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TouchDown!! Recipes to Make Your SuperBowl Party Super!

BBQ Coca-Cola Chicken Skewers
recipe by Chef Jennifer Hill Booker
SERVINGS: 12

The secret weapon in this BBQ Coca-Cola Chicken Skewers recipe is the Coke Classic. It helps tenderize the chicken and adds a subtle hint of sweetness.

Special equipment: 24 wooden skewers

Ingredients

    • 2 pounds boneless and skinless chicken thighs or breasts
    • 1 tablespoon kosher salt
    • 1 teaspoon freshly ground black pepper
    • 3 large cloves garlic, minced
    • 1 jalapeño, seeded and minced
    • 1 tablespoon sweet paprika
    • 1 tablespoon smoked paprika
    • 1 tablespoon olive or vegetable oil
    • 1/2 cup Coca-Cola
    • 2 cups barbecue sauce
    • 6 scallions, white and green parts, chopped for garnish

Preparation

1. Soak wooden skewers in water for at least 30 minutes.

2. Preheat grill to 400°F. (These can also be cooked in a grill pan over medium-high heat).

3. Trim chicken of excess fat and cut into 1-inch cubes. Set aside.

4. In a large bowl, combine the salt, pepper, garlic, jalapeño, both paprikas, oil and Coca-Cola. Mix with a rubber spatula until the ingredients are blended.

5. Add the cubed chicken and mix until well coated with the spice mixture.

6. Cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.

7. Thread the chicken onto the soaked skewers.

8. Place the chicken on the hot grill and cook until browned and slightly charred, about 5 minutes on each side.

9. Brush the top of chicken with barbecue sauce, turn and cook until sauce has browned, about 1-2 minutes. Turn and brush the second side with sauce, cooking an additional 1-2 minutes or until chicken has browned.

10. Remove the chicken skewers from grill and let rest for 5 minutes before serving.

11. Garnish with chopped scallions and serve with remaining barbecue sauce on the side. ~Enjoy!

 

Pimento Cheese Stuffed Deviled Eggs

recipe by Chef Jennifer Hill Booker

SERVINGS: 4 dozen

Pimento cheese is a Southern comfort food staple that is perfect in grilled cheese sandwiches or as a dip with fresh cut veggies. It also makes the perfect additional to deviled eggs.

Serve the eggs garnished with crispy bacon and scallions, and if you want a really festive treat, add fried popcorn shrimp.

Ingredients

    • 2 dozen eggs
    • 1½ cups extra-sharp cheddar cheese, shredded
    • 1 cup mild cheddar cheese, shredded
    • 1/2 cup hickory smoked bacon, cooked and cut into 1/4 pieces
    • 8 ounces cream cheese, softened
    • 3/4 cup mayonnaise
    • 1/4 cup onion, minced
    • 1 large clove garlic, minced
    • One 4-ounce jar diced pimentos, drained
    • 1 teaspoon paprika
    • 1/4 teaspoon ground cayenne pepper
    • Sea salt and fresh ground black pepper, to taste
  • GARNISH

    • 1/4 cup cooked hickory smoked bacon, crumbled
    • 4 scallions, green and white parts, chopped
    • 24 fried popcorn shrimp, chopped OR 1-20 ounce package SeaPak Popcorn Shrimp

Preparation

1. In a large saucepan, place eggs in a single layer and cover with enough water to cover the eggs with 1½ inches of water above the eggs.

2. Heat, uncovered, over medium high heat until water begins to boil; cover, reduce the heat to low, and cook for 1 minute.

3. Remove the saucepan from the heat and leave, covered, for 14 minutes, then rinse under cold running water for 1 minute.

4. Remove the eggs from the water, gently crack the eggshells and carefully peel under cool running water. Blot the eggs dry with paper towels.

5. Slice the eggs in half lengthwise and remove the yolks. Place half of the yolks into a large bowl and all of the whites on a large serving platter. Save the remaining yolks for another use.

