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Medicated Mole <\/strong><\/em><\/p>\n Note from the chef: <\/strong>Mole is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano.<\/em><\/p>\n Time Needed <\/strong><\/em><\/p>\n Ingredients<\/strong><\/em><\/p>\n – 2 tablespoons olive oil<\/p>\n – 1 yellow onion, chopped<\/p>\n – 5 garlic cloves minced<\/p>\n – 1 chipotle pepper with 1 teaspoon adobo sauce from the can (or more to taste)<\/p>\n – 3\/4 cup raisins<\/p>\n – \u00bd cup Soy Sauce<\/p>\n – 2 cups canned crushed tomatoes<\/p>\n – 3 tablespoons smooth peanut butter<\/p>\n – 2 cups chicken broth<\/p>\n – 2 teaspoons dark chili powder<\/p>\n – 1 teaspoon cayenne (leave out if you don\u2019t like spicy!) <\/p>\n – 1 teaspoon cumin<\/p>\n – 1\/2 teaspoon ground cinnamon<\/p>\n – 1 teaspoon freshly ground black pepper<\/p>\n – <\/strong>1 NUG 100mg Dark Chocolate Bar <\/strong><\/u><\/a><\/p>\n – 1 rotisserie chicken, meat removed and shredded (you can buy at most grocery stores) <\/p>\n – 1 teaspoon sesame seeds, for garnish<\/p>\n – 1 Meyer Lemon, zested, for garnish<\/p>\n – Fresh cilantro rough chopped for serving<\/p>\n – Lime wedges, for serving<\/p>\n – 1 avocado smashed or sliced for serving<\/p>\n – Tortillas, corn or flour<\/p>\n Cooking instructions: <\/strong><\/em><\/p>\n – Place a medium-sized pot on the stove and turn to medium heat.<\/p>\n – Add olive oil onions and garlic.<\/p>\n – Cook until soft, then add chipotle and adobo, raisins and crushed tomatoes. Then add all dry ingredients\/spices (chili powder, cumin, cayenne, cinnamon, black pepper), followed by soy sauce.<\/p>\n – Stir and bring to a simmer for 10 to 15 minutes. <\/p>\n – Carefully add the mixture to a blender (you may have to do two rounds depending on the size of blender; you can also use a hand blender if you have one).<\/p>\n – Add remaining ingredients: broth, peanut butter and the NUG CHOCOLATE . Blend well and return to pot.<\/p>\n – Cook on low for another 10 minutes. <\/p>\n – Spoon the Medicated Mole over the chicken. Garnish with sesame seeds, Meyer lemon zest, cilantro and lime. Enjoy with tortillas!<\/p>\n MERRY JANE: What do you do in the cannabis industry and how did you get involved? <\/strong><\/p>\n Tyler Cooke: <\/strong>I\u2019m the Edibles Department Director for NUG<\/strong><\/u><\/a>. I\u2019m having a total blast in this role because I get to combine my culinary experience and overall joy for experimenting in the kitchen with extractions to create delicious treats. I\u2019ve been a professional chef for 15 years and have worked all over the world, but I joined the team at NUG nearly two years ago.<\/p>\n Fifteen years! Sounds like you know your way around the kitchen, but when did you decide to start cooking with cannabis? <\/strong><\/p>\n I\u2019ve been passionate about food since I was a kid, attended culinary school and opened my first restaurant at age 25 in Chico, California. But I started cooking with cannabis about five years ago after recovering from cancer \u2014 for the second time. I was never against cannabis, just hadn\u2019t used it in the past. But when your life is on the line, you\u2019ll pretty much try anything. I would dare to say that cannabis saved my life. Now it\u2019s my passion to make edibles that taste as delicious as possible, and come up with ways to medicate our favorite foods, both for pleasure and for health treatments.<\/p>\n Whoa. Two times?! It\u2019s so amazing that weed is being used both recreationally and medically thanks to pioneers like <\/strong>Rick Simpson<\/strong><\/u><\/a>. When you have to cook with cannabis as medicine, there\u2019s a decent incentive to make sure it tastes good. So on that note, what is your preferred method for infusing (flower, concentrate, etc.)? <\/strong><\/p>\n My preferred method is to use distillate because it\u2019s clean and you know how many milligrams you\u2019re working with. While NUG and other companies do offer distillate for retail purchase, not all home cooks have easy access to it \u2014 it\u2019s just not as widely available as flower or concentrates. So, I would recommend making your own butter with flower<\/u><\/a>. I actually put my flowers in a cheese cloth like a spice sachet and soak it in the simmering butter so all the organic matter is removed while the butter is being infused. The downside is you don\u2019t have control over how many cannabinoids get out and you won\u2019t know how strong the butter is. That\u2019s why homemade edibles often have a negative stigma, because people don\u2019t realize how strong they are. [*Ed note: Here\u2019s a guide on how to make them taste better!<\/u><\/a>]<\/p>\n Gallery \u2014 Pumpkin Bongs Are the Best Way to Get Lit This Fall:<\/strong><\/em><\/p>\n\n
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