Pickled red onions

Active: 5 minutes; Cook time: 30 minutes

Onion, red, thinly sliced	1 large
Vinegar, apple cider	¾ cup
Salt, fine sea	1 teaspoon
Sweetner, such as honey or sugar	1 tablespoon

1. In a small saucepan over medium heat, stir together the vinegar, salt, and sweetener until the mixture reaches a simmer. 
2. Place the sliced onions in a mason jar. 
3. Pour the pickling mixture over the onions; cover with a lid and shake to combine. 
4. Marinate for 30 minutes before serving; refrigerate up to 2 weeks.

Corn dog muffins

Active: 45 minutes; Servings: 24 mini muffins

Sour cream, full fat	2 tablespoons
Olive oil	2 tablespoons
Canna-infused coconut oil	1 tablespoon + 2 teaspoons (22 grams)
Egg	1 large
Sugar, granulated	¼ cup (50 grams)
Corn, cream-style sweet	½ cup (128 grams)
Cornmeal, fine	½ cup (75 grams)
Flour, white rice	¼ cup (35 grams)
Baking powder	1 teaspoon
Salt, kosher	½ teaspoon + ¾ teaspoon +
Hot dogs, cooked, each cut into 8 pieces	3 dogs
Cream cheese, room temperature	4 ounces (115 grams)
Butter, unsalted, room temperature	4 ounces (115 grams)
Honey	1 tablespoon
Mustard, whole-grain Dijon	2 tablespoons
Pepper, freshly ground	½ teaspoon +
Parsley leaves, fresh	Garnish
Salt, Maldon sea	Garnish

1. Preheat your oven to 325°F. 
2. Coat a mini muffin pan with nonstick baking spray; set aside. 
3. In a medium bowl, whisk together the sour cream, olive oil, and canna-infused oil; whisk until well combined and emulsified. 
4. Add the egg and sugar, and whisk again until well combined. 
5. Add the creamed corn, and mix until just combined. 
6. In a small bowl, whisk the cornmeal, flour, baking powder, and ½-teaspoon salt. 
7. Add the flour mixture to the corn mixture, and whisk until just combined. 
8. Equally distribute the batter among the 24 cups of the prepared mini muffin pan, filling each about two-thirds full (about 1 heaping tablespoon or 18 grams). For the most accurate dosage, weigh the total amount of batter and divide by 24 to determine the target weight per serving. 
9. Press one hot dog slice into each cup, submerging it until the top hits the surface of the batter. 
10. Bake 20 to 25 minutes until golden brown (like a corn dog), or until a toothpick inserted in the muffin comes out clean. 
11. Remove the pan from the oven, and cool for 5 minutes. 
12. Invert the pan over a wire cooling rack to remove the muffins; use a butter knife to help pop them out if necessary. 
13. Let the muffins cool completely. 
14. In the bowl of a stand mixer fitted with the paddle attachment, or using a bowl and a handheld mixer, combine the cream cheese, butter, and honey. 
15. Beat for 1 to 2 minutes on medium speed until light and fluffy, scraping down the sides of the bowl with a rubber spatula once or twice. 
16. Add the mustard, ¾-teaspoon salt, and ½-teaspoon pepper. 
17. Continue to beat on medium speed until well combined. 
18. Dollop about 1-teaspoon honey mustard butter onto each corn dog muffin. 
19. Finish with a touch of flaky sea salt, freshly ground pepper, and a garnish of parsley. 
20. Transfer any remaining honey mustard butter to an airtight container, and refrigerate for up to 3 days. 

Recipe from Edibles.

Pimiento cheese & tomato tea sandwiches

Active: 30 minutes; Servings: 24

Cream cheese, room temperature	4 ounces
Pimientos, diced	2 ounces
Mayonnaise	3 tablespoons
Miso paste	2 tablespoons
Canna-infused coconut oil, room temperature	1 tablespoon + 1 ½ teaspoons
Garlic powder	¼ teaspoon
Onion powder	¼ teaspoon
Cayenne	Pinch
Pepper, freshly ground	Pinch
Cheese, Gruyère, grated	½ cup
Cheese, sharp cheddar, grated	1 cup
Salt
Tomatoes, heirloom, medium, preferable three different colors	3
Bread	6 slices
Herbs, fresh	Garnish

1. In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, combine the cream cheese, pimientos, mayonnaise, miso, canna-infused coconut oil, garlic powder, onion powder, cayenne, and pepper. 
2. Beat for about 1 minute on medium speed until all the ingredients are thoroughly combined. 
3. Scrape down the sides of the bowl, and beat once more. 
4. Using a rubber spatula, fold in the cheeses, mixing until well combined; ensure you incorporate all the way from the bottom and up the sides of the bowl. 
5. Season with salt and pepper, as desired. 
6. Using a serrated knife, cut the tomatoes into 1/8- to 1/4-inch slices; if your tomatoes are large, halve them vertically before slicing. 
7. Place the tomato slices on paper towels to absorb some of the juices. 
8. Lay out the bread slices. 
9. Spread each piece with an equal amount of the cheese spread, about 3-heaping tablespoons (49 grams each), avoiding the edges where the crusts will be cut off.
(Chef note: For the most accurate dosage, weigh the total amount of the cheese spread, and divide by six to determine the amount to spread per slice.)
10. Arrange three to four tomato slices on top, partially overlapping and alternating colors. 
11. Cut off the crusts. 
12. With the long side facing you, halve each piece of bread vertically, then on the diagonal, so you end up with four equal triangles. 
13. Garnish with fresh herbs, and enjoy! 

