Greg Wilson, aka Mr. Mack, keeps it simple this month, providing a five-minute raspberry vinaigrette he has been working on for more than a decade.
Greg Wilson, also known as Chilly Mack, has become well known in the Oklahoma cannabis industry for his edibles that satisfy a sweet tooth under his Mr. Mack’s brand, but he has been working on other cannabis-infused recipes for more than a decade.
That dedication has paid off, taking second place in the topicals category of the first High Times Oklahoma Cannabis Cup as well as third place in the edibles category for his Caramel Pot Pops.
“A lot of the recipes that I work with, I either learned in culinary school or just throughout life. The more I got into infusions, the more things I started to put a twist on, so that particular one — it’s a five-minute vinaigrette — I’ve been working at probably 10 to 15 years,” Wilson said. “I’m not a heavy flower consumer. I don’t consume a lot of oil. I am more along the edible line of things, and when you consume it or ingest it versus inhaling, the effects are totally different. If it’s full-spectrum or it’s taken directly from flower, it can retain some of its characteristics, if it’s sativa or indica. I just like being able to play with the different dosages and portion control with it, and salad dressings are something that some people use a little, some people use a lot, so I always want to be a little lighter on dosing with that. The infusion for me wouldn’t be a deep, heavy infusion. If I was, say, making a baked good or something like that, I want that to be really, really deep, really, really potent.”
Wilson sometimes uses a small bit of flower in his recipes, using the natural flavor of the cannabis to put a twist on the dish, while getting much of the THC load from concentrated forms.
“I use a lot of distillate. Distillate doesn’t really mean that cannabis flavor, so sometimes I just want a hint of cannabis; I want people to know that it’s in there, but that’s not really the method that they’re getting medicated from. They’re actually being medicated from a distillate,” Wilson said. “It depends on how much you’re going to be making and the type of medicating or if they have medicating restrictions. Some people, they can’t do the do the full extract or they can’t consume with the oil that’s been extracted out of flower, be it plant matter or whatever it may be. They need that cleaner, more refined product, so that’s where that distillate will come into play. So it can be either way. It’s really going to be patient-dependent. For the people that like the taste and that aroma, because it’s a really mild aroma, I would recommend the flower because that way, for people that don’t know or don’t consume, they’ll at least have something there that they can identify versus the surprise from the distillate, like ‘Oh shit! What just happened to me?’”
For this recipe, Wilson’s preferred method begins with decarboxylating the cannabis at 235-240 degrees Fahrenheit for about 30 minutes.
“The cannabis will get a little crunch to it. It’ll allow the flower to release those oils, and then I will go into, on a smaller recipe, probably a liter of olive oil, and then I would let that go for about an hour and a half to two hours. On a lighter recipe about an hour, on a more intense recipe three, three and a half hours, and that’s on extremely low heat,” Wilson said. “You always want to let the oil cool to a room temperature before you strain it. Some people strain it hot. It’s really not necessary at that point because after like the 35-, 45-minute mark, the THC molecules have bound to the fat molecules, the oil. People think you’ve got to get it out while it’s hot so you can get it all out, but it’s already binded it to the oil by that point. So just let it cool and strain it off. Some people like the presses, the cheesecloth and different contraptions.”
Creating the oil is the hard part. As Wilson pointed out, the rest of the dressing can be completed in about five minutes.
1 1/2 cups fresh or frozen raspberries
1/2 cup infused olive oil
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
one small shallot, diced
Place all of the ingredients into a blender on medium speed for 30 seconds for a rougher texture or 45 seconds for a smoother texture. The vinaigrette will stay good for a week if refrigerated.