Source: Project Marijuana
- 12 ounces semi-sweet chocolate chips
- 4 Tablespoons Green Butter*
- 1/4 cup superfine white granulated sugar
- 2 egg yolks, beaten
- 1 cup finely chopped blanched almonds
- 1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
- chocolate decorates, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.
To make Green Butter: take at least 4 oz. of shake leaf ( a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter. Simmer this for at least 2 hours. Strain off liquid. Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potato ricer to squeeze the rest out of the leaf. Place all the liquid in wide bowl ( makes it easier to work with if a wide bowl). Allow this to cool then place in refrigerator. The butter will float to the top, and you can lift it off. Discard the remaining liquid. Use the Green Butter in recipes, or can eat on toast, etc…, potent at this stage! You can freeze the Green Butter in a covered container for future use.
To make Truffles: Melt chocolate in double boiler, and gradually add in the butter. Add sugar and cook, stirring constantly, until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorates or almonds or whatever. Place in little paper cups for presentation.
This dish is known in Myanmar (Burma) as Bachelorâ€™s Chicken Curry. Traditionally young men would steal the chicken and other ingredients if hunger overtook them while out on a romp. In their haste to cook the meal over an impromptu fire, garlic cloves were pounded and thrown in, skin and all.
In the old days the young men would add a bit of marijuana* to the simmering mix, resulting in great amusement and laughter from all who consumed this addicting combination of flavors. It is just as good when using marijuana oil.
- 1inch ginger, pounded
- 6 cloves garlic, pounded
- 1 medium onion, sliced and pounded
- 1/4 c MM oil
- Â½ t turmeric
- 1t chili powder (or more to taste)
- 2 medium potatoes, medium dice
- 2-3 chicken legs, deboned and medium diced
- salt or fish sauce to taste
Prepare the curry gravy by pounding the ginger, garlic and onions in a mortar and pestle. Heat the oil and add the turmeric and chili powder. Add the ginger, garlic and onions and sweat.
Add the tomatoes, saute a couple minutes. 1 T of tomato puree can be substituted for the fresh tomatoes.
Add the chicken and allow to cook about 10-15 minutes. Add salt or fish sauce to taste.
Dark chicken meat is much better for this dish than is chicken breast as it is allowed to stew for a little while. In Myanmar they prefer to leave the bone in and chop the legs up into chunks. The marrow from the bone adds flavor to the meal.
*Donâ€™t go to Myanmar and request this addition in your curry. At present there is severe penalty for possession of marijuana for local people.
Chai Marijuana Tea
Since THC is fat soluble a great way to make a medicinal tea is to simmer the herbs for 15 to 20 minutes with some fat. This is an aromatic, tasty and relaxing tea.
- 1 c or 1 gram marijuana leaf or about 1 T marijuana butter
- 4 c water
- 1 c whole milk (or 1/2 c milk and 1/2 c cream)
- 1 inch ginger, sliced
- 2 cloves, whole
- 3 cardamom pods, whole
- 1 piece cinnamon bark
- 2-3 black peppercorns
- 2 t honey (optional)
Simmer the herbs, water, milk or cream, ginger and spices for about 20 minutes. Strain and add honey if you so desire. Be sure to keep it at a very low simmer.