eMeals + Crook to Cook

Dine like the Doggfather

Get a taste from Tha Boss Dogg's Kitchen with some of our favorites from Snoop's best-selling cookbook, From Crook to Cook. We've paired them with delicious wines from 19 Crimes to complete your meal!

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The King Classic Caesar The King Classic Caesar

The King Classic Caesar

Prep Time 20m
Total Time 30m
Serving Size 2
  • 2 boneless skinless chicken breasts
  • 1/2 tps salt
  • 1/2 cracked black pepper
  • 2 heads romaine lettuce
  • 1/2 cup croutons
  • 1/2 cup grated Parmesan cheese
  • 1 Tbsp chopped chives
  • 1 lemon, cut into wedges

  • Caesar Dressing:
  • 2 garlic cloves, chopped
  • 2 Tbsp freshly squeezed lemon juice
  • 1 Tbsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 1 cup mayonnaise
  • 1/3 cup olive oil
  • 1/2 grated Parmesan cheese
  • 1 tsp anchovy paste
  • 1 tsp cracked black pepper
  • Step 1: Place a grill pan over medium-high heat.
  • Step 2: Sprinkle the chicken breasts evenly with the salt and pepper. Place the chicken in the pan. Grill for 4 to 5 minutes per side, or until the internal temperature reaches 165˚F when measured with an instant-read thermometer.
  • Step 3: Let cool completely. Slice each breast into 6 pieces.
  • Step 4: Arrange the romaine lettuce on a platter.
  • Step 5: Top with the croutons and sliced chicken. Sprinkle with Parmesan cheese and chives. Drizzle with the dressing, serving any extra on the side with the lemon wedges. Serve immediately.
  • Step 6: For Dressing: In a medium bowl, whisk the garlic lemon juice, mustard, and Worcestershire sauce until smooth. Whisk in the mayonnaise, olive oil, Parmesan cheese, anchovy paste, and pepper. Set aside.
Spaghetti de la Hood Spaghetti de la Hood

Spaghetti de la Hood

Prep Time 10m
Total Time 1h 35m
Serving Size 4
  • 1 lb ground sirloin
  • 1 cup dry Italian bread crumbs
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp grated Parmesan cheese, plus more for serving
  • 2 tsp salt, plus more for salting water
  • 1/2 tsp cracked black pepper
  • 1 large egg, beaten
  • 1/4 cup olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, chopped
  • 2 (28-oz) cans whole peeled tomatoes
  • 1 tsp granulated sugar
  • 1 bay leaf
  • 1 (6-oz) can tomato paste
  • 1 lb spaghetti
  • Recommended Wine Pairing: 19 Crimes Cali Red
  • Step 1: In a large bowl, combine the ground sirloin, bread crumbs, parsley, Parmesan, salt, pepper, and beaten egg. Mix well to combine the ingredients.
  • Step 2: Form the meat mixture into 12 ping-pong size balls. Set aside.
  • Step 3: Place a large Dutch oven over medium heat. When the pot is hot, add the meatballs, being careful not to crowd them.
  • Step 4: Cook for 7 to 8 minutes, turning occasionally, until browned. Using a slotted spoon, transfer meatballs to a plate. Discard the grease in the pot.
  • Step 5: Return the pot to medium heat and add the olive oil. Swirl the pot to coat the bottom completely.
  • Step 6: Once the pot is hot, add the onion and garlic. Sauté for 4 to 5 minutes until the onion is translucent. Stir in the tomatoes, sugar, and bay leaf. Taste and adjust the salt, as needed. Cover the pot and turn the heat to low. Simmer for 30 minutes.
  • Step 7: Stir in the tomato paste. Add the meatballs. Return the mixture to a simmer. Cover the pot and cook for 30 minutes more.
  • Step 8: While the sauce cooks, bring a large pot of heavily salted water to a boil over high heat. Add the pasta. Cook until al dente, about 1 minute less than package directions.
  • Step 9: Drain spaghetti and add it to the pot with the meatballs and sauce. Gently stir to coat the pasta in the sauce.
  • Step 10: Serve the spaghetti and meatballs with a side of garlic bread, if desired
Yardie Yardbird Yardie Yardbird

