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Win A Coveted Copy of Snoop Dogg’s First Cookbook

The “D-O-double-G” just released his first cookbook, From Crook To Cook. Copies have just hit New Zealand, so get yourself in the draw to win one of the first copies

Snoop Dogg is best-known as an award-winning and multiple platinum-selling rapper, songwriter and record producer, but in the last couple of years he’s been hitting the kitchen in the Emmy-nominated TV series “Martha & Snoop’s Potluck Dinner Party” alongside Martha Stewart.

Now the Dogg has created his first cookbook From Crook To Cook (published by Chronicle Books, distributed in New Zealand by Bookreps NZ Ltd), featuring 50 of his all-time personal favourite recipes. “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?” he says.

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The book is so full of great, easy recipes it’s hard to know where to start. Along with a look inside Snoops kitchen cupboard and fridge for his staples, there are ideas for breakfast, lunch, dinner, drinks and parties, plus a few of his favourite munchies. Of course no Snoop Dogg cookbook would be complete without a Gin and Juice recipe, but other faves include Not Ya Mamma’s Corn Muffins, Billionaire’s Bacon, Tha Next Level Salmon, Down Under Lobster Thermidor, Dirty South Gumbo, Go Shorty It’s Your Birthday Cake and So Clean We Dirty Martini. There are also plenty of references to some of his favourite drinks, Tanqueray, Moet, Cointreau (essential for margaritas) and Ciroc – the vodka brand promoted by his mate Puffy.

This week we’re super excited to offer one lucky Liquorland Toast reader the chance to win a copy of this coveted book. And to wet your whistles while you wait to see if you've won (see below for entry form), we have three great recipes from From Crook To Cook to share with you: Remix Gin and Juice, OG Fried Bologna Sandwich and Bow Wow Brownies and Ice Cream – so you can bring a bit of Doggystyle to the kitchen…
 

Remix Gin and Juice

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After the original comes the remix. After 25 years of mixing that Tanqueray with the OJ, it was time to put a fresh twist on the classic. And boy, did I do it with the Tanqueray “Laid Back!” We still add a splash of juice, only now we hit it with that pineapple to give the whole thang a tropical vibe. To get extra lit, we top it all off with some of that Cîroc vodka. Bingo— Gin and Juice 2.0. Serves 1

INGREDIENTS

  • 1 oz [30 ml] gin (Tanqueray, preferably)
  • 1 oz [30 ml] apple-flavored vodka
  • 2 oz [60 ml] pineapple juice
  • Pineapple leaves and a lime wheel, for garnishing

  1. Fill a cocktail shaker with ice. Add the gin, vodka, and pineapple juice. Stir.
  2. Strain into a rocks glass and garnish with the pineapple leaves and lime wheel. Serve immediately.

Reprinted from, From Crook to Cook by Snoop Dogg with permission by Chronicle Books, 2018
 

OG Fried Bologna Sandwich

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Now this is a certified hood classic. When I was a young’in in need of something to snack on, I could count on the fridge to hold me down with some leftover cold cuts. A favorite munchie was discovered when I had the bright idea of throwing that bologna in a frying pan. Fry that Oscar Meyer up with some cheese and you’re on your way to a bomb meal, Jack! But now that we moved on up, like The Jeffersons, that bologna turned into the finest aged meats. We ain’t eating this just cuz we have to. These days we eat it because what would go better with that thang we love to do so much. Maybe I’ll start making it with some “smoked” Gouda now. Get the picture? Serves 1

INGREDIENTS

  • 3 slices bologna
  • 1 tablespoon unsalted butter
  • 2 slices white bread
  • 1 teaspoon yellow mustard
  • 3 slices American cheese
  • Barbecue potato chips, as many as you want

  1. Place the bologna on a cutting board and cut one slit from the middle to the edge of each slice.
  2. 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 bread.
  3. 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.
  4. 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.
  5. Close the sandwich, placing the other bread slice, mustard-side down, on top. Go to town.

Reprinted from, From Crook to Cook by Snoop Dogg with permission by Chronicle Books, 2018
 

Bow Wow Brownies and Ice Cream

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My greatest recipe is Bow Wow Brownies. The key is to make sure they're nicely baked. If I really want to take it up a notch, I might even add a dash of my secret ingredient— a sprinkle of Snoop's herbs and spices really gives those things a kick. They'll come out the oven smelling real aromatic, and a couple bites will leave you feeling like you're on cloud nine. This is why you bought the book right? So what the hell you waiting on? Go get baked! Serves 6

INGREDIENTS

  • ⅔ cup [90 g] all-purpose flour
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ cup [100 g] granulated sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons whole milk
  • 2½ cups [450 g] milk chocolate morsels
  • 2 large eggs
  • ½ teaspoon pure vanilla extract
  • Your favorite vanilla ice cream, for serving
  • Chocolate sauce, for serving

  1. Preheat the oven to 325°F [165°C], with a rack in the middle position. Butter an 8-by-8-in [20-by-20-cm] square baking pan and set aside.
  2. In a small bowl, whisk the flour, baking soda, and salt. Set aside.
  3. In a medium saucepan over medium heat, combine the sugar, butter, and milk. Bring to a boil. Remove the pan from the heat and add 1½ cups [270 g] of the chocolate morsels. Stir until the chocolate is melted and smooth.
  4. Add the eggs and vanilla to the chocolate. Stir until blended and smooth.
  5. Gradually add the flour mixture to the chocolate, stirring until just combined. Spread the batter evenly into the prepared pan. Sprinkle the top of the batter with the remaining 1 cup [180 g] of chocolate morsels.
  6. Place the pan in the oven and bake for 25 to 30 minutes, rotating the pan about halfway through the baking time to ensure even cooking, until the brownies are set and the edges looked baked.
  7. Remove the brownies from the oven and place on a wire rack to cool in the pan.
  8. Cut the brownies into 6 large squares. Serve topped with vanilla ice cream and chocolate sauce, if desired.

Reprinted from, From Crook to Cook by Snoop Dogg with permission by Chronicle Books, 2018
 

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TO ENTER the draw to win a copy of From Cook To Crook by Snoop Dogg (published by Chronicle Books, distributed in New Zealand by Bookreps NZ Ltd), CLICK HERE 

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