Only the spicy sauce is infused in this recipe, so it’s easy to control the dosage by slathering a lot or a little onto sliders made with crab cakes and almond-crusted mahi-mahi.
Turmeric, a ginger relative with anti-inflammatory properties, gives the sauce its rich yellow color and ups the therapeutic value. The sauce can, and probably should, be made several hours or the night before as it needs to chill before you use it. It’s key to the dish, but let guests know that it’s also the rocket fuel. (If they’re new to cannabis food, you might want to serve the sauce on the side.)
Though they’re indica-dominant, which could be a bit heavy if you’re serving these at the start of a meal, earthy Cheese cultivars are delicious for the sauce infusion if you have access to them.
Cannabis, turmeric, and garlic sauce (recipe below)
½ cup raw almonds, toasted
¼ cup shredded coconut
1 teaspoon toasted sesame oil
2 teaspoons honey
½ teaspoon salt
½ teaspoon freshly cracked pepper
Four 2-ounce mahi-mahi fillets, patted dry
2 tablespoons olive oil
Four 2-ounce crab cakes
8 slider buns
2 avocados, sliced
½ cup mango, very thinly sliced strips (make sure it’s not overly ripe)
- Make cannabis, turmeric and garlic sauce at least one hour before serving sliders. Refrigerate.
- Place almonds and coconut in food processor bowl and pulse until finely ground. Pour into a small bowl and stir in sesame oil, honey, salt, and pepper. Combine well. Pat mixture onto both sides of mahi-mahi fillets.
- Over medium heat in a large skillet, heat olive oil. When oil is hot, cook crab cakes and mahi-mahi fillets until golden brown for 3 minutes; turn and cook until just opaque and golden brown, about 3–4 minutes.
- While fish cooks, lightly toast slider buns under broiler. Place top halves of slider buns on a platter and spread evenly with about 2 teaspoons of cannabis, turmeric and garlic sauce.
- Place bottom halves of slider buns on a platter and place a mahi-mahi filet, then a crab cake, on each one. Place another small dollop of sauce on top, then top with avocado slices, mango strips, and bun tops.
- Serve with remaining sauce on the side.
Cannabis, Turmeric, and Garlic Sauce
Makes about 1 cup
¾ cup mayonnaise
2 large garlic cloves
¼ cup cannabis-infused olive oil
2 teaspoons turmeric powder
2 tablespoons fresh parsley, chopped
1 small jalapeño pepper, seeded and chopped
- Combine mayonnaise, garlic, olive oil, and turmeric in the bowl of a food processor and process until well combined.
- Add chopped parsley and jalapeño. Pulse until combined. Do not over-process.
- Chill before serving. Store in a labeled airtight container in the refrigerator for up to 1 month.
This recipe is taken from Robyn Griggs Lawrence’s “The Cannabis Kitchen Cookbook,” which is a collection of recipes from top cannabis chefs. Here are more recipes from the book:
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