Category Archives: Dinner Deja Vu: Southern Tonight

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.