Summer 2021 – Top 5 Best Cannabis Recipes
It’s August and even though we want to keep the lazy, hazy days of Summer, soon it will be time to say goodbye! Today we are exploring Summer 2021 – Top 5 Best Cannabis Recipes.
With Cannabis catapulting around the world with legalization, and (finally) mainstream acceptance, edibles have been The.Hot.Trend!
From weed gummies to more intricate recipes and infusions – we’ve collected some of the best recipes for you and your taste-‘buds’ to try!
In absolutely no random order, but bursting with flavour and cannabis, here are our top 5 best cannabis recipes to top off summer 2021.
#1 – Summer BBQ Boards
This summer board is loaded with a smorgasbord of weed edibles – perfect for a night in, or a fun time with friends!
Oven & Air Fryer
Large Charcuterie Board
measuring cups and spoons
Whisk, Spatula, Mixing Spoons
- 1 3 lb brisket
- 3 tbsp Salt Divided
- 3 tbsp Freshly goround pepper
- 1 cup Cola
- 3/4 cup BBQ Sauce
- 2 tbsp dark brown sugar
- 1 tbsp Worcestershire sauce
- 2 tsp Soy sauce
- 4 cups self raising flour
- 2 sticks Cannabis butter
- 2 cups buttermilk
- 2 tbsp melted cannabis butter
- 1/2 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 3 tbsp chile lime seasoning optional but great!
- 1 tbsp honey
- 1/2 cup Cannabis Oil OR olive oil without the infusion
- 1 pineapple peeled,cored,cut into small chunks
- 2 tbsp Serano pepper, seeded and minced
- 1/2 cup crumbled feta cheese more if you love it
- 1/2 cup cilantro -fresh chopped
- 1/2 cup fresh mint chopped
Make the brisket: Preheat the oven to 350°F
Place the brisket in a roasting pan. In a small bowl, combine 3 tablespoons of salt and the black pepper, then sprinkle evenly across the entire brisket, making sure to cover the edges as well.
Roast the brisket until a crust begins to form, about 1 hour. Reduce the oven temperature to 300°F. Cover the brisket with foil and continue roasting until the internal temperature reaches 190°F on a meat thermometer, about 2 hours. Remove the brisket from the oven and let rest for 20 minutes. Keep the oven on.
Transfer the brisket to a cutting board and dice into 1-inch pieces. Return the brisket cubes to the pan.
Make the sauce: In a small saucepan over medium-high heat, boil the cola until reduced by half, about 5 minutes. Add the barbecue sauce, brown sugar, Worcestershire sauce, and soy sauce. Stir to combine, then bring to a boil.
Pour the sauce over the brisket cubes and toss to coat. Place the roasting pan, uncovered, into the oven and continue cooking until the sauce becomes thick and syrupy, about 1 hour.
Now It's Time To Make The Biscuits
Increase the oven temperature to 400°F Line a 9 x 13-inch baking sheet with parchment paper.
In a mixing bowl, whisk together the flour and 1 teaspoon salt. using a grater, grate the cannabis butter into the bow, then pour the buttermilk. Toss with your hands until a shaggy dough forms.
Mix the dough up with your hands. Once the dough comes together, roll out to about 2 inches thick. Roll out, and using a glass, make 12 round cuts. Place on cookie sheet lined with parchment paper.
Bake for about 20 minutes. Remove from the oven and brush the tops with the melted cannabis butter, then sprinkle with salt.
In another large bowl, whisk together the lime juice, vinegar, chile lime seasoning, and honey. Slowly drizzle in the infused or regular olive oil and continue whisking until emulsified.Add the watermelon, pineapple, serrano, feta, cilantro, and mint. Toss to coat evenly. Refrigerate until ready to serve.
CORN TIME! ( Using an air fryer)
Cut the corn ears in half crosswise. Cut each corn half lengthwise into quarters.
Lather with butter, salt, pepper.
Cook for about 15 minutes, until the kernels begin to crisp at the edges and turn golden brown in the centers.
Assemble the Board
Here's where you can add in anything you like such as macaroni salad, brown beans, any other salads, cheeses and more meats.
Arrange your brisket on one end, corn on the other. Get creative! use anything you love and load it full. Add the watermelon salad in small bowns on top, or place it strategically in the middle. If you have or love pickles, olives or any other condiments – add them in! Enjoy!
#2 – Fish Tacos with Cannabis Salsa
Nothing says summer better than some tacos and tequila! Whip up these easy-to-make edibles, and pair them with a refreshing cannabis cocktail.
