Category Archives: Chefs

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.

Chef Jennifer on the TODAY Show!

 

 

For Immediate Release

February 1, 2017

TODAY Show: TODAY FOOD

Renowned Atlanta Chef, Jennifer Hill Booker, Cooking it Up on the TODAY Show!

Representing the Atlanta Falcons, Chef Jennifer will bring her brand of Sassy Southern Heat to New York City, in the TODAY Show’s 2017SUPERBOWL COOK-OFF!

Tune in Friday, February 3rd at the 9 o’clock hour (EST) to watch Chef Jennifer Hill Booker in action!

*Check your local listings for show times*

Looking for a fresh new way to get your greens? Try this Collard Greens Salad

This fresh approach to Collard Greens is the perfect addition to your Holiday menus.

collard_green_salad

Collard Greens Salad with Champagne Vinaigrette

Brighten up your winter and your greens with a splash of Champagne vinegar and a drizzle of decadent pecan oil.

Serves: 4

Ingredients:

1 bunch collard greens, washed, about 8 cups

1/2 cup pecan oil

1 teaspoon sea salt

1/4 cup apple Champagne vinegar

1 small onion, sliced

3 cloves raw garlic, minced

1 teaspoon red pepper flakes

½ teaspoon black pepper

Garnish

1 red bell pepper, cut into thin strips

1 small onion, cut in half and thinly sliced

 

Directions:

De-stem the collard green leaves, roll into a tight cylinder, and slice the rolled collard greens into long strips.

Place strips in a large bowl. Pour pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated, about 5-7 minutes.

Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper.

Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.

Add the garnish right before service and serve chilled or at room temperature.

 

From Dinner Déjà vu: Southern Tonight, French Tomorrowby Jennifer Hill Booker, © 2016 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.

Thanksgiving Side Dish

 

Looking for a Quick & Easy Thanksgiving Dinner side dish?

 

greenbeans

You’re in luck! Fresh (or flash frozen) string beans and smoked bacon makes this dish a crowd pleaser!

String Beans & Bacon

Yields 6 servings

Recipe by Chef Jennifer Hill booker

Prep Time: 20 minutes

Cook Time: 25 minutes

Ingredients:

3 pounds fresh sting beans
½ pound smoked cooked bacon, crumbled
1 1/2 -2 cups chicken stock, plus more if needed
1 small dried cayenne pepper

salt and freshly ground black pepper, to taste
Directions:
Remove the ends from the beans, snap in half, place into a colander and rinse with cold water. Set aside to drain.
In a large cast iron Dutch oven, combine the string beans, bacon, water, and cayenne and black pepper.

Cover tightly and cook over medium-low heat, for about 20-25 minutes, or until the beans are soft and tender.

Adjust seasoning with pepper and additional salt, as needed.

Bacon . . .wrapped and cheese stuffed jalapenos! Perfect addition to your SuperBowl menu.

Smokey Bacon Wrapped Jalapenos

 Smoky Bacon Wrapped Jalapenos

Makes 6 servings

Recipe by Chef Jennifer Hill Booker

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

1/2 cup cream cheese

1/2 cup shredded sharp Cheddar cheese

12 jalapeno peppers

6 slices bacon cut in half thin sliced bacon works better

24 wooden toothpicks

Directions:

Preheat grill to 400*F.
Mix cream cheese and Cheddar cheese together in a bowl until evenly blended.

Cut a small hole, about the size of a quarter, in each jalapeno. Save the pieces of jalapeno you remove and leave the stems intact.

For a less spicy jalapeno: Use a small spoon, scrape out the seeds and membrane.

Fill each jalapeno with the cheese mixture.

Put the piece of jalapeno back in place and wrap each stuffed pepper with a half slice of bacon. Secure the bacon with a toothpick.

Arrange bacon-wrapped peppers on the prepared grill

Grill until bacon is crispy, about 10 minutes, turning throughout the grilling process.

 

 

Spice Up Your Holidays!

Spice up your Holidays!

Try this Simple & Delicious Spiced Wine Recipe.

Chef Jennifer Booker Cookbook

Rich full-bodied wine, fragrant spices and fresh citrus makes this Spiced Wine a real holiday treat!

