Two Snooty Chefs® Recipes

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NEW ZEALAND HONEY GLAZED LEG OF LAMB

Yield: 8 servings Ingredients: 3 ½ lb New Zealand leg of lamb 1 Tbsp olive oil 1 Tbsp honey 6 cloves garlic, chopped 2 stems rosemary, leaves pulled from stems and chopped 1 tsp coarse ground black pepper 1...

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KANSAS CITY SMOKED BLEU BURGERS

Yield: 4 servings Ingredients: 1 lb lean ground beef 1 Tbsp Two Snooty Chefs® Kansas City Steak Gourmet Spice Blend 4 oz smoked bleu cheese – we use Crimson Cove Alder Smoked Bleu ½ C roasted garlic walnut aioli (recipe follows)...

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BOURBON HORSERADISH PEPPERCORN SAUCE

Yield: 2 Cups Ingredients: 1 C Kentucky Bourbon 1 shallot – finely minced 2 heaping Tbsp of prepared horseradish 2 tsp Two Snooty Chefs® Pepper Trio – crushed 4 C heavy cream Salt to taste Procedure: Place bourbon and shallot in...

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PAN SEARED PORK TENDERLOIN

IN EMERALD PEPPERCORN MUSTARD SAUCE Yield: 4 servings Ingredients: 2 lbs pork tenderloin – cleaned and trimmed of excess fat 1/4/C canola oil 1 C chicken stock 2 tsp Two Snooty Chefs® Emerald Green Peppercorns 2 Tbsp butter ¼ C...

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GRAND MARNIER TELLICHERRY PEPPER

BRULEED STRAWBERRIES Yield: 4 servings Ingredients: 8 large strawberries 2 Tbsp Grand Marnier liqueur 2 Tbsp granulated sugar ¼ C low fat cream cheese ¼ C vanilla Greek yogurt 2 tsp superfine granulated sugar – not powdered 2 tsp...

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WHITE PEPPER SAUSAGE GRAVY

Yield: 4 servings Ingredients: 4 C whole milk 4 Tbsp butter 4 Tbsp all purpose flour 2 Tbsp canola oil 1 lb ground pork sausage, lean 2 tsp salt 1 tsp Two Snooty Chefs® Pepper Blanc, finely ground Procedure: Heat...

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APRICOT PEPPER MELANGÉ GLAZED CORNISH GAMEHENS

Yield: 4 servings Ingredients: 2 18 oz Cornish game hens split in half 1 C apricot preserves 2 tsp Two Snooty Chefs® Pepper Melangé peppercorns 2 tsp fresh rosemary leaves pulled from stems 1 C white wine Procedure: Preheat oven to...

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TUXEDO MERINGUES

WITH STRAWBERRY FROZEN YOGURT AND CHOCOLATE SAUCE Yield: 6 servings Ingredients: 4 large egg whites 1 1/3 C sugar ¼ – ½ tsp fresh cracked Two Snooty Chefs® Tuxedo Peppercorns  Procedure: Preheat oven to 200° F Line a baking sheet...

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HIMALAYAN SEA SALTED WATERMELON SALAD

WITH CAMBOZOLA FLATBREAD Yield: 2 Cups Ingredients: 4 C seedless watermelon cut into one inch cubes ½ medium red onion, julienned 1 pint grape tomatoes cut in half lengthwise 2 oz Prosciutto ham, julienned Two Snooty Chefs® Himalayan Sea...

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MEDITERRANEAN SEA SALT COFFEE CRUST RUB

Yield: 4-6 servings Ingredients: 6 Tbsp ground coffee beans 3 Tbsp Two Snooty Chefs Mediterranean Sea Salt 2 tsp cocoa 1 tsp cinnamon 2 Tbsp olive oil 1 ½ -2 lb pork tenderloin, cleaned and trimmed Procedure: Preheat oven to...

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GRILLED TOMATO BREAD

Yield: 10-12 servings Ingredients: 1 baguette, split lengthwise 1 garlic clove 2 large, ripe beefsteak tomatoes Two Snooty Chefs Sel Gris De Guerande Sea Salt to taste Procedure: Lay the split baguette on a cutting board, rub the cut surfaces of...

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OVEN ROASTED KALUA PIG

Yield: 4 servings Ingredients: 3 lbs pork butt 1 Tbsp liquid smoke 1 Tbsp Two Snooty Chefs Alaea Hawaiian Sea Salt 2 Tbsp vegetable oil 1 banana leaf Procedure: Preheat oven to 350° Pierce the pork butt all over with...

