Tailgating 101!

Are You Ready for Some Football?


I love football and all things related to this glorious game. (To be clear, I’m talking about American football and not soccer-which is really just not the best forum for tailgating.) I love the fact that the weather has cooled down, that me and like-minded fans are routing for a common cause-our team annihilating the other team-and all of the wonderful foods I’ll get to eat. All in the name of football! So in honor of this great American pastime, Your Resident Gourmet’s Newsletter is focusing on how you can be the Ultimate Tailgater with a little Tailgating 101.



Chef Jennifer


 Tailgating 101!



Whether it’s a collegiate or professional game you’re tailgating, you’ve got to represent your team by looking the part of the ultimate fan. What’s the definition of the ultimate fan? That depends on who you ask. It may mean face paint, body paint, crazy hair hats, beer helmets, and mascot outfits or the more subdued team jersey and matching colors. The ultimate fan, however, should NOT be confused with the Ultimate Tailgater. This is the person who arrives at least 3 hours before the start of the game in order to stake out the best spot to set up. The Ultimate Tailgater also has the best gear, drinks, and food.

Eat Like A Champion!

A successful tailgating party rests on the quality and quantity of the food and beverages served. The Ultimate Tailgater will also have some really cool gadgets to dazzle their guests and make the tailgating an experience to remember.

I love grilled chicken wings and Grilled Jerk Wings are one of my favorites. I always grill the entire uncut wing for a couple reasons. They are much easier to manage on the grill if they’re whole and I love to eat that crispy wing tip. Here is my Grilled Jerk Wing recipe and it is red hot-so have a cold drink nearby!

Grilled Jerk Wings

Recipe by Chef Jennifer Hill Booker

Yields 4-4 wing servings




Jerk Marinade

1 small onion

3 scallions

1 tablespoon fresh thyme

4 large garlic cloves

3 Scotch bonnet chiles, seeds removed

¼ cup fresh lime juice

3 tablespoons vegetable oil

1 tablespoon sea salt

¼ cup packed brown sugar

2 teaspoons ground allspice

1 teaspoons fresh ground black pepper

¾ teaspoon freshly grated ginger

½ teaspoon cinnamon

16 whole chicken wings


  • Place onion, scallions, thyme, garlic, habaneros, lime juice, vegetable oil, salt, brown sugar, allspice, black pepper, and cinnamon in a food processor and puree until it resembles a smooth paste.
  • Place chicken wings in a large Ziploc bag and coat with the marinade. You can save any unused marinade in the fridge in an airtight container for up to 2 weeks. Just make sure it doesn’t come in contact with the raw chicken or anything (including your hands) that has touched the raw wings.
  • Seal bag and refrigerate overnight to 24 hours.
  • Remove chicken from the refrigerator and allow to temper for 20 minutes at room temperature.
  • Place wings on the hottest side of the grill and cook until well browned on all sides, about 3-5 minutes. Move chicken to cooler side of the grill, cover with lid or an aluminum pan, and continue to cook until chicken is cooked through, about 20 minutes more.
  • Remove from grill, allow to rest for 5 minutes and enjoy with a cold drink!

Rum Punch

Recipe by Chef Jennifer Hill Booker

Yields 8-1cup servings

Here’s a quick Rum Punch recipe that cools you down without sacrificing the flavor of the Grilled Jerk Wings.


2 cups Caribbean rum, like Mount Gay Rum

1 cup light brown sugar

½ cup fresh squeezed lemon juice

½ cup fresh squeezed lime juice

1 teaspoon hot sauce

1 (1-liter) bottle club soda, chilled

Crushed ice


Sugarcane sticks

Lemon or lime slices


  • Stir together first 5 ingredients.
  • Add club soda just before serving.
  • Serve over crushed ice and garnish with sugarcane sticks or lemon and lime slices.

Tailgating Gadgets

Looking for some fun tailgating gadgets to take to the game? The American Tailgater Association website (www.americantailgaterassociation.org) recommends some ‘must have gadgets’ for the 2012 Football Season.

The Beer Belt 

The holster covers waists from size 26″ all the way up to 45″. The beer belt holds both 12- and 14-ounce containers. Whether you want to supply yourself or cart drinks to partygoers, the beer belt is any tailgate savior.


Disposable Grills

Whether it has been a lack of time, space or money has kept you from the tailgating experience, disposable grills have come a long way and have removed the barriers for taking part in this pre-game ritual. Starting at about $4, the safety and grilling capabilities are remarkable even on the most inexpensive disposable grills.