6. Mash the egg yolks into a fine crumble using the back of a dinner fork.

7. Add cheddar, 1/2 cup bacon, cream cheese, mayonnaise, onion, garlic, pimentos, paprika, cayenne, salt and pepper and using a rubber spatula mix until well combined. (You can also make the filling in the bowl of a stand mixer, using the paddle attachment.)

8. Season to taste, with salt and black pepper.

9. Using a spoon or piping bag, evenly divide the deviled egg mixture into the egg whites.

10. Garnish with crispy bacon, scallions and fried popcorn shrimp.

Cranberry Orange Recipe-Fresh & Easy!

 

cranberry-relish

This Quick, Easy & Delicious Cranberry Orange Relish recipe is the perfect addition to Thanksgiving dinner AND those leftover Turkey Sandwiches!

 

Cranberry Orange Relish

Yields: 4 cups

Recipe by Chef Jennifer Hill Booker

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

1 cup fresh cranberries

1 cup dried cranberries

½ cup sugar

½ cup dark brown sugar

1large orange, peeled and segmented

1 teaspoon orange zest

1 cup fresh squeezed orange juice

1 cup water

½ cup orange liqueur (optional)

1 teaspoon lemon juice

1 pinch sea salt

 

Directions:

Combine all the ingredients into a medium-sized, heavy bottom sauce pan.

Bring the Cranberry Orange Relish up to the first boil and then reduce to a simmer, stirring occasionally.

Simmer the mixture until the cranberries burst and the relish thickens, about 25 minutes.

Remove from heat and allow the relish to cool.

The relish will thicken as it cools.

 

From Field Peas to Foie Gras: Southern Recipes with a French Accent by Jennifer Hill Booker, © 2014 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Southern Divas of the New South Holiday Dinner

 

candy cane truffles

Southern Divas of the New South Holiday Dinner                             Friday, December 9th, 2016

Join French-trained Southern Chef Jennifer Booker and James Beard Award-winning cookbook author Cynthia Graubart as they explore what the New South looks like through the eyes of two female chefs.  The ladies are back with a holiday installment of the Southern Divas� seated dinner, demonstration, and conversation. They will share their modern interpretation of Southern classics, present the elegance of the South, its communal nature, and the abundance of local products. Come join us for down-home comfort to celebrate the holidays – you don’t want to miss it.

Buche de Noel

 
The Southern Divas menu includes:
• Southern Tapas: Pickled Shrimp, Greens-stuffed Mushrooms, Baked Pimento Cheese, and Mini Corn Muffins
• Sparkling Holiday Punch
• Winter Kale Salad with Fried Chicken Livers
• Apple-Stuffed Pork Loin with Spiced Pear Sauce
• Root Vegetable Gratin
• String Beans with Crispy Shallots
• Southern Divas Cake Parade: Coconut Cake, Hummingbird Cake, German Chocolate Cake, 7-up Pound Cake, Bourbon Chocolate Pecan Pie, Sweet Potato Pie

 

Tips for a Stress-Free Thanksgiving

 

 

RoastedTurkey300

                                                      Thanksgiving is one of my favorite holidays and I always use these               5 Time Saving Tips           for a Stress Free Thanksgiving!

 

It’s that time of year again!  The leaves are changing, the days are getting shorter, and fall is in the air.  It’s also the time of year where the stresses of the holidays are looming ahead. Especially the stresses of preparing that perfect Thanksgiving meal.

