In the spirit of 4/20, and to coincide with the announced proposal from Rep. Diane Russell of Portland to decriminalize and tax marijuana in the state, here are a few smokey recipes. God knows, if a head can put weed in it, they will.
Butter: Everyone has their own variation–some cooking for >8 hours and some no more than 2. This is just one out there on the interwebs.
Makes 3 cups of pot butter.
§ 3 ounces of trim
§ 2 pounds of butter
n.b. when you cook it you will probably lose a cup of butter, making your average-
1 cup of butter: 1 ounce of trim once cooked.
1- Melt butter in a microwave safe bowl for 4 minutes.
2- Add trim to a slow cooker and set on low heat.
3- Add melted butter to the slow cooker and stir.
4- Let it sit on low heat for a minimum of 6 hours, maximum 10, but keep in mind if you burn the butter, your treats will taste awful!
5- Using a strainer with tiny holes or a cheesecloth, filter out the trim.
6- Keep in the fridge for no more than one week or the butter will turn.
3 tablespoons pot-butter*
1 (10 ounce) bag regular marshmallows
6 cups crisp rice cereal
1) Melt the butter in a large sauce pan over low heat.
2) Add marshmallows and mix until completely melted and then remove from heat.
3) Immediately add the cereal and stir until coated.
4) Press the mixture into a greased 13 x 9 x 2-inch baking pan.
6) Chill. Cut into 2-inch squares when cool.
7) “Enjoy my friends…enjoy.”
12 oz Fettuccine
3/4 cup CannaButter
1 cup green peas
1 can button mushroom pieces
1 can portobello mushroom pieces
1 cup roasted red peppers
2 Clove chopped garlic
2 cups light cream (or 1/2&1/2)
1 cup grated Parmesan cheese
1/2 tsp pepper
Salt to taste
1-Cook Fettuccine (drain, cover set aside)
2-In a large skillet melt cannabutter over medium heat
3-Add garlic saute 1-2 minutes
4-Stir in 3/4 cup cream
5-stir constantly over medium heat 2-3 minutes
6-add fettuccine, red peppers and mushrooms to skillet
7-stir in remaining cream, cheese, pepper and salt