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Schultz’s gourmet Recipes
Schultz’s Gourmet ® Hash Browns
- 4 Cooked large Russet potatoes, washed & peeled
- 2-4 tbsp of Schultz’s Gourmet Premium Rub & Seasoning
- 2 tbsp of extra virgin olive oil
- salt and pepper to taste
Grate the cooked 4 large potatoes. Place a large pan over medium/high heat and coat the bottom of the pan in olive oil. Once olive oil is hot, but not smoking, fill the pan with the grated potatoes. Generously coat the potatoes in Schultz’s Gourmet Premium Rub & Seasoning and flip potatoes in pan. Add additional olive oil and salt/pepper to taste. Flip and cook until potatoes are golden brown. Serve with bacon, eggs and/or pancakes and enjoy!
Schultz’s Gourmet ® Mesquite Smoked Pork Tenderloin
- 2-4 lb center cut pork tenderloin
- 4-8 tbsp of Schultz’s Gourmet Premium RUB & Seasoning
- Mesquite wood chips
Soak wood chips for 30-45 mins prior to lighting grill. Coat tenderloin with ample Schultz’s Gourmet Premium Rub & Seasoning. Make sure that all sides of the tenderloin are thoroughly covered, pat RUB on to meat so that it stays on. In the grill, make two piles of briquettes on opposite side of the grill. Once charcoals have thin layer white ash on them, add your wood chips. After the wood is smoking, place tenderloin in between charcoal piles on cooking grate. Cook until center reaches 150 degrees.
Schultz’s Gourmet ® Twice Baked Potatoes
- 4 large Idaho potatoes
- 3-4 oz of Schultz’s Gourmet Hot Sauce
- 8 oz of sour cream
- 1 tbsp of butter
- Fresh bacon bits
Scrub potato skins before you bake them at 375 degrees for 50 mins. Split potatoes in half and with spoon scoop out fresh baked potatoes then mix with the butter. Add sour cream and Schultz’s Gourmet Hot Sauce. Mash potatoes with fork and stirring until creamy. Refill potato skins with potato mixture and overstuff. Sprinkle bacon bits on top and bake for 25 mins at 350 degrees. Serve with Mesquite Smoked Pork Tenderloin.
Schultz’s Gourmet ® Chicken Thighs
- 4-6 boneless, skinless chicken thighs
- 3-4 tbsp of Schultz’s Gourmet Premium Seasoning & Rub
- 6-8 oz of Schultz’s Gourmet Original Hot Sauce or Sweet Heat Cooking Hot Sauce
Fully coat each chicken thigh with Schultz’s Gourmet Premium Seasoning & Rub. Either lay out chicken thighs on large lipped baking sheet and bake at350 degrees for 25 mins or place on medium/hot grill and cook until internal temperature reaches 165 degrees. Grill/ bake until done making sure not to overcook or dry out meat. Once thighs are fully cooked, either baste or dip in either one of Schultz’s Gourmet Cooking Hot Sauces. Serve as sandwich or as an appetizer.
Schultz’s Gourmet ® Potato Salad (Featured on KKTV)
- 8-12 medium boiled red potatoes with skin on
- 1.5 - 2 cups Mayonnaise
- 4-6 oz (to taste) of Schultz’s Gourmet Hot Sauce
- 8-10 oz of Blue Cheese
- 3⁄4 lb of rendered bacon
- 1⁄2 small red onion diced finely
- 4-6 green onions diced finely
- 1 tbsp dry parsley
- 1 tbsp black pepper
- 1 tsp salt or to taste
Pre-mix Schultz’s Gourmet Hot Sauce and mayonnaise before adding to balance of ingredients. Dice cooked potatoes into chuck size pieces and add to large mixing bowl. Add cooked and crumbled bacon, crumbled blue cheese, blended mayonnaise/Schultz’s Gourmet Hot Sauce. Toss until blended and then add onions and balance of seasonings. Add more hot sauce until desired consistency is reached, chill and serve. To ensure creamy potato salad, mash 1⁄3 of the potatoes and stir vigorously before serving.
Schultz’s Gourmet ® Bacon Wrapped Shrimp (Featured on KKTV)
- 2 lbs of 21-25 count peeled shrimp
- 1 lb of fresh cut Bacon
- 6 oz of Schultz’s Gourmet Sweet Heat
Take peeled shrimp and wrap with half strip of bacon. Place 5-7 shrimps per skewer and place over indirect heat. Allow bacon to render tightly around shrimp. When fully cooked, remove from skewers and place in heated sauce pan with 6 oz of Schultz’s Gourmet Sweet Heat and stir. Place toothpick in each shrimp and serve!
Schultz’s Gourmet ® Hot Wings (Featured on KKTV)
- 5 lbs of fresh chicken wings
- 3 tbsp of Schultz’s Gourmet Premium Seasoning & Rub
- 10-12 oz of Schultz’s Gourmet Hot Sauce
Grill or bake wings and season with Schultz’s Gourmet Premium Seasoning & Rub. Cook until rendered and golden brown then remove from heat. In a medium to large pot, heat 10-12 oz of Schultz’s Gourmet Hot Sauce. Keeping the sauce warm, add the cooked wings directly from the grill into the pot with the hot sauce. Stir well before serving.
Schultz’s Gourmet ® Spicy Meatballs
Heat 16 -20 beef/turkey or chicken meatballs in a frying pan Smother meatballs with either Schultz’s Gourmet Hot Sauces. Pour meatballs and sauce into a serving bowl and shake on parmesan cheese. Serve with warm Italian bread as a great appetizer.
