Whether he’s in the hood or in an international city, Snoop Dogg says he’s got to eat and over three decades of performing around the globe, the famous rapper has learned to adapt dishes from what he grew up eating as well as recipes he’s discovered on the road. He shares these in his cookbook, Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen.
Interestingly, the book, released in 2018 is again topping the charts spurred by his ultra-cool appearance and performance at the Super Bowl Halftime Show as well as his current Corona Beer commercials. According to a recent article in Rolling Stone magazine, the book hit the Top Ten of Amazon’s bestsellers list, was Number One on Amazon’s celebrity cookbooks list, topping even newer releases from the likes of Rachael Ray, Queer Eye’s Antoni Porowski and the Barefoot Contessa, Ina Garten.
As Snoop Dogg, who by the way has 44 million Facebook followers and 74 million on Instagram, says “You know it’s blazin’ up in my kitchen. I’m takin’ the cookbook game higher with a dipped and whipped collection of my favorite recipes, ya dig?”
OG Fried Bologna Sandwich
- 3 slices bologna
- 1 Tbsp unsalted butter
- 2 slices white bread
- 1 tsp yellow mustard
- 3 slices American cheese
- Barbecue potato chips, as many as you want
Place the bologna on a cutting board and cut one slit from the middle to the edge of each slice.
In a medium skillet over medium heat, melt the butter. Swirl the skillet to cover the bottom
completely. When the skillet is hot and the foam has subsided, add the bread. Lightly toast for about 2
minutes per side, or until golden. Transfer to a cutting board and spread the mustard on one slice of
Return the skillet to the heat and add the bologna in a single layer. Cook for 2 to 3 minutes, or until
the edges are golden and crisp. Flip the bologna and top each slice with the American cheese. Cook for 2 to 3 minutes more, or until the cheese starts to melt.
Place the fried bologna and cheese on the toasted bread slice without mustard and top with as many
chips as you and your sandwich can handle.
Close the sandwich, placing the other bread slice, mustard-side down, on top. Go to town.
- ½ cup packed light brown sugar
- 1 tsp cracked black pepper
- 1 tsp red pepper flakes
- 8 slices thick-cut bacon
Preheat the oven to 400°F, with a rack in the top third of the oven. Line a baking sheet with aluminum foil, place a wire rack on top of the foil, and set aside.
In a small bowl, stir together the brown sugar, black pepper, and red pepper flakes.
Lay the bacon slices on the rack. Spread the brown sugar mixture evenly over the bacon.
Place the baking sheet in the oven and bake for 25 to 30 minutes, rotating the baking sheet halfway through the baking time to ensure even cooking. The bacon is done when it’s crispy and glazed.
Remove the baking sheet from the oven and cool the bacon for 5 minutes on the rack. Serve warm.
Reprinted from Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen by Snoop Dogg with permission from Chronicle Books, 2018. Photographs © Antonis Achilleos and Heather Gildroy.