Pizza, nachos, burgers, and wings. Who else is prepared for this Sunday’s Super Bowl parties?
The New England Patriots take on the Atlanta Falcons in Super Bowl LI. Kick-off is at 3:30 p.m. Pacific Standard Time and will be held at the NRG Stadium in Houston, Texas.
According to Penn Live, Superbowl Sunday is the biggest party day of the year. With cannabis popping up in our everyday lives, what better way than to combine the two and make cannabis-infused Super Bowl treats that will impress your guests.
Below I have compiled a list of my five favorite cannabis recipes. Depending on your tolerance, you can tweak some of the measurements to better suit you.
Ingredients:
- 1 lb unsalted butter
- 1 cup water (add more water at any time if needed)
- 1 ounce of ground cannabis flower or 1 1/2 ounces of high-quality cannabis trim
Stove Top Method:
- Add one cup of water and 1 lb of butter into a stock pot or saucepan; let the butter melt and begin to simmer on low. Adding water helps to regulate the temperature and prevents the butter from scorching.
- As the butter begins to melt, add in your ground cannabis product.
- Maintain low heat and let the mixture simmer for 2-3 hours, stirring occasionally. Make sure the mixture never comes to a full boil.
Slow Cooker Method (when you can’t keep an eye on it):
- Turn slow cooker to low and add in 1 cup of water, 1 lb of unsalted butter, and 1 to 1 1/2 ounces of ground cannabis flower.
- Cover slow cooker and let simmer on low for 8 to 24 hours, stirring occasionally.
Note: When it comes to infusing butter, the longer you let the cannabis product simmer, the more cannabinoids will be infused into the final product.
For Both Methods:
- After simmering for your desired amount of time, pour the hot mixture into a glass, refrigerator-safe container, using a cheese cloth or fine mesh strainer to strain out all plant product from the butter mixture. Squeeze or press the plant material to get as much liquid off of the plant product as possible. Discard leftover plant material.
- Cover and refrigerate remaining liquid overnight or until the butter is fully hardened. Once hardened, the butter will separate from the water, allowing you to lift the now infused canna-butter from the water to use in your recipes. Discard remaining water after removing the hardened canna-butter.
- Let the canna-butter sit at room temperature to soften for use. Do not use a microwave to soften the butter.
Ingredients:
- 1 oz cannabis flower (or less for milder potency)
- 2 cups cooking oil of your choice
Note: Oils with the highest fat content will be most effective in activating the THC.
Hardware:
- Strainer or cheesecloth
- Grinder (blender, coffee grinder, food processor, etc.)
- Double-boiler, slow cooker, saucepan, etc.
Directions:
- Grind the cannabis. You can include the entire plant, just the flower, a little bit of both — this is all a matter of preference. Just keep in mind that anything small enough to fit through the strainer will end up in your finished product, so you’ll probably want to remove any hard stems at the bare minimum.
- Combine oil and cannabis in your double boiler or slow cooker, and heat the two together on low for hours. This allows for decarboxylation (activation of THC) without scorching (which destroys the active ingredients). Cooking can be done a variety of ways: in a slow cooker on low for up to three days (minimum of 6 hours), stirring occasionally; in a double-boiler on low for at least 6 hours (8 is better), stirring occasionally; or in a simple saucepan on low for at least three hours, stirring frequently (a saucepan is most susceptible to scorching). In all cases, a small amount of water can be added to the mixture to help avoid burning.
- Strain and store the oil. All remaining plant material can be discarded or used in other dishes if you have the wherewithal. The oil’s shelf life is at least two months and can be extended with refrigeration.
Note: Be cautious when using the oil to prepare dishes that require heating. Do not microwave and choose low heat whenever possible.
#3-Stuffed Stoned Jalapeño Poppers
Ingredients:
- 3/4 cup peanut butter
- 10 jalapeño peppers
- 1/4 cup green onions (only the white part), chopped
- 2 cloves minced garlic
- 2 tbsp THC oil
Directions:
- Start by preheating your oven to 350 degrees and begin to cut the tops off of the jalapeños and set them aside. Take a small knife and remove as much of the seeds and pit as possible. The peppers need to be hollow in order to hold the stuffing. Next, rinse the pepper out with water to make sure that you get all of the seeds out.
- Grab a small saucepan and put it over medium heat, slowly adding in the THC oil. Let the oil warm for about 30 seconds before you add in the chopped up onions. Cook them for about a minute and then add in the garlic. Sauté everything for about a minute and a half and then add the peanut butter. Add in 2-3 tbsp of water if needed to thin the consistency. The contents of the pan should stir together easily. Once it gets to this point, remove it from the heat.
