Tag Archives: Chef Jennifer booker

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




                                                      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.


Meet Chef Jennifer Booker . . .

Getaways for Grownups: 21plus Travel

Chef Jennifer Booker

Chef Jennifer Booker

Meet one of the ten chefs who will compete in the 3rd Annual Golden Onion

By Hope S. Philbrick

Chef Jennifer Hill Booker, owner and executive chef of Your Resident Gourmet in Lilburn, Ga., was named a Georgia Grown Executive Chef in 2013. She writes a weekly newsletter, is a contributing columnist and recipe developer for several magazine titles, and hosts Basil Radio Show. She partnered with Hard Rock Café-Atlanta for its culinary series, served as a culinary expert for Williams-Sonoma, and taught at Le Cordon Bleu College of Culinary Arts-Atlanta. A member of Les Dames d’Escoffier International, Booker is co-chair of its farm and garden initiative. After earning a B.A. from The University of Tulsa, she completed Oklahoma State University-Okmulgee’s Culinary Arts program and later earned a Cuisine de Base Certificate from Le Cordon Bleu-Paris. She led Grayson Technical High School’s efforts to earn accreditation through The American Culinary Federation, making it the first school in Georgia to boast such honors.

Her new cookbook Field Peas to Foie Gras: Southern Recipes with a French Accent, is set to be released by Pelican Publishing House on September 1—and is already available for pre-order at Amazon.com.

Have you ever competed in a cooking competition before?
I have done several. In culinary school we had mystery baskets and it was much harder than the rules for Golden Onion in that we didn’t know what ingredients we’d get so we couldn’t prepare. Also, when I was teaching at Le Cordon Bleu I liked doing competitions with other chefs, just hanging out as friends.

You’ll be competing in Golden Onion for the first time this year. What motivated you to enter?
A couple of different things. As a Georgia Grown Executive Chef I wanted to get in there and promote one of our state commodities. Plus I have friends who have competed previously and they had nothing but good things to say about it. I think it will be lots of fun.

You’ll be preparing “Vidalia Onion, Wild Mushroom & Gruyere Tartlet.” What considerations went into creating your recipe?
My cookbook will be out later this year and I want to showcase some things in the cookbook and also bring in Vidalia onions and show how versatile they are no matter what cooking style you’re using. I’ll show the sweetness of the onion by caramelizing it then pair it with the meaty richness of mushrooms. I’ll also show how a Vidalia onion can be a pickle. The pickling acid will balance that sweetness and cut through the fat.

How long did it take you to develop the recipe, which must include a Vidalia onion and be prepared in an hour at the competition?
Technically since it’s from the cookbook maybe a year, but to think up what I wanted to do for Golden Onion I knew within 15 minutes that I’d do the tartlet.

The day before the competition, how will you prepare? Will you find it hard to sleep that night?
The day before I’ll be doing some cooking demonstrations at an expo, so I’ll need to pack up two days before the competition. What I do is run through everything in my mind—unpacking, setting up, cooking, plating, judges’ tasting and winning. I’ll be prepared that way. I’ll be excited but fine. I know the value of sleep.

Tell me more about Your Resident Gourmet.
I founded Your Resident Gourmet in 1995 while living in Germany as a way to continue cooking while we were overseas and it has grown into a culinary company with cooking classes, demonstrations, menu consulting and now a cookbook. We do personal chef services and intimate catering—we could do a couples’ anniversary dinner, a girls’ night out, but generally not weddings [or other large events].

In addition to booking a private party, how might readers get a taste of your cooking?
We have a product line, Jelly’s Jams & Condiments—my daughter’s name is Janelle and her nickname is Jelly. Right now we have a cranberry orange relish which is wonderful on sandwiches as well as roasted and grilled meats. We also have a red onion confiture, a sweet and sour pickle relish. You can just click on over to YourResidentGourmet.com and pick them up.

We’re switching over to organic ingredients and I’m retesting the recipes with the organic produce.

That’s interesting. You need to retest the recipe?
When switching suppliers I test for quality and flavor profile. In my experience, it will be better. Organic produce tends to be fresher and have brighter color.

Is there any dish that you’re most known for?
I get credited for healthy cooking and ‘farm to table,’ which I call ‘local and seasonal.’ I don’t know if I’m known for a dish as much as a style of cooking, which I call Floridian cuisine—with lots of tropical fruits, vegetables and fish—and classical French.

