Main Course

Also known as cowboy ribeye, tomahawk ribeye is a rib steak cut from the fore-rib - the 6th - 12th rib of the cow, and has the entire bone left in.

This bone-in rib steak has a great amount of muscular fat, which adds a rich flavor to it when cooked. The final flavor of the steak is a mixture of flavors released by both the inter-muscular fat & the huge bone. The bone is French-trimmed, making for a wonderful presentation on the dinner table.

Tomahawk ribeye is a perfect sharing steak for any kind of special occasions, or romantic meals, as it can easily feed 2 - 3 people.

If you’re a fan of bone-in steaks like Porterhouse or T-bone, you’ll definitely love this one too. It’s because the main muscle in tomahawk rib eye - the longissimus dorsi - is also the primary muscle on a Porterhouse or T-bone steak.

This is one of those dishes that will make you feel like an incredible chef with very little effort. Because these steaks soak up marinade amazingly well, you can marinate them, the night before cooking.

The strong, beefy flavor of skirt steak is to die for! This quick & easy-to-cook meal definitely tastes like one out of a restaurant, and is sure to become the most-demanded dish at your home.

“Poke” is a Hawaiian word, which means “cut in pieces”, and this dish consists of small bites of marinated fish, served with veggies, herbs, fruit and rice.

It’s a light, refreshing & healthy meal, which is super easy to make, and can be customized, according to taste. It can be thought of as the Hawaiian version of a burrito bowl – a one pot meal, loaded with your favorite ingredients.

I infuse the poke using sesame oil, or sometimes coconut oil. A lot of people prefer coconut oil, or other types of cooking oil, but I personally love the taste the sesame oil adds to the food. It’s my first choice, not only for this particular dish, but also other dishes like hummus, etc.

Make sure the fish you buy is uber-fresh, and of the best quality available. When preparing the poke, sometimes the mix of flavors completely disguises the taste of cannabis. So, if you want to keep its taste in your food, just drizzle a few drops of the infused oil on the top of the dish, before serving.

A few months back, I was scrolling down my Instagram feed and came across a picture of this beautiful looking curried dish. I was so surprised to see how the chef made it look so appealing, because my curried dishes never look so great.

I said to myself, “It’s not impossible, just put in a little more effort!” So, after a few tries, I made a wonderful & beautiful-looking curried canna-infused lamb recipe.

For this dish, I infused both the oil & butter. If you need help with that, you can check out our canna-butter recipe and canna-oil recipe.

I used coconut oil because it adds a very unique flavor to this genre of food. However, you can replace it with any cooking oil you like, or have on hand.

This recipe is very flexible, so you can easily personalize it, according to your taste. I have also prepared this dish with tofu, cauliflower & spinach, and it was absolutely scrumptious.

Curried lamb is one of the best dishes to add to your dinner menu, when family or friends are coming over. A wholesome meal with a balanced taste of Indian spices, served over basmati rice – just perfect!

This dish is one I learned from my mother - sans cannabis. It has always been a family favorite and one the most-demanded dishes in our home.

The first time she made it was when I was 18 years old, and we had a huge get together at our place. I can still remember it’s aroma wafting throughout our home, and I ran to the kitchen to ask her what she was cooking. It smelled just as good as it tasted.

It’s been over 2 years since I’ve been making this at home - with cannabis - and I can proudly say that I’m an expert at it now.

This baked beauty is super-tasty and super-easy to make, and one those big event dishes that you can serve to impress your guests - many guests. I usually make it on Christmas & New Year’s, and my guests always love & appreciate it. I made it last weekend, when my neighbors came over - later, we used the leftovers to make sandwiches.

The recipe I’m sharing today is basically my mom’s recipe, with some slight changes made to it.

Do you love eating grilled food? If yes, you’re at the right place! Here I’m going to share some pretty cool, easy-to-follow grilled food recipes with you. Today, I’m sharing cannabis-infused lemongrass chicken skewers.

Before sharing the ingredients, here are a few tips for you so you don’t mess it up:

- You have to gently poke a hole or two in the peppers and chicken pieces.

- Be gentle while working with the lemongrass stalks, so you don’t break them.

- In case you’re using wooden skewers, make sure you soak them first for 30 min - 1 hour. Otherwise, their ends are going to burn and you won’t be able to do anything, except for helplessly watching them burn and disappear.

P.S: I have made this dish using seeded jalapenos as well, and it turned out super tasty!