SunDaze with The Nomad Cook

SunDaze with The Nomad Cook

Nova Cannabis presents:

SunDaze with The Nomad Cook

Join us on Facebook and Instagram Live each Sunday morning at 10:30 a.m. MST for a LIVE infused cooking demo with Chef Travis Petersen of The Nomad Cook. 

We're excited (and hungry) to learn more about the world of cannabis infused cooking. We'll be learning from the best as Chef Travis walks us through cannabis-infused recipes for every occasion. Grab your aprons, your spatulas, and your favorite strain and let's get cooking! 

Check back regularly. We'll be posting the ingredients lists and recipes for each episode! You'll want to follow Chef Travis on Instagram at @the_nomadcook as well. He's got a few surprises in store. 

Episode 1: CBD-Infused Hollandaise

Thanks for tuning into the Mother's Day edition of SunDaze with The Nomad Cook. Loved how your brunch turned out? We've got the hollandaise recipe here so that you can show it off again and again: 

1. Whisk egg yolks and lemon juice in a stainless steel bowl until the mixture has thickened and doubled in volume. 

2. Put the bowl over a pot containing barely simmering water. (Don't let the water touch the bottom of the bowl). Continue to whisk rapidly and add the CBD. 

3. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. 

4. Remove from heat, whisk in cayenne, mustard and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce is too thick, whisk in a few drops of warm water to loosen. 

Episode 2: Infused Jerk Chicken

Thanks to those of you who tuned in to our Infused Jerk Chicken cooking demo! If you want to make this dish again, or if you missed last week's video, we've got you covered with the full recipe: 

1. Put all ingredients into a blender and puree until everything is emulsified

2. Take a large zip lock bag and put the chicken in with the marinade. Leave in the fridge for 24 hours. 

3. Remove chicken and place on a baking sheet. Take the marinade from the plastic bag and pour into a sauce pot. Turn the stove to medium high and reduce the marinade by 50%. Remove from heat. 

4. BBQ the chicken or turn an oven on to 420F and bake for 15 minutes. 

5. Once the chicken is cooked, put back on to a baking sheet and pour the reduced jerk sauce on top of the chicken. 

6. Serve and enjoy! 

Follow us on Instagram at @novacannabiscanada to see previous weeks' demo videos and ingredients lists.

Episode 3: The Ultimate Breakfast Sandwich 

Thanks for tuning in for The Ultimate Breakfast Sandwich with an infused bacon & onion jam! We've got your ingredients list and recipe below so that you can cook it again and add it to your personal recipe collections. 

 1. Heat a frying pan to medium and add cubed bacon pieces. Cook until golden brown. Remove from heat and put bacon into a bowl while keeping the bacon fat in the pan. 

2. Add onions and saute in the bacon fat. Cook over medium for about 10 minutes or until onions become soft and translucent. Add infused maple syrup, balsamic vinegar, thyme and red chili flakes. 

3. Stir bacon and water and cook for another 15 minutes until it becomes thick and sticky. 

4. Remove from heat and store in a jar. 

Episode 4: Infused Heavy Cream

During this LIVE infused demo, Chef Travis Petersen takes us back to basics and demonstrates a few different ways to make your very own cannabis infused heavy cream. You can find the Instagram video at @novacannabiscanada.

Episode 5: Tsunami-Infused Spaghetti Carbonara

For this LIVE demo, Chef Travis Petersen shows us how to prepare a delicious and filling infused Sunday dinner. This recipe calls for Hexo's Tsunami strain (AKA Northern Berry, or Northern Lights X Blueberry), a potent indica containing fruity and spicy notes courtesy of myrcene and caryophyllene terpenes. Check out the full recipe below, and bring on the food coma! 

Check out our Instagram feed at @novacannabiscanada for a video on making your own infused cream! 

Episode 6: El Doradio-infused Smoked Salmon & Ricotta Crepes

For this demo, Chef Travis Petersen walks us through a recipe for Smoked Salmon & Ricotta crepes. This recipe calls for El Dorado, a strain brought to you by Organigram's Edison brand. This indica-dominant hybrid was a 2019 Canadian Cannabis Awards finalist for Top Hybrid Flower. Dominant terpenes like alpha-pinene, beta-pinene and caryophyllene give this strain fresh, sweet forest notes... perfect for your elevated brunch experience. 

Check out the full ingredients list and recipe below, and we'll see you on SunDaze with The Nomad Cook!

1. Using a fork, mix together the ricotta, chives, dill, parsley, lemon zest and some salt and pepper. 

2. In a separate small bowl, whisk together the creme fraiche, the infused heavy cream, lemon zest and juice, and some salt and pepper. 