Chef Jennifer BookerAs a Georgia Grown Executive Chef, how do you define ‘local’?
Local to me is within a 100-mile radius. I try to do my very best to shop and eat local as well as seasonal. Remember with seasonal you’re able to can, preserve or freeze products in season so you can enjoy them when they’re out of season—like Vidalia onions.

What do you most like about cooking with Vidalia onions?
The versatility. I can add them to a dish for sweetness, pickle them to add sourness, I can eat them raw—and I love that fact, I love them chopped on top of beans and greens. And they don’t make you cry!

Vidalia onions add a great flavor to every savory dish without the bite or bitterness of other onions. I look at Vidalia onions as a delicacy because I can only get them while in season and only from Vidalia, Georgia. I make a point of using them and have created specialty dishes just so I can use more Vidalia onions.

Aside from Vidalia onions, what are your favorite Georgia ingredients?
I definitely love pecans and I’m very excited about our Georgia Grown olive oil.

When you’re at home, after a long day, what’s your favorite thing to eat?
I’m a country girl at heart, so I love beans—pinto beans, Northern beans and more. I love slow-cooked savory beans and ham hocks or greens with chow chow on top.

More Information…

Your Resident Gourmet
Lilburn, GA

‘Seson-alize’ Your Breakfast!

I recently had the pleasure of presenting a cooking demonstration at my local farmer’s market, Grant Park Farmer’s Market. What made the experience so unique was that I was instructed to shop the vendors for my ingredients-an hour before my cooking demo! In doing so, I came up with this delicious seasonal breakfast dish and in keeping with Your Resident Gourmet’s Newsletter style-I’m going to share it with you! So enjoy this Gorgonzola Stuffed French Toast with Fresh Fig Compote and support your local farmer’s markets! 


Chef Jennifer  


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Eat Seasonally and Support your local Farmer’s Markets!



Gorgonzola Stuffed French Toast with Fresh Fig Compote

photo courtesy of Simply Vintage Girl

This is the perfect combination of blue cheese’s sharpness, french toast’s richness with the delicate flavor of fresh figs.


Recipe by Chef Jennifer Booker


Yields 4-6 servings




3 large eggs
½ cup milk

½ cup heavy cream
1 tablespoon dark brown sugar

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 pinch sea salt

1 cup Gorgonzola cheese
½ cup cream cheese
12 slices French bread, cut 1-inch thick
Unsalted butter, for cooking




Fresh Fig Compote (recipe below)
¼ cup powdered sugar


In a flat wide dish, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon and salt.

In a small bowl, cream together the Gorgonzola and cream cheeses.

Spread the cheese mixture on half of the bread slices, top with the remaining 6 bread slices and press around the edges to seal.
Melt butter on a griddle over medium-low heat.

Dip the cheese stuffed bread into the egg mixture for a few seconds on each side.

Place on griddle and cook until bread is golden brown and cheese has melted, about 3 to 5 minutes per side.

Shift with powdered sugar and serve with Fresh Fig Compote.


Fresh Fig Compote




This lusciously sweet fig compote boasts a complex texture that combines the chewiness of their flesh, the smoothness of their skin, and the crunchiness of their seeds.


Recipe by Chef Jennifer Booker


Yields 2 cups




1 pound fresh figs, cut into quarters

3 tablespoons dark brown sugar

3 tablespoons local honey

1 tablespoon fresh lemon juice

½ cup water

1 pinch of sea salt




Combine figs, brown sugar, honey, lemon juice, water and salt in a heavy bottomed sauce pan.

Cook over medium heat for about 10 minutes, stirring frequently, until compote begins to bubble.

The Fresh Fig Compote is done when the syrup has thickened, is amber in color, and the figs are glossy.

Serve with Gorgonzola Stuffed French Toast.



These Are A Few of My Favorite Things . . .



I love parties, celebrations, and giving gifts. Since my birthday is only a couple of days away I thought that I would share a few of my favorite things with you. So, this week’s Your Resident Gourmet’s Newsletter is dedicated to you! Hopefully you’ll find something I’ve shared below that makes you smile and brightens up your day. Consider it a birthday gift- from me to you!


Happy Birthday!

Chef Jennifer


These Are A Few of My
Favorite Things . . .  


