Category Archives: Recipes

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.

Fill Your Basket with Scotch Eggs this Easter

Scotch Eggs Chef Jennifer Booker - Credit Deborah Whitlaw Llewellyn
Credit Deborah Whitlaw Llewellyn

Every year, millions of people celebrate the resurrection of Jesus Christ on Easter Sunday. It also marks the culmination of the Lenten season, and it goes without saying that this is a very important marker for religious believers worldwide. Easter also occurs during a time in the year when our surroundings are in bloom, which falls in line with the Spring season’s ties to birth, growth and fertility.

Somewhere along the line, Easter Sunday picked up secular associations with a big bunny, egg hunts, candy and an array of pastel colors. When it comes to those long-eared hoppers, you can thank German immigrants who shared old stories of an Easter rabbit who laid eggs meant for children to find and baked cakes shaped like hares. In the 1800s, French and German candy makers fashioned chocolate eggs, which spread to various countries across Europe. Kids were encouraged to make little nests shaped like baskets for the Easter Bunny to leave his chocolate eggs. Today, we continue to follow along with these traditions. In light of imposed restrictions and denials common with Lent, indulging in candy is also a welcome treat for adults.

Tradition is a wonderful thing, but it can be exciting to try something new. Tired of dipping your eggs in dye? How about wrapping them in fresh sausage and cooking them to golden brown perfection? Dress up your Easter eggs with this classic–the Scotch egg. Popular in the United Kingdom, Scotch eggs are often served cold in pubs or cafes or packed in picnic baskets. They used to be the perfect lunch for workers whose wives transformed leftovers into a second meal or travelers picking up portable snacks for the road. Stories vary as to who may have created the first Scotch egg, although the London department store, Fortnum & Mason, claims them as their own. 

For a while, Scotch eggs were looked down upon, but lately, they’ve received welcome and deserved recognition. Unlike the basic boiled egg, Scotch eggs combine creamy yolks with seasoned, cooked meat and a crispy exterior. They are a sophisticated blend of textures and flavors. Dip these hot, fried (or baked) eggs into the accompanying tarragon mustard sauce, and you have something very special for Easter Sunday.

 

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.

 

 

Grilled Jerk Chicken Wings: Super Food for the Super Bowl!

Jerk Wings

Grilled Jerk Chicken Wings

 

Yields 8 servings

Recipe by Chef Jennifer Hill Booker

Prep Time: 15 minutes

Cook Time: 30 minutes

 

Ingredients:

Jerk Marinade

1 small onion, peeled

3 scallions, green and white parts

1 tablespoon fresh thyme

4 large garlic cloves

3 Scotch bonnet chilies, 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

 

Directions:

Preheat grill to 400*F.

Place onion, scallions, thyme, garlic, scotch bonnet, 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!

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.

 

Black Eyed Pea Hummus . .. .Yes, Please!

 

~If you’re looking for a fresh new way to serve up tried and true Southern ingredients, then this Black Eyed Pea Hummus recipe is for you!

Chef Jennifer Hill Booker, has reinvented traditional Middle Eastern hummus we’re used to eating by using such Southern ingredients as black eyed peas, pecans, pecan oil, and apple cider vinegar! Can you say, yes please!

 

Black Eyed Pea Hummus

original recipe by Chef Jennifer Hill Booker

Yields  5 cups

Ingredients:

2-14.5 ounce cans black eyed peas, drained and rinsed

1-14.5 ounce can chick peas, drained and rinsed

4 cloves garlic

1/2 cup pecan oil, I like Oliver Farms Pecan Oil

1/2 cup pecans

1/4 cup apple cider vinegar

1 teaspoon red pepper flakes

sea salt and freshly ground black pepper, to taste

Garnish:

1/4 cup chopped pecans

1 tablespoon chopped scallions

Pecan oil

Directions:

Place all of the ingredients into a food processor with the blade attachment.

Pulse for 2-3 minutes or longer for a smoother hummus.

Adjust taste with salt and pepper and additional vinegar, as needed.

Garnish with chopped pecans, scallions, and a drizzle of pecan oil.

Enjoy with pita chips, crackers, or fresh cut veggies!

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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