Now serving infused lobster cocktail salad and lemon poppyseed muffins
Our initial idea was to give readers some recipe suggestions for OIL Day that didn’t have cannabis in them at all, since you’ll probably already be quite nice if you are celebrating, and may not need the extra buzz.
But then we threw the assignment to our in-house chef who keeps our heads and stomachs full around here, and Gil disagreed. Instead, he suggested that you head to your favorite shop, pick up a concentrate in a strain packing terpenes fit for food pairing, and prepare a few favorites.
Almost any sort of dab will do (wax, shatter, etc.), and any amount of concentrate can be used depending on the level of dosage you want. Using concentrate makes it simple to calculate dosages; for example, one gram of 80% THC concentrate into one cup of avocado oil means 1/8 cup oil is 100mg of THC. You can adjust up or down from there, but note: if both recipes below are made as suggested, that will use up the whole cup of infused oil.
OK, let’s get started by decarboxylating your concentrate and making your infused oil to use in all the recipes by following the simple step below, then move on to the salad and dessert incorporating your creation after that.
Cannabis Concentrate Infused Avocado Oil
Ingredients
- 1 cup avocado oil
- 1 gram 80% THC concentrate
Assembly
- Warm oil to about 200 degrees
- Mix in your concentrate
- Let set to cool
Chill Lobster Cocktail Salad w/ Infused Roasted Tomato Vinaigrette
Lobster Cocktail Mix
Ingredients
- 1 1/2 lb lobster cooked and large-chopped or 1/2 lb pre-shelled lobster meat
- 1/4 cup mayonnaise
- salt, pepper, tarragon & lemon to taste
Assembly
- Mix all ingredients together
- Set aside
Infused Roasted Tomato Vinaigrette
Ingredients
- 3 roasted plum tomatoes (6 halves)
- 1/2 roasted leek (roast the whole white part of a split leek and set aside half for final assembly)
- 1 clove roasted garlic
- 1/2 tsp salt
- 1/2 tsp sugar
- 1/2 tsp tarragon
- 1/2 tsp red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup infused avocado oil
Assembly
- Blend all ingredients except oil
- Slowly drizzle oil after everything else is blended until it emulsifies
- Set aside
Lobster Cocktail Salad (4 portions)
Ingredients
- 4 cups gem lettuce, leafed
- 2 cups cucumber, peeled and chopped
- 2 cups watermelon or honeydew, chopped
- 2 stalks hearts of palm, Julienne sliced
- 1/2 roasted leek from above sliced thin the long way
- Lobster cocktail mix from above split 4 ways
- Roasted tomato vinaigrette from above
- 4 lemon wedges
- Salt
Assembly
- Mix cucumber and melon with basil and a pinch of salt
- Layer the lettuce in a wide shallow bowl or deep plate
- Spoon on 1/4 of the cucumber/melon mix
- Spoon on 1/4 of the lobster mix
- Layer slices of hearts of palm over lobster
- Add tomato vinaigrette to your liking on each portion and finish with a few roasted leek slices
- Tear basil over finished salad
- Serve with a lemon wedge
Infused Lemon Poppyseed Mini Muffins
Ingredients
- 2/3 cup (5oz/142g) granulated sugar
- 1 large egg
- 1/2 cup (4oz/115g) plain yogurt
- 1/2 cup (4fl oz/115ml) infused avocado oil
- 1/3 cup (2 ½ fl oz/71ml) whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (from about 2 lemons)
- 1 1/4 cups (6 1/4 oz / 177g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon poppy seeds
Assembly
- Preheat oven to 350°F
- Place mini muffin pan with 18 liners to the side
- In a mixing bowl, add the sugar, egg, yogurt, oil, milk, vanilla and lemon zest, and whisk until well combined
- In a separate bowl, stir together the flour, baking powder, salt, and poppy seeds
- Combine the wet and dry ingredients and mix until just combined—a few lumps are OK
- Divide the batter evenly between the prepared muffin cups, filling almost to the top
- Bake muffins on an upper-middle rack for 22-27 minutes, or until a toothpick inserted into the center of a muffin comes out clean
- Let cool for 10 minutes before removing muffins from the tin
Simple Lemon Glaze For Muffins
Ingredients
- 1 cup confectioners sugar
- 2-3 tbsp milk
- 1 tbsp lemon juice
- 1/2 tbsp lemon zest
Assembly
- Whisk confectioners sugar with lemon zest, 2 tbsp of milk, and 1 tbsp of lemon juice
- Add additional milk as needed to get correct consistency to pour and stick on muffins
- Spoon on top of muffins and let dry for 10 minutes