Handmade Vanilla Marshmallows

Once you’ve tried handmade marshmallows you’ll never go back to the mass-produced kind. These, from Butter Baked Goods in Vancouver, B.C., are made with all-natural ingredients, and have a lighter-than-air texture and just enough vanilla to make them interesting. Drop one in your hot chocolate, use them to make gourmet s’mores, or just eat them straight out of the bag-they’re that good.   www.deananddeluca.com



Bulleit Bourbon

Bulleit Bourbon is still distilled and aged in small batches which makes it a sippin’ bourbon and in my opinion, should not be mixed with anything but an ice cube. Kentucky limestone-filtered water provides the foundation for the bourbon’s character, while charred American oak barrels lend a smoky backbone. Bulleit’s distillers age the bourbon simply until it is ready. The result is placed into a bottle whose design has won awards of its own.  www.Bulleitbourbon.com


Ribeye Steaks

I Love, Love, Love a good steak and a ribeye steak is one of my favorites! It is one of the more flavorful cuts of beef, due to the muscle getting a lot of exercise during its life. Its marbling of fat makes this very good for slow roasting and it also goes great on a grill cooked to any degree, although I always order my steaks rare. A little salt, fresh ground black pepper, crushed garlic, and olive oil is all it takes for this steak to shine-no steak sauce is needed. Ever.  www.steamykitchen.com



Gerber Daisies

Fresh cut flowers, especially Gerber Daisies

Gerber daisies make me smile. The gerbera daisy was discovered in 1884 near Barberton, South Africa, by Scotsman Robert Jameson. While the flower’s scientific name, Gerbera jamesonii, recollects the name of its founder, the meaning of its common name draws from German naturalist Traugott Gerber. Breeding programs that began in England in 1890 enhanced the flower’s quality and color variations. The gerbera daisy’s popularity soon traveled to growers in the Netherlands which, along with Columbia, is the primary distributor of the flower’s cut version today.


Fast Cars

Let’s be honest here-speed is addictive and there is something very primal about driving really, really fast. On a recent trip, I rented a car. Not just any car, but the new FIAT 500! When I tell you that this car handles beautifully, has plenty of leg room, AND goes really, really fast-I mean it! I had strangers (men) coming up to me at gas stations and parking lots asking how it handles and telling me how they were thinking of buying one too. (I didn’t have the heart to tell them it was a rental) I had the best time driving it and had to watch my speed, ’cause it’s too easy to speed in a FIAT5 500.  www.FAITUSA.com

Bubble Baths

I’m always busy in the mornings, so my morning bathing routine generally consists of a quick shower; and by quick I mean 10, 15 minutes tops. Although a morning shower wakes me up, I often fantasize about taking a bubble bathe while I’m in the shower! So whenever I get the chance (and the time) I treat myself to a long hot bath with lots of bubbles, fluffy towels, candles, a cool drink, and all the time to sit and soak that I want.


SHUN Knives

Shun knives are constructed with an amazing array of technologies. Each knife is created for precision performance and a distinctive design, reflecting both elegance and functionality. The wavy, or moiré pattern on the Shun blades is called the Damascus look. The pattern is produced by 16 layers of SUS410 Carbon stainless steel. SUS410 is pounded to 3/1000th of an inch, and then “clad” on either side of the VG-10 core. This combination of metals results in strength, stain resistance and dynamic cutlery performance.



Tropical Beaches

Whenever it’s my turn to pick the vacation destination, I always pick the beach. I love the warm sun on my shoulders, the cool clear blue waters, and of course the way time seems to stand still when you’re lounging at the beach. Perhaps my love of the beach stems from being a water sign or from growing up in Florida. Whatever the reason, hanging out at the beach is one of my favorite things.



Personalized Table Settings

Everything tastes better when eaten from a beautiful plate. You can serve corned beef hash or even SOS on a pretty place setting and it immediately tastes a lot better than it looks! You can dress up your dining room table depending on the occasion or on your mood. I think of table linens, plates, glasses, and silverware like accessories for my table. I can dress up a basic white plate with colored chargers and linen napkins or even give each guest their own unique place setting by mixing and matching patterns and colors. Number one rule of thumb when setting your table? It’s yours-it should make you smile!