- Using a spoon or a small funnel, fill the jalapeños with the peanut butter sauce that you’ve just finished making. Carefully place the tops back on and stick toothpicks through them to keep the peppers together. Put the peppers on a foil-lined baking sheet and put them in the preheated oven for about 20 minutes. Serve when they’re still warm. Enjoy!
#4-Cannafire Buffalo Wings
Makes 24 wings
Ingredients:
- 1 recipe Hot Sauce (recipe below)
- 24 chicken wings pieces, tips removed (drumettes and flats separated)
- 1 small clove garlic,
- minced kosher salt, to taste
Directions:
- Preheat oven to 350°F.
- Pour 2 tablespoons water into a large, rimmed baking sheet. Spread wings evenly over the sheet pan and bake for 30 minutes, partially cooking the wings.
- Remove the wings from the baking sheet, pat dry, and let them cool in a large mixing bowl, uncovered, for 1 hour in the refrigerator.
- Heat the hot sauce in a small sauce pot, just until warm. Remove the wings from the refrigerator and toss them in the mixing bowl with the warm sauce. Place the wings coated in sauce on a baking sheet and bake for another 30 minutes or until golden brown. Serve immediately.
(Cannabis Hot Sauce)
Ingredients:
- ¾ cup canned chopped tomatoes, drained
- 6 tablespoons chili sauce
- 6 tablespoons cider vinegar
- 3 tablespoons prepared horseradish
- 2 teaspoons white onion, minced
- 3/4 teaspoon curry powder
- 1/4 teaspoon black pepper
- 3/4 teaspoon granulated sugar
- ¼ teaspoon ground cayenne
- 1 garlic clove, sliced
- ½ cup melted cannabutter, melted
Hardware:
- fine mesh strainer
Directions:
- In a medium saucepan over low heat, combine all ingredients except cannabutter. Simmer mixture thickens, about 40 minutes. Strain thickened mixture through a fine mesh strainer into
- Strain thickened mixture through a fine mesh strainer into a bowl.
- Add melted cannabutter to the bowl and whisk until butter and hot sauce mixture is completely combined.
Note: Sauce will keep, in an airtight container in the fridge, for up to a week. Makes 1 Cup.
Ingredients:
- 25 tortilla chips
- 1/4 pound ground smoked sausage (beef or pork)
- 1/2 cup shredded cheddar cheese
- 1/4 cup Cannabis BBQ Sauce (see recipe below)
- 3 green onions (chopped)
Directions:
- Place your chips on a plate.
- Cook the ground sausage over medium heat until no longer pink and drain.
- Sprinkle the sausage over the chips, followed by the shredded cheese.
- Pour BBQ sauce over mixture and let cheese melt.
- Sprinkle green onions on top, serve and enjoy!
(Cannabis BBQ Sauce)
Ingredients:
- ⅓ cup vegetable oil (not olive oil)
- 10 grams commercial-grade cannabis (or 5 grams high-grade), finely ground
- 3 tablespoons chopped green onion
- Juice of 1 small lime 1 tablespoon water
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- ¾ cup tomato paste
- 1 tablespoon minced garlic
- 2 tablespoons dark brown sugar
- ½ tablespoon chili powder
- 1 pinch of cayenne pepper
- 1 tablespoon honey
- ⅛ teaspoon ground ginger
- ½ cup apricot nectar (you can substitute pineapple or mango juice)
- ¼ cup water
Directions:
- In a Crock-Pot, combine oil, cannabis, green onion, lime juice, and water and cook at no more than 200°F for at least 90 minutes — the “keep warm” setting will probably do the trick.
- Add apple cider vinegar, Worcestershire sauce, soy sauce, tomato paste, garlic, dark brown sugar, chili powder, cayenne pepper, honey, ground ginger, apricot nectar, and water. Mix well, and simmer very gently on the medium setting for an additional 35 to 45 minutes while stirring occasionally.
- Getting a good, solid stone takes no more than 3 to 4 tablespoons per person. Use it for basting, dipping, or as a condiment on burgers and other sandwiches.
Note: Refrigerate after use and it will keep for up to a week. Makes 2 cups.
Lady Gaga is performing for the halftime show this year and guests Tony Bennett and Beyoncé are rumored to join her.
Even though my team, the Seattle Seahawks, didn’t make it to Super Bowl, I’m so ready for the gatherings that are filled with friends, family, football and the best part of all…snacks! #notmysuperbowl
