Cooking with Cannabushi

This month we are making infused bbq chicken wings and a nice "baked" potato. This doesn't taste like chicken, but it's so good. April Fool's! This is a Fruity Pebbles edible. Or maybe, chocolate chicken. Wait, what? Maybe it’s a Grand Daddy Purp ice cream potato. It may look like something else but I assure you this is a hibiscus THC infused chocolate covered Fruity Pebbles edible. The flavor, along with some milk…. omg, phenomenal! Served along with a peanut butter chocolate potato covered in a Grand Daddy Purp whipped cream, with a dash of green sugar sprinkles to mimic chives, and a finishing touch of melted lemon starburst. Wow, you could have "fooled" me! Now let's start with some shenanigans. Life is short, have fun with your food.

2 oz. infused hibiscus simple syrup 1 bottle of light Karo syrup 1 box of Fruity Pebbles 1 small bag of small marshmallows 1 pint of peanut butter chocolate ice cream ½ stick cannabutter 1g THC distillate 1 pound of chocolate melting wafers 1 cup of whipping cream ½ tsp vanilla extract 3 tsp powdered sugar 2ml Grand Daddy Purp terpenes from True Terpenes Yellow Starburst candy

We are going to keep this simple and easy for all the stoners. Start by melting your marshmallows in a pot. Add the cannabutter and .5g of distillate. Keep mixing so you don't burn the marshmallows. Low and slow always works for me. Add your Fruity Pebbles and remove from heat. Two and a half cups of Pebbles should work great. Once combined, put off to the side to chill to room temperature. We will come back to this later.

Grab a nice sized ball of your ice cream and create a potato, a cream-ato. Put it in the freezer and remember that this entire thing can be infused. So, if you feel like infusing it all, go for it. Mix one cup whipping cream, .5g distillate (warmed), powdered sugar, vanilla extract, and Grand Daddy Purp terpenes in a whip cream canister. Shake it like a Polaroid picture. You have to ensure that the distillate is mixed into the cream. Load a charger inside and put it in the fridge for now.

Grab some gloves and start making the now cooled Fruity Pebbles treats into the shape of chicken legs, or drumsticks. Once completed, place in the freezer to chill. Melt down your chocolate and pour half of the infused hibiscus simple syrup. Mix thoroughly. While wearing gloves, grab the Fruity Pebble chicken and cover it in the infused chocolate. Place in the freezer to cool once more. Have fun playing with your food. Allow this to harden and let the chocolate setup.

Mix the rest of your infused hibiscus simple syrup, 3 oz of Karo syrup, and a dash of chocolate sauce, plus now squeeze some whip cream out of the chilled canister. Allow this to be thinner, we will use it as a drizzle. Now that everything is ready. Let's get to plating. Grab your potato and give it a heaping "dollop" of whipped cream. Grab a yellow Starburst candy and hit it with a torch to "melt" your butter. Sprinkle the green "chive" sugar on top. Place the chocolate chicken and then drizzle your lighter mixture over the top and enjoy.

Chef Chris Rodarte aka CannaBushi Chris is a five star Sushi Chef. Inventor of the first THC/CBD infused dessert sushi roll in America. Traveling across America and working for some of the most renowned restaurants and Chefs in the country. Including Michelin rated Akira Back and Yellowtail Japanese Restaurant in the Bellagio. Nominated for the best Cannabis Chef in Las Vegas 2020 and the first Cannabis Chef ever to be inducted into The Marquis Who's Who of America!! Check him out on The Chef Piero Show Episode #2 and soon Naked Sushi by CannaBushi on Vuuzle.TV!! Not to mention utterly thankful and grateful for it all… Some really cool things are in the works all my stoner friends...like really cool, so stay tuned.

Shoot for the stars and chase your dreams! The sky's NOT the limit anymore!

PhotoS By: Jenny Winslow - Jay Dub Photo