 5 Time Saving Tips that are guaranteed to help you stress less, save money, and enjoy your Thanksgiving more!

  1. Plan Your Thanksgiving Menu Early: Are you serving turkey, chicken, or goose? Will there be wine or your special holiday punch? Now is the time to plan your Thanksgiving menu; from soup to nuts. Once you’ve planned your menu you can pull out your recipes and check your cabinets to see what you have in stock and what you’ll need to buy. Write out your shopping list, listing everything you need, and you won’t have to worry about those last minute trips to the store spoiling Thanksgiving Day
  1. Shop Now: Now that you have your grocery list in hand it’s time to head to the grocery store.  Buy your non-perishables now and save yourself time later, not to mention you will be able to take advantage of the pre-holiday sales, avoid the long lines and the lack of parking spots. When I shop I keep like items together in my shopping cart so that they are together during checkout and get bagged together as well. Once you get your groceries home, leave them bagged and simply set them aside until you’re ready for them. All you have left to buy are your perishable items and can purchase them as much as a week out.
  1. Cook Now, Relax Later: Decide on the dishes that can be cooked ahead of time and either stored in the refrigerator or frozen until right before Thanksgiving. For example, can you make the cornbread for your cornbread stuffing now and freeze it until you’re ready for it?  What about the cranberry relish, collard greens, and sweet potato pies?  Cook and store as many of the items on your menu as possible and defrost them the day before Thanksgiving.  This tip will definitely save you time and make cooking your holiday meal more relaxed.

 

  1. Get Organized: Now that you have your menu planned, your recipes pulled, have shopped for your non-perishables items, and even precooked some of your dishes; it’s time to decide on your table decor. Go ahead and pull your favorite holiday tablecloth, place mats, and napkins.  Make sure that they don’t have any holes or stains and have them laundered and ironed.  If you’re using your ‘special occasion’ dishes, flatware, and stemware go ahead and get them out of storage, counted, and wiped down.  Doing this now will guarantee you the table of your dreams without the usual holiday stress.
  1. Ask For Help: Thanksgiving Day is finally here and it’s time to enlist some help with the finishing touches. Ask someone to set the table.  Since the linen is ironed and the dishes counted, this should be an easy task.  Someone else can pour the drinks or plate the salads.  If you’ve invited guests to share your meal, don’t be shy about asking them to bring a dish to share as well. It’s always nice to have an extra appetizer or dessert or a nice bottle of wine.

You’ve done it! Planned the perfect menu, set a beautiful table, and cooked your Thanksgiving meal to perfection.  Now it’s time to enjoy the fruits of your labor-all without the usual stresses associated with the holidays.

RoastedTurkey

Southern Divas of the New South Dinner Series!

We’re Back!

Chef Jennifer Booker Cookbook

 

The ladies are back with the fall installment of the Southern Divas™ of The New South seated dinner, demonstration, and conversation. 

Join French-trained Southern chef Jennifer Hill Booker and James Beard Award-winning cookbook author Cynthia Graubart as they explore what the New South looks like through the eyes of two female chefs. They will share their modern interpretation of Southern classics, present the elegance of the South, its communal nature, and the abundance of local products.
The menu for the evening will be:
· Southern Tapas
· Southern Sweet Tea Cocktail
· Collard Green Salad with Pecan and Cider Vinaigrette
· End of Summer Succotash
· Bourbon Barbecued Chicken
· Warm Sweet Potato Salad
· Southern Divas Cake Parade™
WS Chocolate cake
. . .  featuring Apple Spice Cake, Pound Cake, Orange Cake, Coca-Cola Cake, Red Velvet Cake, Caramel Cake and Yellow Cake with cooked Chocolate Frosting

Seats are limited so register early for this one-of-a-kind event.

Reserve yours today at Cook’s Warehouse Midtown 404*815*4993

Magic Beans

Anatomy of a Classic: French-Style Succotash

Garden & Gun Succotash Screen Shot

BY KIM SEVERSON – GEORGIA – JUNE/JULY 2016

Butter beans and bacon blend with tarragon and cream in a Georgia chef’s French-accented succotash

Jennifer Hill Booker cooks in the place where the South meets France. She arrived there on a trail that took her from a Mississippi Delta farm to culinary school in Oklahoma and then, by virtue of her marriage to a military man, a year studying at Le Cordon Bleu in Paris. The result was her cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent, published in 2014.

