Stuffed Stoned Jalapeño Poppers
These stoner treats were born when a particularly robust jalapeño pepper plant grown on my New York City rooftop burst forth with a bounty of 20 peppers. While partaking of a nice joint and relaxing on the same rooftop, inspiration struck: peppers, peanut butter and pot! The peanut butter tempers the heat of the peppers, and the herb gets you high – what more can you ask for from something this easy to make? So amuse your bouche and try these one-bite wonders!
10 jalapeño peppers
2 tablespoons THC oil
1⁄4 cup green onions, white parts only, chopped
2 cloves garlic, minced
3⁄4 cup peanut butter
Preheat the oven to 350°F.
Cut off the tops of the jalapeños and reserve them. Use a small knife to remove as
much of the pith and seeds as possible. You want hollow peppers that can hold the stuffing. Rinsing out the inside of the pepper with water is a good way to remove the seeds.
Warm a small saucepan over medium heat and add the THC oil. Let the oil warm for about 30 seconds, then add the green onions and cook for 1 minute. Then add the garlic and sauté for 1 to 2 minutes. Add the peanut butter and stir, adding 2 to 3 tablespoons of water as needed to thin the consistency. The sauce should be easy to stir. Remove from heat.
Use a spoon, piping bag or a small funnel to fill the jalapeños with the peanut butter sauce. Fit the pepper tops back on and secure with a toothpick. (Soak your toothpicks in water first.)
Place peppers on a foil-lined baking sheet and bake for 20 minutes. Serve warm.
Note: You may want gloves to handle the peppers, but if you don’t wear gloves, be careful not to touch your eyes after handling the peppers. Wash your hands and the cutting board immediately and thoroughly after handling peppers. Stones 10
Cheeto Fried Chicken
(Recipe from Eddie Huang)
We got this far-out recipe from notorious Lower East Side chef Eddie Huang. A friend of HIGH TIMES, Huang is legendary for his bad-boy chef antics, which include allegedly hot-boxing his Taiwanese bun shop BaoHaus after partying late one night, and serving the banned caffeinated malt liquor Four Loko at his restaurant Xiao Ye. When asked by the New York Observer why Xiao Ye was the only bar in New York selling Four Loko, Huang answered, “We’re dedicated to getting people wasted for cheap.” The riotous all-you-can-drink Four Loko parties ultimately led to several raids on Huang’s joint, which closed in late 2010 after being hit with hefty fines. You can still visit BaoHaus in the Lower East Side, but don’t ask when the next hot-box session will happen. We’re hoping Eddie kicked the Four Loko in favor of the green herb that inspired this stonerrific recipe!
5 pounds boneless, skinless chicken thighs or breasts
11⁄2 quarts buttermilk
6 tablespoons kosher salt
1⁄4 cup chili powder
31⁄2 tablespoons garlic powder
1 egg, lightly beaten
2 tablespoons cornstarch
3 six-ounce bags Cheetos Crunchy
8 cups THC oil (for frying the cut chicken into 4-ounce pieces)
Using a mallet, flatten the pieces into cutlets without breaking the flesh. Set aside. In a large bowl, mix the buttermilk, kosher salt, chili powder and garlic powder. Add chicken and marinate in the refrigerator for at least 5 hours.
Remove the chicken and transfer to another large bowl. To this bowl, add the beaten egg and cornstarch. Use your hands to coat the chicken well. Set aside.
Now, take the Cheetos and crush them until there are no lumps. Do this by opening the bag, letting out the air and then pounding the Cheetos with a mallet until they are finely textured crumbs.
Transfer the Cheetos to a pan and roll the individual chicken cutlets in them until well coated.
Fry the coated chicken in THC oil at 335 F for 5 to 6 minutes until golden brown and cooked through. Drain the chicken on paper towels and serve warm. Stones 8
Bonghitters’ Mota Mojito
Masters of the “infield high rule,” the legendary HIGH TIMES Bonghitters softball team takes the fields of New York’s Central Park as the tokin’ terrors of the citywide publishing league. Annually pitted against media powerhouses like Playboy, Rolling Stone, The Onion, and the New Yorker, our beloved Bonghitters rely on their trademark “rally joints” to inspire the team to new heights of hitting and fielding, while intimidating opponents into making errors whenever the sweet smell of natural grass wafts over from the dugout.
As far as the post-game celebration goes, the Bonghitters have adopted the mojito as their signature libation, specifically those prepared by Central Park’s legendary “Mojito Man,” who makes the rounds on bicycle, dispensing cold beverages to everyone chilling in the park. A HIGH TIMES fan for sure, the Mojito Man surprised the Bonghitters with this special, cannabis-infused Mota-jito drink to celebrate a big victory over archrival the Wall Street Journal and even shared the recipe so you can celebrate at home!
A fun twist on an old classic, add some mota to your mojitos! The buzz is sublime, and the sugar and lime compliment the cannabis flavor nicely. Some people heat the alcohol or let the ganja steep for at least three weeks, but even the lowest heat burns off alcohol quickly, and letting any herb steep too long results in bitterness.
375 milliliters cannabis-infused rum
4 tablespoons sugar
Juice of 4 key limes
Half-liter soda water
8 sprigs of mint
Crushed ice
Small cannabis fan leaves, for garnish (optional)
In a blender, combine the rum, sugar and lime juice and blend on low for 30 seconds. Add soda water and stir.
Prepare four 13-ounce glasses by muddling 2 sprigs of mint in the bottom of each glass, crushing and mashing them thoroughly. Fill each glass halfway with crushed ice.
Pour the contents of the blender over the ice to fill each glass. Garnish with a pot leaf, if desired. Salud! Stones 4
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