or, if desired, use with the ground weed inside.And beware! The THC in the butter can seep into your skin. Don't come into too much bodily contact with the product unless you're ready to get fucked-up.To prepare the croutons:1 1/2 Tbsp. Sour Diesel kief1 1/2 Tbsp. salt1 loaf Roberta's-made pumpernickel bread cut into 50 half-inch cubes1 1/2 cups weed butterCombine the kief and salt. Mix well.Toast the cubed bread at 350 degrees for 10 minutes, then set aside.Melt the weed butter slowly in a wide pot until it begins to smell nutty.Add the cubes. Toss them until they absorb the all the butter.Transfer them to a separate bowl. Toss with kief-salt mixture.To assemble the dish:Vegetable or grapeseed oil for searingRemove the fish from its smoky chamber.Place 2 cast-iron pans over medium-high heat. Add a bit of the vegetable or grapeseed oil.Place the fish in the pans, skin side down. Allow the skin to crisp before flipping.Arrange the plates and distribute the yogurt sauce among them, smoothing it out like a nice landing pad for the salad and fish.Layer the salad over the yogurt and tuck in the blood-orange slices and the croutons.Place the fish over the salad and serve immediately.Serves fiveCalifornia Painkiller and Planet Caravan CocktailsBy Bar Manager Mike Stankovich California PainkillerTo prepare the concentrated weed cream:3 grams Northern Lights weed5 oz. heavy creamCombine weed and heavy cream in a non-reactive saucepan.Cook for 1 hour at a barely visible simmer. Do not let it boil.Let cool for 1 hour before straining out the weed. You should be left with about 3 oz. of liquid.To prepare the housemade Painkiller mix:2 fresh pineapples3 oz. concentrated weed cream5 oz. coconut milk6 oz. sweetened condensed milk12 oz. fresh-squeezed orange juicePeel and core two pineapples. Rough chop the flesh and puree in a blender.Combine weed cream, coconut milk, and condensed milk in a large container or pitcher with leak-proof lid.Add the orange juice and 14 oz. of the pineapple puree. Cover and shake vigorously.Makes enough mix for about 20 PainkillersTo prepare the Painkiller:2 oz. housemade Painkiller mix2 oz. Appleton Estate Jamaica rumCrushed iceOptional garnishes: mint leaves, edible flowers, cherries, and/or paper parasolsCombine the Painkiller mix and the rum in a cocktail shaker with ice. Shake well and strain over the crushed ice.Garnish. Make it look pretty.Serves onePlanet Caravan To prepare the infused gin:4 oz. Hash Plant weed5 oz. Earl Grey tea leaves1-liter bottle Beefeater ginCombine the weed and the tea in the gin.Allow to infuse for 2 to 3 days, then strain out the tea and weed.To prepare the Planet Caravan:1 egg white1 oz. infused gin1 oz. plain Beefeater Gin1 oz. fresh lemon juice1/2 oz. simple syrupDashes of grapefruit bittersIceIn a cocktail shaker without ice, dry-shake the egg white vigorously. (For best results, detach the spring from a cocktail strainer and drop it into the egg white before shaking. This creates a frothy foam.)Add the infused gin, the plain gin, the lemon juice, the simple syrup, and the grapefruit bitters.Add ice, shake well, and strain into a chilled coupe glass.Serves onePot PizzasBy Chef Anthony Falco The dough recipe makes enough for two twelve-inch pizzas: the Marijuananara Margherita and Pot Pesto LupoTo prepare the dough:300 grams Antimo Caputo 00 Pizzeria flour8 grams fine sea salt4 grams baker's yeast or 2 grams active dry yeast10 grams weed oil (see recipe above)200 grams waterThoroughly mix the flour and salt in a bowl.Thoroughly mix the yeast, weed oil, and lukewarm water in a separate, large mixing bowl.Add the flour-salt mixture to the yeast-oil-water mixture and knead until very thoroughly combined (about 3 minutes).Let that rest for 15 minutes, then knead mixture 3 more minutes.Cut mixture into 240-gram pieces and form into 2 balls.Let the dough balls rise on a plate for 3 to 4 hours at 70 degrees or for 8 to 24 hours in the refrigerator. For the 70-degree method, cover the dough with a dampened cloth so that it doesn't form a skin; for the refrigerator method, cover the dough with plastic wrap. If you use the refrigerator method, remove the dough balls 30 to 45 minutes before baking.Remove dough from the plate and sprinkle generously with flour; dimple the center of the ball. Pass back and forth between your hands to let gravity stretch out the dough. Once it reaches about 12 inches, you are ready to add the toppings.To prepare the marijuananara sauce:1 28-oz. can San Marzano whole peeled tomatoes4 oz. weed oil (see recipe above)Sea saltBlend tomatoes and oil thoroughly with immersion blender or food mill.Salt to taste.To prepare the Marijuananara Margherita pizza:2 pinches \"oregano\" (equal-parts mixture of Hash Plant kief and oregano)Small block of Grana Padano20 grams buffalo mozzarella or fresh whole-milk mozzarella1 1/2 oz. marijuananara sauce2 