Reality TV

Yes. I said it, Reality TV. I’m not proud of this admission, but I do love my reality TV. But before you judge me, let’s talk a minute here. There are so many shows that fall under the ‘Reality TV’ umbrella, that it’s not as bad as it sounds. I will admit that some of these shows are like watching a train wreck, while others are entertaining AND informative. Here are some of my favorites-Bravo’s TopChef, Housewives of Atlanta and OC, The F Word, and What Not to Wear is an all-time favorite. I have also been known to occasionally zone out over back to back episodes of Extreme Couponers. Now, whether these shows fall under the train-wreck or informative category is all in how you look at it. www.Bravotv.com

Dry Rubbed Smoked Pork Shoulder


Dry Rubbed Smoked Pork Shoulder

By: Chef Jennifer Hill Booker Your Resident Gourmet


This image courtesy of Chef Jennifer Hill Booker Your Resident Gourmet

This slow cooked pork shoulder may take a long time to cook, but it is worth the wait. Cooked in a smoker, the meat falls apart and has an unforgettable flavor. Perfect for Father’s Day, make this pork recipe for the family.

Serves: 8


  • 8 pounds to 10 pounds of bone-in pork shoulder
  • 2 tablespoons kosher salt
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons granulated sugar
  • 3 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 3 tablespoons paprika
  • 1 tablespoon ground sage
  • 2 teaspoons dried oregano
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne pepper


  1. Mix together all the spices and rub thoroughly into the pork. Wrap in plastic wrap and refrigerate for at least 8 hours.
  2. Take the pork out of the refrigerator and unwrap. Let it rest at room temperature for half an hour to an hour.
  3. Prepare your smoker to keep a steady 225 degrees F heat. This may require several additions of water soaked wood chunks to keep the smoke going.
  4. Add the pork shoulder when the temperature of the smoker has reached about 225 degrees F, close the lid and adjust the vents so that the smoke flows freely throughout the smoker.
  5. Cook until the meat is tender and reaches an internal temperature of 185F-195F, about 10-14 hours. Let the pork rest for 30 minutes before slicing, pulling, or chopping.
  6. Serve with coleslaw and your favorite barbecue sauce.




The Daily Meal-All Things Food & Drink

Description: The Daily Meal

More Recipes By Jennifer Booker

Description: Jennifer Booker's picture

Fat-Free Key Lime Sorbet


Description: Jennifer Booker

May 22, 2012 @ 5:21 PM
Posted by Jennifer Booker, Special Contributor

Credit: Jennifer Booker

With only 70 calories per serving, this healthy frozen dessert is a guilt-free, tangy treat that’s perfect for a warm spring or summer day while relaxing on the porch or in the backyard. The best part is, this recipe doesn’t even require a fancy-schmancy ice cream machine.

See all sorbet recipes.


  • Zest of 3 Key limes
  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup Key lime juice
  • 1/2 cup carbonated mineral water
  • 6 Key lime wedges, for garnish


Stir together the Key lime zest, water, and sugar in a heavy-bottomed saucepan. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes. Remove the syrup from the heat and let cool.

In a medium-sized bowl, stir together the syrup, Key lime juice, and mineral water. Pour into an ice cream maker, and freeze according to the manufacturer’s directions. Garnish each serving with a Key lime wedge.

If you do not have an ice cream maker, follow these directions to freeze the sorbet in the freezer:

Place the bowl in the freezer and freeze for 1 ½ hours. Remove and stir with a whisk. Return to the freezer and stir about once every hour for 4 hours. (The more often it is stirred, the more air will be incorporated, resulting in a lighter finished product.) Garnish each serving with a Key lime wedge.

Recipe Details

Servings: 6
Cuisine: Dessert
Special Designations: Dairy-free, Low-fat, Kid-friendly, Healthy

Read more: http://www.thedailymeal.com/fat-free-key-lime-sorbet#ixzz1vdgnIMAL

BLACK CELEBRATION ~ An Awards Ceremony To Award & Honor the Greatness Within the Black Community


~ An Awards Ceremony To Award & Honor the Greatness Within the Black Community

It’s time to vote for Chef Jennifer Booker!
BlackStreet’s Culinarian of the Year!!

Vote at http://blackcelebrationawards.wordpress.com/culinary-nominees/



The CULINARY award nominees are notable and deserving individuals within the Black community who are doing great and positive things.  They are individuals who have received little or no recognition for their work or are newly integrated within the industry.  The nominees have done reputable and notable work, deserving to be recognized and awarded.


Culinary Class Therapy – Cinco de Mayo

Chef Jennifer Hill Booker planned our Cinco de Mayo themed Culinary Class for May. The menu included grilled shrimp and vegetable soft tacos, salsa, guacamole, cheese dip and tortilla chips.

Chef Jennifer came up with healthy, lower calorie, tasty versions of all of our favorite Cinco de Mayo recipes. All of the fabulous food was made with fresh organic vegetables by our residents.

