Recipes

HUNGARIAN RAGÔUT POT ROAST

A hearty comfort dish for any autumn or winter meal. Yield: Serves 8 Ingredients: 1/4 cup flour 4 T Two Snooty Chefs® Hungarian Ragôut Seasoning Blend 1/4 C cooking oil 4 lbs beef top or bottom round 4 C cold beef stock 2 bay leaves Kosher salt & Two Snooty Chefs® Tellicherry peppercorns (cracked or ground) Procedure Mix flour and Hungarian Ragout Seasoning Blend. Dredge…

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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) 4 lettuce leaves 4 slices beefsteak tomatoes 4 slices red onion 4 whole grain buns Procedure: Place the ground beef in a large bowl and season…

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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 a medium saucepan over medium high heat and reduce by half (be careful to avoid flaming bourbon on a gas stove) Turn heat to medium and…

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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 minced shallots 2 cloves minced garlic 2 Tbsp brandy 3 Tbsp whole grain mustard 1 C heavy cream Salt to taste Procedure: Cut pork into four…

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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 Two Snooty Chefs® Tellicherry Peppercorns Procedure: Trim and slice strawberries and place in small mixing bowl, drizzle with Grand Marnier, sprinkle with granulated sugar and set aside…

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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 350° F Place split Cornish games hen halves on a baking sheet breast side up Make the glaze by placing the apricot preserves in a small…

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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 pan with parchment paper Place the egg whites in the bowl of an electric mixer and whisk at medium speed until frothy Add sugar and cracked…

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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 Salt to taste Black pepper to taste Dressing 2 limes zested finely and juiced ¼ C toasted sesame oil Garnish 2 tsp sesame seeds Zest of lime…

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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 375° F Combine together ground coffee, Two Snooty Chefs Mediterranean Sea Salt, cocoa, and cinnamon – mix to combine well Brush olive oil all over pork tenderloin,…

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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 the baguette with the garlic clove, set aside Cut the tomatoes in half horizontally, squeeze the seeds out of the tomatoes With a box grater, grate…

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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 grind 1 ½ tsp ground black pepper Procedure: Combine vegetables, oil, salt, and pepper in a large bowl, stir until well combined and seasoning is evenly…

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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 Chefs Italianno de Capri Gourmet Spice Blend in the jar of a blender and combine Add oil in a steady stream with the blender running; dressing will emulsify…

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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 mayonnaise (may use low fat or nonfat) 2 tsp Two Snooty Southwest Sedona gourmet spice blend Mix well and refrigerate Procedure: To make ground chicken sliders: combine the…

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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 simmered and chilled artichokes or with a vegetable platter Note: Use Two Snooty Chefs Herbs de Poulet Gourmet Spice Blend to make a delicious roasted chicken. Simply brush…

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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 cilantro, finely chopped 4 cloves garlic, minced 1 Tbsp Two Snooty Chefs Ol’ Hickory BBQ Gourmet Spice Blend Salt to taste Pepper to taste 2 Tbsp white…

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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, peeled, seeded, & chopped (concassé) Procedure: Divide salmon into 4 equal portions Make topping by combining all remaining ingredients in a mixing bowl – mix well…

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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 onion, finely chopped 12 cherry tomatoes, quartered ¼ C chopped parsley ½ C cream sherry Optional – salt & pepper to taste  Procedure: Bring water to…

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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 broth 2 tsp cornstarch Procedure: Combine soy sauce, orange juice, wine, brown sugar, and Two Snooty Chefs Japanese 7 Spice in a saucepan and bring to a simmer…

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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 inch 1 medium ripe but firm avocado ¼” cubes 3 T Two Snooty Chefs Southwest Sedona Seasoning 3 T Olive Oil Directions: Make salsa and set aside;…

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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 Chefs Herbs de Poulet Gourmet Spice Blend 3 1/2 tablespoons Chardonnay wine 1 tablespoon chopped fresh parsley Directions: In a sauté pan, heat oil on high. Coat…

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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 tomatoes and cut lengthwise. Make simple vinaigrette: 1/2 cup white vinegar 1 cup olive oil 4 tsp. Two Snooty Chefs Italianno de Capri Cut leaves of fresh…

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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 Tbsp Butter 8 oz smoked salmon sliced 8 whole eggs 1/2 C white vinegar Procedure: In a medium-sized saucepan, melt the unsalted butter and remove the…

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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 Tablespoon Two Snooty Chefs Oaxaca Molé spice blend 1 t Chopped Fresh Cilantro 1 t Two Snooty Chefs Southwest Sedona spice blend Kosher salt and pepper to…

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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 de Poulet Gourmet Spice Blend Salt & Pepper to taste Procedure: Combine the diced chicken, celery, grapes and walnuts Combine mayonnaise and Herb de Poulet, mix…

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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 small dice Fuji apple 2 Tablespoons sugar 2 Tablespoons white vinegar Kosher salt and pepper to taste Procedure: Brush Chicken with oil and coat with Herbs de…

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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 Steak Italianno de Capri Seattle Seasoning Salt Oaxaca Molé Procedure: Cream butter add your choice of our Gourmet Spice Blend Place creamed flavored butter in wax…

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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 Two Snooty Chefs Italianno de Capri 2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon minced onion 1/2 teaspoon lemon juice 1/2 teaspoon dry thyme…

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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 and set aside. Saute onions until browned and add Two Snooty Chefs Hungarian Ragôut Seasoning, add beef and mix well. Add tomato paste and mix well. Add…

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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 chopped cilantro Procedure: In a 12” sauté pan, add 3 T of olive oil. Cut each 1/2 Pepper into 2 equal triangles (6 total). Add peppers…

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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 kosher salt Procedure: Combine egg yolks with sugar blend until incorporated. Scold whipping cream over medium heat. *Temper egg yolk and sugar mixture in scolded cream….

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