Fire Up Your Grill!

Here, in the United States, Memorial Day has become synonymous with bar-b-ques, swimming pools, and the unofficial start of summer! This week’s Your Resident Gourmet Newsletter is jumping into the swing of things with two delicious Memorial Day recipes-Smoked Pork Butt and Hot & Cold Coleslaw.
So Fire Up That Grill and enjoy the first unofficial day of summer!

Chef Jennifer  


Fire Up That Grill!


 Smoked  Pork Butt

Recipe by Chef Jennifer Booker

Yields: 8 servings


1 8-10 pound bone-in Boston Butt

4 teaspoons kosher salt

4 teaspoons garlic powder
4 teaspoons onion powder
4 tablespoons paprika
2 teaspoons cumin
1 tablespoon black pepper

1 teaspoon cayenne pepper

½ cup dark brown sugar

1 cup spicy brown mustard

2 cups apple juice

½ cup olive oil


One day before you smoke your pork butt:

Combine the salt, garlic powder, onion powder, paprika, cumin, pepper, cayenne, and sugar and set aside.

Apply a thin coat of mustard to the butt and generously rub the pork butt with the spice rub. Wrap with plastic wrap and refrigerate overnight- to allow the spices to penetrate the meat.

The day you smoke your pork butt:


Heat your BBQ to 225*F and add soaked wood chips-

I prefer Hickory chips but Applewood, and Mesquite work great too.  

Combine the apple juice and olive oil and set aside.

Place rubbed pork butt on your grill over direct heat. Cooking time ranges 60-90 minutes for every pound the pork butt weighs.

Turn and mop your pork butt with the apple juice and olive oil combination every two hours, to ensure even cooking and to keep it moist.

Your Smoked Boston Pork Butt is done when it has an

internal temperature of 165*F.

Remove from heat and loosely cover with aluminum foil and allow the pork butt to sit for at least an hour before serving.

Serve with Hot and Cold Coleslaw.


Hot and Cold Coleslaw

Recipe by Chef Jennifer Booker

Yields: 8 servings


1 small head green cabbage, shredded

1 medium carrots, shredded

1 small yellow onion, shredded

¼ cup cilantro, chopped

1 teaspoon jalapeno, minced

1 cup mayonnaise

1/3 cup sugar

1/4 cup cider vinegar

Salt and Pepper to taste


In a large bowl, combine the mayonnaise, sugar and vinegar.

Add the shredded cabbage, carrots, and onion, cilantro and jalapeno.

Mix well.

Serve chilled with Smoked Pork Butt. 



Picnic Perfection!


Food, May 2013

Celebs talk fave picnic foods


Chef Jennifer Hill Booker



With temperatures starting to rise, and Memorial Day around the corner, May is the perfect time for dining al fresco. So we asked some of our favorite celebrity chefs and restaurateurs what they would take on a picnic. So pack up the family and the picnic basket, head out to your favorite park and enjoy this picnic menu!


Doug E Fresh’s Deep Fried Chicken

(Yields: 6-8 servings)


Hip-hop legend Doug E. Fresh, owner of Doug E’s Fresh Chicken & Waffles in Harlem, NY, likes to take his famous Deep Fried Chicken along when he picnics.



6 cups vegetable oil

1 frying chicken, with skin, cut up

3 eggs, well beaten

2/3 cup all-purpose flour

1 tablespoon salt

2 tablespoons white pepper

1 teaspoon cayenne pepper

2 teaspoons paprika




In a deep fryer or in a wide, deep pan on stove, heat the oil over medium heat.

In a large bowl, combine flour, salt, peppers and paprika.

Check the oil by dropping in a pinch of the flour mixture; if the oil bubbles rapidly around the flour, it’s ready.

Dip each piece of chicken into the egg, then coat generously with the flour mixture.

Once the chicken is coated, it should be placed on a rack to allow the pieces to dry, which may take 20 to 30 minutes. Allowing the pieces to dry will provide for more even browning of the chicken.

Place the chicken pieces in the hot oil, skin side down, one piece at a time; leave some space between pieces so that they are not crowded. This allows the pieces to cook and brown more evenly.

Continue to cook over a medium heat, turning until all sides are golden brown and the meat is cooked thoroughly; remove chicken from the pan and place on a paper towel to allow grease to drain.




Chef  Natasha Wong’s Seafood Pasta Salad

(Yields: 6-8 servings)


St. Thomas-born Chef Natasha Wong of bar ONE in Atlanta (owned by Peter Thomas, husband of “Real Housewives of Atlanta” star Cynthia Bailey) thinks of her tasty Seafood Pasta Salad when packing a picnic for her and her faithful dog Scooby.