3. In a large bowl, combine the flour, sugar and salt. Whisk in the eggs, 1/2 cup (125 ml) of milk and the vanilla until smooth. Gradually add the remaining milk, stirring constantly. Whisk in the melted butter. 

4. Heat a 9-inch (23 cm) non-stick skillet over medium heat. When the skillet is hot, brush with a little softened butter. 

5. For each crepe, pour about 3 tbsp of batter in the centre of the skillet. Tilt the skillet to spread the batter evenly until it covers the bottom of the skillet. When the edge peels off easily and begins to brown, it's time to flip the crepe with a spatula. Continue cooking for 10 seconds, until cooked through, and remove from the skillet. 

Episode 7: Gabriola-infused 3 Cheese Dip

This Father's Day 3 Cheese Dip recipe calls for Broken Coast's Gabriola. This indica-dominant strain has a robust aroma and a genetic history that's unique to Broken Coast. Its dominant terpenes include caryophyllene, limonene, and linalool to create a sweet, sour and spicy terpene profile with a hint of earthy, spicy flavours. 

1. Pre-heat oven to 350.

2. Mix together shredded cheese, shredded chicken, cream cheese, blue cheese, Frank's red hot sauce, and Hidden Valley ranch in a pot and place in the oven for 20 minutes.

3. Remove from the oven and let cool for 5 minutes before adding the infused Heavy Cream. Whisk and fully emulsify the dip with the infused cream. 

Episode 8: White Widow-infused Sweet & Sticky Prawns

This SunDaze with The Nomad Cook infused cooking demo falls on the weekend before Canada Day and is the perfect time to demo a sumptuous summer recipe. We're cooking up sweet & sticky prawns, infused with Canaca's White Widow strain. 

Canaca's White Widow is a potent hybrid strain renowned for its clarity and strength. It's been a Dutch coffee shop staple since the '90s. Dominant terpenes include myrcene, caryophyllene and pinene. White Widow is euphoric and energetic, making it a great strain to cook with if you're preparing a meal for a social occasion. 

1. Heat oil in a large pan over high heat. Add prawns and fry for 45 seconds on each side. Remove from pan and reduce heat to medium. 

2. Using the same pan, add sesame oil and mirin. Add garlic, ginger, and chili flakes. Cook until garlic turns golden. 

3. Add water, then Sriracha, soy sauce, and the infused maple syrup. Stir and let simmer for 3 minutes or until the sauce starts to thicken to a thin syrup consistency. 

4. Return prawns into skillet and toss to coat in sauce and reheat. Cook for 1 to 2 minutes until sauce is reduced and coats the prawns nicely. 

5. Garnish with sesame seeds, fresh chili and shallots if desired. Serve on a bed of rice or bowl of noodles. 

Episode 9: Indica-infused Perogies

Perogies are a go-to comfort food classic for many of us, and it's hard to improve on an old favorite. But Chef Travis's Houseplant Indica-infused perogie recipe is an elevated take on an Alberta staple that you won't want to miss during this SunDaze with The Nomad Cook cannabis-infused cooking demo. 

Houseplant's Indica carries a high THC profile and its medium-sized buds are rich in linalool and caryophyllene, which give this strain an earthy and floral scent (and make it the ultimate secret ingredient for your perogies). 

1. In a food processor, combine flour and salt; cover and pulse to blend. Add water, eggs and butter; cover and pulse until dough forms a ball, adding an additional 1 to 2 tablespoons of water or flour if needed. Let rest, covered, 15 to 30 minutes. 

2. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat; cover and simmer until tender, 10 - 15 minutes. Meanwhile, in a large skillet over medium-high heat, saute onions in butter until tender; set aside. 

3. Drain potatoes. Over very low heat, stir potatoes until steam has evaporated, 1 - 2 minutes. Press through a potato ricer or strainer into a large bowl. Stir in cream cheese, infused butter, salt, pepper and onion mixture; set aside. 

4. Divide dough into four parts. On a lightly floured surface, roll one portion of dough to 1/8-inch thickness; cut with a floured 3-inch biscuit cutter. Place 2 teaspoons of filling in the center of each circle. Moisten edges with water; fold in half and press edges to seal. Repeat with remaining dough and filling. 

5. Bring a Dutch oven of water to boil over high heat; add perogies in batches. Reduce heat to a gentle simmer; cook until perogies float to the top and are tender, 1 - 2 minutes. Remove with a slotted spoon. In a large skillet, saute four perogies and onion in butter until perogies are lightly browned and heated through; sprinkle with parsley. Repeat with remaining perogies. 