Yardie Yardbird

Prep Time 20
Total Time 1h 10m
Serving Size 4
  • 1/4 cup olive oil
  • 2 Tbsp molasses
  • 2 Tbsp freshly squeezed lime juice
  • 2 habanero peppers, stemmed and seeded
  • 6 scallions, white and light green parts, roughly chopped
  • 1 (1-inch) piece peeled fresh ginger
  • 6 garlic cloves, peeled
  • 1 Tbsp dried thyme leaves
  • 1 tsp ground allspice
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 3 1/2 lb whole chicken, cut into 8 pieces
  • White rice
  • 2 limes, halved
  • Recommended Wine Pairing: 19 Crimes Cali Rosé
  • Step 1: In a food processor, combine the olive oil, molasses, lime juice, habaneros, scallions, ginger, garlic, thyme, allspice, salt, and pepper. Process until smooth. The mixture should be thick.
  • Step 2: Put the chicken into a large ziplock bag, or a large bowl. Pour marinade over the chicken.
  • Step 3: Seal the bag and manipulate the chicken to coat it using the marinade. Or, using clean hands, toss the chicken pieces in the bowl to coat in the marinade and cover the bowl with plastic wrap. Refrigerate the chicken to marinate for 1 hour, and up to overnight.
  • Step 4: Preheat oven to 375˚F, with a wire rack in the middle position. Transfer the chicken to a large roasting pan.
  • Step 5: Place the pan in the oven and bake for 45 to 55 minutes until the chicken is glazed and dark brown. Check the wings and legs first for doneness, followed by the thighs and breasts: An instant-read thermometer inserted into the chicken (not touching the bone) should read at least 165˚F.
  • Step 6: Remove the chicken from the oven and let rest for 10 minutes.
  • Step 7: Serve over cooked white rice with lime halves for squeezing.
OG Chicken and Waffles OG Chicken and Waffles

OG Chicken and Waffles

Prep Time 45m
Total Time 1h 35m
Serving Size 4
  • 1/3 cup granulated sugar
  • 1/3 cup kosher salt
  • 1 bay leaf
  • 1 tsp red pepper flakes
  • Peel of 1 orange
  • 3 1/2 lb whole chicken, cut into 10 pieces (2 wings, 2 legs, 2 breasts cut crosswise, 2 thighs)
  • 3 cups all-purpose flour
  • 3/4 cup yellow cornmeal
  • 4 tsp cayenne pepper
  • 3/4 tsp baking powder
  • 4 tsp cracked black pepper
  • 3 tsp salt, plus more for seasoning
  • 2 cups buttermilk
  • 1 qt canola oil
  • Recommended Wine Pairing: 19 Crimes Hard Chardonnay
  • Step 1: Fill a large pot with 5 cups of water. Place the pot over high heat and bring to a boil. Add the sugar, salt, bay leaf, red pepper flakes, and orange peel. Cook, stirring, until the sugar and salt dissolve, about 1 minute. Remove from heat and let cool.
  • Step 2: Place the chicken in a large bowl and cover completely with the cooled brine. Cover and refrigerate for 10 to 12 hours, and up to 24 hours.
  • Step 3: Remove the chicken from the brine and pat dry with a paper towel. Set the chicken aside and discard the brine.
  • Step 4: In a large bowl, stir together the flour, cornmeal, cayenne pepper, baking powder, black pepper, salt until combined. Transfer to a large shallow dish.
  • Step 5: Place another large shallow dish next to the flour mixture and add the buttermilk to it.
  • Step 6: Place a wire rack or pan next to the two dishes; this will be where you set the battered chicken.
  • Step 7: Take one piece of chicken and submerge it in the buttermilk. Lift and let any excess drip back into the dish.
  • Step 8: Roll the chicken in the flour mixture, coating it completely.
  • Step 9: Place the battered chicken on the wire rack or pan and repeat with the remaining chicken pieces.
  • Step 10: Let the chicken dry for 20 to 30 minutes before frying.
  • Step 11: In a large Dutch oven over medium heat, heat the canola oil to 350˚F.
  • Step 12: Set a wire rack over a plate or line a pan with brown paper and set aside.
  • Step 13: Working in batches beginning with drumsticks, carefully add the chicken to the hot oil, careful not to crowd the chicken, otherwise it’ll become greasy.
  • Step 14: Once chicken is added, the oil’s temperature will drop to between 300˚F to 320˚F. Watch and adjust the heat to maintain a consistent 350˚F temperature.
  • Step 15: Fry the drumsticks for about 15 minutes, or until golden. Once the chicken is done, remove each piece with tongs and transfer to the prepared rack or pan to drain. Sprinkle generously with salt.
  • Step 16: Fry the breasts and thighs for about 10 minutes, or until golden. If the chicken is getting too dark, lower the heat. When done, transfer to the rack or pan. Sprinkle generously with salt.
  • Step 17: Fry the wings for about 8 minutes, or until golden When done, transfer to the rack or pan. Sprinkle generously with salt.
  • Step 18: Let chicken rest for at least 10 minutes before serving.
  • Step 19: Top each waffle with a large pat of butter. Add your favorite piece of fried chicken and pour on plenty of maple syrup.
Orange Chicken with White Rice Orange Chicken with White Rice