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SUMMER VEGETABLE PACKS

Yield: 4 servings Ingredients: 4 yellow Finn potatoes, large dice 2 zucchini squash, large dice 1 medium red onion, large dice 1 red bell pepper, large dice ¼ C olive oil 1-1/2 tsp Two Snooty Chefs Alderwood Smoked Sea Salt – medium...

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OAXACA MOLE CHICKEN PUPUSAS

WITH QUESO FRESCO Yield: 4 servings Ingredients: Papusas (masa cakes) 2 C masa harina 1 C warm water 2C Queso Fresco Chicken Filling 2 oz vegetable oil 4- 4oz chicken breasts 3 Tbsp Two Snooty Chefs Oaxaca Molé Gourmet Spice Blend...

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CREAMY ITALIANNO DE CAPRI DRESSING

Yield: 3 Cups Ingredients: 1 C white wine vinegar 2 tsp dry mustard 1 Tbsp Two Snooty Chefs Italianno de Capri Gourmet Spice Blend 2 C canola oil 1 tsp salt Procedure: Place the white wine vinegar, mustard, and Two Snooty...

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SOUTHWEST CHICKEN SLIDERS

Yield: 8 sliders Ingredients: Chicken Burgers 16 oz lean ground chicken 1 C grated pepper jack cheese Salt & pepper to taste 1 tomato, sliced 1 red onion, sliced and caramelized 8 mini-whole grain buns Southwest Mayonnaise 1 C...

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HOLIDAY RICOTTA TOASTS

Yield: 15 – 20 pieces Ingredients: 1 baguette – sliced on the bias – about 15 – 20 pieces 1 C olive oil 1 qt low-fat ricotta cheese 2 tbsp Two Snooty Chefs Seattle Seasoning Salt Procedure: Preheat oven to...

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HERBS DE POULET ARTICHOKE DIP

Yield: 2 Cups Ingredients: 2 C mayonnaise ¼ C white wine vinegar 2 Tbsp Two Snooty Chefs Herbs de Poulet Gourmet Spice Blend Procedure: Combine all ingredients in a bowl – mix to combine to a smooth consistency Chill Serve with...

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HUNGARIAN MUSHROOM SOUP

Yield: Serves 2 Ingredients: 2 Tbsp olive oil 1 medium onion, chopped 1 ½ lbs mushrooms, chopped ¼ C sherry wine 4 Tbsp Two Snooty Chefs Hungarian Ragôut Gourmet Spice Blend 1 C vegetable broth or water 4 C cauliflower...

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OL’ HICKORY BBQ CORN SALSA

Yield: 4 servings Ingredients: 6 ears fresh sweet corn, blanched and cut from cobs (may substitute 4 C frozen corn) ½ red onion, finely chopped ½ red bell pepper, finely chopped ½ green bell pepper, finely chopped ¼ bunch...

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SALMON CHEMISÉ LOUIE

Yield: 4 servings Ingredients: Topping for Salmon ½ C mayonnaise 1 tbsp horseradish 8 oz Dungeness crab ½ C minced celery ¼ C minced green onions 1 hardboiled egg 2 tsp Two Snooty Chefs Salmon Chemisé Gourmet Spice Blend 1 tomato,...

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JAMAICAN HOTDOGS MON

Yield: 15 – 20 pieces Ingredients: 1 lb ground pork 2Tbsp canola oil 1 medium green bell pepper, finely chopped 1 small yellow onion, finely chopped 2 oz or ¼ C tomato paste 2 Tbsp Two Snooty Chefs Jump’em Jamaican...

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SPICY CAJUN SHRIMP & GRITS

Yield: 4 servings Ingredients: 4 C water 1 C quick grits 2 oz butter 2 C pepper jack cheese 1 lb 21/25 shrimp, peeled and deveined 1-2 Tbsp Two Snooty Chefs Spicy Cajun – Salt Free gourmet spice blend ½ medium...

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JAPANESE 7 SPICE CHICKEN THIGHS

Yield: 6 servings Ingredients: ½ C soy sauce ¼ C orange juice ¼ C white wine 2 Tbsp brown sugar 2 tsp Two Snooty Chefs Japanese 7 Spice 6 boneless, skinless chicken thighs cut in half lengthwise ¼ C chicken...

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SOUTHWESTERN STYLE HALIBUT WITH AVOCADO SALSA

Yield: Serves 4 Ingredients: 4 6 oz. fresh halibut filets 1/4 cup minced green onion 2 tsp finely minced jalapeno 6 cloves garlic minced 1 lime juiced 3 TBS chopped fresh cilantro 2 vine ripened tomatoes, medium dice ½...