The Fork Thermometer

A fork thermometer is approximately $12 for a basic model. You stick it in your chicken or burgers or steaks and read the monitor. The recommended meat temperatures are printed on the storage pocket for quick reference so you always cook your meat to the recommended internal temperature to avoid food borne illness caused by eating undercooked meat and poultry.

This master tailgating list will make packing for the big game quick and easy. I suggest washing and repacking your tailgating essentials once the game is over. This way you’ll be all set for next week’s game!

Master Tailgating List:

  • Game tickets
  • Jerseys, face paint, car window paint, pom-poms, and Beer Belt
  • Ice-filled coolers
  • Food for snacking and grilling
  • Cold or warm drinks (depending on the weather) and water
  • Plates, cups, napkins, and silverware (disposable is convenient but reusable is cheaper and kinder to the environment)
  • A radio, portable TV, or laptop for pregame updates
  • Folding chairs
  • Umbrellas, tarps, and waterproof gear
  • Large blankets
  • Hand sanitizer, antibacterial wipes, and TP
  • Garbage bags
  • Bug repellent
  • Sunscreen
  • Grill, charcoal, lighter fluid, spatula, digital meat thermometer, tongs, and extra water to cool coals

Basil MAGAZINE Radio ~ September 17, 2012

Basil MAGAZINE Radio ~ September 17, 2012

Author: admin

Welcome back Dr. Mike! This week Dr. Mike Fenster, our Grassroots Gourmet, will let us know What’s Cooking with Doc! With football season in full swing there are tons of people still grilling out. Dr. Mike will answer the question: Does grilling meat really cause carcinogens in well done beef?

The month of September and the color orange are dedicated to the cause of hunger awareness. More than 16 million kids in America struggle with hunger. Share Our Strength, the leading national nonprofit dedicated to ending childhood hunger in America will let us know how we can make a difference in a child’s life.

HAITI FOOD & SPIRITS FESTIVAL: September 28th-October 7th, 2012


I am so excited to announce that your very own Resident Gourmet, Chef Jennifer Hill Booker, will be participating in the 2012 Haiti Food & Spirits Festival! This festival is important not just because it promotes Haiti as a tropical vacation destination or because it celebrates its rich culinary heritage, but because much of the proceeds earned from the 2012 Haiti Food & Spirits Festival will go to rebuilding Haiti’s economy. So this week’s Your Resident Gourmet Newsletter is all about Haiti. If you love to travel, trying exciting new dishes, and need getaway, come to Haiti and join me and a cast of truly talented Chefs, Sommeliers, and Mixologist in this year’s Haiti Food & Spirit Festival.

Bon Appetite,

Chef Jennifer



28 September – 7 October 2012


The Haiti Food & Spirits Festival is a yearly event to Promote & Celebrate Haitian Gastronomy, to put forward Restaurateurs and Chefs, local producers and to show the world that Haiti is a Culinary Destination. This year, the Haiti Food & Spirit Festival will try to provide bring more exposure to all sectors of the trade in order to not only encourage the professions of Chefs and Bartenders, but to also bring a revive Haiti’s gastronomy economy.


For the 2012 edition of “Gout et Saveurs Lakay”, there will be several activities around the promotion of Culinary Art and Gastronomy in the country. This year’s theme is “Let’s value ​Haiti’s Gastronomic Heritage” The organizers of this festival, in partnership with the Ministry of Tourism, Haiti’s Tourism Association (ATH), Le Nouvelliste, Haiti Culinary Alliance, Haiti/St-Barth Gout & Saveurs, want to donate a large part of the funds collected to support career developments in culinary arts , catering and bartending through education. This festival will also support the efforts of the Haiti’s Hotelier School and other programs that train in this trade.




Chef’s Table hosted in different Restaurants of the Haiti in the weeks leading to the

Haiti Food & Spirits Festival. This gives guests the chance to not only try new restaurants but to book a dinner with one of the festival’s Celebrity Chefs as well!


Culinary Tasting Evening (Sept 28th)

Chefs & Restaurateurs, local Haitians and invited diplomats of other countries will present a typical recipe of Haiti prepared their own way while respecting the integrity of the recipe as well as submitting new creations merging Haiti and other flavors.

The public will vote and a premium “Golden Fork” will be awarded to the

winners based on Taste, Creativity and Presentation.

