Celebrating the week of 4/20 by cooking marijuana-laced brownies? That's basic.

We got in touch with someone we know to be one of the better cannabis cooks in town this week to talk about diversity in cooking with greenery. For understandable reasons (see other stories in this issue for our thoughts on this state's antiquated marijuana laws) she wished to remain anonymous. But she did meet up with us to go over some of the Dos (Always use way less weed than you think you should) and Don'ts (Don't test the product as your cooking it) of whippin' up the pot in a Crock-Pot.

The key ingredient to cooking with cannabis is an oil or butter that you make yourself, she says.

"The reason that you can eat weed is that the THC attaches itself to a fat or a lipid. You can make any cannabis-infused oil or butter, but you're looking for something with fat. You're not going to be able to put it into something like a strawberry unless it's covered in oil or butter."

Her way of going about making her favorite oil is to stick anywhere between an eighth and a quarter of an ounce of weed with a cup of coconut oil into a Crock-Pot and letting it cook for anywhere from four to eight hours (the longer it cooks, the more potent it will be). Some folks decarboxylate their trees in the oven before putting them in the pot, and there are different Google-able ways of doing that, but it's not completely necessary.

After the above-mentioned time has passed, she runs the result through a cheese cloth and, voila, the creation of canna oil. One can cook with it straight from there or stick it in the fridge, solidifying it for a rainy day. The same type of oil can be made with butter or any type of cooking oil.

"The cool thing about it is you just have this base element, and then any meal that you enjoy, anything you like, if you know you cook it in oil, you're good," she says.

Keep in mind, though, you will taste the weed, so consider that before cooking.

Our friend shared with us some of her favorite things to cook for different times of the day.

(Disclaimer: We are sharing these recipes as an idea for if you travel to one of the cities across this country that have legalized such behavior. We don't want you to break the law. Also, we have warned you above that Rule #1 is that you should always use less weed than you think until you're familiar with how much you're comfortable with. We are not responsible for what happens if you don't follow that rule. Really, we're not responsible for your actions whether you follow that rule or not.)

Breakfast

Crock Pot Huevos Rancheros

1 tbsp. canna oil

10 eggs, beaten

1 cup light cream

8 ounces Mexican blend shredded cheese

½ teaspoon pepper

¼ teaspoon chili powder

1 crushed garlic clove

4-ounces can of chopped green chilies, drained

10 ounces enchilada sauce

4 ounces shredded sharp cheddar cheese

8 tortillas

Grease crock pot with the canna oil (leaving any excess in the pot), and set aside.

In a large bowl, combine the eggs, cream, Mexican cheese, pepper, and chili powder.

Add the garlic and chilies, and stir.

Pour mixture into the crock pot, cover, and cook on LOW for 3 hours and 45 minutes (longer may cause the edges to burn).

Remove lid and top with enchilada sauce and cheddar cheese.

Replace lid and cook until sauce is warm and cheese is melted (15 minutes).

Top tortillas with eggs and serve.

Lunch

Smokin' Mac 'n' cheese

½ pound elbow macaroni or shells

1 tablespoon canola oil

1 teaspoon salt

For cheese sauce

5 tablespoons cannabutter

½ cup all-purpose flour

2½ to 3 cups milk, warm

4 ounces smoked mozzarella, grated (1 cup)

8 ounces medium cheddar, grated (2 cups)

1 teaspoon kosher salt

1 teaspoon smoked paprika

½ teaspoon freshly ground black pepper

½ teaspoon ground nutmeg

1 cup breadcrumbs

1 tablespoon canola oil, (using canna-oil is optional)

2 ounces sharp cheddar, grated (1/2 cup)

For onion rings

1 cup canola oil

1 small onion, peeled and thinly sliced

Heat oven to 375 degrees.

Fill a large pot with water, oil and salt. Bring to boil, add the macaroni and cook according to the directions on the package. Drain well.

In a small saucepan melt the cannabutter. Add the flour and cook, whisking constantly, for five minutes. Add the warm milk and cook for a minute or two more, until thickened and smooth. Add the cheese, salt, paprika, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 6-8 buttered ramekins.

In a small bowl combine the canola oil with the breadcrumbs and sharp cheddar. Sprinkle on top of the filled ramekins. Bake for 25-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.

In a medium saucepan, heat the oil. When hot add the onion rings and cook until golden brown, 4-5 minutes. Drain on paper towels or clean dishtowel. Place on top of the ramekins and serve.

Source: thecannabist.co

Snack Time

Cannabis Caramel Corn

2 cups brown sugar

1/2 cup light corn syrup

1 cup canna butter without residual plant matter

(it will burn)

1/2 teaspoon baking soda

pinch salt

1/2 teaspoon vanilla

8 quarts popped corn 3 bags microwaved

In a small pan melt canna butter then stir in sugar and corn syrup. Bring to a boil. Boil no more than 4 minutes to avoid burning sugars.

Remove from heat. Stir in baking soda, salt and vanilla.

Pour over popcorn in 10 qt. pan, mixing well.

Bake in shallow layer on cookie sheet at 225 for an hour, stirring every 15 mins.

Source: WeedChefs.com

Dinner

Pulled Pork Pot Sandwiches

2 cups hickory wood chips

1 bone-in pork butt (7-9 lb), Boston butt or end-cut pork shoulder roast

1 tablespoon canna oil

1 teaspoon kosher salt

1 teaspoon pepper

10 plain white hamburger buns (no sesame seeds), split

Barbecue Sauce

Place wood chips in a medium bowl, cover with water. Soak for 30 minutes.

Brush pork with oil, sprinkle with salt and pepper.

Use a charcoal or gas grill. For a charcoal grill, heat coals in center of grill to medium-low heat. Divide coals, placing half on each side of the grill, leaving center open. Place drip pan between coals. For gas grill, light two outside sections, leaving middle section unlit (three-burner grill). Or light one side and leave other side unlit (two-burner grill). Place drip pan on unlit side. Heat on high until hot.

Add wet wood chips to coals or place in smoking box of gas grill. (Or place chips in heavy-duty foil; fold to make packet. Poke holes in packet; place over indirect heat.)

Place pork, fat side up over drip pan. Grill, covered, over medium-low heat or coal four to five hours or until internal temperature reaches 190 or 200 degrees; adjusting heat or adding coals as necessary to maintain grill temperature of 325-350 degrees. Meat should be tender and falling apart, and bone should come out smooth and clean with no meat clinging to it.

Let stand 20 minutes or until cool enough to handle. Remove skin, bones and fat. Reserve crisp edges; shred meat with two forks or chop with large knife. Chop reserved crispy bits; add to pork. Stir in about 3/4 cup barbecue sauce or enough to moisten.

Serve in bun topped with some coleslaw. Serve additional sauce on the side.

Source: Herb.co