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CHICKEN AND MUSHROOMS IN WINE SAUCE

Ingredients: 1 tablespoon olive oil 4 skinless, free range organic boneless chicken breast halves 2 tablespoons whole wheat flour 2 tablespoons minced shallots 1/2 cup white wine 1/2 cup chicken stock 8 fresh mushrooms, sliced 1 T Two Snooty...

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SUMMER TOMATO SALAD

ITALIANNO DE CAPRI VINAIGRETTE Ingredients: 2 lbs. yellow pear tomatoes 1/4 lb. grape tomatoes 1 cup olive oil Stella Cadente’s L’Autunno Blend 1/2 cup White Vinegar 4 tsp. Two Snooty Chefs Italianno de Capri 8 leaves of fresh basil Procedure: Wash all...

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SMOKED SALMON EGGS BENEDICT

Yield: Serves 4 Ingredients: 3 sticks unsalted butter (It’s snooty) 1/2 C fresh lemon juice 2 tsp Two Snooty Chefs Salmon Chemisé 1/2 tsp salt 3 each egg yolks 4 whole wheat English muffins split 2 halves per person 2...

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BLACK BEAN SOUTHWEST SEDONA OAXACA MOLÉ SOUP

Yield: Serves 4 Ingredients: Two 16 ounce can of black beans 1 32 ounce can of vegetable broth 1 medium onion chopped fine 1 rib celery chopped fine 1 red bell pepper chopped fine 2 Tablespoons Canola oil 1...

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HERBS DE POULET CHICKEN SALAD

Yield: 3 1/2 Cups Ingredients: 2 cups Cooked Chilled Chicken and diced 1/2 inch pieces 1/2 cup celery chopped fine 1/2 cup red grapes cut in half 1/4 cup toasted walnuts 1/2 cup mayonnaise 4 teaspoons Two Snooty Chefs Herbs...

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HERBS DE POULET OO-LA-LA

WITH GOLDEN RAISIN COLESLAW Yield: Serves 2 Ingredients: Two 6-8 oz breast of chicken 2 Tablespoons Herbs de Poulet Oo-La-La 1 Tablespoon Olive Oil Ingredients for Slaw: 2 cup coleslaw mix 1/4 cup mayonnaise 1/4 cup golden raisins 1/4 cup...

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SMOKED SALMON CHEMISÉ DIP

Yield: Serves 4 Ingredients: 8 ounces Cream Cheese 2 ounce Smoked Salmon 1 Tablespoon Salmon Chemisé Procedure: Cream cheese until smooth. Cut Salmon into 1/4 pieces. Add Two Snooty Chefs Salmon Chemisé. Blend well. Chill until service. Tips: Serve on toasted...

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TWO SNOOTY CHEF’S COMPOUND BUTTERS

Yield: Serves 4 Ingredients: 4 ounces or 1 stick of butter 2 Tablespoons Two Snooty Chefs Gourmet Spice Blends (your choice from the list below) Two Snooty Chefs Gourmet Spice Blends Salmon Chemisé Herbs de Poulet Oo-La-La Kansas City...

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ITALIANNO DE CAPRI 

Yield: Serves 2 Ingredients: Two 6 ounce boneless skinless breasts of chicken 1 small zucchini 1/2 cup cornmeal 1 1/2 cups milk 1/4up parmesan cheese 1/4 cup dry white wine 1/4 cup tomato sauce 1/8 cup pesto 2 tablespoons...

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HUNGARIAN RAGÔUT GOULASH

Yield: Serves 5 Ingredients: 2 1/2 lbs. Beef bottom round 1 inch cubed 1 pint beef stock 1 medium onion medium dice 3 Tablespoons tomato paste 2 Tablespoons Two Snooty Chefs Hungarian Ragôut Seasonings 2 Tablespoons vegetable oil Procedure: Brown beef...

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SOUTHWEST SEDONA PRAWNS & GRILLED PEPPERS

Yield: Serves 2 SOUTHWEST SEDONA PRAWNS Ingredients: 12 peeled and deveined medium size prawns 1/2 pepper of each: green, red & yellow 3 T olive oil 2 Lime Wedges 2 T Two Snooty Chefs Southwest Sedona seasoning 1 T fresh...

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OAXACA MOLÉ CHOCOLATE ICE CREAM

Yield: 4 cups Ingredients: Egg yolk (8) Sugar – 1 3/4 cups Whipping Cream – 4 cups Dark Chocolate – 4 ounces coarsely chopped Two Snooty Chefs Oaxaca Molé – 4 tablespoons Vanilla extract – 2 tsp 1 pinch...

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