Cooking with Cannabushi

>>> An Infusion Series with chef chris rodarte

What’s up all you Stoner’s and Stonette’s! I’m back again with another infused food recipe for your tastebuds. This might look like a complicated dish but believe it or not, it’s as easy as it looks! Especially if you have to cook for a group of hungry Stoner’s. Plus, it’s absolutely delicious! I just had the privilege of doing sushi at a recent WeedTV event in town, met some really great people and turned the countertop into artwork! (Check out my IG for clips and be on the lookout for my new channel on WeedTV called “Cooking With CannaBushi’).

Let’s get to it!

Ingredients:

Stoner Skillet

12 pack of large eggs

¼ cup of milk (regular, skim, almond or oat)

1 pack of bacon (turkey or regular)

1 pack of mixed cheese

1 container of feta cheese

½ bunch of green onions

2 tomatoes (diced)

1 pack of brussel sprouts

½ stick of cannabutter

1 oz. infused coconut oil

INSTRUCTIONS:

Make sure all your ingredients are ready. Grab a big bowl and crack your eggs into it. Pour your choice of milk as well with some salt and pepper. Take a whisk and stir until mixed thoroughly.

Slice your green onions into thin “O’s” and save for later. Dice up your tomates. Cook your bacon how you like it- just don’t keep the excess oils from it. I used turkey bacon for my recipe but you can totally use what meat you would like. After it’s cooked, chop up your bacon into chunky ‘bits’ and save for later.

Hopefully you have a shallow and wide iron skillet but if you don’t, any pan should do that’s oven safe. I used a paella pan but if you feel more comfortable, use the stove top and just cook on a low/medium heat. Turn your oven to 200 degrees F. Let that preheat for about 15 minutes or until it reaches temp. Then start by putting just about half of your CannaButter into the pan and coat it with the butter.

Sprinkle a little salt and pepper onto your pan then pour your egg mixture into it. Make sure to cover all bottom edges of your pan. Cook for 10 minutes. After 10 minutes you should see the eggs have almost cooked to a halfway point. Add your chopped tomatoes, then your mixed cheeses, and your bacon. Add the last of your cannabutter. Cook for 10 more minutes.

At this point, everything should be fully cooked so let’s take it out and place it on the counter. Start adding a little extra mixed cheese, because cheese is gooood! Break up and sprinkle your feta cheese, then your sliced green onions. Make sure you cover your eggs well so everyone gets a good bite. Drizzle your infused coconut oil over everything and place a centerpiece of your brussel sprouts.

There you have it! You just made a delicious and absolutely gorgeous infused meal! I hope you guys enjoyed this recipe as I have enjoyed eating it myself!

Chef Chris Rodarte aka CannaBushi Chris is a five star Sushi Chef and 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 like 2 Star Michelin rated Chef Tetsuya Wakuda of The New Wakuda Japanese restaurant inside The Palazzo, and Michelin rated Akira Back of Yellowtail Japanese Restaurant inside the Bellagio. Nominated for the Best Cannabis Chef in Las Vegas 2020, 2021, and 2022 as well as the first Cannabis Chef ever to be inducted into The Marquis Who's Who of America! Follow Cannabushi at www.cannabushi.com or @Cannabushi on IG.