Spiced Wine

Yields 6 healthy servings

Ingredients:

1 bottle full-bodied red wine

½ cup dark brown sugar

1 orange, zest only

1 lemon, zest only

3 black peppercorns, crushed

2 cardamom pods, crushed

1 cinnamon stick

2 cloves

1/2 cup kirsch

 

Garnish:

12 cinnamon sticks

Directions:

In a large saucepan, combine the red wine with the sugar, the orange and lemon zests, peppercorns, cardamom pods, cinnamon stick and cloves.

Over moderate heat, slowly bring the wine to a very low simmer, stirring to dissolve the sugar.

Remove from the heat, strain out the zest and spices; and stir in the kirsch.

Ladle the spiced wine into heatproof glasses, garnish with cinnamon sticks, and serve hot.

 

Baby It’s Cold Outside! Winter Pumpkin Soup to Warm the Soul!

Chef Jennifer Booker Cookbook

 

Winter Pumpkin Soup with Parmesan Croutons & Bacon Chips

Recipe by Chef Jennifer Hill Booker

Serves 4

Any type of winter pumpkin or squash, such as Sugar Pie pumpkin or butternut squash, can be used for this soup. Just remove the seeds, cut it into wedges, drizzle with olive oil, and roast in a 350° F oven. The roasting softens the vegetable and reinforces its natural sweetness. The addition of stock and cream gives the soup a velvety smoothness, and the croutons and bacon chips add a nice crunch.

Ingredients:

2 tablespoons olive oil

6 slices of Hickory smoked bacon, cut into 1-inch strips

2 sprigs fresh rosemary

1 tablespoon unsalted butter

1⁄2 medium white onion, diced

1 clove garlic, minced

2 cups roasted pumpkin, mashed, or unsweetened pumpkin puree

2 1⁄2 cups chicken stock

Sea salt and freshly ground black pepper, to taste

1⁄2 cup heavy cream

2 cups stale bread, cut into 1-inch cubes

1 tablespoon extra virgin olive oil

1⁄4 cup grated Parmesan cheese

1⁄4 teaspoon red chili flakes

Freshly ground black pepper

Directions:

In a large stockpot over medium heat, add 2 tablespoons of olive oil. Add the bacon and cook for 5 to 6 minutes, then add the rosemary and cook an additional 4 to 5 minutes, or until the bacon is golden and crispy and the rosemary leaves are lightly browned.

Drain the bacon and rosemary on a paper towel. Remove the rosemary leaves from the stems and roughly chop the leaves, discarding the stems. Set the rosemary aside. Discard all but 1 tablespoon bacon grease from the stockpot. Set the bacon chips aside while you make the pumpkin soup.

Add the butter, onion, and garlic to the bacon grease in the stockpot and cook over medium-low heat for 15 minutes, or until the onion is translucent. Stir often to loosen any browned bits from the bottom of the pan. Add the mashed pumpkin and the chicken stock, and season lightly with salt and pepper.

Bring to a simmer, reduce the heat to low, and cook 15 to 20 minutes. Stir in the heavy cream just before you serve; do not let the soup boil once the cream has been added.

Preheat the oven to 400° F.

To make the parmesan croutons, toss the bread, olive oil, cheese, chili flakes, and black pepper together in a large bowl. Spread the bread mixture onto a sheet pan and bake 5 to 6 minutes, or until the bread cubes are golden brown.
Serve the soup in warm bowls topped with croutons, bacon chips, and the chopped rosemary.

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 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.

Collard Green Salad w/ Apple Cider Vinaigrette. Yum!

~Enjoy this Georgia Grown ‘ Pick Keep Cook’ crop in a Fresh New Way~

collard_green_salad

Collard Greens Salad with Apple Cider Vinaigrette

recipe by: Chef Jennifer Booker
Serves: 4

Ingredients:
1 bunch collard greens, washed
1/2 cup Pecan oil
1 tsp. sea salt
1/4 cup apple cider vinegar
1 small onion, sliced
3 cloves raw garlic, minced
1 tsp. red pepper flakes
½ tsp. black pepper
Method:

De-stem and chop the collard greens into long strips. Place strips in a large bowl. Pour Pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated. Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper. Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best. Serve chilled or room temperature.

 

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