On this blog, you’ll find recipes for cannabis-infused dishes from across the globe! Our team of world-renowned chefs and ganjapreneurs are devoted to curating a never-ending stream of delectable goodness, so sit back & let your taste buds do the exploring!
Among cannabis chefs, American comfort food is a favorite because the common effects of eating marijuana-infused dishes are relaxation and happiness. Comfort food typically consists of meals that make us think of happy memories—such as mac n’ cheese, meatloaf and mashed potatoes. These foods are also rich in fat which makes them easy to infuse with cannabis.
Chef Esteban from Crowned Catering in Los Angeles creates innovative recipes that use cannabis as an ingredient. Drawing on his experience growing up as the child of Army parents and sampling traditional cuisine from various cultures, he has developed a unique culinary perspective.
“Schnitzel was a dish I ate often when I lived in Germany as a kid,” Esteban said. “It carries sentimental value for me—it comforts me. And even though it’s not the healthiest, we want our restaurant to make people feel good.”
After studying the culinary arts at Washburn Culinary Institute in Chicago, Esteban decided to move out and pursue his dreams in Los Angeles. He had read about other chefs who were successfully integrating marijuana into their dishes, and believed he could duplicate that same success with his own catering company focusing on traditional cuisine. Next year, he plans to launch a new business that will specialize in medicated meals.
The chef explained that they only add a small amount of THC to each dish, so that diners can enjoy the taste of cannabis while still feeling the effects.
Enjoy Southern cannabis cuisine to relax and de-stress.
This recipe for Sativa Shrimp & Ganja Grits is easy to personalize based on your desired amount of cannabis. Esteban said: “It’s my grandmother’s recipe, and it’s simple to use more or less cannabutter as you see fit. You can add the infused butter or oil to cook the shrimp, put cannabutter directly in the grits, or do a combination of both!
“Cannabis not only makes the grits more potent, but it also gives the shrimp an earthy flavor,” Esteban said. To enhance this recipe’s savory flavors, he recommends adding paprika and garlic spices. Keep in mind that you may want seconds when planning your THC dosage.
Depending on your desired THC potency, use more or less cannabutter.
- 8 ounces andouille sausage, diced
- 3 tablespoons olive oil
- 1 ¼ pounds peeled, large raw shrimp, deveined
- 1 medium-size sweet onion, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, sliced
- 1 cup dry white wine
- 6 cups organic vegetable broth
- 1 (14 1/2-oz.) can fire-roasted diced tomatoes, drained
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- ½ cup chopped green onions
- 1 ½ teaspoons Cajun seasoning
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 ½ cups uncooked regular grits
- 2 tablespoons chopped fresh oregano
- Garnish: fresh oregano sprigs
- To cook the sausage, first brown it in a large Dutch oven over medium heat for 5 to 7 minutes, stirring often. Then remove the sausage using a slotted spoon, reserving the drippings in the Dutch oven. Finally, drain the sausage on paper towels.
- Heat your oil over medium-high heat, then cook your shrimp in batches for 1-2 minutes per side. Remove the cooked shrimp with a slotted spoon, then reduce the overall heat to medium before continuing.
- In a Dutch oven over medium heat, add onion and celery. Cook for 3-5 minutes or until tender. Then, add garlic and cook for 1 minute. After that, stir in wine and cook while stirring occasionally for 5 minutes or until reduced by half Finally, stir in broth then the next 7 ingredients. Bring to a boil over medium-high heat while whisking constantly In conclusion, reduce heat to medium-low; simmer while stirring occasionally for 20 to 25 minutes or until thickened Add oregano shrimp and sausage; cooking while stirring occasionally for 5 more mintues.