“Southern and French food really are different sides of the same coin,” Booker says from her home in Lilburn, Georgia, the Atlanta suburb where she raises two teenage daughters and works as a personal chef and caterer. “The French love their pig just like we do. And they don’t throw away anything. If you’re a farmer or rely on the land for your food, you are very careful with what you do with it.”

That’s one reason why succotash, the classic mix of beans and corn that makes great use of two of summer’s most prolific crops, is a staple in her kitchen, though it wasn’t always. As a child, she never really liked the dish—at least when it appeared studded with waxy lima beans. (“I still dislike them,” she says.) But she had grown up eating tender butter beans cooked with salt pork or pieces of smoked ham. One summer day, Booker realized she could use them to reclaim succotash, and give it a nice French twist, too.

Succotash has always been the most adaptive of recipes. An early version of it was most likely on the table at the pilgrims’ Thanksgiving, courtesy of their Native American guests, and some credit the Narragansett word for broken corn kernels—sohquttahhash—for giving the dish its name. For Booker, French-style lardons of bacon echoed the salt pork her family used as seasoning. A pour of cream and plenty of soft, anise-flavored tarragon leaves add more Gallic flair. The trick is to think like a chef when chopping the vegetables. Precise knife work will result in a more beautiful dish and further elevate what is, at its heart, a humble plate of beans and corn cooked together.

“Everyone has the thing they are good at, and mine is balancing color, texture, and seasoning,” Booker says. “My grandmother and my mother always had color on the table. I just enjoy beautiful food.”

Georgia Tourism Welcomes it’s Newest Explorer: Chef Jennifer Hill Booker!

Let’s Welcome Our Culinary Explorer!

Chef Jennifer Hill Booker

Chef Jennifer Booker heashot

 

 

 

Chef Jennifer Hill Booker is a Georgia Grown Executive Chef, Atlanta based cookbook author, and culinary educator, and believes that “food should taste like food.” Jennifer has spent her 20-year culinary career educating people about food, nutrition, and healthy cooking practices. 

As a working mother, she knows that quick, easy, and delicious is the name of the game when making meals for her family and makes a point of sourcing out the tastiest seasonal produce to cook at home.

As a culinary educator, she is in a prime position to demonstrate the ease, affordability, and importance of cooking and eating seasonally, and has shared this information in the classroom, cooking stage, her original published recipes, and in her first cookbook – Field Peas to Foie Gras: Southern Recipes with a French Accent, (available at Pelicanpub.com).

In addition to being a mom and a chef, she also enjoys being a contributing food writer for Georgia Magazine, a guest blogger for Produce Bites, and sharing innovative recipes, cooking trends, and fun kitchen gadgets on her own website: YourResidentGourmet.com.

Tomato & Bell Pepper Relish. Yum!

 

Tomato & Bell Pepper Relish

Chef Jennifer Booker Cookbook

 

Summertime in Georgia means lazy days by the pool, picnics at the park, and gardens, gardens, gardens! For all of you avid gardeners, it’s time to reap the rewards of all of the hard work you’ve put into your gardens this year! Not a gardener?  Not to worry, there is enough seasonal bounty to go around! I’m talking about crisp bell peppers, spicy onions, sweet and juicy tomatoes, and everything in between.

 

Chef Jennifer Booker Cookbook

 

With tomatoes and bell peppers in season, this canned Tomato & Bell Pepper Relish recipe is the ideal way to capture summer in a jar! It’s delicious now and the perfect way to preserve summer vegetables and enjoy them all year round. I also LOVE the fact that this recipe is extremely versatile. My family enjoys it on hotdogs, over peas and beans (pinto beans are my favorite), and even as a zesty addition to Southern style potato salad.

Chef Jennifer Booker Cookbook

 

So the next time you harvest veggies from your garden or make a trip to your local farmer’s market, be sure and take a copy of this recipe with you and pick up everything you need to make Tomato & Bell Pepper Relish. And be sure to take a peek at all of the fresh and inviting recipes listed on ProduceBites -You’ll be glad that you did.

