Recipes and Photography by Chef David Yusefzadeh
Article by Sam Burgess
Elevate is the name of the game for the future of cannabis edibles – to craft an experience that goes beyond a few bites of brownie and elicits the sophistication of a multi-course tasting menu. As legalization makes cannabis more accessible and destigmatized, chefs across the country finally have the tools and support to explore this pungent herb as more than a means to get high.
Chef David Yusefzadeh worked around the world in fine dining restaurants and hotels before founding his own artisanal cannabis edibles brand, Plant Jam,(plantjam.co) based in Framingham, MA. Chef has dedicated this chapter of his colorful career to enhancing the culture around safe marijuana consumption, as he personally started consuming marijuana edibles as a way to treat Crohn’s Disease.
Chef Yusefzadeh uses marijuana as a flavor centerpiece, capturing diverse aromas and rich profiles for a variety of sweet and savory dishes. After countless events and tastings, Chef Yusefzadeh has an intensive catalog of high-end edibles recipes that would find a home in the recipe booklets of the finest chefs across New England. He’s shared a few recipes to recreate his visionary edible experience at home. Happy cooking!
Prep Time: 15 min.
Cook Time: 3 hours
Servings/dosing: 10mg THC/ 1 tablespoon
- 3 grams of cannabis flower, ground
- 8 ounces unsalted butter (2 sticks)
- Preheat the oven to 250 F. Spread the ground flower onto a baking sheet and cover with aluminum foil. Bake for 30 minutes.
- Carefully add the toasted flower and butter to an 8-ounce glass jar and seal the lid.
- Fill a 2-quart saucepan halfway with water and place over medium heat. Place the jar in the sauce pot and simmer for 2 hours. Replenish the water as needed to remain halfway up the jar. The jar can be placed in a slow cooker set on low as well.
- After 2 hours, remove the lid and strain the butter into a mixing bowl. Let cool slightly before cooking. Enjoy!
Herb Budder Radishes
Prep Time: 20 min
Cook Time: 30 min
- ½ cup Infused Butter (recipe above)
- 1 ounces fresh parsley, chopped
- ½ ounce fresh tarragon, chopped
- ½ ounce fresh chives, sliced thin
- 12 each baby radishes
- Flaky Salt, to finish
- Prepare the infused budder according to the directions above.
- Once the budder is cooled to room temperature, stir in the chopped herbs. Dip the radishes halfway into the herb butter and place them on a plate. Finish with a sprinkle of flaky salt. Enjoy!
Aromatic Pork Belly
Prep Time: 1 hour + 1 day for curing
Cook Time: 8 hours
- 1 pound, 2-inch-thick pork belly, skin removed
- 1 bunch fresh sage, chopped
- 1 bunch fresh rosemary, chopped
- 1 bunch fresh thyme, chopped
- Zest from one orange
- ¼ cup white sugar
- ¼ cup kosher salt
- 1 large onion, diced
- 2 stalks of celery, diced
- 2 medium carrots, diced
- 1 quart chicken stock
- Roasted vegetables, for serving
- Eggplant Puree, for serving (recipe below)
- Chop the herbs and mix with orange zest, white sugar, and kosher salt. Completely coat the pork belly in the mixture and cover it tightly with plastic wrap. Refrigerate for 24 hours. There will be a small amount of liquid that releases from the pork.
- Remove the pork from the plastic wrap, wipe away any curing mixture, and pat dry using paper towels. Preheat the oven to 225 F degrees.
- In a large skillet over medium-high heat, add the pork belly fat-side down and cook until crisp and golden brown. Remove the pork and place it in an oven-safe dish, like a Pyrex.
- In the same skillet, add the diced onion, diced celery, and diced carrots to the pan until caramelized. Deglaze the pan with the chicken stock before pouring all the vegetables and broth over the pork. Cover the pork with aluminum foil and place in the oven for 8 hours. Remove the braised pork belly from the oven and allow it to cool. Use a spoon to remove some of the fat that accumulated at the top of the braising liquid.
- To serve, slice a ½” thick piece of the pork and crisp each side in a hot skillet. Add 2 ounces of the braising liquid to the pan and spoon over the pork. Serve with roasted vegetables and the infused eggplant puree
Prep Time: 1 hour
Cook Time: 20 min
Servings: 6 each
- 1 each whole eggplant
- 1 clove garlic
- ½ cup infused budder
- ½ ounce oregano, chopped
- 2 tablespoons red wine vinegar
- Kosher salt, to taste.
- Preheat the oven to 400 F. Place the whole eggplant on a baking sheet in the oven for 45 minutes.
- Remove and let cool for 10 minutes. Scoop out the flesh from the inside and add it to a food processor. Add the garlic clove, infused budder, chopped oregano, and red wine vinegar and puree until smooth. Season lightly with salt and serve immediately.
Pistachio Cake with Infused Buttercream
Prep Time: 30 min
Cook Time: 30 – 40 min
Servings: 24 each
- 1 cup white sugar
- ½ cup butter, softened (1 stick)
- 2 whole eggs
- 2 egg whites
- 2 cup flour
- ¼ cup pistachios, ground
- 1 teaspoon ground cardamom
- 2 teaspoons baking powder
- Zest from 1 orange
- ½ cup whole milk
- Infused Buttercream (recipe below)
- Dried cherries, for garnish
- ¼ cup pistachios, finely ground, for garnish
- Preheat the oven to 375 F.
- In a large bowl, whisk the butter and sugar together until smooth. Add each egg, one at a time, followed by the egg whites.
- In a medium bowl, combine the flour, ground pistachios, ground cardamom, baking powder, and orange zest until combined. Slowly add the dry mix into the wet mix until fully incorporated, but do not overmix. Slowly add the milk until homogenous.
- Lightly butter and flour a 9” x 13” baking dish or a ¼-sheet tray. Pour batter and bake for 30-35 minutes. Remove from oven and let cool.
- Frost the cake with infused buttercream. Garnish the cake with dried cherries and finely ground pistachios. Slice and enjoy!
Infused Buttercream Frosting
Prep Time: 30 min
Cook Time: 0
Servings: 24 each
- 1 cup toasted pistachios
- 3 cups powdered sugar
- ¾ cup butter (unsalted) (1-½ sticks)
- *¼ cup infused budder (recipe above)
- 3 tablespoons tahini paste
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 tablespoon sea salt
- Place the toasted pistachios in a food processor and let run until it becomes a smooth paste. Scrape the side of the bowl down occasionally. Allow to cool back down to room temperature.
- In a stand mixer, whip the softened butter and infused budder on low speed. Slowly add the powdered sugar. Once incorporated, add the pistachio paste, vanilla extract, heavy cream, tahini paste, and sea salt. Whip on low speed until fully incorporated. Use for the pistachio cake recipe.
If you liked these recipes and want to try Chef Yusefzadeh’s cooking for yourself, you’re in luck! He and his incredible team are planning a series of dinners and events across New England in 2023. Find more details on SeatLeaf (seatleaf.com).
Other events that his spin-off brand is promoting include smoke and yoga classes, infused cocktail mixers, puff and paint, cannabis spa days, local concerts, and more. Follow Chef David Yusefzadeh’s Plant Jam on Instagram @plantjamofficial