Snoop Dogg is no longer just a rapper but a one-man international brand that has diversified into every market imaginable. At the moment, Snoop is currently occupied by creating his own metaverse and exploring the world of NFTs, which is less bizarre than when he decided to become a celebrity chef.
His 2018 book, From Crook to Cook, came as a result of the success of his Emmy-nominated cooking programme alongside Martha Stewart. Their unlikely friendship captivated audiences, and their natural chemistry helped make the show a hit.
“When you work with someone like Snoop, it’s like having a sidekick. How great it is,” Stewart said about working with the rapper. “That’s why all the comedians have sidekicks and bands because it loosens them up and lets them be freer. Snoop is my freedom.”
While Snoop isn’t in line to win a Michelin star for his achievements in the kitchen anytime soon, he is handy in the kitchen and a capable cook. His book features Snoopified editions of simple dishes like mac and cheese, which he’s put his characterful spin on.
Snoop energetically said about the project, “You know it’s blazin’ up in my kitchen. I’m takin’ the cookbook game higher with a dipped and whipped collection of my favourite recipes, ya dig?”
The project went down a storm with fans and has an impressively high rating of 4.1 on GoodReads. One user who gave the book a five-star rating said, “This book is everything you expect and then some.
I loved it. I loved the forward written by Martha Stewart. I loved the sincerity in the recipes.
“I loved that there was a recipe for a Bologna sandwich. I loved the song lists that came with some of the dinner recipes. And most surprising….these are solid recipes.”
If you want to cook the infamous Bologna Sandwich for yourself, then the recipe taken From Crook to Cook is attached below, although it’s up to you whether you want to also follow Snoop’s preferred choice of starter…
Snoop Dogg’s Bologna Sandwich recipe
Ingredients (Serves 1)
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.
Method
- 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 bread.
- 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.
