BOKISSONTHRONE: JeffThe420Chef smokes those half-baked brownies with gourmet ganja

Meet the Julia Child of weed.

An anonymous cook who goes by JeffThe420Chef is burning up the cannabis cuisine scene with a vast selection of dope recipes that raises the bar on marajuna-infused edibles to a new high.

We say save the pot brownies for college burnouts, because Jeff’s gourmet recipes transform the herb into an almost tasteless

canna-butter and oil that can be folded into mouthwatering dishes like Canna Coconut Shrimp, Hazy Thai Wings, Potzo Ball Soup and dozens of other delights from his kush-themed kitchen.

The Los Angeles-based chef dishes on the 100 recipes in his new cookbook “The 420 Gourmet: The Elevated Art of Cannabis Cuisine” hitting stores on Tuesday. He’s also revealing a secret stash of tricks that will help end your next dinner party on a high note.

Who are these recipes for, considering half the country can’t buy pot legally ?

People who are medicating with marijuana but can’t smoke it, who need to know they are getting x-amount of THC [the psychoactive which gets you high] and CBD [the compound with medicinal properties]. I developed a formula for canna-butter and oil, which I turned into a calculator in the book, that takes the THC or CBD percentage from your strain to figure out approximately how many milligrams you’ll have in your infused butter or oil. I also do recreational meals for private clients. And every recipe in the book works incredibly well without cannabis.

Why is your marijuana-themed cookbook better than others out there?

This is the first that teaches you how to do it so you can take out the majority of the flavor of the cannabis, which many people don’t like. I call for soaking the bud in distilled water and blanching it, then drying. Even more importantly, this (book) teaches you how to dose it properly so you don’t have a bad experience, feel anxious and paranoid, or wake up the next morning with a weed hangover. That’s why I’m the Julia Child of weed. My whole premise is DIY edibles, and doing them right.

What’s the biggest mistake people make when cooking with weed?

It’s very easy to overmedicate with edibles, usually because it can take two hours to kick in, so someone says, “Hey I’m not feeling anything, let me have some more.” My meals incorporate “layered micro-dosing,” where each course has a few milligrams. I’ll start off with a 420 Irish Cream that works in about an hour, and while the group is waiting for that to kick in, they’ll eat something else. Each of my recipes will only dose 1.7 to 5.8 milligrams a serving so that you can combine dishes or have seconds, for about 10 to 15 milligrams over an entire meal.”

How high will you get off these recipes?

It depends on what strain you use. Indica strains commonly make you more relaxed, and sativa will make you more uplifted and creative. I did an event for 18 people once, where half ate the indica, and half ate the sativa. By the end of the night, the people on the sativa strain were having the time of their lives rolling on the floor, telling jokes, singing. And the indica group, they dimmed the lights, had a candle on the table, and were just immersed in this crazy, beautiful discussion.

What’s the craziest experience you had while test-driving these dishes?

I made a batch of cupcakes. I ate one and was like, “This tastes great, but there’s no way there’s really any cannabis in there. Let’s see what happens.” Flash-forward to 11 at night, and I’m standing in the chips aisle in a Walgreens with no memory of how I got there. I was like, “Holy s--- that stuff really works!”

Can you drink and dine with these recipes?

I suggest not drinking. A glass of wine beforehand is fine, but you want to be careful combining cannabis and alcohol, since alcohol can double the THC levels in the blood. And I have an Uber clause every time I do an event. You must make sure your guests have some other way of getting home without driving, because the effects of the weed can last four, six, eight or more hours, depending on your metabolism.

"The 420 Gourmet: The Elevated Art of Cannabis Cuisine" by JeffThe420Chef

How did you dream up these recipes?

This all started when I was asked to cook for a friend whose mom was being treated for cancer, and she said, “I’ve had enough cookies, enough brownies and enough sweet stuff.” I realized if I could take out the cannabis flavor in butter and oil, I could make salads, I could make potatoes. And word spread. I was asked by one person who suffered from cancer to do a “pot shabbat” and we came up with the Potzo Ball Soup. The possibilities are endless.

“GREEN” GUACAMOLE

Serves 12

Ain’t no party like a guacamole party—especially when the canna-oil is infused with a top-shelf sativa strain. Whether it’s creamy or chunky, this guacamole is a bright addition to the snack table.

Ingredients:

3 avocados, peeled and diced (save the pits)

2 tablespoons canna–olive oil, plus 2 tablespoons light olive oil

2 teaspoons Maldon sea salt

Juice of 1 lime

1 jalapeño, minced

1 garlic clove, minced

1 tablespoon cilantro, minced

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

2 plum tomatoes, diced

1/4 onion, diced

Sweet paprika

1. Place the diced avocados in a large bowl and coat with the canna–olive oil mixture and salt. Include the pits in a bowl with the avocados (to keep the avocados from turning brown), cover, and refrigerate overnight.

2. Drain the avocados and mash. Add the lime juice, jalapeño, garlic, and cilantro and mix thoroughly. Add the cumin and cayenne pepper. Carefully fold in the tomatoes and onion.

3. Place a pit in the center of the guacamole, then cover the bowl with plastic wrap and refrigerate for at least 1 hour.

4. Remove from the refrigerator and transfer the guacamole to a serving bowl.

THE DOUBLE-WHAMMY ICE CREAM SANDWICH

Serves 12

My friends call this the king of ice cream sandwiches. The cookies are an elevated twist on the original Toll House cookie recipe, featuring Blazed Pecans and canna-butter, and the sandwich is an ode to my favorite ice cream treat to this day, the famed Chipwich. Each cookie contains cannabis, so dose accordingly.

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda

"Green" Guacamole, taken from "The 420 Gourmet: The Elevated Art of Cannabis Cuisine" by JeffThe420Chef.

The Double-Whammy Ice Cream Sandwich, taken from "The 420 Gourmet: The Elevated Art of Cannabis Cuisine" by JeffThe420Chef.

(Leela Cyd/Leela Cyd)

1 teaspoon salt

1 stick creamy canna-butter, softened

1 stick grass-fed butter, softened

2 large eggs

3/4 cup cane sugar

3/4 cup packed dark brown sugar

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1 cup Blazed Pecans (page 78)

Your favorite ice cream

1. Preheat oven to 340¢ªF.

2. Sift flour, baking soda, and salt together in a large bowl.

3. In a separate bowl, blend the canna-butter and the grass-fed butter together. Add the eggs, sugar, brown sugar, and vanilla extract to butters and blend until creamy and smooth. Slowly add the flour mixture. Fold in the chocolate chips and Blazed Pecans.

4. Using a small ice cream scoop, drop 24 cookies onto baking sheet lined with parchment paper. Bake for 11 to 15 minutes, or until golden brown (shorten the time for chewy cookies; lengthen the time for crispy cookies). Let them cool completely and then freeze for 30 minutes.

5. To complete the sandwiches, press one scoop of ice cream between 2 cookies. Refreeze for 1 hour and serve.

1/2 teaspoon cayenne pepper

2 plum tomatoes, diced

1/4 onion, diced

Sweet paprika

2. Drain the avocados and mash. Add the lime juice, jalapeño, garlic, and cilantro and mix thoroughly. Add the cumin and cayenne pepper. Carefully fold in the tomatoes and onion.

3. Place a pit in the center of the guacamole, then cover the bowl with plastic wrap and refrigerate for at least 1 hour.

4. Remove from the refrigerator and transfer the guacamole to a serving bowl.

THE DOUBLE-WHAMMY ICE CREAM SANDWICH

Serves 12

Ingredients

2 1/4 cups all-purpose flour

1 teaspoon baking soda