Tomato & Bell Pepper Relish

Yields 8-10 pints

Relish Ingredients:

  • 4 cups onions, rough chopped
  • 1 large cabbage, cored and rough chopped into ¼ inch pieces
  • 4 cups green tomatoes, cored and rough chopped
  • 4 cups green and red bell peppers, rough chopped into ¼ pieces
  • 6 large garlic cloves, minced
  • ½ cup pickling salt
  • 6 cups sugar
  • 2 cups cider vinegar
  • 2 cups white vinegar
  • 2 cups water
  • ½ cup Pickling Spice

Pickling Spice Ingredients:

  • 2 tablespoons whole mustard seeds
  • 1 tablespoon whole allspice berries
  • 2 teaspoons whole coriander seeds
  • 2 tablespoons black pepper corns
  • 1 teaspoon dried mace
  • 1 tablespoon cardamom
  • 1 teaspoon red pepper flakes, or more to taste
  • 1 teaspoon dried ginger
  • 2 dried bay leaves, crumbled
  • 2 cinnamon sticks, crushed
  • 6 whole cloves

To Prepare Picking Spice:

  1. Add all ingredients to a glass jar with a tight fitting lid.
  2. Seal tightly and shake to combine.
  3. This spice mixture will last about 3 months when keep in a cool dark place.

Relish Directions:

  1. In a large bowl, combine the onions, cabbage, green tomatoes, bell peppers, garlic and salt.
  2. Cover with a clean cloth and let stand room temperature overnight or at least 12 hours. Transfer vegetables to cheese cloth lined colander or sieve and drain well. This may take up to 2 hours.
  3. Place vegetables in a large stainless steel stock pot and add sugar, vinegar, water and Pickling Spice.
  4. Simmer for 20 minutes, stirring frequently. Pack into hot sterilized pint jars, wiping the rim of the jars clean.
  5. Seal and process in a pot of boiling water, making sure the water covers the jar tops with at least 2 inches of water, slowly bring water to a boil, and process for 5 minutes.
  6. Remove pot from heat and allow jars to cool to room temperature while in processing water.
  7. Remove from water, wipe dry and make sure all jars are tightly sealed. You know that they are sealed when you are able to press the center of the lids without getting any bounce back.
  8. Store unopened jars in a cool dark place for a year or more-so long as the jar remains tightly sealed.
  9. Enjoy on hotdogs and burgers, over beans and greens and even in potato salad!

For other delicious  & seasonal recipes, go to ProduceBites, A Blog For People Who Love Georgia Grown Fruits And Vegetables.

Photo credit to Deborah Whitlaw Llewellyn

A-MA-ZING Chocolate Pots de Creme!!

I was writing a menu for a cooking class, and looking for a chocolate pots de creme recipe that didn’t require any cook time- and I found it!!

This recipe is adapted from The Pioneer Woman’s (Ree Drummond), recipe. She had the right idea and I just added my personal touches to it. So get your blender ready and prepare to fall in love with this Rich, Decadent, and Ridiculously Easy chocolate pots de creme recipe!

 

Chocolate Pots de Crème

 

 

Yields 8 servings

 

Ingredients:
6 ounces semisweet chocolate chip

6 ounces dark chocolate chips
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 pinch salt

1 pinch cayenne pepper
8 ounces (1 cup) very hot strong coffee or espresso
1 cup heavy cream, cold
2 tablespoons sugar
Directions:
Place the chocolate chips, eggs, vanilla, salt and the cayenne pepper into a blender.

Pulse 5 to 7 times or until the chocolate chips are pulverized.
Turn on the blender on low speed and carefully pour the very hot coffee through the top of the blender lid, in a steady stream. The coffee will melt the chocolate turning it into a smooth mixture.