Episode 10: Marley Natural Green-Infused Short Ribs

This week Chef Travis Petersen from The Nomad Cook is cooking up tender, marinaded, infused short ribs - the perfect elevated meat-lover's meal. 

Marley Natural's Green is their hybrid strain, giving you the best of both worlds. Enjoy the cerebral effects of a sativa and the physical relaxation that an indica provides and get the most out of your dining experience. 

Click here to learn about Marley Natural products & reserve in store! 

1. Put the pears, kiwis, onion, chilies, garlic, soy sauce, mirin, sesame oil and brown sugar into a blender and puree. 

2. Heat a sauce pan to medium high and add oil. Season short ribs generously with salt and pepper. Sear all sides, put into a baking dish and pour marinade in and cover short ribs. (Marinade overnight). 

3. Put beef stock into a pot and bring to a boil. Pour into baking pan so liquid is just above the short ribs. Cover with tinfoil. 

4. Heat oven to 330 and braise ribs for 3.5 hours. 

5. Remove from oven and remove ribs from the baking pan. Cover with tinfoil. Using a spoon, skim all the oil/fat from the braising liquid. Once the fat is gone, pour the liquid into a pot and reduce by 50%. Once reduced, let cool, then pour into a blender. Add the infused oil and turn on blender to fully emulsify. 

6. Pour some of the marinade over the short ribs and reserve the rest for table service. 


Episode 11: Spinach Blueberry-Infused Poached Eggs with Spinach and Tomatoes

This SunDaze with The Nomad Cook recipe calls for two kinds of spinach, so don't forget to stock your kitchen! To make the perfect poached eggs, you'll need the standard leafy green spinach you'll find in your grocery store's produce aisle AND the hybrid Blueberry strain from Cronos's Spinach brand. 

Blueberry (by Spinach) is a "frosty, anytime hybrid known for its sweet blueberry aroma." That sweet berry smell is derived from a terpene profile dominant in myrcene, carophyllene and limonene. Adding a Spinach Blueberry infusion to your Sunday poached eggs is a flavorful, relaxing and elevated way to get your greens.

1. Bring a pot of water to boil and quickly blanche basil for 45 seconds. Remove and add with the Infused Spinach oil in a blender. Blitz for 60 seconds and strain through cheesecloth. 

2. In a mixing bowl, add the Basil & Spinach Infused Olive Oil and slowly pour in the champagne vinegar while whisking. Once fully emulsified add Dijon mustard, salt & pepper and whisk again. 

3. Cut bacon into cubes and fry in a sauce pan until crispy. 

4. In a medium pot, bring a pot of water to boil and add white vinegar. Poach egg to medium. 

5. In a mixing bowl, add all your vegetables and bacon and toss in 2 tbsp of the Infused Vinaigrette. Place in a shallow pasta board, add feta cheese, roasted sunflower seeds, and the poached egg. 

Episode 12: RIFF Sweet Jersey 3-infused Huevos Rancheros

Who's hungry for Huevos Rancheros? This episode of SunDaze with The Nomad Cook features an elevated version of the classic Mexican breakfast dish. Chef Travis Petersen demonstrates a delicious recipe featuring chorizo sausage, avocado, refried beans, and a RIFF Sweet Jersey 3 olive oil infusion for an enhanced breakfast experience. 

RIFF's Sweet Jersey 3 strain is a potent and pungent sativa with notes of citrus and spice. Its prominent caryophyllene presence give it a hoppy flavour balanced against the limonene-derived citrus taste and a kick of linalool spice. With a terpene profile like this, a Sweet Jersey 3-infused oil is a great way to kick your Huevos Rancheros up a notch!

1. Put refried beans into a small pot and heat to medium low. Stir the beans every couple of minutes to prevent burning the bottom. 

2. Add the diced tomato, green pepper, jalapeno, shallot and 1 tbsp of diced cilantro stems. Add salt & pepper and the infused RIFF olive oil. Toss to coat. 

3. Slice the chorizo sausage open and remove the meat from the casing. Heat a frying pan to medium with a dash of the infused olive oil. Add chorizo meat and fry until fully cooked through. 

4. Heat a frying pan to low and add a dash of oil. Crack an egg into the pan and slowly let the egg cook. Once the whites start to solidify, ad a tbsp of butter to the pan and, with a spoon, splash the melted butter towards the yolk to help cook the center whites. Remove from heat once cooked. 

5. Put a spoonful of refried beans on the bottom of the plate and spread out. Next, put a dollop of sour cream in the center and spread within the beans. Slice the avocado into long pieces and place around the edge. Take the chorizo and sprinkle around the avocado. Next, add the cheese and tortilla chips. Lastly, add the infused pico de gallo. 

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