Orange Chicken with White Rice

Prep Time 30m
Total Time 50m
Serving Size 4
  • 3/4 cup orange juice
  • 3 Tbsp soy sauce
  • 1 Tbsp Sriracha
  • 1 Tbsp honey
  • 1 tsp sesame oil
  • 1/2 tsp red pepper flakes
  • 2 large eggs
  • 1 1/2 cups cornstarch
  • 2 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup canola oil
  • Salt
  • White rice
  • 2 tsp sesame seeds
  • 2 scallions, sliced
  • Step 1: In a small saucepan over medium heat, whisk the orange juice, soy sauce, Sriracha, honey, sesame oil, and red pepper flakes. Bring to a simmer and cook for 6 to 7 minutes until thickened. Remove from the heat and set aside.
  • Step 2: In a large bowl, whisk the eggs until blended.
  • Step 3: Place a large bowl next to the eggs and put the cornstarch into it.
  • Step 4: Add the chicken to the bowl with the beaten egg and toss to coat. Using a spider or large slotted spoon, lift the chicken from the egg and let any excess drip back into the bowl.
  • Step 5: Toss the chicken in the cornstarch to coat, shake off any excess cornstarch, and set aside.
  • Step 6: Line a plate with paper towels and set aside.
  • Step 7: In a large skillet over medium-high heat, heat the canola oil. Swirl the pan to cover the bottom completely.
  • Step 8: When the skillet is hot, carefully add the chicken to the hot oil. Cook for 3 to 4 minutes on each side or until golden and crispy.
  • Step 9: Transfer the chicken to the prepared plate and season with salt. Drain any excess oil and wipe the pan with a paper towel.
  • Step 10: Return the chicken to the skillet. Pour the orange sauce over the chicken. Stir to coat. Cook 2 to 3 minutes to heat the sauce through.
  • Step 11: Serve the chicken and orange sauce over cooked white rice, garnished with sesame seeds and scallions.
Tha Soft Touch Tacos Tha Soft Touch Tacos

Tha Soft Touch Tacos

Prep Time 25m
Total Time 50m
Serving Size 4
  • 2 Tbsp vegetable oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 lb ground beef
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 8 corn tortillas
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded lettuce
  • 8 cherry tomatoes, quartered
  • 1 avocado, peeled, pitted, and chopped
  • 1 jalapeño pepper, sliced
  • Garnish: Limes, fresh cilantro, sliced scallions, hot sauce
  • Step 1: In a large skillet over medium-high, heat the vegetable oil. Swirl the skillet to cover the bottom completely. When the skillet is hot, add the onion. Cook for 4 to 5 minutes, stirring occasionally, until the onion is softened. Add the garlic and cook for 1 to 2 minutes more.
  • Step 2: Add the ground beef, salt, chili powder, and cumin. Cook for 6 to 7 minutes, stirring often to break up the meat, until the beef is completely browned. Taste and adjust for seasoning, if necessary. Drain and discard any excess grease. Transfer the beef to a large bowl, cover, and set aside.
  • Step 3: To char the tortillas, turn your gas burner to the lowest setting. Place one tortilla directly above the flame for about 45 seconds, or until the bottom is slightly crips and charred. Using tongs, flip the tortilla, watching to make sure it doesn’t burn. Place the charred tortilla on a plate and cover to keep warm. Repeat with the remaining tortillas.
  • Step 4: Top each charred tortilla with beef, cheese, lettuce, tomato, avocado, and jalapeño. Garnish with lime, cilantro, scallions, and hot sauce. Serve warm.
Baby Got Back Ribs Baby Got Back Ribs