Chef's notes:

• On my first attempt, I used an 8.01% total THC & 9.53% total CBD balanced bud with my canna-infused oil. With James as my novice cannabis user and test subject, I asked him hourly about his reaction. He ate two full slices, which equals eight appetizer servings. He ranked his high around 10 to 20 percent after an hour. Closer to 70 percent after 2 hours. He's a bit sleepy but still fully functionally after 4 1/2 hours!

 Recipe from Edibles.

Sous vide canna-infused oil

Active: 15 minutes; Sous vide: 4 to 6 hours + 4 to 6 hours

Cannabis, premium such as a sativa or CBD-dominate strain, ground	7 grams (¼ ounce)
Butter or coconut oil, melted	170 grams (6 ounces)

1. Set your sous vide to 197°F. 
2. Vacuum seal your cannabis ingredients in a food-safe plastic bag. 
3. Immerse the sealed bag in the hot water, and simmer for 4 to 6 hours to decarboxylate; simmer longer for larger quantities. 
4. Lower your sous vide to 185°F. 
5. Remove the bag from the water bath, dry with paper towels, and carefully open one end. 
6. Pour the melted oil into the bag, squish around to mix, and reseal. 
7. Immerse the sealed bag back in the hot water, and simmer for 4 to 6 hours; simmer longer for larger quantities. 
8. Remove the bag from the water bath, and let cool for 5 minutes.
9. Place a fine-mesh strainer over a medium bowl and line the strainer with a triple layer of cheesecloth.
10. Pour the cannabis mixture, using a spatula to scrape and press the solids.
11. Gather the cheesecloth and give it a good squeeze to ensure you get all the oil extracted; discard the leftover debris.
12. Label the jar with the date and contents. 
13. Refrigerate to cool, keep refrigerated for up to 1 month, or freeze for up to 6 months.

Recipe moderately modified from Bon Appétit and Edibles.

Second batch used in a canna butter

Sous vide beef chuck roast with honey & spices

Active: 40 minutes + (Optional) fridge rest: 24 hours + Sous Vide cook time: 24 to 48 hours

Beef chuck roast	3 ½ to 4 pounds
Salt, kosher	To taste + 2 teaspoons
Pepper, freshly ground	To taste + 1 teaspoon
Oil, olive	1 tablespoon + 1 tablespoon + 1 tablespoon
Garlic, minced	1 tablespoon
Tomato paste	1 tablespoon
Paprika, smoked	2 tablespoons
Cinnamon, ground	1 teaspoon
Beef demi-glace	1 tablespoon
Bay leaf, dried	1
Thyme, fresh, chopped	2 tablespoons
Wine, red	1 cup
Stock, beef	2 cups
Honey	¼ cup
Onions, cipollini, peeled	2 pounds
Carrots, peeled, chunk cut	1 ½ pounds
Bay leaves, fresh	Garnish (optional)

1. Generously season the beef with the salt and pepper. 
2. Optional: Place in the refrigerator for 24 hours uncovered. 
3. Prepare a sous vide immersion circulation for use according to the its instructions; preheat the water to 135°F medium-raw or 140°F for medium. 
(Chef’s note: I went for 138°F/48H on my first attempt.) 
4. In a large saucepan over medium heat, warm 1-tablespoon oil until just smoking. 
5. Add the garlic, tomato paste, paprika, cinnamon, demi-glace, dried bay leaf, and thyme; cook, stirring constantly, for 1 minute. Increase the heat to medium-high, add the wine, and boil for 5 minutes. 
6. Add the stock, honey, 2-teaspoons salt, and 1-teaspoon pepper; simmer for 5 minutes. 
7. Remove from heat, and cool to room temperature. 
8. Place the beef in a vacuum-sealable bag and pour in the stock mixture. 
9. Using a vacuum sealer, vacuum and seal the bag tight; be sure you have a smooth, airtight seal. 
10. Carefully place the bag into the circulating water, and cook for 24 to 48 hours. 
11. One hour before the beef is done, preheat an oven to 450°F. 
12. In a large bowl, toss the onions and carrots with 1-tablespoon oil; season with salt and pepper. 
13. Transfer to a baking sheet and roast, stirring once midway through, until the vegetables are tender, about 20 to 25 minutes; set aside. 
14. Carefully remove the bag from the circulating water. 
15. Remove the beef from the bag, and place on a paper tower-lined baking sheet; pat dry with paper towels. 
16. Strain the sauce in a bowl. 
17. In an essential pan or large deep sauté pan over medium-high heat, warm the remaining 1-tablespoon oil. 
18. Add the beef and sear, turning about every 3 minutes, until evenly browned. 
19. Transfer to a carving board.
20. Pour off the excess fat from the pan, add the sauce and set over high heat. 
21. Simmer, stirring occasionally and skimming as needed, until the sauce is thickened, about 20 minutes, adding the onions and carrots during the last 5 minutes of cooking. 
22. Adjust the seasonings with salt and pepper. 
23. Cut the chuck roast into slices. 
24. Transfer to a large platter and spoon the vegetables over and around the meat. 
25. Drizzle some of the sauce over the meat and pour the rest into a bowl. 
26. Garnish the platter with fresh bay leaves. 
27. Serve immediately, and pass the sauce at the table. 

Recipe moderately modified from a Williams Sonoma post.