Vancouver native, self-taught chef and MasterChef Canada contestant Travis Petersen is getting creative in the kitchen, and that creativity includes cannabis-infused recipes. The Nomad Cook estimates he has cooked for 2,000-plus people in just the last year. But The GrowthOp readers now have access to some of his favourite recipes.
Makes 2 servings
1 bunch Italian parsley, leaves picked from stalks
6 fresh cannabis leaves, roughly chopped
¼ cup fresh oregano leaves, picked from stalks
4 garlic cloves, minced
1 Thai red chili, diced
1 tbsp of Infused Oil (see recipe below)
1 cup grapeseed oil
Salt and ground pepper
- Finely chop the parsley, cannabis and oregano together and place in small bowl. Add garlic, chili and Infused Oil and stir.
- Whisk in grapeseed oil and add a pinch each of salt and pepper.
- Place in a jar clearly marked “Contains Cannabis,” away from children, and store in fridge for at least one day before use. Chimichurri will keep in the fridge for 5 to 6 days.
Yields approx. 1 cup with a total of 10 mg of THC
½ cup (125 mL) serving = 5 mg of THC
NOMAD BBQ SAUCE
Makes 4 servings
2 tbsp Infused Oil, divided (see recipe below)
⅛ cup minced shallots
3 garlic cloves, minced
1 cup jarred tomato sauce
½ cup ketchup
1 tsp hot mustard
½ cup brown sugar
2 tbsp Worcestershire sauce
Salt and pepper
- In a small saucepan, heat 1 tbsp Infused Oil. Add shallots and garlic to pan and sauté until shallots become translucent.
- Add remaining ingredients to pan and stir. Bring to the boil, then reduce heat to medium-low and simmer for 10 minutes.
- Add remaining Infused Oil and salt and pepper to taste. Cool.
- Place in a jar clearly marked “Contains Cannabis,” away from children, and store in fridge for at least one day before use. Sauce will keep in fridge for 2 to 3 weeks.
Yields 2 cups with a total of 22 mg of THC
½ cup (125 mL) serving = 5.5 mg of THC
Before infusing the oil, you’ll need to decarboxylate (decarb) the dried flower in order to activate its cannabinoids. You can do this easily at home.
Decarboxylating the cannabis
- 7 g dried cannabis flower (15% THC)
- baking sheet
- parchment paper
- food processor (optional)
• 16 oz (475 mL) Mason jar
- Heat oven to 240°F (use an oven thermometer to make sure the temperature is correct). Line a baking sheet with parchment paper. Roll the buds through your palms and crumble into small pieces. Spread onto baking sheet.
2. Bake for approx. 45 mins. Check after 20 mins. by peering through the top of the door. Do not fully open. You are looking for golden roasted buds. Remove from oven and allow to cool for 20 minutes.
3. Using a food processor or knife, finely chop cannabis.
Infusing the oil
• medium saucepan
• 14 oz (424 mL) grapeseed oil
• 7 g decarboxylated cannabis
- rubber or silicone spatula
• fine-mesh strainer
• deep glass mixing bowl
- 16 oz (475 mL) Mason jar
- Heat oil medium and add decarboxylated cannabis.
- Cook for 3 hours on medium-low, stirring occasionally with spatula.
- Line strainer with cheesecloth and set over bowl. Carefully pour Infused Oil through, pressing gently with spatula to strain out cannabis.
- Store in Mason jar clearly marked “Contains Cannabis,” away from children, in a cool, dark place. Oil will keep for three months.
A note on dosing: THC levels indicated for final dishes (either per serving or otherwise) are estimates only. Optimal dosing of cannabis depends on both specific strains and the individual consuming them; questions should be directed to a healthcare professional. Any infused product should be handled with care, stored away from children and pets and clearly marked.
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Written by Anisha Dhiman