1 tablespoon olive oil

1/2 cup red pepper, diced

1/2 cup green pepper, diced

1/2 cup onion diced

1 teaspoon minced garlic

1 box tri-color rotini, cooked and cooled

1 1/2 cup cooked salad shrimp

1 1/2 cup lump crab meat

1 tablespoon honey

1 teaspoon hot sauce

1 1/4 cup mayo

Salt and pepper



1/4 cup fresh chives, chopped




Preheat medium nonstick skillet to medium-high heat.

Add olive oil, red pepper, green pepper and onion.

Sauté approximately 2-3 minutes until veggies are almost tender. Add minced garlic and cook another minute.

Remove from heat and cool.

In a large bowl, combine cooled pasta, shrimp, crab, honey, hot sauce, mayo and cooked veggies. Stir until combined. Add salt and pepper to taste.

Garnish with fresh chives.

Refrigerate at least 2 hours before serving.




Chef Neil Shuman’s Roasted Cauliflower Salad:

(Yields: 6-8 servings)


Chef Neil Shuman over at Xen Lounge in Los Angeles, owned by celebrity couple Duane and Tisha Campbell Martin, boasted that his Roasted Cauliflower Salad is a crowd-pleaser.



1 head cauliflower

1 head romanesco

1/4 cup fresh oregano, chopped

3 tablespoons extra virgin olive oil

Salt and pepper to taste

3 each baby carrots, chopped

1/2 cup carrot tops, chopped

2 lemons, zested and juiced

1/2 cup, pomegranate seeds

1/2 cup Kalamata olives, halved

1/4 cup fresh mint, chopped

1/4 cup fresh parsley, chopped

1/4 cup capers

3 cloves of garlic, minced

1/2 cup pecorino, grated

1/2 cup Greek yogurt





Preheat oven to 500 degrees.

Place baking sheet in oven while preheating. Cut cauliflower and romanesco into florets, discarding stalks. In a medium-sized bowl, toss cauliflower and romanesco with oregano, olive oil, salt and pepper. Pull baking sheet out of oven and spread the cauliflower out evenly.

Roast in oven for 5-6 minutes until golden but still firm. Let cool.

Combine the roasted cauliflower, romanesco, chopped carrots, chopped carrot tops, lemon zest, lemon juice, pomegranate seeds, and olives in a large bowl and set aside.

In a separate bowl, add all remaining ingredients together, stirring until well combined and toss with roasted cauliflower mixture.

Check seasoning and adjust with salt and pepper if necessary.

Keep cool until you are ready to feast.

Serve with fresh pita or Lavash.


National Shrimp Day!!

With National Shrimp Day coming up May 10, what better time is there to clap our tiny little forks together for the small fry who for the past decade has reigned large as America’s No. 1 seafood?

While there’s no denying how much consumers savor the inimitable taste of shrimp, the healthful benefits of this popular shellfish also can’t be understated.  So, for your audiences, The Shrimp Council gives us 10 big reasons shrimp continues to be America’s No. 1 seafood:


1.      Shrimp are a snap to prepare!  They can be boiled, sautéed or grilled in under five minutes.

2.      Shrimp is a simple and light protein.  A 3-ounce serving of shrimp, which contains less than 90 calories and 1 gram of fat, packs nearly 20 grams of protein.  That’s pretty BIG for a SHRIMP!

3.      Shrimp is just the answer for elevating dishes from ordinary to extraordinary.  You can take a simple salad to the next level by topping it with shrimp, or jazz up a breakfast omelet by substituting shrimp for the same old protein.

4.      Shrimp are versatile!  Their sweet, mild flavor is the perfect complement to dishes ranging from tantalizing Thai and mouthwatering Mexican to tried-and-true American recipes and authentic, Old-World Italian specialties.

5.      Shrimp’s price per pound is a value similar to other proteins.

6.      Shrimp can be part of an A+ balanced and delicious diet.  Four large shrimp have fewer than 100 calories and, for a 10-year-old child, they provide approximately two-thirds of the recommended daily intake of protein.

7.      Pop till you drop!  The easiest to eat of all crustaceans, shrimp are a pop-able, crave-able, delectable delight!

8.      High in calcium, iodine and dozens of other nutrients, shrimp can contribute to the health of the circulatory system.

