High Cuisine

. February 1, 2020.

Indulge with a medicated Valentine’s Day dinner

Cooking with and eating cannabis as a delivery method creates a different effect than smoking. I like to eat my medicine— it delivers better pain relief and seems to be more effective in curbing back PTSD— but finding recipes outside of sugary treats can be challenging.

So, instead of brownies and cookies, here are recipes for a Medicated Valentine’s Day Dinner, which is a perfect way to show your love during a very relaxed evening at home. Don’t drive— just sit back and enjoy.

If you’d like to share your cannabis-infused recipes, please email them to okisay@yahoo.com.

Don’t forget: Be patient. You should feel the full effect after one-two hours, and it will last much longer than smoking, up to 24 hours.

Be smart. Remember to label your medicine edibles clearly, and keep them away from children, pets, or unsuspecting houseguests.

Medicated Valentine’s Day Dinner

  • Australian Free Range Lamb Chops
  • Garlic Mashed Potatoes
  • Steamed Asparagus
  • Medicated Chocolate Truffles

Start Here

Green Dragon (cannabis tincture)

Cannabutter might be popular, but we think this alcohol-based cannabis tincture is more practical and versatile. Drop it into your coffee and tea, use it when preparing special foods (like in the recipes below), or experiment to discover your method. No white lab coats required. 

Warning: Do not make this while medicated. Alcohol vapors can explode; be sure to work in a very well ventilated kitchen and wear safety goggles.

1. Finely grind about five grams of high-grade medical marijuana. Grinding increases the surface area available for THC to come into contact with the solvent, allowing the THC to dissolve much faster. The finer the grind, the stronger your Green Dragon will be.

2. Pour about 60ml of Everclear or another alcohol that is at least 75 percent ABV, into a saucepan. Bring the pan to precisely 75 degrees Celsius (167 Fahrenheit), which is just below the boiling point for ethanol.

3. Stir in the ground marijuana and mix thoroughly. Continue stirring at this temperature for at least 30 minutes. If you notice that the mixture is evaporating, add a little more alcohol.

4. After 30 minutes, turn up the temperature slowly and boil down to the desired amount. The mixture will become more concentrated as you boil it down.

5. Cool the mixture and transfer it into a tincture bottle with a dropper that measures in milliliters for storage.

6. Sort out which dosage works best for you by starting with smaller amounts, such as 1-2 milliliters.

Australian Free Range Lamb Chops

Serves two

Range-fed Australian Lamb Chops are the highest quality, flavorful, lean, and succulent with the least obtrusive flavor. You can also use New Zealand Free Range Lamb.

1. Mix six tablespoons organic low-sodium soy sauce, 14 milliliters of Green Dragon, and eight range-fed Australian lamb chops in a one-pound bag. The Green Dragon will not affect the taste at all— you won’t even know it’s there when mixed with the soy sauce.

2. Lay the meat inside the bag flat on a shelf in your refrigerator. Let it marinate overnight. In the morning, flip the bag and let it marinate for another 12-24 hours.

3. Nest a small colander in a mixing bowl. Mince one sweet red onion and place in the colander to collect the juice.

4. Mix a ½ cup brown sugar, six tablespoons white vinegar, ¼ cup molasses, ¼ teaspoon Cayenne pepper, and ¼ tablespoon of the onion juice to form a very thick brown barbeque sauce with a sweet tang, a slight bite and a lovely aroma.

5. Mix one bottle of pure maple extract (found at your favorite organic foods store) and ½ cup of Karo syrup. Fold into the barbeque sauce.

6. Heat one tablespoon of oil in a heavy large skillet over medium heat.

7. Add the basted lamb chops and the minced red onion to the skillet. Sear the lamb chops for about 30 seconds on each side.

9. Generously cover the lamb chops with barbeque sauce and continue to cook for about 15-20 minutes, turning frequently.

9. Remove the lamb chops from the pan and allow them to rest. The end product will be a beautifully glazed Australian lamb chop with a flavor to die for.

NOTE: After removing the lamb chops, add 1-2 cups of pearled onions to the pan and mix with the remaining sauce. Cook for 3-4 minutes, or until they have a nice caramel texture.

Garlic Mashed Potatoes

1. Peel and dice about two pounds of potatoes. Add them to a heavy-bottomed pot with enough water to keep them submerged.

2. Cover the pot and bring to a boil. Reduce heat and simmer until potatoes are fork-tender.

3. Drain the potatoes and set aside.

4. Return the empty pan to heat and melt six tablespoons of cannabutter (or regular butter). Remove from heat.

5. In a separate pot, bring ½ to ¾ cup of heavy cream, half and half, or milk to a boil and then immediately remove from heat.

6. Mash the potatoes and beat in the butter, warm cream, and 5-6 peeled and smashed garlic cloves until smooth. Add salt and pepper to taste.

NOTE: For a milder garlic flavor, parboil the garlic along with your potatoes and then mash into the potatoes. 

Steamed Asparagus

1. Place ¾ pounds of fresh asparagus in a steamer basket set over boiling water. Cover and steam for until easily pierced with a sharp knife, 2 to 6 minutes.

2. Toss with one tablespoon of cannabutter and the zest from one lemon. Add salt and pepper to taste.

Medicated Chocolate Truffles

1. Melt 12 ounces of semisweet chocolate chips in a double-boiler over medium heat.

2. Gradually add in four tablespoons of cannabutter.

3. Add ¼ cup superfine white granulated sugar and continuously stir until dissolved.

4. Remove from heat and cool as much as possible, without letting the chocolate harden.

5. Take 1-2 tablespoons of the melted chocolate mixture and stir it into two beaten egg yolks to temper the eggs. Stir into the rest of the melted chocolate.

6. Add 1 cup of finely chopped blanched almonds and mix well.

7. Stir in 1/3 cup of flavored liqueur, such as Kahlua or Grand Marnier.

8. Allow the chocolate mixture to cool and then refrigerate until hardened.

9. Once firm, use a spoon or melon baller to scoop up 2-3 tablespoons of the chocolate mixture.

10. Use your palms to form a ball that is 1.5 inches in diameter.

11. Roll the ball into chocolate shavings, almonds, crushed pistachios, coconut, or another treat you might prefer.

12. Place in little paper cups for presentation.

13. The truffles freeze well for storage.

TIP: To make the superfine granulated sugar (instead of buying it), place regular granulated white sugar in a blender or food processor. Pulse to blend briefly. Stop before it becomes powdered sugar.

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