Ack Natural Cookbook
Ack Natural sells a THC infused olive oil. Try some recipes below and let us know how you like them.
PLEASE DOSE CORRECTLY. Our Olive Oil has 176mg of THC.
2 TSP = to ~10mg of THC.
**Cannabis-infused Nantucket Bay Scallops**
*Ingredients:*
– 1 lb Nantucket Bay Scallops (rinsed and patted dry)
– 2 tsp cannabis-infused olive oil From Ack Natural
– 2 tbsp unsalted butter
– 4 cloves garlic (minced)
– 1/4 cup dry white wine
– 2 tbsp fresh lemon juice
– 2 tbsp fresh parsley (chopped)
– Salt and pepper to taste
– Optional: Red pepper flakes for some heat
*Instructions:*
1. **Preheat Pan**: In a large skillet over medium-high heat, melt 1 tablespoon of the regular unsalted butter.
2. **Sear the Scallops**: Once the butter is melted and hot, add the scallops to the pan. Season with salt and pepper. Sear each side for about 1-2 minutes until they are golden brown but still translucent in the center. Remove scallops from the pan and set aside.
3. **Prepare the Sauce**: In the same pan, reduce the heat to medium and add the cannabis-infused olive oil. Then, add minced garlic (and red pepper flakes if using) and sauté until the garlic is fragrant, which should be about 1 minute.
4. **Deglaze the Pan**: Pour in the dry white wine and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes or until the wine is reduced by half.
**Cannabis-infused Stuffed Clams**
*Ingredients:*
– 12 large clams (cherrystone or quahog), cleaned
– 2 tbsp cannabis-infused olive oil From Ack Natural
– 1/4 cup bread crumbs (preferably fresh)
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1/4 cup celery, finely chopped
– 1/4 cup red bell pepper, finely chopped
– 2 tbsp fresh parsley, chopped
– 2 tbsp grated Parmesan cheese
– 1/4 tsp red pepper flakes (optional for some heat)
– Salt and black pepper to taste
– 2 tbsp unsalted butter
– Fresh lemon wedges for serving
*Instructions:*
1. **Prepare Clams**: Steam the clams in a large pot with about an inch of water until they open, roughly 5-10 minutes. Once cooled, remove the clams from the shells, save the meat and chop it finely. Keep half of the shells for stuffing.
2. **Preheat Oven**: Preheat your oven to 375°F (190°C).
3. **Prepare Filling**: In a skillet over medium heat, warm the cannabis-infused olive oil. Add the garlic, onion, celery, and red bell pepper. Sauté until the vegetables are soft and translucent, around 4-5 minutes.
4. **Add Bread Crumbs and Clams**: Stir in the bread crumbs, chopped clams, and half of the parsley. Season with salt, pepper, and optional red pepper flakes. Cook for another 2-3 minutes. The mixture should be moist but not too wet.
5. **Stuff the Clams**: Lay the saved half shells on a baking sheet. Evenly divide and spoon the stuffing mixture into each shell.
6. **Add Butter and Cheese**: Place a small piece of unsalted butter on top of each stuffed clam. Sprinkle the grated Parmesan cheese over each one.
7. **Bake**: Bake in the preheated oven for about 20 minutes, or until the tops are golden and the clams are heated through.
8. **Serve**: Remove from the oven, sprinkle with the remaining parsley, and serve with fresh lemon wedges on the side.
**Cannabis-infused Venison Stew**
*Ingredients:*
– 2 lbs venison, cubed
– 2 tbsp cannabis-infused olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, chopped
– 2 potatoes, diced
– 2 stalks celery, chopped
– 4 cups beef or vegetable broth
– 1 cup red wine (or additional broth)
– 2 tbsp tomato paste
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 bay leaf
– Salt and pepper to taste
– Optional: 1 cup mushrooms, sliced
– Fresh parsley for garnish
*Instructions:*
1. **Brown the Venison**: In a large pot or Dutch oven, heat the cannabis-infused olive oil over medium-high heat. Season the venison cubes with salt and pepper, then brown them in batches to avoid overcrowding the pot. Once browned, set the venison aside.
2. **Sauté Vegetables**: In the same pot, add a bit more oil if necessary, then add the chopped onions. Sauté until translucent. Add the minced garlic, carrots, celery, and optional mushrooms. Cook for another 5 minutes, stirring occasionally.
