Infused Flavored Canna-oils
Oil is cooking’s greatest common denominator. Infuse oil with flavor and cannabis, and your head just might explode with joy.
That’s because oil serves multiple purposes. The obvious: It prevents food from sticking to the pan, allowing browning and a crust to form. The less obvious: It can finish a dish. Extra virgin olive oil, for example, adds richness. Imagine how incomplete salad would taste without it.
Adding cannabis to flavored oil makes medicating food more efficient and healthier than butter. No one’s dissing butter; cannabutter and canna oil each have a rightful place in the pantry. But for summer grilling, infused and flavored oils are hard to beat.
Shallot-infused Canna Oil
- 1½ cups neutral-flavored oil
- 2 large shallots, peeled and thinly sliced
- 5 grams decarboxylated cannabis
- Salt, to taste
In a medium saucepan, heat oil over medium heat until hot. Add shallots, and reduce heat to a low simmer. Slowly fry until golden brown, about 10 minutes. Strain; sprinkle shallots with salt and reserve for another use.
Add oil and cannabis to a coffee press. Push plunger down to just meet the surface of the oil; place in a pot of simmering water that rises to that level. Simmer on low for 2 hours; cool. Push plunger to the bottom of the press; strain. Makes about 1⅓ cups, about 30 mg THC per tablespoon based on a 20 percent strain.
Chile-infused Canna Oil
- 5 chilies de arbol or more, split open
- 1½ cups neutral-flavored oil
- 5 grams decarboxylated cannabis
Toast chilies in a dry pan for a few minutes to release their oil. In a medium saucepan, heat oil over medium heat until hot. Add chiles, remove from heat and let sit overnight.
Strain but do not discard chilies. Add oil and cannabis to a coffee press. Push plunger down to just meet the surface of the oil; place in a pot of simmering water that rises to that level. Simmer on low for 2 hours; cool. Push plunger to the bottom of the press and strain. Return chiles to the oil. Makes about 1⅓ cups, about 30 mg THC per tablespoon based on a 20 percent strain.
Garlic and Herb infused Canna Oil
- 1½ cups extra virgin olive oil
- 5 grams decarboxylated cannabis
- 3 sprigs rosemary, thyme or sage or one of each
- 3 cloves organic garlic, peeled and halved
Add oil and cannabis to a coffee press. Push plunger down to just meet the surface of the oil; place in a pot of simmering water that rises to that level. Simmer on low for 2 hours. Push plunger to the bottom of the press and strain to another container. Cool to around 120 degrees F and add choice of herbs and garlic. Let stand for a few hours. Makes about 1¼ cups, about 30 mg THC per tablespoon based on a 20 percent strain.