Baby Got Back Ribs

Prep Time 15m
Total Time 2h 25m
Serving Size 6
  • 3/4 cup packed light brown sugar
  • 1 Tbsp paprika
  • 1 Tbsp garlic powder
  • 1 tsp cracked black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 2 racks pork baby back ribs (about 4 lb, 10 oz total)
  • 1 1/2 cups barbecue sauce
  • White bread
  • Recommended Wine Pairing: 19 Crimes Cabernet
  • Step 1: Preheat the oven to 300˚F, with rack in the middle position. Line a baking sheet with two layers of aluminum foil and set aside.
  • Step 2: In a small bowl, stir together the brown sugar, paprika, garlic powder, black pepper, salt, and cayenne. Apply the rub to the ribs, coating both sides.
  • Step 3: Wrap each rack in aluminum foil and place on the prepared baking sheet in a single layer.
  • Step 4: Place the ribs in the oven and roast for 1 1/2 to 2 hours, testing at 1 1/2 hours for doneness. The meat is ready when it’s tender and easy to pul away from the bone.
  • Step 5: Remove the ribs from the oven and carefully discard any pork juices from the pan. Leave the racks wrapped and set aside.
  • Step 6: Preheat the broiler to its highest setting, with a rack in the top position.
  • Step 7: Unwrap the ribs and brush the top side with a thick layer of barbecue sauce.
  • Step 8: Place the ribs under the broiler for about 10 minutes, or until deep brown.
  • Step 9: Remove the ribs and let rest, covered, for 10 minutes.
  • Step 10: Cut the racks into 2-rib portions. Serve warm with white bread, extra barbecue sauce on the side, and lots of napkins.
Rolls Royce PB—Chocolate Chip Cookies Rolls Royce PB—Chocolate Chip Cookies

Rolls Royce PB—Chocolate Chip Cookies

Prep Time 20m
Total Time 30m
Serving Size 3 dozen
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 16 Tbsp (2 sticks) unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 2 cups semisweet chocolate morsels
  • Step 1: Preheat the oven to 375˚F, with one rack in the upper third and one in the lower third of the oven. Line two baking sheets with parchment paper and set aside.
  • Step 2: In a small bowl, stir together flour, baking soda, and salt.
  • Step 3: In a large bowl, combine the butter, peanut butter, brown sugar, and granulated sugar. Using a handheld electric mixer on medium speed, or a wooden spoon, vigorously beat the mixture until smooth.
  • Step 4: Stir in the egg and vanilla.
  • Step 5: Gradually stir in the flour mixture just until combined. Stir in the chocolate morsels. Using a tablespoon, drop rounded dough portions onto the prepared baking sheets, about 2 inches apart.
  • Step 6: Place one sheet on the upper rack and one on the lower; bake for 8 to 10 minutes until golden, switching the sheets top to bottom and from to back halfway through the baking time to ensure even baking.
  • Step 7: Remove the cookies from the oven and let cool on the sheets for 5 minutes. Transfer the cookies to a wire rack to cool completely.
  • Step 8: Store the cooled cookies at room temperature in an airtight container or ziplock bag for up to 3 days.
Bow Wow Brownies and Ice Cream Bow Wow Brownies and Ice Cream

Bow Wow Brownies and Ice Cream

Prep Time 15m
Total Time 45m
Serving Size 6
  • 2/3 cup all-purpose flour
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 3 Tbsp unsalted butter
  • 2 Tbsp whole milk
  • 2 1/2 cups milk chocolate morsels
  • 2 large eggs
  • 1/2 tsp pure vanilla extract
  • Vanilla ice cream
  • Chocolate syrup
  • Step 1: Preheat the oven to 325˚F, with a rack in the middle position. Butter an 8-by-8-inch square baking pan and set aside.
  • Step 2: In a small bowl, whisk the flour, baking soda, and salt. Set aside.
  • Step 3: In a medium saucepan over medium heat, combine the sugar, butter, and milk. Bring to a boil.
  • Step 4: Remove the pan from the heat and add 1 1/2 cups of the chocolate morsels. Stir until the chocolate is melted and smooth.
  • Step 5: Add the eggs and vanilla to the chocolate. Stir until blended and smooth.
  • Step 6: Gradually add the flour mixture to the chocolate, stirring until just combined.
  • Step 7: Spread the batter evenly into the prepared pan. Sprinkle the top of the batter with remaining 1 cup of chocolate morsels.
  • Step 8: 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 look baked.
  • Step 9: Remove the brownies from the oven and place on a wire rack to cool in the pan.
  • Step 10: Cut the brownies into 6 large squares. Serve topped with vanilla ice cream and chocolate syrup, if desired.