Jeff the 420 Chef Talks Weed and Food and Shares Secret Recipes
A culinary master tells how a spoonful of THC helps the calories go down!
Jeff the 420 Chef's claims to fame all center around cooking and cannabis, two high-ranking search terms that he has been combining since 2007. In 2014, the 420 Chef succeeded in "neutralizing" the taste of cannabis from his butters and oils, which allows the flavors of his medicated meals to rise toward the level of gourmet.
A Jeffthe420Chef app is hitting the market, and a book is coming soon. So this seems like the perfect time for The KIND to talk food and weed and eating high with the Julia Child of Weed, the Ganja Gourmet, the King of Edibles, whatever you want to call him. So pull your chair up to the table, and eat this up.
Later, if you want more, venture into the 420 Chef's online culinary center.
The KIND: What do you say to the notion that high people just gobble down their food without tasting it?
Jeff the 420 Chef: I've never heard of that notion. Most people really enjoy what they're eating when they're high. They specifically seek out tasty treats that both stimulate their taste buds and satisfy their cravings. It’s awesome to watch people that are high eat something that they ordinarily might take for granted, and rave about how awesome it really tastes. They actually pick out nuances of flavor that they never realized before! Cannabis takes the blinders off, so to speak. I would say that most people actually enjoy their food more when they're high.
The KIND: What are the worst- and best-tasting weed-infused edibles you have ever sampled?
Jeff the 420 Chef: The worst infused edible I ever had was a “chocolate” canna-macaron from a dispensary in California. The company that made it had no clue about how to make cannabis-infused edibles. The “weed” taste was incredibly pronounced, and it was 50mg!! That’s crazy! Who wants just a small nibble of an already small macaron? Maybe that’s why they didn’t care how bad it tasted! On the other hand, the best-tasting weed-infused edibles (that are not mine) that I've sampled are KIVA’s entire line of chocolates! Their chocolate bars and chocolate covered coffee beans are outrageously good and dosed just right! I use them in some of my recipes, like my 420 Irish Cream, a non-alcoholic, cannabis-infused version of Bailey’s Irish Cream I invented that tastes exactly like the original…only instead of getting drunk from it, you get high!
The KIND: How do you ensure that no one eats a medicated delicacy inadvertently?
Jeff the 420 Chef: I keep a tight watch on what I serve and usually serve each guest individually. When I prepare infused fare for patients, it is always clearly labeled and presented in packages that are labeled with the item name, strain type, and dose per serving. When I cook family style meals, I always serve edibles with a cannabis leaf garnish on a separate serving platter colored different from the white platters I serve non-infused food on. I am very hands-on and on-hand to answer questions and make sure each guest knows what they are eating.
Jeff's Cannabutter Babka French Toast Pudding
The KIND: How should someone proceed if they accidentally ingest too much THC in their edibles?
Jeff the 420 Chef: The standard dose of THC is 10mg, as defined by the Colorado Department of Public health, which basically will make you feel like you’ve had a glass of wine (or two depending on your metabolism) on an empty stomach. It takes anywhere from one to three hours for the effects to kick in. Sometimes people don’t give it enough time and decide they need more because “they don’t feel anything.” Or worse, they think that because an edible is 65mg, it will give them an incredible high if they eat the whole thing. This is wrong… so wrong... and can lead to ingesting too much THC! The good news is that ibuprofen can help! According to an article in Men’s Journal, studies show that ibuprofen keeps the health benefits of cannabis, but gets rid of the high. I’ve tried it, and at least for me, it worked! One caveat: I didn’t take it because I'd ingested too much THC. I took it for a headache after a 420 meal and noticed an hour later that my headache was gone, and I wasn’t high…kind of a bummer.
The KIND: Do you see yourself as more Jamie Oliver, Anthony Bourdain, or Guy Fieri—and why?
