Smoke In The Kitchen receives a colossal chef collaboration in this week’s episode when Chef Dee, author of cannabis cookbook The Happy Chef, joins Mama Sailene in her home. Taking a literal page out of her book, Sailene gives Chef Dee control of this week’s recipe. Dive into renewed comfort food favorites with Chef Dee and her cannabis butter infused Stoner’s Spiced Cider and an indulgent rendition of “Dee’s Grilled Cheese.” Mama Sailene pairs the process of cooking the meal with Girl Scout Cookies, a sweet creamy California hybrid, and pairs the bacon grilled cheese with Kosher Kush.
0:34 – Introduction
1:05 – Pairing Food with Cannabis
2:06 – Cooking
3:36 – Head Outside to Eat and Smoke
INGREDIENTS
1 Stick of Canna Butter
2 Cups of Brown Sugar
½ Tsp of Ground Nutmeg
1 Tsp of Ground Cinnamon
Pinch of Sea Salt
1 Pinch of Ground Cloves
12 Slices of Bacon
1 Loaf of Wheat Bread
12oz of Sharp Cheddar
Bottle of Apple Cider
RECIPE
In a bowl, combine Brown Sugar with the Canna Butter.
Add the Nutmeg, Cinnamon, Sea Salt, and Cloves to the bowl and mix well.
Place bowl in freezer, until firm.
Cut bacon in half and take halved pieces and weave together like a basket
Bake Bacon weaves 350 degrees for 20 minutes
Take Wheat Bread, Butter the outside of the buns.
Place Sharp Cheddar on the bread and place on pan butter side down.
Once half melted, place bacon weave.
Flip sandwich and toast both sides.
Place pot on stove at medium heat.
Place apple cider in pot and heat.
Place 2 teaspoons of cannabutter brown sugar mixture into a mug
Pour a few ounces of Spiced Rum into a mug
Pour Hot Apple Cider into mug and serve.