Schultz’s Gourmet ® Sweet & Spicy Baked Beans
- 12-24 oz of canned baked beans (Bush’s Beans)
- 6-8 oz of Schultz’s Gourmet Sweet Heat Cooking Hot Sauce
Open 1 or 2 cans of baked beans and put in either microwave safe bowl or sauce pan. Pour 6-8 oz of Schultz’s Gourmet Sweet Heat hot sauce in the bowl or sauce pan and stir. Heat until fully cooked and then serve.
Schultz’s Gourmet ® Rocky Mountain Pulled Pork
Start with a 3 lb pork butt cut and apply Schultz’s Gourmet Premium Rub liberally to the meat. Wrap tightly in heavy duty aluminum foil twice keeping the folds on top. Place in oven at 330 degrees for 3 and a half to 4 hours. Or slow cook in a smoker/grill. Carefully remove and drain juices into a grease separator for later use. Let meat cool enough to where you can separate the larger sections of meat from the fat. Trim and discard fat.Using two forks or your hands begin shredding the meat and put into a 2” deep baking dish that can go back into the oven. Once all meat has been shredded or pulled apart apply 14 oz of Schultz’s Gourmet Hot Sauce and mix thoroughly. Take the separated juices from the meat and add one teaspoon of natural liquid smoke, stir and add to meat and hot sauce. Place back into oven at 250 degrees stirring well while reheating. Serve on hearty buns as a sandwich with slaw and chips.
Schultz’s Gourmet ® Caesar Salad
Refrigerate three fresh skinned chicken breasts in Schultz’s Gourmet Hot Sauce either overnight or for at least 4 hours in a zip lock bag. After chicken is finished marinating, grill slowly, careful not to burn or dry out. Chill cooked chicken breasts and then slice diagonally into strips. Prepare a salad bowl tearing up full head of romaine lettuce and toss. Add the sliced chicken strips. Pour your favorite Caesar salad dressing, toss again and serve with garlic bread and your favorite wine.
Schultz’s Wild Game/ Seafood Marinade
- 14-20 oz of Schultz’s Gourmet Hot Sauce
- 12-16 oz of your favorite non-light Beer
- 2 cloves finely chopped garlic
- 1 tbsp of Schultz’s Gourmet mustard
- 1 tsp of liquid smoke
- 4 Bay Leaves
- 1 tsp of sea salt
Schultz’s Gourmet ® Sandwich Spread
- 3 tbsp of mayonnaise
- 1 tsp of Schultz’s Gourmet Original or Sweet Heat Cooking Hot Sauce.
Mix 3 tablespoons of mayo with 1 tablespoon of Schultz’s Cooking Hot sauce. Combine until fully mixed. Use on your favorite sandwich or substitute Mayo for either Blue Cheese or Ranch for a great vegetable dip.
Schultz’s Gourmet ® Spicy Chicken Dip
- 1.5 lb cooked chicken breasts, chopped, seasoned with Schultz’s Gourmet Premium Seasoning & Rub
- 1-8 ounce package cream cheese, softened
- 1 cup Ranch dressing
- 1⁄2- 3⁄4 cup Schultz’s Gourmet Spicy Original Cooking Hot Sauce
- 1-2 tbsp Schultz’s Gourmet Premium Seasoning & Rub
- 1.5 cups shredded Cheddar cheese (can substitute with blue cheese)
Mix ingredients well. Excellent served either hot or cold. Serve with chips, bread or veggies.
Schultz’s Gourmet ® Spicy Shrimp Pasta
Let the pasta get about a 5-10 minute head start before beginning to cook shrimp. Using about 1 . to 2 lbs. of 21-25 count, raw w/ shell on shrimp. Peel the shrimp and place into a large frying pan with a dollop of melted butter. Cook shrimp over a medium to medium high heat until most of the shrimp’s transparency is gone but not completely. Add about 8-10 oz of Schultz’s Gourmet Hot Sauce to the pan of cooking shrimp, stir and cover. Turn down heat to low, cooking until shrimp are done. (Shrimp cook quickly, do not over cook) Timing is everything, pasta should be ready to drain and put onto a serving platter a minute or two from when you put the lid on the shrimp. Once pasta and shrimp are ready, add about 5 oz of your favorite beer to the shrimp in the frying pan, stir well and pour over pasta on platter, shake parmesan cheese over dish.
Serve with a salad and garlic bread.
Schultz’s Gourmet ® Pizza!!
Make your own thin crust pizza dough, or buy ready made pizza dough at the store or even purchase Boboli “ready-made” pizza crusts at your local market. Using the Boboli pizza crust, brush entire crust with olive oil then sprinkle the edge with garlic salt. Then pour on Schultz’s Gourmet Hot Sauce , using more than you think, because much of it is absorbed during baking. Followed by a layer of grated parmesan cheese on top of the Hot Sauce. Then add what you like. We recommend placing a layer of mozzarella cheese followed by fully cooked chicken breasts cut into bite size chunks. Next add cooked Andouille sausage and onions, and cook at 425oF for 12 to 15 minutes or until brown in the oven. Enjoy!
Schultz’s Gourmet ® Glazed Salmon Fillet
- Salmon steaks
- Schultz’s Gourmet Hot Sauce and Schultz’s Gourmet Premium Seasoning Salt
Cut your fish into 1-11/2 inch steaks. Liberally season your fish with Schultz’s Premium Seasoning Salt. Place on grill indirectly over high heat. Cook 3-5 min each side depending on thickness. When the fish is flakey all the way through, remove.
Place on platter and drizzle Schultz’s Gourmet Hot Sauce over fish. Serve with wild rice, garlic bread and salad.