Jeff the 420 Chef: I guess I see myself as a combination of Jamie Oliver, Anthony Bourdain, and Guy Fieri! Like Jamie Oliver, I love teaching people how to cook delicious, great food that is fun to make. Only I infuse my fare with cannabis, and I’m on a campaign to educate people about how to properly use cannabis in their food—similar to Jamie’s global campaign for better food education. I’m a foodie and an culinary explorer like Anthony Bourdain. And I’m an enthusiastic chef and doting father who loves to cook, like Guy Fieri.
This recipe is an ode to Pok Pok, Chef Andy Ricker’s renowned Thai street-food restaurant. The first time I had authentic Thai wings was at Pok Pok Noi in Portland, while visiting Chef Adrian Hale of Communal Table—and I fell in love! For days, all I could think about was how to re-create these awesome wings with one (or two) added ingredients. And here you have it! You’ll never look at wings the same way again, guaranteed.
½ cup raw cane sugar
½ cup Asian fish sauce
3 tablespoons ketchup
1½ tablespoons chili garlic sauce (Sambal sauce)
1 tablespoon fresh lime juice
1 teaspoon rice vinegar
1 cup cornstarch
1 teaspoon garlic powder
2 pounds chicken wings, rinsed and patted dry
Extra-virgin coconut oil for frying
1 tablespoon canna–coconut oil plus 3 tablespoons extra-virgin coconut oil
Toasted peanuts and garlic (see sidebar, below)
4 tablespoons cilantro, chopped
Place sugar in a food processor and grind until very fine.
In a medium bowl, add the fish sauce, ketchup, sugar, chili garlic sauce, lime juice, and rice vinegar. Set aside.
In a shallow dish, sift the cornstarch and garlic powder. Toss the wings in the cornstarch mixture to coat.
Heat a large skillet on the stovetop for 1 minute on high. Add enough coconut oil to fry, about 2 inches from the bottom of the pan. Fry the wings until golden brown. Remove with slotted spoon and drain on brown paper.
Preheat oven to 340ºF.
Place the fried wings on a lightly greased baking sheet and drizzle each wing with 1 teaspoon of canna–coconut oil mixture. Bake for 7 to 8 minutes.
In a clean skillet, add the sauce and heat on medium until syrupy, about 5 minutes.
Remove the wings from the oven and toss with the sauce until evenly coated. Toss in the toasted garlic and peanuts.
Garnish with cilantro and serve alongside a cup of carrot sticks and celery curls.
Toasted Peanuts and Garlic
¼ cup raw peanuts, crushed
4 cloves garlic, chopped
1 teaspoon coconut oil
Dash of salt
In a small bowl, mix peanuts and garlic with coconut oil and a dash of salt. Spread evenly on a small pan and roast at 325ºF for 30 minutes, until toasted and browned. Remove, let cool, and voilà!
Cut celery into 6-inch pieces, slice in half lengthwise, make lengthwise cuts almost to center and repeat to create slivers. Refrigerate in ice water until slivers curl.
*Approximate dose per serving is based on infusing 5 grams of cured/dried/decarbed cannabis into 5 ounces of oil.
Better than Baily’s…non-alcoholic. Infused with THC! A totally unique experience!
1 ½ cups Jameson Irish whisky (we are going to boil out the alcohol content)
5 Ice cubes
6 KIVA Terra Espresso beans (5mg each)
2 teaspoons pure vanilla extract
1 shot of espresso or 1 teaspoon instant coffee
1 cup heavy cream
½ cup Sweetened condensed milk
1 Tablespoon Hershey’s chocolate syrup
Bring Irish whisky to a boil over a Medium/Low flame for 5 minutes to reduce and boil off the alcohol content.
To finish, (this is fun but be very careful!), using a long neck lighter, ignite the whisky in the the pot. A light blue flame will burn on top of the alcohol for about 2 minutes until it has all evaporated. Set aside to cool.
In a blender add ice cubes, vanilla, espresso, heavy cream, sweetened condensed milk, Jameson and Kiva Terra Espresso beans.
Blend until smooth and creamy