Category Archives: Your Resident Gourmet Cooks!

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!

Quick, Easy and Berry Delicious!

Berries, Berries and more Berries! 
This week’s Your Resident Gourmet Newsletter  is focusing on those fresh delicious berries that are currently in season and bursting with vibrant flavor, healthy nutrients, and toxin reducing antioxidants!

As an added bonus-enjoy this quick, easy, and berry delicious Mixed Berry Sauce recipe. My family loves this fresh and fruity sauce with their breakfast on pecan waffles, as a spread on turkey sandwiches, and as an ice cream topping for dessert.
However you decide to enjoy your fresh berries-do it quick, they won’t be in season for long!

Bon Appetit!

Chef Jennifer
Pre-order your copy Chef Jennifer’s cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent at Amazon.com

Follow Chef Jennifer on Facebook
Chef Jennifer Booker
and Twitter
@Chefjennbooker

 

Mixed Berry Sauce

This is a great fat free alternative to pancake syrup. Try it on your whole wheat waffles, gluten free pancakes, and even as a topping for your ice cream and yogurt!

original recipe by Chef Jennifer Hill Booker

Makes: 8-½ cup servings

Ingredients:

1 pint fresh strawberries, stemmed and quartered

1 pint fresh blueberries

1 pint fresh raspberries

1/2 cup fresh squeezed orange juice

1 teaspoon orange zest

1 tablespoon lemon juice

1 pinch sea salt

1/4 cup brown sugar, optional

Directions:

Rinse berries, discarding any unripe or spoiled berries.

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

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

Simmer the mixture until the blue berries burst and the sauce thickens, about 15 minutes.

Remove from heat and allow to cool. It will continue to thicken as it cools.

 

Fresh from the Kitchen! Field Peas to Foie Gras: Southern Recipes with a French Accent

Layout 1

FIELD PEAS TO FOIE GRAS: Southern Recipes with a French Accent

By Jennifer Hill Booker

 

Building a culinary foundation on her Mississippi roots and a farm-to-table concept, Chef Jennifer Hill Booker creates a unique take on contemporary Southern cooking. Combining agrarian approaches and down-home style with classical-French techniques, Booker reinvents Southern cuisine. These 135 recipes are the culmination of summers and holidays spent in Charleston, Mississippi, at the family farm.

For both the novice and experienced cook, Booker has the perfect recipe to satisfy your nostalgic taste buds. With chapters devoted to everything from breakfast foods to vegetables to pork dishes, Booker presents a fresh and versatile perspective on contemporary Southern food. From comforting Cracklin’ Bread and flaky Buttermilk Biscuits to elegant Winter Pumpkin Soup and innovative Fig Stuffed Chicken Livers, Chef Jennifer Hill Booker will introduce you to an array of recipes that use French techniques to elevate familiar flavors.

In addition to recipes, Booker shares personal stories and photos of her family—raising chickens, butchering hogs, and tending the garden. The easy-to-follow recipes, food-pairing suggestions, and delectable photographs make this a must-have cookbook for any kitchen.

 

About the Author

Jennifer Hill Booker is the executive chef and

owner of Your Resident Gourmet, LLC, a

personal chef and catering company. Booker

earned a bachelor of arts degree from the

University of Tulsa, an associate degree from

Oklahoma State University, and a certificate

from Le Cordon Bleu-Paris. A former culinary

instructor and a culinary arts program director

, she is well qualified to write about proper

cooking techniques, flavor combinations, and

food pairings. Booker lives in Lilburn, Georgia.

 

About the Photographer

Deborah Whitlaw Llewellyn is a commercial photographer who has been shooting interiors and food for more than twenty years. She enjoys the challenging aspects of her craft—the technical functions of a camera, the importance of lighting, and attention to detail. Her profession allows her to travel, meet various types of people, and try delicious food. Llewellyn lives with her husband in Atlanta, Georgia.

 

FIELD PEAS TO FOIE GRAS

                Southern Recipes with a French Accent

By Jennifer Booker

Photography by Deborah Whitlaw Llewellyn

COOKING / Regional & Ethnic / American / Southern States

COOKING / Regional & Ethnic / French

COOKING / Regional & Ethnic / Soul Food

192 pp.  8x 9 1/4

50 color photos  Index

ISBN: 9781455619726  $26.95

E-book ISBN: 9781455619733  $26.95

Pre-orders available at Amazon.com

 

Quick & Easy Pasta Puntanesca!

Pasta-with-Spinach-Tomatoes-and-Cheese-1024x768

Pasta Puntanesca

This quick and easy version of Pasta Puntanesca is perfect for a weeknight meal and is sure to be a crowd pleaser!!

Yields 4-6 servings

Ingredients:

1-28 ounce can peeled tomatoes

1/4 cup extra virgin olive oil

1/4 teaspoon red pepper flakes

1/3 cup caper or sliced green olives

4 cup fresh spinach or 1 pound frozen spinach

sea salt and fresh cracked black pepper, to taste

1 pound whole wheat pasta, your favorite brand

1/2  cup shredded Parmesan cheese

Directions:

Bring 2 quarts water to a rolling boil. Add pasta and cook for 8-10 minutes, drain, Do NOT rinse, and set aside.

Heat saute pan on medium heat, add oil and red pepper flakes and cook for 1 minutes. Add tomatoes and crush with spoon; bring to a boil.

Add capers and spinach. bringing back up to a boil, stirring constantly.

Add cooking pasta, season with salt and pepper, to taste. Garnish with shredded Parmesan cheese.

Serve piping hot.

Enjoy!