Cook This: Sweet Potato Skins With Weed-infused Pancetta Fat and Chipotle Crema From Bong Appétit
As it turns out, bud and bacon is an unbeatable combination.
On Wednesday, Canada will become the second country in the world to legalize recreational marijuana. To recognize cannabis legalization, our cookbook of the week is Bong Appétit: Mastering the Art of Cooking with Weed by Editors of Munchies. Over the next four days, we’ll feature recipes from the book and an interview with one of its contributors.
To try another recipe from the book, check out: rib-eye with weed chimichurri, and bud-and-bourbon-infused chocolate truffles.
As it turns out, bud and bacon is an unbeatable combination. Pancetta fat is a vehicle for cannabis in this ridiculously tasty appetizer from private chef Melissa D’Elia.
– Read the entire article at National Post.