Schultz's Gourmet Recipes

Great Recipe Ideas from Schultz’s Gourmet™

Schultz’s Gourmet Potato Salad
8-12 med boiled red potato’s with skin on
1-11/2 cup Mayonnaise
5 oz (to taste) of Schultz’s Gourmet Hot Sauce
8-10 oz of Blue Cheese
3/4 lb of rendered bacon
½ 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 Sunday Morning 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 tenderloinwith ample Schultz’s Gourmet™
Premium RUB & Seasoning. Make sure that all sides of thetenderloin 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 170 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 Natural Chicken Bites
-2.5 lbs ground boneless, skinless chicken thigh

-1 lb ground boneless, skinless chicken breast

-1/2 of raw mixed raw egg

-3 tsp of Schultz’s Gourmet Premium RUB & Seasoning

In mixing bowl, combine all ingredients and mix thoroughly. Do not use 1 full egg. Mix egg and then only pour half into mixture. Once completely combined, place large spoonful of meat mixture on to ungreased cookie sheet. (Smaller than average meatball size, think...oatmeal cookie amount) Place 45-55 on single cookie sheet and bake at 450 degrees for 17-19 minutes depending on oven. Bites will come out fully cooked but not yet golden brown. You can now either refrigerate or freeze until ready to brown in frying pan then heat in Schultz’s Gourmet™ Hot Sauce. (Naturally low in fat!)

Schultz’s Gourmet Hot Wings!!
"The best hot wings you will ever taste!"
Start with a family pack of fresh chicken wings using approximately 30 cut wings.
We highly recommend slowly grilling your wings to a golden brown.
In a medium to large pot, heat up about 8-10 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 and serve with oven warmed garlic bread. Add celery and blue cheese dressing as a side.
The garlic bread is great for dipping into the cooked wing hot sauce as well.

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 Spicy Shrimp Pasta
Once water is boiling add the pasta to start cooking.
Let the pasta get about a 5-10 minute head start before beginning to cook shrimp.
Using about 1 ½ 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. Save your wine for a less aggressive dish and get the cold beer ready. This dish is fun, tasty, exciting and spicy, serves about four.


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 slather 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 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.

Grilled Salmon or Lake Trout
Salmon or Lake Trout steaks
Schultz’s Gourmet® Hot Sauce & 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.


Bite-Back-Catfish
1 ½ - 2 lb catfish filets
Schultz’s Gourmet® Hot Sauce, & Schultz’s Gourmet® Premium Seasoning Salt

Place catfish filets into a large Ziploc plastic bag and pour in 4-8 oz of Schultz’s Gourmet Hot Sauce. Place in refrigerator for at least four hours.
Drain off excess sauce and dredge filets through a mixture of flower, corm meal and Schultz’s Gourmet Premium Seasoning Salt. Place seasoned filets into a heated frying pan with peanut or corn oil. Fry until golden brown and flaky. Serve with hush-puppies and coleslaw.


Simple Red Eye Elk
3-4 lb. Elk Roast
Schultz’s Gourmet® Premium Rub, & Schultz’s Gourmet® Hot Sauce
Preheat oven to 425 degrees. Place roast on two pieces of heavy duty aluminum foil. Rub roast with olive oil and then liberally apply Schultz’s Gourmet Premium Rub. Bring edges of double layered foil together and seal tightly. Place in shallow roasting pan and bake for 2 to 2 1/2 hours. There will be ample juice collected inside foil which you add 4-6 oz’s of Schultz’s Gourmet Hot Sauce, stir well. Let roast set for 10 min before slicing. Collect all juices from slicing and ad to gravy mix. Place sliced meat into shallow pan and pour spicy gravy over meat and serve.


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 Party Pleaser
Brown meatballs in a frying pan.
Smother meatballs with Schultz’s Gourmet Hot Sauce.
Pour meatballs and sauce into a serving bowl and shake on parmesan cheese and stick with toothpicks.
Serve with warm Italian bread to catch all the sauce.

Schultz’s Gourmet Quick Fixin’s
Hearty seven grain bread toasted, spread on Schultz’s Gourmet Hot Sauce.
Add turkey breast or hard salami lunchmeat and favorite cheese. Grill if you like or serve as an open face that is sure to please.

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