The Haiti Food & Spirits Festival will also present a plaque for “Taster’s Choice Award” in honor of the best presentation of their dish.




“Restaurant en Fete” is the rendezvous of Restaurant Week everywhere in Port-au-Prince and Pétion-Ville, leaders and passionate chefs will put their skills to the test.


Cocktail Competition for Amateurs and Professionals

This year’s Haiti Food & Spirit Festival marks the launch of its first cocktail competition. It is open to professionals and amateurs bartenders who believe that they have created the best drink that symbolized Haiti.


Demonstrations and Seminars

2012 Haiti Food & Festival attendees will have the unique opportunity to attend cooking demonstrations and hands on classes presented by such Celebrity Haitian Chefs as Bravo’s TopChef, Chef Ron Duprat, renowned Chef Stephan Durand and Sommelier Neima Delancourt.


Restaurant Week

This week will be an exciting week for many Haitian restaurants giving them the opportunity for many owners to showcase their culinary talent and their commitment in supporting the sustainable development of Haiti by presenting a Haiti Food & Wine Festival menu from local ingredients.


Food Expo

The Food Expo is the crowning event of the week-long Haiti Food & Spirits Festival presented by the Alliance Culinaire Haitienne, directed by renowned chef Stephan Durand. The alliance is the culinary chapter of the ATH. The goals of the festival are to promote Haiti’s culinary arts, support the national food and beverage industry, develop the different culinary professions, encourage industry implementation of international health, sanitary and environmental standards, and strengthen the role of the culinary arts in Haitian tourism.


Information can be obtained by calling (509) 3465-7069, emailing athgoutetsaveurslakay@gmail.com, or visiting the festival website at www.goutetsaveurslakay.com.

Don’t give up on organic food, our experts urge!

Don’t give up on organic food, our experts urge!

A new review of previous research on organic food is getting a lot of media attention for concluding that the published literature “lacks strong evidence” that organic food is significantly more nutritious than conventionally grown food. But news reports covering the findings may be oversimplifying or distorting what the study really found, according to our in-house experts, and consumers shouldn’t be misled into believing that there isn’t a benefit to paying more for organics, particularly for certain populations.

The review, conducted by researchers at Stanford University, was a meta-analysis of data from 240 studies comparing organically grown versus conventionally grown food. Seventeen of the studies were done in humans; the rest looked just at the foods themselves. The researchers looked at three main variables: health outcomes, nutrient levels, and levels of contaminants, including pesticide residues. They concluded that “the published literature lacks strong evidence that organic foods are significantly more nutritious than conventional foods,” though consuming them “may reduce exposure to pesticide residues and antibiotic-resistant bacteria.”

But the study has serious limitations, several of which the authors acknowledge. Among them:

    • The analysis included plenty of studies that did find a nutritional benefit to eating organic food, such as higher levels of phosphorous and phenols (a type of antioxidant compound) in organic produce and more omega-3 fatty acids in organic milk and chicken. Some other studies weren’t able to identify a benefit, meaning the findings overall were heterogeneous, or mixed—which is very different from “no benefit” across the board.


    • Only three of the 17 human studies in the analysis looked at health outcomes, and two of those focused on allergies in children—an odd metric for comparing organic to conventional diets, since there’s no reason that organic diets should correlate with fewer allergies. “That isn’t part of what organic food production even is and it isn’t surprising to learn there may not be any difference” in the rates of allergies between children who eat organically and those who don’t, says Urvashi Rangan, Ph.D., director of consumer safety and sustainability for Consumer Reports, adding that it was interesting that the authors also found one study that did suggest a benefit, for childhood eczema.


    • It could take many years for the cumulative effects of pesticide buildup in the body from eating conventionally grown food to show up. Cancer risks, for example, are calculated over long periods of exposure to carcinogens. The human studies in the Stanford analysis lasted at most two years.


    • The study downplays the importance of the prohibition of antibiotics in organic agriculture, which can help counter the serious public-health problem of antibiotic-resistant bacteria. Such bacteria have increased greatly in prevalence in recent years, possibly due to the routine use of antibiotics in conventionally raised farm animals. Indeed, the meta-analysis determined that conventionally produced chicken and pork had a 33 percent higher risk for bacteria that’s known to be resistant to at least three antibiotics.