3. **Deglaze the Pot**: Pour in the red wine, scraping the bottom of the pot to lift any browned bits. Allow the wine to simmer and reduce by half, which will take around 5 minutes.
4. **Add Remaining Ingredients**: Return the browned venison to the pot. Stir in the tomato paste, then add the broth, potatoes, thyme, rosemary, and bay leaf. Bring the stew to a boil, then reduce the heat, cover, and let it simmer for about 2 hours, or until the venison is tender.
5. **Season and Serve**: Before serving, check the seasoning and adjust with salt and pepper as needed. Remove the bay leaf. Ladle the stew into bowls, garnish with fresh parsley, and serve with crusty bread on the side.
1. THC-Infused Nantucket Lobster Roll
**Ingredients:**
– 4 cups cooked lobster meat, chopped
– 1/2 cup mayonnaise
– 1 tbsp Ack Naturals cannabis-infused olive oil
– 2 tbsp fresh lemon juice
– 2 celery stalks, finely chopped
– 2 tbsp fresh chives, chopped
– Salt and pepper to taste
– 4 New England-style hot dog buns
– 2 tbsp butter, softened
**Instructions:**
1. In a bowl, mix lobster meat with mayonnaise and cannabis-infused olive oil.
2. Add lemon juice, celery, and chives. Season with salt and pepper.
3. Butter the outside of each bun and toast until golden.
4. Fill each bun with the lobster mixture.
5. Serve immediately with a side of your choice.
### 2. THC-Infused Nantucket Clam Chowder
**Ingredients:**
– 4 cups chopped clams
– 2 cups potatoes, diced
– 1 cup onion, chopped
– 1/2 cup celery, chopped
– 2 cups heavy cream
– 2 tbsp Ack Naturals cannabis-infused olive oil
– 4 slices bacon, chopped
– Salt and pepper to taste
– Fresh parsley for garnish
**Instructions:**
1. In a pot, cook bacon until crisp. Remove and set aside.
2. In the same pot, add onions and celery. Cook until soft.
3. Add potatoes, clams, and enough water to cover. Simmer until potatoes are tender.
4. Stir in heavy cream and cannabis-infused olive oil. Heat through.
5. Season with salt and pepper. Garnish with bacon and parsley.
### 3. THC-Infused Nantucket Cranberry Pie
**Ingredients:**
– 2 cups fresh cranberries
– 1/2 cup walnuts, chopped
– 1/2 cup sugar
– 1 cup flour
– 3/4 cup sugar
– 2 tsp cannabis-infused olive oil From Ack Natural
– 2 eggs
– 1 tsp almond extract
**Instructions:**
1. Preheat oven to 350°F (175°C).
2. Mix cranberries, walnuts, and 1/2 cup sugar. Pour into a pie dish.
3. In a bowl, beat eggs, 3/4 cup sugar, cannabis-infused olive oil, and almond extract. Add flour and mix well.
4. Pour batter over cranberry mixture.
5. Bake for 40-45 minutes. Serve warm or at room temperature.
### 4. THC-Infused Nantucket Baked Cod
**Ingredients:**
– 4 cod fillets
– 2 tbsp Ack Natural cannabis-infused olive oil
– 1/2 cup breadcrumbs
– 2 tbsp fresh parsley, chopped
– 1 lemon, zested and juiced
– Salt and pepper to taste
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Place cod fillets in a baking dish. Drizzle with lemon juice and cannabis-infused olive oil.
3. Mix breadcrumbs, lemon zest, parsley, salt, and pepper. Sprinkle over cod.
4. Bake for 12-15 minutes or until cod is cooked through.
### 5. THC-Infused Nantucket Bluefish Pâté
**Ingredients:**
– 2 cups smoked bluefish, flaked
– 2 tsp cannabis-infused olive oil From Ack Natural
– 1/4 cup cream cheese
– 2 tbsp lemon juice
– 1 tbsp horseradish
– 1/4 cup red onion, minced
– Salt and pepper to taste
**Instructions:**
1. In a food processor, blend bluefish, cannabis-infused olive oil, cream cheese, lemon juice, and horseradish until smooth.
2. Stir in red onion. Season with salt and pepper.
3. Chill for 1 hour before serving with crackers or bread.
– As with all cannabis-infused dishes, it’s important to start with a smaller amount of cannabis-infused oil and adjust according to your tolerance and preference.
– Make sure to adhere to local laws and guidelines concerning the use and possession of cannabis products.
– Always inform guests about the inclusion of cannabis in their meal.