9.      Shrimp helps the hostess shine, filling the bill for heavenly hors d’oeuvres, elegant entrees, scintillating sauces and flavorsome sides.

10.  Shrimp are perfection on a plate – they come in an ideal bite size and with a natural handle, making them everybody’s favorite nosh.


In recognition of National Shrimp Day, The Shrimp Council is encouraging Americans to enjoy additional servings of succulent and satisfying shrimp, to liven up dinner at home, a night on the town, or special occasions.


To get things going, I’ve included a tasty recipe below for Lemony Garlic Shrimp Cocktail, a simple starter that lends elegance to all kinds of get-togethers, from luncheons and bridal showers to picnics and other summertime soirées.

Lemony Garlic Shrimp Cocktail


Number of servings:  4



2 tablespoons extra virgin olive oil

2 tablespoons minced elephant garlic

3 tablespoons fresh lemon juice

3 tablespoons minced fresh parsley

1 pound large cooked shrimp, fresh or frozen (thawed)

Freshly ground black pepper



Heat the oil in a nonstick skillet over medium-low heat.  Add the garlic and cook, stirring constantly, until barely golden, about 2 minutes.  Remove from heat and stir in the lemon juice, parsley and shrimp.  Season with pepper to taste.  Refrigerate until ready to serve, either plain (no cocktail sauce needed!) or on top of a salad.


Recipe courtesy of The Shrimp Council and Janice Newell Bissex, MS, RD, and Liz Weiss, MS, RD, Co-Founders,


Lemony Garlic Shrimp Cocktail image courtesy ©Marco Mayer,

Sister 2 Sister Magazine: A Cut Above by Chef Jennifer Hill Booker

A Cut Above

by Chef Jennifer Hill Booker


Looking for the perfect steak for dinner but not sure where to start? This quick and easy guide helps you pick the right cut and recipe. Most steak lovers consider the Rib Eye the best all-around cut. Generous fat marbling makes the Rib Eye tender, juicy, and flavorful. Grilled, broiled, or pan-fried gives equally delicious results. The New York Strip is tender and full flavored, making it perfect for grilling. It’s usually cooked with a half-inch of fat running along one side to take advantage of the added flavor and richness. The Filet Mignon is your special occasion steak. It is the tenderest cut available and has the mildest flavor of all steaks. It’s a relatively lean cut and is often wrapped with bacon before grilling or topped with herbed butter when served.


April 2013


Chef Jennifer Hill Booker

Your Resident Gourmet


Grilled Rib Eye Steaks

Yields 4 steaks


4 (8 ounce) bone in rib-eye steaks2 tablespoons olive oil

Sea salt and freshly cracked black pepper, to taste

8 cloves garlic, minced

4 sprigs fresh rosemary



Preheat grill to high heat.


Brush each steak lightly with olive oil and season liberally with salt and pepper.

Spread minced garlic into both sides of each steak. Let stand for 15 minutes.

Place the steaks on the preheated grill, and immediately turn after 30 seconds (this first turn is to ensure that one side is seared).

Place the fresh rosemary sprigs on top and cook 5-7 minutes per side, to desired doneness. Remove the rosemary sprigs just before turning and replace on top of the meat after turning.

Remove steaks from grill and allow to rest 5-10 minutes before serving.

Serve on a hot plate.



April 2013


Chef Jennifer Hill Booker

Your Resident Gourmet


Herb Crusted Fillet Mignon

Yields 4 steaks


4-1 ½ inch thick filet mignon steaks

4 tablespoons extra olive oil

2 cloves garlic, minced

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh thyme, chopped

1 teaspoon fresh marjoram, chopped

1/4 teaspoon Sea salt

1/4 teaspoon fresh cracked black pepper



Preheat grill for high heat.


Heat olive oil and garlic in a small sauce pan over medium-low heat.

Remove from heat and add herbs. Allow to cool.

Place filet mignon into a shallow glass dish. Pour herb mixture over steaks and turn to coat. Cover and let marinate for 1-4 hours in refrigerator.

Remove steaks from refrigerator and allow to temper at room temperature for 30 minutes.

Remove excess oil, and season both sides of the steaks with salt and pepper.

Place on grill and cook for 5-6 minutes per side, or until desired doneness.

Allow Herb Crusted Fillet Mignon to rest 10 minutes before serving.