Blend until smooth and creamy.
Pour the mixture into small mason jars, wine glasses or demitasse cups and place in the refrigerator for 2 to 3 hours, or until firm.
Whip the cream with the sugar together with a wire whip.

Add a spoonful of whipped cream to each pot de crème right before serving.

Southerners Are Getting Creative With Their Favorite Nut: Pecan

Few dishes showcase Southern tradition more perfectly than a slice of pecan pie, with its dark custard filling and crunchy, nutty topping.

Sweet and buttery, the pecans that figure so prominently in that iconic pie are America’s only major indigenous tree nut. They’re native to the Deep South, where the long, warm growing season provides an optimal climate. And they’re the third-most-popular nut in the U.S. behind peanuts and almonds, according to the Agricultural Marketing Resource Center.

Pecan flour from Oliver Farm in Georgia.

Courtesy of Oliver Farm

With 10 million pecan trees producing over 200,000 tons of pecans in America today, the nut hardly needs bolstering. But recently, it has become the focus of experiments by Southern farmers, chefs and craft breweries. Inspired in part by the fast-growing farm-to-table movement, which sets a premium on local products, they are giving the pecan new opportunities to shine in the form of cold-pressed oil, gluten-free flour and even beer.

Toasting or roasting brings nut oils to the surface, and pecans are practically overflowing: 75 percent of the nut is pure oil. Compare that with the peanut, which is 50 percent oil, and the almond, which is around 45 percent oil. As with all nuts, roasting not only intensifies the pecan’s flavor but also it adds to its richness.

At Oliver Farm, an award-winning producer of artisan oils in Cordele, Ga., Clay Oliver uses an old-fashioned screw press to produce several thousand bottles of delicate pecan oil a year. He sells to Southern chefs, specialty stores around Georgia andonline. “Pecans have that mysterious extra-something and an unforgettable flavor that renders the oil and flour delicious,” says Oliver.

Native Georgia chef Steven Satterfield, a James Beard Foundation Award finalist in 2013 and 2014, uses Oliver Farm’s oil for everything from frying food to crafting pecan pesto vinaigrette at his Miller Union restaurant in Atlanta. “I love traditional Southern food,” he says, “but I want to experiment just enough to keep it fresh and interesting and new.”

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Oliver Farm’s defatted, gluten-free flour has earned such a big following of Southern bakers that it quickly sells out. Dede Wilson’s Bakepedia, a baking and dessert recipe website, offers a recipe for pecan flour buttermilk pancakes with an added drizzle of pecan oil. Georgia chef Jennifer Booker, author of Field Peas to Foie Gras: Southern Recipes with a French Accent, uses the pecan oil in traditional southern shrimp and grits, and for sautéeing collard greens.

Lazy Magnolia’s Southern Pecan Brown Ale is produced in Kiln, Miss.

Courtesy of Lazy Magnolia

But perhaps the most surprising new venue for the pecan is a craft beer called Southern Pecan Brown Ale, produced by Lazy Magnolia Brewing Company in Kiln, Miss. Founded by husband-and-wife team Mark and Leslie Henderson, it’s the state’s first brewery since the Prohibition.

“Our pecan ale is our flagship beer and the first one in the world made with whole roasted pecans,” says Leslie Henderson. The beer won a Bronze Medal in the 2006 World Beer Cup and is now available in 17 southern states. “We were initially worried the oils would kill the foam on our beer,” says Henderson. “But the pecans ferment just like a grain and provide nuttiness and flavor unmatched in other beers. There’s still a lot of hops and malt, but the nutty flavor shines through.”

What inspired the beer in the first place? “Comfort foods like pecan pie and pecan pralines give us that old, charming, Deep South romance,” Henderson says. “We wanted to hearken back to that hospitality yet create something new. Our beer is complex but really approachable.”

Pecan pancakes and beer for breakfast, anyone?

Jill Neimark is an Atlanta-based writer whose work has been featured in Discover, Scientific American, Science, Nautilus, Aeon, Psychology Today and The New York Times.