    • The perception of better nutrition is only one reason that people might choose to eat organically. Even if the research in that area remains murky, it’s clear that organic diets provide less exposure to pesticides and antibiotics, two potential safety benefits, and that organic agriculture is better for the environment. A nationally representative poll of Americans conducted by Consumer Reports earlier this year found that 86 percent want their local supermarkets to carry meat raised without antibiotics, and the majority said they’d be willing to pay extra for that feature.

“Organic was meant as a healthier way of farming that is good for the environment—and that has been proven true,” Rangan says. “Fewer pesticides and antibiotics, 100% organic animal feed (which cannot have poultry litter and other animal byproducts), hygiene management on the farm: These are all healthier practices for the environment and in some cases, humans too. In fact, we are learning more and more about the benefits that organic farming and sustainable agricultural practices can have on the health of people.”

Bottom line: We stand by our long-held advice. It’s worth it to buy organic versions of the foods that are likely to have the highest levels of pesticides when grown conventionally, as well as organic poultry and milk, to reduce exposure to antibiotics. Those choices are especially important for pregnant women and children.

Watch a video about when it pays to buy organic. Learn which items you should buy organic for babies and kids, and which you can skip.

Are Organic Foods Safer or Healthier Than Conventional Alternatives? [Annals of Internal Medicine]

—Jamie Hirsh

YRG Newsletter: One Pot Meals!



With fall fast approaching, it’s time to think of hearty meals that are quick, tasty, nutritious, and take a minimum amount of fuss to make. So this week’s Your Resident Gourmet Newsletter is offering you the answer to the dreaded, ‘What’s for dinner?’ question with great One Pot Meals. The Chili con Carne with Jalapeno Cheddar Shortbread, Smoked Sausage with Cabbage, Apples, and Onion, and Chicken Sausage and Lentil Stew are all terrific for school-night dinners, make-ahead meals, busy evenings, and when you just don’t have too much time to spend in the kitchen. The added bonus to these three One Pot Meals is that they can all be made ahead, put in the freezer and defrosted in time for dinner. Add a tossed green salad, a loaf of whole wheat French bread, and you have a quick and easy meal the entire family will enjoy!


Happy Cooking!

Chef Jennifer

One Pot Meals!    

Chili con Carne with Jalapeno Cheddar Shortcakes

Recipe by Chef Jennifer Hill Booker

Photo: Becky Luigart-Stayner

Yields 8 servings


Chili con Carne

¼ cup vegetable oil

2 medium onions, chopped

1 tablespoon garlic, minced

2 carrots, diced

3 lbs ground chuck

¼ cup chili powder

1 tablespoon ground cumin

2 tablespoons paprika

1 tablespoon dried oregano (crumbled)

1 tablespoon hot red pepper flakes (dried, taste)

1-14.5oz can crushed tomatoes

1-14.5oz can diced tomatoes

2 cups beef broth

3 tablespoons cider vinegar

19 oz can kidney beans, rinsed and drained

2 green bell peppers, diced

Ingredients for Jalapeno Cheddar Shortcakes:

1 ½ cups all-purpose flour

2 teaspoons double-acting baking powder

½ teaspoon baking soda

½ teaspoon salt

2 tablespoons unsalted butter (cold, cut into cubes)

½ cups sharp cheddar cheese, grated

2 pickled jalapeno chilies, diced

1 cup sour cream


½ cup red onion, diced

½ cup cheddar cheese, shredded


  • Preheat oven to 425*F
  • In a large stockpot, heat the oil on medium heat. Add the onions, stirring occasionally, until they are softened, add the garlic and carrots, and cook for an additional minute.
  • Add the ground chuck and cook it over moderate heat until it is no longer pink.
  • Add the chili powder, cumin, paprika, oregano, and the red pepper flakes and cook the mixture an additional minute.
  • Add the diced tomatoes, tomato sauce, broth, and the vinegar; bring the mixture to a boil.
  • Reduce the Chili con Carne to a simmer, cover and simmer for 50-60 minutes stirring occasionally.
  • Add the kidney beans, the bell peppers, and salt and black pepper to taste.
  • Simmer uncovered for 15 minutes until the bell peppers are tender.