- 1 large piece of fresh Salmon about 18 oz
- 8 corn tortillas
- 1 tsp salt divided
- 4 tbsp Cannabis oil divided also
- 1 whole lime freshly juiced
- 1 tsp EACH: chilli powder, Mexican spice, Paprika, Garlic Powder, Cumin,
- 1/4 tsp cayenne pepper more if you like it HOT!
- 2 med avocado cubed – ripe and fresh, ready to go!
- 2 med mangoes cubed – ripe and fresh, ready to go!
- 1/2 small red onion chopped into small pieces
- 1/2 cup sour cream
- 2-4 whole jalapeno's chopped – use more if you like.
- 1/2 cup cilantro more if you like, chopped.
Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and 2 tbsp cannabis oil. Marinate the fish with this mixture for 5 minutes.
Meanwhile, in another bowl, mix chopped avocado, cubed mango, finely chopped red onion, and 1 tsp lime juice to make the salsa and setraside.
In a pan or cast iron skillet over medium heat, use the remaining cannabis oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
In another bowl, mix sour cream, remaining lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth This will be the drizzle over top when the tacos are complete. .
Bake tortillas for 5 minutes in the oven. You can just lay them on the oven rack and use a spatula, or a parchment-paper-lined cookie sheet.
To assemble your fish tacos, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and cilantoo. Drizzle the sauce over top and enjoy!
Best served with Cannabis-infused Tequila!
#3 – Ugly Tomato Salad
Never underestimate the power of a salad! Especially this one. Infused with cannabis oil, and fresh garden tomatoes – it’s not that ugly after all!
Servings: 2 people
Cost: 20 +/-
- 10 Shallots medium in size
- 1-2 cups Buttermilk
- 1 cup all purpose flour
- 3-4 cups vegetable oil or more – for frying
- 2-3 tomatoes fresh, ripe, large
- 4-5 tbsp Poppyseed Vinegarette
- 1/2 cup fresh Basil chopped into fine pieces
- 1/2 cup Gorgonzola Cheese crumbled
- 4-5 tbsp Cannabis Oil
#4 – Corn Ribs with Cannabutter
This Tik Tok viral trend had everybody running to the stores to grab an air fryer.
Slathered in herbs and spices, then air-fried – these corn ribs are super easy, tasty, and fun to eat!
Servings: 2 people
Cost: 20 +/-
- 2 cobs corn husked
- 3 tbsp olive oil
- 1/2 cup cannabutter
- 1/4 tsp chilli powder, garlic powder, freshly ground black pepper EACH
- 1/4 cup mayo 1
- 1 tsp hot sauce pick your fav
- 2 cups cojita cheese
- 1 tbsp fresh cilantro or more!
Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total.
Whisk olive oil, chili powder, garlic powder, and black pepper together in a bowl until smooth. Brush onto both sides of each rib and place in the air fryer basket.
Air fry for 12 minutes, flipping halfway through the cook time.
Meanwhile whisk mayonnaise, lime juice, and hot sauce together until thoroughly combined.
Transfer corn ribs to a serving plate. Using a knife, spread your cannabutter over each rib, and then lightly drizzle your sauce overtop, and then sprinkly cotija cheese and cilantro.
Enjoy with a shot of cannabis-infused tequila!
#5 – Strawberry Shooters With Weed
The summer, vacation or cottage would not be complete without a bright, happy and refreshing shooter!
Make these ahead of time, put them in the fridge and share them with your guests for a fantastic buzz.
- 5 grams Decarbed
- 1 bottle of Vodka
- Banana liquor
- Strawberry Baileys
- Sprinkles (optional)
- 1 cherry per shooter (optional)
Place the decarbed cannabis in a cheesecloth or pantyhose and infuse it in your favorite vodka.
Sit the vodka for 3-4 days and shake every 12 hours.
Get your shooter glasses ready and place them bottom side in some corn syrup or honey followed by decorating them with some sprinkles.
For the shooter you will need 1 part Cannabis Vodka, 1 part Banana liquor and 1 part strawberry Baileys.
Shake, pour and drink!
If you’re looking to up-level your canna-cooking or baking game, or you want more of a canna-challenge, you may want to start here.
For more recipes like this one, check out our recipe index here.
And if you love how-to-videos, our YouTube channel has everything you need.
Share our post and comment below! We’d love to hear from you.
As always, happy canna-cooking!