Tbsp. olive oil1 Tbsp. toasted hemp seedsPreheat a pizza stone in a 500-degree oven for 1 hour.Spread the marijuananara sauce on the pizza dough.Grate the Grana Padano over the sauce.Top with the mozzarella.Sprinkle the \"oregano\" over the cheese.Using a pastry brush, spread the olive oil around the crust.Scatter the hemp seeds over the oiled crust.Using a pizza peel, slide the pizza directly onto the stone and bake until the crust is blistered and brown and the cheese is bubbly (4 to 9 minutes).To prepare the pot pesto:2 grams Purple Kush weed3 cups basil1/4 cup pine nuts1/4 cup toasted hemp seeds1/4 cup weed olive oilSaltMix the ingredients in a food processor or high-powered blender.To prepare the Pot Pesto Lupo pizza:3 oz. pot pesto2 oz. prosciutto cotto2 oz. ricotta2 Tbsp. olive oil1 Tbsp. toasted hemp seedsSaltPreheat a pizza stone in a 500-degree oven for 1 hour.Spread the pesto on pizza dough.Layer the prosciutto cotto and ricotta on top.Using a brush, spread the olive oil around the crust.Scatter the hemp seeds over the oiled crust.Using a pizza peel, slide the pizza directly onto the stone and bake until the crust is blistered and brown and the cheese is bubbly (4 to 9 minutes).Salt to taste.Weed DessertBy Pastry Chef Katy Peetz Equipment:High-powered blender (such as a Vitamix)Hand blender or immersion blenderHeavy-bottomed potsSilicone baking sheetsRubber spatulasOffset spatulasIce cream machineBaking sheets with 1/2-inch-tall sidesThermometerJuicerKitchen scaleDessert components:Parsley cakeGreen-strawberry-and-rhubarb gelatoTuileGreen juice granitaOn cooking with weed&amp;amp;I don't smoke or cook with weed on a regular basis. However, through research and talking to some very qualified cooks who have made weed treats, I learned quite a lot. I loved cooking with such a different herb. I approached this project with a culinary mind as opposed to a stoner mind. Marijuana has such a deep, sweet, earthy flavor. And since a lot of my desserts use savory, earthy flavors anyway, this was right up my alley\u2014only with THC!THC is fat-soluble, so I infused it into butter, cream, and oil and then used these weed-infused ingredients in my recipes. You can make these dishes as weak or as strong as you like. Taking into account that these desserts were being served at the end of a long weed dinner, I went light on the weed.Parsley Cake240 grams all-purpose flour30 grams hemp flour15 grams cornstarch6 grams salt8 grams baking powder250 grams parsley leaves with a little stem attached85 grams weed oil85 grams good olive oil (I use Pianogrillo)330 grams sugar250 grams eggs at room temperature (4 large or 5 small)Mix flours, cornstarch, salt, and baking powder together in a bowl. Set aside.Make the parsley-oil mixture: Put a third of the parsley in a strong blender, such as a Vitamix. Start on low speed and use the Vitamix tamper stick to help crush the parsley while the blade is spinning. Increase the speed to high during this process. Keep adding handfuls of parsley until it is all in the blender.In a slow, steady stream, add the weed oil. Mix on low-medium until combined. Slowly add the olive oil. Don't blend too high or too long or the parsley will turn to mush and an ugly green color will appear. Transfer into a bowl; scrape the sides of the blender very well to get all of it out! Set the mixture in the refrigerator until ready to use.In a mir, whip the eggs with a paddle attachment for 30 seconds. Add the sugar and whip on high for about 5 minutes or until the mixture is super thick, creamy, and very pale yellow.Turn mir speed down to low and add the parsley-oil mixture.Add the dry flour mix with the machine still running and let it mix until just combined. Don't overmix.Pour the batter into a container and refrigerate, covered, for 6 to 24 hours. The chlorophyll releases during this time, and your cake will turn out greener than if you'd baked it right away.Oil an 18-by-13-inch metal baking pan with 1/2-inch sides. Line with oiled parchment paper. Pour in the batter and even out the top with a spatula.Bake at 345 degrees for 6 to 10 minutes, rotating the cake midway through the baking time.Yields 25 portions of cakeGreen-Strawberry-and-Rhubarb GelatoGreen strawberries are unripe strawberries. Their acidity and tartness, along with the rhubarb, balance out the fat and sweetness of the creamy base.To prepare the weed cream:400 grams heavy cream5 grams marijuana, broken upCombine the heavy cream with the marijuana in a large ziplock bag.Cook in a water bath for 5 to 7 hours at a temperature below simmering.Pour the infused cream into a mixing bowl and mix with a hand blender, but stop when soft peaks start to form. Use right away or chill until ready to use.To prepare the fruit purees:400 grams fresh strawberries800 grams fresh rhubarb200 grams sugar2 grams saltJuice from one lemonToss the fruit, sugar, salt