Cooking With Legal Buds

March 16th, 2010

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Posted on Feb 02 in Cooking With Budby Frater OzPrint

Not a smoker but still want to experience that legal bud? Here are some cool recipes using legal bud for flavor and effect.

Legal Bud Butter

1 bag of legal bud shake (roughly 1/2 pound – 1 pound)
Large cooking/stock pot (mine is a 4 gallon)
5 pounds butter or margarine
cheesecloth for straining
thick elastic bands
empty plastic containers with lids (ice-cream pails or large Tupperware work best)
ladle or coffee mug
rubber gloves or oven mitts

It’s always best to use the best legal bu you can find. The more potent the bud, the more potent the butter. We recommend Dro- Bud or A’Hia Bud.

Step 1: Put your 5 pounds of butter/margarine into the stock pot.
Step 2: Put in your bag of VERY dry legal bud shake (try to sift out any stalks or foreign matter.)
Step 3: Fill the pot with cold water leaving about 4 inches at the top for stirring.
Step 4: Set your stove element to med heat, leaving a slight crack open on the lid for steam to escape. Once the mixture comes to a boil, turn the heat down to low and simmer for at least 5 hours. (You can do it for longer, but 5 hours is the minimum time to simmer.)
Step 5: Stir with a wooden spoon occasionally.
Step 6: Take it off the element and let it cool for a while. (Note: you only want to cool it as much as you’ll need to be able to handle it with gloves, the hotter it is, the easier it is to squeeze the butter out of the bud.)
Step 7: Cut yourself some squares of cheesecloth and spread out your plastic containers. Put the cloth pieces over each container and secure it with the elastic bands. (I usually double up each bit of cheese cloth.)
Step 8: Take a ladle or coffee mug and scoop out some of the green mixture onto the cloth. Keep pouring until you get close (about 6″) to the top of the container. Then take the cheesecloth off and squeeze into the container as hard as you can to get the most butter out of the mix. Repeat into all containers until all of your green stew is out of the stock pot and squeezed into the containers. *Note: most of the butter is saturated into the leaves and that’s the part you want to ensure gets totally squeezed out of the mixture and into your containers.
Step 9: Put the lids on your filled containers and place them on a level surface in your freezer.
Step 10: After about 5 hours, the butter will solidify and some of the water will turn to ice. Take each container one by one over to the sink, take off the lid, and with one hand supporting the ice block, turn container upside down and release. Some water will come pouring out, and the ice just needs to be scraped away from the main butter block. You should be left with a smooth, round slab of light green butter.
Step 11: I store my butter in empty margarine containers in the fridge. If you’ve got lots, you can put the butter back in the freezer and take it out as needed. Or you can share it with your friends.

Fantastic Legal Bud Pasta

2 cup shell pasta
1 1/2 cup legal bud milk (1/4 oz. legal bud or 1/2 oz. legal herb)
half of a green (or red or yellow) pepper
half of a onion
a glove of garlic
2 tablespoons margarine (legal bud margarine!)
4 tablespoon flour
1/2 teaspoon wet mustard
fresh dill spice
3 tablespoon nutritional yeast
soy sauce

Boil pasta until complete. Set aside.
In a saucepan, saute veggies until onion is transparent. Set aside with pasta.
Melt margarine completely. Add flour to produce a thick paste. Add more flour if needed.
Blend in legal bud milk. Wisk until all is blended. Add heat to make the saute thick. When desired consistency is achieved (be careful, sauce burns easily), add pasta and veggies.
Heat all together and serve.

Legal Bud Loaf

1 packet onion soup mix
1 (16 oz.) can whole peeled tomatoes
1/2 cup chopped legal bud
2 lbs. ground beef or chicken or turkey
1 egg
4 slices bread, crumbled

Mix all ingredients and shape into a loaf. Bake for one hour in 400-degree oven. Serves about six.

Legal Bud Sesame Cookies

3 oz. ground roast sesame seeds
3 tablespoons ground almonds
1/4 teaspoon nutmeg
1/4 cup honey
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 oz. legal bud

Toast the legal buds until slightly brown and then crush it in a mortar (bowl will work).
Mix crushed legal bud with all other ingredients, in a skillet. Place skillet over low flame and add 1 tablespoon of salt butter. Allow it to cook. When cool, roll mixture into little balls and dip them into the sesame seeds.

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About Frater Oz

Brother Oz enjoys fine wines, very fluffy bunnies, crisp paper and writing pretentious poetry.

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Entry Details: This entry was posted on Tuesday, February 2nd, 2010 at 12:34 pm, by Frater Oz, and is filed under Cooking With Bud. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site. Print This!