April 2013


Chef Jennifer Hill Booker

Your Resident Gourmet


Caribbean Style New York Strip Steaks

Yields 4-8 ounce steaks


4-8 ounce New York Strip steaks

1 cup dark rum

1 cup pineapple juice

1 cup orange juice

1 cup dark brown sugar

2 tablespoons spicy brown mustard

1 small onion, chopped

2 cloves garlic, minced



Preheat oven 400*F.


Combine rum, pineapple juice, orange juice, brown sugar, mustard, onion, and garlic in a large bowl.

Place steaks in a zip-loc bag and pour mixture over them. Marinate in refrigerator for 1 to 3 hours.

Remove steaks from zip-loc and place in a roasting pan. Pour marinade over steaks and allow to temper at room temperature for 30 minutes.

Place roasting pan into oven and cook 5-7 minutes on one side, turn steaks over, and cook an additional 5 minutes or until desired doneness.

Serve steaks with sauce from roasting pan.



April 2013


Chef Jennifer Hill Booker

Your Resident Gourmet


Mushroom Ragout

Yields 4 servings



2 pounds white button mushrooms, sliced

2 cloves garlic, minced

1 tablespoon fresh thyme, chopped

1/2 teaspoon sea salt

1/2 teaspoon fresh cracked black pepper

1/3 cup Marsala wine or red wine

1/2 cup chicken or vegetable stock

1/2 cup heavy cream

2 tablespoons unsalted butter



Heat large sauté pan over medium-high heat.

Add the butter. When it melts and foams add all the mushrooms at once.

Add the salt and pepper and simmer until all of the liquid is cooked out.

Once the liquid has cooked out, the mushrooms will start to sauté and brown.

Add the garlic and sauté that for a minute.

Add the Marsala wine and cook for an additional minute.
Add the chicken stock, cream, and chopped thyme to the Mushroom Ragout.

Cook for about three minutes more or until it slowly start to thicken up.

Adjust taste with additional salt and pepper.

Serve as a topping to your favorite steak.



April 2013


Chef Jennifer Hill Booker

Your Resident Gourmet


Garlic and Herb Steakhouse Butter

Yields 4-1 ounce servings


4 ounces (1 stick) unsalted butter, room temperature

3 garlic cloves, minced

1/2 teaspoon Worcestershire sauce

1/4 teaspoon fresh cracked black pepper

1/4 teaspoon large grain Sea salt

1/4 teaspoon smoked paprika

1 tablespoon fresh Italian parsley, chopped



Place all of the ingredients into a bowl and mix to combine thoroughly.

Using a rubber spatula scrap the butter mixture on to a square of parchment paper.

Roll into a log, twisting the ends to form a tight tube.
Refrigerate the Garlic and Herb Steakhouse Butter until firm.

When ready to use, remove parchment paper and slice into rounds.

Place on top of hot steak just before serving.


Have a Berry Happy Mother’s Day!

This issue of Your Resident Gourmet Newsletter is dedicated to all the Moms across the globe! And what better way to honor Mom than with some delicious recipes for a seasonal Blackberry Sorbet and a savory Lemon Chevre Cheesecake? There isn’t one, so here they are! Enjoy!

Here’s to you, Mom! 

Chef Jennifer  


Happy Mother’s Day!  


photo by Griot Photography


Fresh Blackberry Sorbet

For a taste of summer, no matter what the season, make this blackberry sorbet recipe. It uses a bit less sugar than most other versions, so the flavor is one of pure, fresh-picked blackberries.

Yield: 8 servings


8 cups fresh blackberries

1/2 cup water

1 tablespoon lemon juice

2/3 cup granulated sugar

1 tablespoon vodka


Blend the blackberries, water, and lemon juice on high until the mixture is smooth. Transfer the berries and juice to a large saucepan and stir in the sugar. Bring the berry mixture just to a boil and immediately remove it from the heat. Allow the berries to cool at room temperature for 5 minutes, and then press them through a fine-mesh sieve. Discard the berry solids, and mix the puree with the vodka. Allow the mixture to cool and then freeze it in an ice cream maker according to the manufacturer’s instructions.

Cook’s note: A tablespoon of vodka is added to the sorbet to produce an airy quality in the finished product. It can be omitted, but the sorbet will have a harder, more chunky texture as a result.



photo by Griot Photography

Lemon Chevre Cheesecake

 This savory cheesecake is made with fresh goat cheese and spicy ginger snap cookies. It pairs beautifully with the Fresh Blackberry Sorbet for an elegant addition to any menu!