and lemon juice together in a large bowl.Cover and let sit for 24 hours; strain the fruit and reserve the liquid.Transfer the sweet macerated liquid into a pot and reduce over low heat until it is a syrup, about 10 minutes. Let cool to room temperature.Meanwhile, cook the macerated fruit on medium heat until most of the liquid has evaporated, which will take anywhere from 20 to 60 minutes. Stir frequently to prevent burning. Allow the fruit to cool.In a blender, puree the thickend fruit, thinning it out with the syrup. Puree very well until creamy and no fruit chunks remain.To prepare the gelato:405 grams weed cream830 grams milk100 grams sugar60 grams honey100 grams glucose powder75 grams dry milk powder6 grams xanthan gum300 grams room temperature eggs (5 eggs)200 grams green strawberry puree400 grams rhubarb pureeIn a saucepan, heat the weed cream and milk to a simmer. Turn off the heat. Add the rest of the ingredients except for the fruit purees and eggs.In a separate bowl, whisk the eggs and temper with a small amount of the hot cream mixture; then add it back to the saucepan. Turn the heat back on low and slowly bring the mixture up to 170 degrees, stirring the bottom of the pot often with a rubber spatula. Remove from heat.Immersion-blend the mixture for 2 minutes, then strain through a fine sieve into a container over an ice bath.Mix in the fruit purees. Mix with a hand blender again.Chill to 33 degrees before pouring into the ice cream machine.  Spin the base according to your ice cream machine.Yields 3 quarts of gelato base, which yields a little over 1 gallon of gelatoTo prepare the weed butter:2 to 3 cups water1 lb. butter1/2 to 1 oz. weedIn a pan, bring the water to a boil. Add the butter and weed.Lower the heat to below a simmer and cook for a few hours. Make sure the weed isn't sticking to the bottom of the pan. It should be floating at least 1 inch from the bottom. Stir occasionally.You will know it is done when all the water has evaporated and the top starts to look thick. Cool to room temperature. Mix with a hand blender while the butter is still soft; this action will grind up the weed.Refrigerate the weed butter. Check it after an hour; the leaves will sink to the bottom and separate. If there are watery parts, put the butter back on the stove to cook them out. (Note: Some people like to strain the butter before it solidifies. But I didn't.)Bring the butter to room temperature and mix it a bit before incorporating it into these recipes.To prepare the weed tuile: 120 grams egg whites at room temperature (about 4 egg whites)85 grams powdered sugar85 grams white sugar180 grams all-purpose flour1.5 grams salt60 grams melted weed butterUsing a mir with a paddle attachment, mix the egg whites and sugars on low speed until well combined. Gradually mix in the flour and salt. Add the melted weed butter last in a slow stream and increase the speed to medium. Mix until well combined with no lumps remaining. Pour the batter into a small container and let it rest in the refrigerator for at least one hour. (Yields 532 grams or 2 cups of batter.)Remove the batter from the fridge and spread a thin layer onto a silicone baking sheet using a small offset spatula. Spread to whatever dimensions you want; I didn't measure but instead spread random swipes of about 1.5 by 2 inches in swooping rectangles. (If you don't want to go through the trouble of shaping them, you can spread an even layer of batter over the entire silicone baking sheet and break apart the pieces into cracker-sized bites after baking.) Do 4 or 5 rectangles per sheet.Place the silicone sheets on metal sheet pans and bake in a 325-degree oven for 8 to 12 minutes or until the cookie pieces are golden brown.When done, the pieces will be flimsy and pliable for about 20 seconds. Immediately remove the pieces and hang them over the handle of a long wooden spatula to shape. Wait 1 minute and then slide them off.\u00A0 (Note: These are very fragile. Covered, they stay crispy for 2 to 3 days.)\u00A0Green Juice Granita1 lemon5 green apples2 bunches parsley2 bunches watercress1 bunch kaleSalt250 grams cream100-200 grams honey, depending on bitterness of watercress and sweetness of applesFeed the fruits and vegetables through a juicer; keep the liquid over an ice bath during the process or it will turn brown. 2.Add a pinch of salt and sweeten with cream and honey.Mix with a hand blender, strain through a fine sieve, and freeze in a shallow metal baking dish.Scrape the mixture in the freezer with a fork every thirty minutes until frozen.To assemble the weed dessert:Arrange all the elements on plate as in the photograph. (Recipes do not include weed brittle sheet and hemp-seed crumble.) To garnish, add green and red sliced strawberries and strawberry flowers."^^<http://www.w3.org/2001/XMLSchema#string>
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