Tribe Society Super Bowl Menu by Chef Seth
PRETZELS WITH WEED INFUSED CHEESE SAUCE
Buy some pretzels. (That part is easy. You’re a stoner, so you probably already have a whole drawer of them. If not, hit up your local munchie stop or make some from scratch if you’re a pretzel guru.)
2 tablespoons of cannabutter
2 tablespoons of all-purpose flour
½ cup of milk
¾ cup of darker beer (don’t leave any wounded soldiers in the kitchen now!)
1 tsp. of dry mustard
2 tsp. of Worcestershire sauce (Wor-chest-shire? Worst-ches-shire? Who cares… no one knows!)
12 oz. of sharp cheddar cheese, grated
Salt and pepper to taste
In a medium-size saucepan, melt cannabutter. Mix in flour and 1 teaspoon of salt. Stir with a little bit of love until the mixture is simmering.
Slowly pour milk and beer into the mixture. (This is one of the ONLY times it is appropriate to combine beer and milk!) Continue stirring over a medium heat until the mixture has thickened. Stir in cheese, Worcestershire and mustard. Continue stirring until all of the cheese is melted and the dip is smooth. Serve warm after adding salt and pepper to taste.
Now dip until you’re ripped!
MAC N’ CHEESE BALLS MADE WITH CANNABUTTER
Every Superbowl needs a ball, so we’ll make ours out of mac ’n cheese.
1 lb of elbow macaroni
½ cup of unsalted butter
½ cup of cannabis butter
2 teaspoon of salt
1 teaspoon of black pepper
½ teaspoon of cayenne pepper
1 cup of grated cheddar cheese
1 cup of flour
¾ cup of bread crumbs
4 cups of milk
4 cups of sharp cheddar
2 cups of gruyere
Cook the macaroni according to the package directions.
In a saucepan, melt the butter and cannabutter over medium heat. Slowly add the flour into the melted butter, and whisk the mixture for 2 minutes. Whisk in warm milk until the mixture is smooth. Continue to heat the mixture for two minutes or until the sauce thickens.
Remove the saucepan from the heat. Slowly add the cheeses. Continue to stir until the mixture is smooth. Then add the cayenne pepper, salt and pepper. Pour the cheese sauce into the macaroni.
Scoop the macaroni and cheese into a pan and refrigerate for at least 2 hours.
Shape the macaroni and cheese into balls and place them on a tray lined with wax paper. Place the tray in the freezer overnight.
Create an egg wash by whisking the eggs and 2 tablespoon of milk in a shallow bowl. Pour bed crumbs into another shallow bowl.
Take the macaroni and cheese balls out of the freezer. Dip them in the egg wash then into the breadcrumbs, coating the ball evenly. Place the macaroni and cheese balls back into the freezer until you are ready to fry them.
Heat vegetable oil to 350°F. Fry the macaroni and cheese balls until they are golden brown and cooked in the center, about 5 minutes.
You don’t want a false start and to burn your mouth, so let those balls chill for a minute and you’ll be ready to chow in no time!
BUFFALO WINGS WITH WEED-INFUSED BUFFALO SAUCE
Football is always better with some buffalo wings, so we’ll herbify ours with some cannabutter!
2.5 lbs of chicken wings
1-2 tbsp of olive oil
1 tsp of garlic powder
1 tsp of paprika
1 tsp of black pepper
1 tsp of kosher salt
¼ cup of cannabutter
¼ cup of buffalo sauce
Preheat oven to 420°F… heh!
In a small bowl, mix together the garlic powder, onion powder, paprika, pepper and salt.
Place chicken wings in a large dish or bowl and coat the wings with olive oil. Sprinkle the seasoning mixture on them being sure to coat all wings evenly. (Look at you go… you’re a damned Gordon Ramsay!)
Cover a cookie sheet with foil and line the cookie sheet with parchment paper. Place the wings on an even layer on the cookie sheet and bake for 35-40 minutes.
Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat and stir together. Once the butter is melted and the mixture is well-blended, remove the mixture from heat and reserve for serving.
Put a few wings into a large bowl, then pour some of the buffalo sauce on them, mix them around in the bowl being sure to coat all of the wings. Repeat this process until all of the wings are done.
It’s time to throw down!
CAPRESE WITH MARIJUANA INFUSED OLIVE OIL
4 large ripe tomatoes, sliced 1/4 inch thick
1 lb of fresh mozzarella cheese, sliced 1/4 inch thick
1/3 cup of fresh basil leaves
3 tablespoons of extra virgin weed olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices and basil leaves. Drizzle with olive oil on top, and season with sea salt and pepper.
INFUSED LAVA BROWNIES WITH WEED-INFUSED “LAVA”
1 lb of bittersweet chocolate
½ lb of unsalted butter
½ lb of cannabutter
9 whole eggs
10 egg yolks
5 cups of sugar
1 2/3 cups of flour
How to Make Infused Fallen Chocolate Lava Cake:
Step 1: Melt butter and chocolate together in a metal bowl that sits in a pot of lightly simmering water. Let the steam gently melt the chocolate and butter together and stir until the consistency and texture is even throughout.
Step 2: While the chocobutter is doing its thing, mix all the remaining ingredients in a mixer. (It is not impossible to do this by hand, but you’ll be wishing for a mixer by the time you’re done!) Using the whisk/whip attachment for the mixer, mix until smooth and seamless.
Step 3: Slowly pour the chocolate mixture into the other egg mixture, stirring until smooth and evenly textured.
Now ya have batter, ya mad hatter!
Step 1: Preheat the oven to 425°F. Take ramekins or similar kind of oven-safe baking dish (cupcake trays will work in a pinch, but they will be harder to get the cake out cleanly), and coat the inside surface of the dish using either butter or a light coating of olive oil. Spoon in some of the batter, leaving about a 1/3 – 1/4 inch of space left on top.
Step 2: Cook for about 7-10 minutes, depending on how much of a lava factor you’re looking for. Essentially, the lava cake is just a partly cooked brownie. If you like it more “cakey”, bake it longer. If you want it gooier and delicious, use less time.
Step 3: Once it’s cooked to your level of satisfaction, take the ramekin out of the oven with some heat protection and run a paring knife around the inner edge of the dish. If all went well, you should now be able to simply upend the dish onto a plate, and your warm decadent chocolate pile of love should come sliding out.
(Optional) Step 4: I like to complete the dish with a scoop of vanilla ice cream topped with a drizzle of balsamic and a side of strawberries.
Enjoy friends; let me know how your lava cake bakes!
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