Smoked Sausage with Cabbage, Apples and Onion

Yields 8 servings


2 Tablespoons bacon fat or vegetable oil

1 pound smoked sausage, cut into 2inch pieces

1 white onion, diced

2 cups apples, unpeeled and sliced

1 head of green cabbage, cut into 2inch strips

¼ teaspoon red pepper flakes
Salt, to taste

Fresh ground black pepper, to taste


  • Pour bacon fat into a large cast iron skillet.
  • Add sausage and cook on medium heat until sausage is browned. Do not drain.
  • Add onions, apples, and cabbage and stir to coat with bacon fat.
  • Cook until cabbage is soft, about 10 minutes. Add red pepper flakes.
  • Season to taste with salt and pepper.

Chicken Sausage and Lentil Stew

Recipe by Chef Jennifer Hill Booker

Yields 8 servings


1/2 pound sweet Italian sausage

1 large onion, chopped

1 stalk celery, finely chopped

1 tablespoon chopped garlic

1 (16 ounce) package dry lentils, rinsed

1 cup shredded carrot

8 cups water

2 (14.5 ounce) cans chicken broth

1 (28 ounce) can diced tomatoes

1 tablespoon chopped fresh parsley

2 bay leaves

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1 tablespoon salt, or to taste

1/2 teaspoon black pepper

1/2 pound Ditalini pasta (optional)


  • Place sausage in a large pot. Cook over medium high heat until evenly brown.
  • Add onion, celery and chopped garlic, and sauté until tender and translucent.
  • Stir in lentils, carrot, water, chicken broth and tomatoes.
  • Season with parsley, bay leaves, oregano, thyme, basil, salt and pepper and bring to a boil.
  • Reduce heat, cover, and simmer for 2 1/2 to 3 hours, or until lentils are tender.
  • Stir in pasta, and cook 15 to 20 minutes until pasta is tender.
  • Adjust to taste and serve!

Cookbook Spotlight!



Are you afraid of your college student gaining the dreaded ‘Freshman Fifteen’? I know of several students who will be starting college this fall and they are all, without exception, excited about the prospect of being on their own, making their own decisions, and eating whatever they want. Their parents, however, are a little less enthusiastic about their little angles being alone and responsible for not only getting great grades but feeding themselves as well. Although Your Resident Gourmet can’t help with their study habits, we can help make sure that they are eating healthy well-balanced meals-and keep the pizza deliveries to a minimum.


This week’s Your Resident Gourmet’s Newsletter is spotlighting The Healthy College Cookbook, a must have cookbook for all college students. It is packed with quick and healthy recipes, cooking tips, and even has delicious vegetarian and vegan options! Another benefit of this cookbook is that it’s for cooking beginners, the more advanced cook, and the soon to be college graduates as well.


Happy Cooking!

Chef Jennifer

The Healthy College Cookbook

The Healthy College Cookbook

Quick. Cheap. Easy. 2nd Edition

If the pizza-delivery guy is in your apartment more often than your roommate, The Healthy College Cookbook is exactly what you need. More than 300 recipes created by college students show novice cooks how to make delicious, nutritious meals that are quick, inexpensive, and easy. Includes fresh salads, sandwiches, take-along snacks, quick breakfasts, satisfying dinners, and much more – for meat-lovers, vegetarians, and vegans alike.

Now, this best-selling cookbook has been revised, expanded, and enlivened for a new generation of students. One hundred brand-new recipes have been added to the old favorites, including expanded breakfast options, recipes for the ever-popular George Foreman Grill, new smoothie creations, and pizza toppings for store bought crusts, English muffins, and pita bases. Recipes require only a handful of easy-to-find ingredients. The book is packed with vegetarian options, and every recipe is as nutritious as it is delicious. Most can be prepared in less time than it takes to order pizza.

Most college students are new to cooking, and The Healthy College Cookbook contains a wealth of information and tips for the novice. It explains cooking terms, describes common spices, and offers basic, sensible advice on stocking a kitchen with equipment and food staples.

The book isn’t just for novices, however. Even the most discerning young palates will appreciate zesty Garlic Green Beans with Tofu or lively Mandarin-Mint Salad. These recipes are so quick, so inexpensive, and so delicious that they’re bound to become dinner party favorites, years past graduation.

Meet the Author

For this second edition, current University of Massachusetts student Rachel Holcomb has updated and added new recipes for today’s college students seeking out healthier meal options.

All Williams College students in Williamstown, Massachusetts, during the production of the first edition, Alexandra Nimetz, Jason Stanley, and Emeline Starr are self-taught cooks who enjoy cooking and eating healthfully. They researched the numerous recipes passed on to them by family and friends, taste-tested each dish, and judged them all according to preparation time, effort, taste, and expense.