Yields 12 servings


7 ounces gingersnap cookies

2 tablespoons plus 1 tsp. finely grated fresh lemon zest (from about 3 lemons)

1/4 cup sugar

12 ounces fresh, mild goat cheese

10 ounce cream cheese

1 tablespoons fresh lemon juice

1/2 cup sour cream

1 teaspoon vanilla

2 eggs


Preheat oven to 325°.

Crumble cookies into a food processor and pulse until finely ground. In a medium bowl, toss 2 tbsp. lemon zest.

Add cookie crumbs and mix well. Butter sides of an 8-in. pan with removable rim and press cookie mixture into bottom; bake 15 minutes.

Remove from oven and let cool in pan.

Lower temperature to 275°.

In standing mixer fitted with paddle attachment, beat goat cheese and cream cheese until light and fluffy. Add remaining lemon zest, lemon juice, and the sugar, sour cream, and the vanilla; beat well.

Scrape bowl and add eggs; beat well.

Pour batter onto crust and bake about 1 hour, or until set on the sides but still quite jiggly in the center and only slightly sticky.

Turn oven off, crack oven door, and let cake cool in oven 2 hours.

Remove and let cool completely; then chill, covered, at least 2 hours and up to overnight.

Run a thin knife between cake and rim of pan and remove rim.

Serve with Fresh Blackberry Sorbet. 



 photo by Griot Photography 

Amp Up Your Cinco de Mayo Celebration!!

A bit of history . . . .Cinco de Mayo-or the fifth of May – commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States.
Whether this is your first or your annual Cinco de Mayo party-Your Resident Gourmet Newsletter has you covered! Enjoy these authentic Mexican recipes during this year’s Cino de Mayo celebration!

Happy Cinco de Mayo! 

Chef Jennifer  





Cino De Mayo!

Build a Mexican feast with these authentic recipes and wash it all down with the best Strawberry Margaritas on the planet!


Homemade Tortillas  


This simple recipe for tortillas that have an authentic Mexican taste!

Yields 4 servings

9 ounces all-purpose flour, plus 1/4 cup for kneading and rolling
1 teaspoon kosher salt
1/3 cup lard, in 4 to 5 chunks
1/2 cup cool water

Combine 9 ounces flour and salt in the bowl of a food processor and pulse 2 to 3 times.

Add the lard to the flour mixture in 4 to 5 chunks and pulse 10 to 15 times until the mixture resembles coarse crumbs.

While the processor is still running, add the water in a steady stream just until a ball of dough begins to form, approximately 30 seconds.
Sprinkle the remaining 1/4 cup of flour on a clean surface.

Remove the dough from the bowl of the processor and knead until well incorporated and less sticky.

Wrap the dough ball in plastic wrap and let it rest at room temperature for 1 hour.

Evenly divide the dough into 8 pieces and form them into round balls.

Keep all of the dough balls covered with a tea towel until ready to use.

Roll each ball into 7-inch rounds with a rolling pin on a lightly floured surface or use a floured tortilla press.

Heat a cast iron skillet until very hot.
Place the tortillas, 2 to 3 at a time, into the skillet and cook until light golden, about 4 minutes per side. Repeat with the remaining tortillas. Cover with a damp towel until ready to serve.



Cilantro and jalapeno pepper give this guacamole a fresh and spicy kick!

Recipe by Chef Jennifer Hill Booker

Yields 4 servings


3 avocados – peeled, pitted, and mashed

1 lime, juiced

1 teaspoon Sea salt

1/2 cup diced red onion

3 tablespoons chopped fresh cilantro

2 Roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 jalapeno pepper, minced (seeds and membrane removed)


In a medium bowl, mash together the avocados, lime juice, and salt.

Mix in onion, cilantro, tomatoes, and garlic.

Stir in jalapeno pepper.

Cover with plastic wrap, pressing firmly on top of Guacamole.

Refrigerate 1 hour for best flavor, or serve immediately.


Strawberry Margarita



The perfect margarita to celebrate Cinco de Mayo!

Recipe by Chef Jennifer Hill Booker

Yields 4 servings


6 fluid ounces of your favorite tequila

2 fluid ounces triple sec

2 cups fresh strawberries, stems removed

4 fluid ounces frozen limeade concentrate

2 cups ice


½ cup powdered sugar

4 lime slices

4 strawberries, sliced half way through berry


Fill a blender with ice and crush.

Pour in the tequila and triple sec.

Add the strawberries and limeade.

Blend for 30 seconds or until smooth.

Serve in margarita glasses with the rims dipped in powdered sugar and garnished with lime slice and strawberry.


photo by