Pot & Parmesan Corn Cob

Buttery, Parmesan & Marijuana Encrusted Corn-on-the-Cob

Ingredients:

·         6 ears corn

·         ½ cup mayonnaise (or marijuana-herbed mayo)

·         1 cup shredded Parmesan cheese

·         1 TBSP chili powder

·         1 tsp black pepper

·         3 TBSP finely ground parsley, or marijuana

Directions:

1.      Preheat oven to 400*F

2.      Cut 6 sheets of aluminum foil 1 ½ times the size of the ears of corn. Place each ear in center of foil sheets.

3.      Stir mayo, cheese, chili powder, blsck pepper, & parsley together until it becomes thick, like a paste. Rub each ear of corn with approximately 2 TBSP of mayo mixture. Wrap with aluminum sheets & seal the ends.

4.      Arrange on cookie sheet or jelly roll pan. Bake in preheated oven for 20 minutes, turning halfway (at 10 min mark) through. Serve in foil while still hot.

Bewitching Blackberry Cobbler

Bewitching Blackberry Cobbler

Cobbler:

• 3 cups berries, fresh or frozen, thawed & drained (Do Not Use Blueberries)
• ½ - 1 cup sweetener
• 1 cup flour/substitute
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup milk/substitute (infused with marijuana, if desired)
• ½ cup cannabutter, melted

 Streusel Topping:

• ¼ cup cannabutter
• ½ cup flour/substitute
• ¼ cup brown sugar, or molasses
• 1 tsp cinnamon
• ½ cup oats, or homemade granola

Directions:

1. Heat oven to 375*F.
2. In medium bowl, stir together berries, lemon zest, & sweetener. Let stand about 20 minutes or until syrupy.

1. In large bowl, stir together flour, baking powder, salt, & milk. Stir in melted butter until blended. Spread in an un-greased, 8-inch, square baking pan.

1. Spoon berry mixture over batter. By spoonfuls, drop topping over berries.

1. Bake 45-55 minutes, or until dough rises & is gold & bubbly. Serve warm with cream.

BBQ Tri-Tip Strips

BBQ Marinated & Medicated Tri-tip Strips

*to make this a medicated dish, use marijuana infused oil of preference & 3 TBSP chopped marijuana trimmings, replacing the parsley

Ingredients:

Marinade:       

·         ⅓ cup soy sauce

·         * ½ cup olive oil

·         ⅓ cup fresh lemon juice

·         ¼ cup BBQ sauce, of choice

·         1 clove garlic, minced

Tri-tip:

·         2 lbs. tri-tip roast, raw

·         1 tsp lemon zest

·         pinch salt & pepper

·         ½ cup red wine (dry), or beef broth

·         ½ cup, unsalted beef broth

·         2 TBSP BBQ sauce, of choice

·         * 3 TBSP chopped parsley

Directions:

1.      Cut tri-tip into 3/4 inch strips. Poke holes throughout strips with fork.

2.      Whisk together or mix in blender/food processor, soy sauce, oil, lemon juice, BBQ sauce, & garlic. Pour over tri-tip. Marinate for at least one hour, preferably overnight.

3.      Heat skillet over medium heat. Sauté meat until done, approximately 5-8 minutes. Season with salt & pepper.

4.      Remove the meat, add lemon zest & wine to the skillet. Boil until reduced by half, whisking constantly. Add beef broth & BBQ sauce, whisking until blended. Boil until thickened, & add parsley.

5.      Return meat to pan. Heat thoroughly in sauce. Serve.