"Cannabis & the Art of Infusion" Cookbook: Lifting the Cannabis Cuisine Stigma

Chef Ricky Flickenger will debut his cannabis cookbook "Cannabis & the Art of Infusion" this summer.

Cooking and baking with cannabis used to be a guessing game in terms of dosage, effect, and flavor. Chef Ricky Flickenger, in partnership with Seattle-based dispensary the Evergreen Market, are taking the guesswork out of cannabis cuisine with Flickenger's first cookbook "Cannabis & the Art of Infusion."

Flickenger explained, "Eating cannabis infused food for the first time can help people not feel the stigma that they are "doing drugs" by removing the need for tools like joints, bongs or dab rigs. Wine, beer and liquor do not have the same stigma as cannabis does - and people enjoy those without guilt. Food helps to move it in a new direction and facilitate a conversation and different feeling about taking it into your body. Small doses in food, microdosing, brings on feelings that merely enhance an experience. T smells are more powerful, food tastes better overall, people are relaxed but not extremely stoned. This kind of recreational use can help people dispel common misconceptions about how cannabis makes you feel. Many don't realize there is a big difference between being extremely stoned and just feeling pleasant, just like with alcohol there is a big difference between chugging a 6 pack of beer and having a couple glasses of wine with dinner. Normalization and further conversation are ESSENTIAL to to give people educated information and have them actually listen. There will be no further research, which is needed, without us talking about it. Research and acceptance are the only things that will move all of us forward."

"Cannabis & the Art of Infusion" breaks down cannabis cooking into three skills; decarboxylation, infusing, and dosing. In addition to implementing these skills, all of the recipes were tested in a state-certified lab to measure the potency of infused products, ensuring confidence and consistency in dosage and effect.

The cookbook contains over 30 recipes ranging from appetizers to desserts, including roasted pork tenderloin with white wine pan sauce, cheesy bacon souffle, chipotle lime avocado salad, easy lemon curd phyllo cups with blackberries, and coconut and pistachio truffles among others.

Flickenger started in the industry working in various Seattle bakeries and restaurants including Trophy Cupcakes and Jazz Alley. After the legalization of cannabis in Washington, he set off on a journey to spread his love of food and cooking with cannabis to others by creating Mortar & Pestle, an interactive mobile cannabis cooking class held at private residences.

"With this book, I hope to dispel the negative stigma associated with cannabis cuisine and instead educate people on how easy and accessible cooking with cannabis can be," said Flickenger. "The recipes featured are cultivated from dishes I enjoyed as a child and ones I made throughout my personal culinary journey. I am excited to share them with the world and hope people enjoy them as much as I do."

We have a special recipe just for YOU from Chef Ricky Flickenger, enjoy!!

Bacon wrapped shrimp and jalapeño with pineapple glaze

INGREDIENTS

16 ounces pineapple juice

1⁄2 cup brown sugar

3 tablespoons infused olive oil or unsalted butter

2 large jalapeños

12 medium-sized shrimp

1 pound thinly sliced bacon

RECIPE

1)Add the pineapple juice and brown sugar to a medium-sized saucepan, and stir to combine with a silicone spatula.

2)Bring to a boil over high heat and continue to boil, stirring occasionally, until the mixture has reduced by about half. It will thicken and become syrupy after 15–20 minutes.

3)Remove from heat and whisk in the olive oil or butter, stirring until the mixture is well combined. Set aside.

4)While the juice and sugar mixture reduces, prepare your flaming kisses. Put on gloves, slice off the tops of jalapeños, and cut them lengthwise. Using a spoon, scrape out and discard the seeds and white membranes of the jalapeños. Cut each half into 3 equal pieces, for a total of 12 pieces.

5)Peel and devein the shrimp. To peel the shrimp, remove the legs by pulling them off, then peel the shell away from the body.

"Cannabis & the Art of Infusion" is available now for pre-order on Amazon and will be released at the beginning of August.

For more information on Flickenger or his cookbook, visit mortarnp.com and follow on Facebook at facebook.com/mortarnp, Instagram at @m_pestle, and Twitter at @mortarnpestle.

About Chef Ricky

Chef Ricky is a self-made chef, cooking instructor, and cannabis infuser. After refining his skills working in Seattle bakeries and restaurants and the legalization of cannabis in Washington, he set off on a journey to teach his love of food to others by starting his own business, Mortar & Pestle, a mobile cannabis cooking class. In addition to Mortar & Pestle, Chef Ricky is currently working on his first cookbook "Cannabis & the Art of Infusion," which includes over 30 detailed recipes ranging from appetizers to desserts. The book is scheduled to come out late summer 2018.

Comments
No. 1-4
True Terpenes
True Terpenes

@ChefRicky nice recipe, have you ever used any of our terpenes in a dish?

TheWeedBlog
TheWeedBlog

Editor

@ChefRicky thanks for your hard work!! Would love to have you posting regularly in our cooking room if that is of interest! Email if so!

ChefRicky
ChefRicky

Thank you! I'm excited to get information into people's hands and answer some questions they have about cooking with cannabis

verdenatural
verdenatural

Thanks Ricky,, its very good recipe... good blog

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