the tweed vault  Mar 30


Tweed Pantry

420 Chef Serves Up Some Hazy Thai Wings

Jeff The 420 Chef treats cooking with cannabis as equal parts art and science. Where proper dosing and strain selection make up the science of the process, he says, the art comes from putting those elements into great food. “There’s a creative side to all this, it’s not just about making cookies and brownies anymore. It’s about making amazing salads and using the right strain for your dressing.”

Author of The 420 Gourmet: The Elevated Art of Cannabis Cuisine, Jeff says he set out with this cookbook to “simplify and demystify” the nuances of making edibles and cannabis-infused dishes. He even came up with a comprehensive dosage calculator and developed a line of oils and butters that lacked the distinctive cannabis taste, a process he says took a year-and-a-half to perfect.

As much a cannabis educator as a culinary expert, is there any wonder he’s known as “the Julia Child of weed?” Interested in exercising a smart and sophisticated take on cannabis cuisine, Jeff is an answer to the question of how to strip this culture of its most irreverent elements. His book features gluten-free, vegetarian, vegan and kosher dishes to suit every palate. For the Tweed Pantry this month, he’s lending one of his favourite recipes – Hazy Thai Wings. Enjoy!

-Large skillet
-Food processor
-Medium bowl
-Baking sheet
-Shallow dish
-Slotted spoon
-Brown paper

-1/2 cup raw cane sugar
-1/2 cup Asian fish sauce
-3 tbsp. ketchup
-1 tbsp. chili garlic sauce (Sambal)
-1 tbsp. fresh lime juice
-1 tsp. rice vinegar
-1 cup cornstarch
-1tsp. garlic powder
-2 pounds chicken wings, rinsed and patted dry
-Toasted peanuts and garlic
-4 tbsp. cilantro, chopped
-Extra-virgin coconut oil

1) Place sugar cane in food processor and grind until very fine.
2) In medium bowl, combine fish sauce, lime juice and rice vinegar. Set aside.
3) In shallow dish, sift cornstarch and garlic powder. Toss the wings in cornstarch mixture to coat.
4) Heat large skillet on stovetop for 1 minute. Add enough extra-virgin coconut oil to fry 2 inches from the bottom of pan. Fry wings until golden brown, remove with slotted spoon and drain on brown paper.
5) Preheat oven to 340°F.
6) Place fried wings on lightly greased baking sheet.
7) For customers using Tweed Cannabis Oil, drizzle your dose over wings.
8) Bake for 7 to 8 minutes.
9) In clean skillet, heat sauce about five minutes, until syrupy.
10) Remove wings from oven and toss with sauce until evenly coated. Toss in peanuts and garlic.
11) Garnish with cilantro and serve.

Enjoy responsibly!

The 420 Gourmet by JeffThe420Chef. Copyright ©2016 by JeffThe420Chef. Reprinted courtesy of Harper Wave, an imprint of HarperCollins Publishers.

Photo: Leela Cyd

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