Every year, my circle of close friends gets together for Friendsmas. In our early days, one of those friends would always come through with deviled eggs. He loved making them as much as he did eating them. Since he passed away, one of us takes it upon ourselves to bring them as a tribute to him. This year, while planning for Thanksgiving, a friend with whom I launched a weekly virtual cannabis meetup suggested we up the ante by attempting to replicate this recipe from Chef Tracey Shepos Cenami, formerly of Monti’s in Santa Rosa, CA. Deviled eggs will always hold a special place in my heart and belly.

Prep: 45 mins Cook: 12 mins Total: 57 mins Servings: 12 egg halves Dose: ~15mg THC (total)

Ingredients

6 eggs, hard boiled and peeled1 lb. fresh dungeness crab meat*, cleaned and picked over for any shells½ cup mayonnaise½ bunch green onions, minced1 tbsp Potli THC Infused Sriracha (~15mg)1 tbsp preserved minced lemonSaltBlack pepperTogarashi spice (also known as Japanese 7 spice)

*While canned crab meat can be used during off-season, fresh crab meat is recommended as it tastes best.

Directions:

Hard boil 6 eggs. (There are several ways to hard boil eggs, but my preferred time and method is 12 minutes followed by a 8-10 minute ice water bath.)
In a medium bowl, gently mix the crab meat, mayo, green onions, Potli Sriracha, and preserved lemon peel. Once the eggs have cooled completely, cut them in half longways. Place on your prefered dish and top each with 1-2 tablespoons of crab mixture. Garnish with green onion and a little sprinkle of Togarashi spice.

Directions:

Preheat the oven to 400°. Wash the brussel sprouts and halve, if needed, and coat in both regular and Potli olive oils. Add salt, pepper, and lemon pepper to taste. Spread out onto a baking sheet and bake for 20 mins. After 20 minutes, increase the heat to 450° and bake for another 10 minutes.While the brussel sprouts are baking, place the pine nuts in a dry non-stick pan (do not add oil) large enough to hold them in a single layer. Toast the nuts on medium-low heat until fragrant and golden brown. Stir constantly to keep them moving and avoid burning. Once they’re golden brown, immediately remove from heat and transfer them to a plate to stop the cooking.Once the brussel sprouts have cooked for 30 minutes, they should be fully baked with a nice crisp. Combine the brussel sprouts and toasted pine nuts, and add the entire vial of chili oil. Toss to coat and serve in your favorite dish.