Holidays

Dank Dishes: Pot-Infused Treats by Denver Chefs and Mixologists

Up your edibles game with some help from professionals.
Up your edibles game with some help from professionals. Courtesy of Stillwater Brands
There's no shortage of online recipes and techniques for infusing butters and oils with cannabis, but today's consumers often want to take things a step further. No longer satisfied with space cakes and brownies, some potheads want a more elegant edibles experience. Unfortunately, infusing complex dishes and drinks that aren't heavy in fat can be difficult, as THC bonds to fat molecules.

So some of Denver's best chefs and mixologists teamed up with Stillwater Brands, a company that specializes in powdered CBD and THC distillate, to create dank and delicious recipes as 4/20 nears. The tasteless Ripple powder is made to mix in with food and drinks in various doses, making your cannabis kitchen adventures much easier — and impressive — than they used to be.

Find weed-infused recipes from Chopped winner Dave Hadley, the Regional's Kevin Grossi, Topher Hartfield of Nocturne and RiNo Yacht Club, Hop Alley's Adam Griggs and Top Shelf Budtending's Andrew Mieure below.

click to enlarge Dave Hadley's green Thai curry. - COURTESY OF STILLWATER BRANDS
Dave Hadley's green Thai curry.
Courtesy of Stillwater Brands
Green Thai Curry (serves four)
Courtesy of Dave Hadley
Ingredients:
2 cups shrimp paste
1/4 cup vegetable oil
1 cup galangal, minced
40 kaffir lime leaves
10 red dried chiles
1 TBSP fish sauce
1/3 cup palm sugar
2 TBSP oyster sauce
8 cups coconut milk
1/4 cup Thai basil
1 tsp. salt
4 packets Ripple Balanced 5, or 2 packets Ripple Pure 10


Heat oil in pot over medium heat; add galangal and shrimp paste, and sauté until aromatic. Add coconut milk, palm sugar and salt, and simmer until heated through. Add chiles, lime leaves, basil, fish sauce and oyster sauce and bring to a boil. Strain for a smooth texture and mix in Ripple. Serve with steamed rice.

click to enlarge Topher Hartfield's pineapple, snap pea and jalapeño shrub - COURTESY OF STILLWATER BRANDS
Topher Hartfield's pineapple, snap pea and jalapeño shrub
Courtesy of Stillwater Brands
Pineapple, Snap Pea and Jalapeño Shrub (serves one)
Courtesy of Topher Hartfield (Nocturne and RiNo Yacht Club)
Ingredients:
2 cups fresh pineapple chunks
1/2 cup chopped snap peas
1 cup sugar
3/4 cup champagne vinegar
3-5 slices of jalapeño
Soda water
1 packet Ripple Pure 10

Muddle pineapples, snap peas and sugar together; mix in the jalapeños and Ripple, and let sit overnight. Add vinegar to mixture and stir. Strain liquid through chinois (store cooled up to seven days). Mix with soda water, in a ratio of 3:1, vinegar mixture to soda. Serve over ice in a tall Collins glass.
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