Residents are encouraged to take part in the culinary class to learn how to cook, interact with other residents, and enjoy good food. Chef Jennifer teaches our culinary class every Thursday.

Culinary Therapy at The Cottages

chef jennifer and residents culinary class









Chef Jennifer and residents preparing Cinco de Mayo Lunch

chef jennifer and residents culinary class









Food preparation – washing vegetables

chef jennifer and residents culinary class









Food preparation – vegetables for salsa

chef jennifer and residents culinary class









Shrimp and Vegetable skewers


Grilled Summer Gazpacho by Chef Jennifer Booker


This recipe is a great way to use those last summer garden vegetables.  Grilling the vegetables for the Grilled Summer Gazpacho adds an unexpected depth of flavor and the Infused Chili Oil adds a nice little burst of heat.

Grilled Summer Gazpacho Soup

original recipe by Chef Jennifer Hill Booker

yields: 8 servings



  • 6 plum tomatoes
  • 4 heirloom tomatoes of choice
  • Salt and fresh ground Pepper, to taste
  • Olive oil for brushing
  • 2 small zucchini, sliced lengthwise into1/4 inch strips
  • 2 small yellow squash, sliced lengthwise into 1/4 inch strips
  • 1 medium onion, sliced into 1/4 inch rings
  • 2 red bell peppers, halved and seeded
  • 2 jalapeño chilies, halved lengthwise and seeded
  • 3 cloves fresh garlic
  • Freshly ground pepper, to taste
  • 2 English cucumbers, cut in half
  • 1/2 cup tomato juice, plus more as needed
  • 1 Tbs. chopped fresh chives
  • 1 Tbs. chopped fresh flat-leaf parsley
  • 1 Tbs. chopped fresh tarragon



1.Core, quarter and seed the plum and heirloom tomatoes. Place the tomatoes in a colander over a bowl and sprinkle with salt. Let stand for 10 minutes. Transfer the juice drained from the tomatoes to a sealed container, cover and refrigerate. You can use this tomato juice for the gazpacho, being mindful of the salt.

2. Prepare a medium-hot fire in a grill. Brush and oil the grill grate or a vegetable-grilling basket.

3. Brush the zucchini, tomatoes, onion, bell peppers, chilies, and garlic with olive oil, and lightly season with salt and pepper.

4. Working in batches, arrange all of the vegetables on the grate or in the basket directly over medium-high heat. Grill, turning frequently, until soft and nicely charred on all sides, 2 to 4 minutes total for the zucchini  and squash and 10 minutes total for the tomatoes, onion, bell peppers, chilies, and garlic.

5. Transfer the grilled vegetables to a platter and let cool slightly. Pick over the vegetables, removing any burned skin but leaving some charred bits.

6. Working in batches, in a blender or food processor, combine the grilled vegetables, the cucumbers and the fresh herbs and process until pureed. Add 1/2 cup of the tomato juice or more as needed to make the puree a thick but pourable consistency. Taste and adjust the seasonings; the gazpacho should be fresh and highly seasoned.

7. Transfer to an airtight container and refrigerate for at least 2 hours or preferably overnight. This will allow all of the ingredients in the gazpacho to meld together and give a bright fresh taste.

8. Serve in chilled bowl or clear shot glasses and garnish with Infused Chili Oil and a pinch of fresh herbs.


Infused Chili Oil

original recipe by Chef Jennifer Hill Booker




yields 2 cups



2 cups Extra Virgin Olive Oil


3 fresh chilies of choice, such as Cayenne, Serrano, or Fresno chili pepper, stems removed

1 tablespoon dried chili flakes




This oil should be infused in a well ventilated area.


1.Pour your extra virgin olive oil into a sauce pan and heat the oil until you see tiny bubbles at the bottom of the pan. Turn it off well before it gets to the smoking point.

2. Immediately add the fresh chilies and dried chili flakes to the oil. The chilies will sizzle or “cook” and immediately diffuse their heat into the oil.

3. Let the mixture cool to room temperature. At this point, you can strain the oil before storing it or leave the chilies in for a hotter oil.

4. Pour into a clean sterilized glass jar or bottle and store refrigerated up to 3 weeks. Discard if the oil looks ‘cloudy’ or has evidence of bacteria growth.

5. Drizzle on Grilled Summer Gazpacho for an added burst of heat.  Also great on pizza, pasta, salads, and sandwiches!