Cooking with Cannabushi

>>> An Infusion Series with chef chris rodarte

Baked OG's Edition

What’s up all you Stoner’s and Stonette’s! This month I would like to keep it real, and spread the word about something I truly like doing, giving back to the community and feeding the homeless. It definitely takes a tribe! I feed with multiple groups in Las Vegas. One of those is The Baked OG’s, a group of individuals that's primary goal is to help the homeless. A group of people who have big hearts and even bigger dreams. I’m very excited about what WE get to do for humanity. That being said, I would love to share a recipe from a recent gathering at Molasky Park. Except this time, there’s going to be weed in it. So let’s get to it!

Eggplant Parmesan Pasta

Ingredients:

6 16oz boxes of Barilla whole grain elbows

10 14.5oz cans of Prima Qualita, no-salt diced tomatoes

2 67oz jars of Prego traditional sauce

2 eggplants (peeled, cut into slices, breaded in Italian bread crumbs, dredged in egg and flour, then fried in vegetable oil)

1 16oz container of Kraft parmesan cheese (grated)

1 2lb bag of Kraft mozzarella cheese

1 pound 80/20 ground beef

1 stick of cannabutter

Seasonings: pepper, Italian seasoning, rosemary, oregano, salt, honey

2 big pots - one for sauce and one for pasta

INSTRUCTIONS:

Bring water to a boil with sea salt in water, add elbows, turn stove top off and let sit while the elbows expand. Add sauce to other pot .. let simmer (add seasonings.) Cook ground beef and drain. Add to sauce when simmering .. stir sauce clockwise and counterclockwise for 2 hours while adding mozzarella cheese to it. Cut pieces of fried eggplant into quarter sizes throw into the sauce and stir lightly.

After the elbows are fully cooked (al dente) strain water and place into two 12in x 24 in tin trays evenly. Stir in cannabutter while hot! Cut into pats so it melts easier. What doesn’t melt will when you mix in the sauce. Half a stick per pan! If you want it stronger, just double up.

Let sauce cool for 5 minutes then pour evenly into trays .. stir in the sauce with the elbows.. get every corner as you mix this masterpiece .. top off with Kraft parmesan... Voila

I hope you guys enjoyed this recipe as The Baked OG’s enjoyed sharing it with you, the community, and people in need. Remember to stay Grateful! Sending Positive Vibes and blessings your way! Come out to Molasky Park every 3rd Sunday from 1 PM until 4:20 PM!

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.