MAC & CHEESE X DEAD OBIES

 
 

FRIED CHICKEN + MAC & CHEESE

X DEAD OBIES


When we heard the Dead Obies were currently

working on a new album in this massive cottage

turned into a recording studio, we had no choice,

but to go cook up a feast infused with Cannabis to

give them a little creativity boost.

INGREDIENTS - 10 SRVS


CANNABUTTER


5 gr Decarb cannabis

½ lbs Unsalted butter


FRIED CHICKEN


2 Whole chickens

2 Cups all purpose flour

1 l Buttermilk

100 ml Terpenes Hot Sauce

2 Tablespoons smoked paprika

2 Tablespoon onion powder

2 Tablespoon garlic powder

1.5 l Canola Oil

100 ml Terpenes Maple Syrup

Salt & Pepper to taste

MAC & CHEESE


1 kg Macaroni Pasta

450 gr Processed Cheddar cheese slice

200 gr White Cheddar

200 gr Orange Cheddar

400 gr Mozzarella

300 gr Cheese curds

1.5 l Whole milk

½ Cup of Cannabutter

½ Cup of All purpose Flour

2 Tablespoons smoked paprika

Salt & Pepper to taste


MC CRUST


1 Lbs of bacon

½ White onion

3 Cloves of garlic

1 Bundle of parsley

1 Cup of Panko breadcrumbs

STEPS

CANNABUTTER


In a small saucepan, melt the butter

on low heat and add the decarb cannabis.

Leave on a low simmer for 2-3 hours

making sure the temperature doesn’t go

higher than 200ºF (ideally above 160ºF)


Drain the butter using a strainer and a

cheesecloth to avoid having any cannabis

particles in your final product.


CHICKEN


Break down the chickens into 20 pieces,

you should end up 8 pieces of breast,

8 pieces of leg (4 drumsticks, 4 thighs),

4 wings (keep whole).


In a large mixing bowl, mix the flour,

the paprika, the onion powder, the

garlic powder, salt & pepper and toss

in the chicken pieces (only 3-4 at the time).

Shake off any excess flour and lay your

chicken pieces on a tray.


In a second large mixing bowl, mix the

buttermilk, the hot sauce and the paprika.

Dip the chicken pieces in the buttermilk

mixture and than back in the flour mixture,

this triple layered batter will ensure the butter

to stay moist and juicy during the frying process.


In a cast iron pan,  using a frying thermometer,

bring oil up to 325 degrees F and make sure

it doesn't go higher than ⅔ of the pan’s height.


Carefully drop your chicken pieces in the oil

away from you to avoid burning yourself with

oil splatters.


Fry, flipping occasionally, until the internal

temperature of the chicken reaches 165 degrees,

10 to 15 minutes.


When the chicken has finished cooking,

transfer to the second prepared baking sheet,

sprinkle with Kosher salt, glaze with Maple

syrup and let rest for 10 minutes before serving.


MAC & CHEESE


In a large pot set on medium high heat,

mix the cannabutter and the flour and cook

for 5 minutes while mixing continuously.

Slowly add your milk while whisking to avoid

having any lumps of flour and bring to a simmer.


Whisk in the smoked paprika and start gradually

adding all the grated cheese (except Mozzarella),

avoid adding in too much cheese at the same time.


Bring a large pot of salted water to a boil and

cook until “Al Dente”, strain and drop directly

into a large baking dish.

Add the cheese sauce and mix thoroughly,

cover with a generous layer of Mozzarella.


BACON MAC CRUST


Add the chopped bacon to a large hot skillet

and fry until crispy, discard excess bacon fat.


Add the diced onion, chopped garlic, parsley

and cook down until soft. Throw in the panko

bread crumb and season to taste.


Layer the Bacon Mac Crust on top of the

Mac & Cheese and place in an oven set

on low broil until golden brown and crispy.

Serve immediately.


Enjoy!

RECOMMENDED TERPENES

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