Tag Archives: Chef Jennifer Hill Booker

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.

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.

Southern Divas of the New South Dinner Series!

We’re Back!

Chef Jennifer Booker Cookbook

 

The ladies are back with the fall installment of the Southern Divas™ of The New South seated dinner, demonstration, and conversation. 

Join French-trained Southern chef Jennifer Hill 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. They will share their modern interpretation of Southern classics, present the elegance of the South, its communal nature, and the abundance of local products.
The menu for the evening will be:
· Southern Tapas
· Southern Sweet Tea Cocktail
· Collard Green Salad with Pecan and Cider Vinaigrette
· End of Summer Succotash
· Bourbon Barbecued Chicken
· Warm Sweet Potato Salad
· Southern Divas Cake Parade™
WS Chocolate cake
. . .  featuring Apple Spice Cake, Pound Cake, Orange Cake, Coca-Cola Cake, Red Velvet Cake, Caramel Cake and Yellow Cake with cooked Chocolate Frosting

Seats are limited so register early for this one-of-a-kind event.

Reserve yours today at Cook’s Warehouse Midtown 404*815*4993

Magic Beans

Anatomy of a Classic: French-Style Succotash

Garden & Gun Succotash Screen Shot

BY KIM SEVERSON – GEORGIA – JUNE/JULY 2016

Butter beans and bacon blend with tarragon and cream in a Georgia chef’s French-accented succotash

Jennifer Hill Booker cooks in the place where the South meets France. She arrived there on a trail that took her from a Mississippi Delta farm to culinary school in Oklahoma and then, by virtue of her marriage to a military man, a year studying at Le Cordon Bleu in Paris. The result was her cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent, published in 2014.

“Southern and French food really are different sides of the same coin,” Booker says from her home in Lilburn, Georgia, the Atlanta suburb where she raises two teenage daughters and works as a personal chef and caterer. “The French love their pig just like we do. And they don’t throw away anything. If you’re a farmer or rely on the land for your food, you are very careful with what you do with it.”

That’s one reason why succotash, the classic mix of beans and corn that makes great use of two of summer’s most prolific crops, is a staple in her kitchen, though it wasn’t always. As a child, she never really liked the dish—at least when it appeared studded with waxy lima beans. (“I still dislike them,” she says.) But she had grown up eating tender butter beans cooked with salt pork or pieces of smoked ham. One summer day, Booker realized she could use them to reclaim succotash, and give it a nice French twist, too.

Succotash has always been the most adaptive of recipes. An early version of it was most likely on the table at the pilgrims’ Thanksgiving, courtesy of their Native American guests, and some credit the Narragansett word for broken corn kernels—sohquttahhash—for giving the dish its name. For Booker, French-style lardons of bacon echoed the salt pork her family used as seasoning. A pour of cream and plenty of soft, anise-flavored tarragon leaves add more Gallic flair. The trick is to think like a chef when chopping the vegetables. Precise knife work will result in a more beautiful dish and further elevate what is, at its heart, a humble plate of beans and corn cooked together.

“Everyone has the thing they are good at, and mine is balancing color, texture, and seasoning,” Booker says. “My grandmother and my mother always had color on the table. I just enjoy beautiful food.”

Turkey 911: Helpful Tips for the Perfect Thanksgiving Turkey . . EVER!

RoastedTurkey

Here are few tips from chef and author of Southern cookbook, Field Peas to Foie Gras: Southern Recipes with a French Accent, to help make your Thanksgiving turkey your BEST yet!

Prerequisites for Cooking the Perfect Thanksgiving Turkey

 

Number One: The temperature in your oven has to be accurate.
You might want to test your oven before the big day by simply preheating it to 250° and testing it with a cooking thermometer. Start your turkey out uncovered in a 425*F oven for 30 minutes. Cover the breast with aluminum foil and drop the temperature down to 325*F for the remainder of the cooking time. This is guarantees a turkey that is crisp outside and juicy inside.

Number Two: Your turkey has been safely and totally thawed and cleaned. The only safe way to thaw a frozen turkey is to place it in the refrigerator. Other methods such as running cold water over it or placing it in a microwave oven are not safe because of the chance of bacterial growth and food borne illness. So place your frozen bird in the refrigerator at least 2 days before the big day.

 

Number Three: Be sure to remove the neck and giblets from the inside of the turkey! Don’t laugh!  People have done this, so check both the top AND the bottom of your turkey for them. There is nothing quite as anti-climactic is carving the Thanksgiving turkey and having the bag of giblets pop out.
Number Four: Know the actual weight of the turkey. Knowing this number guarantees that you cook your turkey the right amount of time and end up with a turkey that’s golden brown, juicy, and delicious. It also helps plan the timing of your side dishes as well. A good rule of thumb to figure out when to start cooking your Thanksgiving turkey is to back track from the time you want to have it on the table.

 

Number Five: Add your dressing last. Stuff your turkey with dressing once the turkey is totally done and has an internal cooking temperature of 165*F. NEVER stuff a raw turkey-the dressing will absorb the turkey’s uncooked blood and juices and can lead to food borne illness.

 

RoastedTurkey300

Labor of Love: Hand Crafted Knives

Custom Made Knives by Heartwood Forge

2015-08-26 12.14.54

Great food is a result of many moving parts like quality ingredients, talented cooks and the right equipment, all working together to create an unforgettable meal. I’ve found that people here in Georgia are pretty savvy when it comes to knowing how our food is grown and where it comes from. And thanks to popular cooking shows, they also know how to properly cook and present that food! But I wonder if they’ve ever given much thought to how their pots, pans and their knives are made? Well I did, so I took a journey to Jefferson to find out.

Heartwood Forge chefs knife

photo by Will Manning

Nestled in the woods right off Potters House Road is Heartwood Forge, where designer and knife maker Will Manning creates his practical works of art. Hoping to answer my own question, I spent the day making knives with Will. Which admittedly, from the outside looking in, seemed more like Will making the knives while I just watched. What I learned was this: Will is very skilled and passionate in what he does. He uses repurposed metal from places like Monticello to make his knives; salvaged wood from trees like pecan, box elder and maple or white tailed deer antlers to make the handles; and reclaimed brass for balancing the handle with the blade of the knife. I also learned that his goal is to put his knives in the hands that will use them, and for that measure he has a virtual store front where you can browse and buy your knives. If you’re thinking you want something more a bit more personal, like a custom made knife, then you’re in luck, because as it turns out, Will makes those too!

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Photos by Jennifer Hill Booker

Georgia Tourism Welcomes it’s Newest Explorer: Chef Jennifer Hill Booker!

Let’s Welcome Our Culinary Explorer!

Chef Jennifer Hill Booker

Chef Jennifer Booker heashot

 

 

 

Chef Jennifer Hill Booker is a Georgia Grown Executive Chef, Atlanta based cookbook author, and culinary educator, and believes that “food should taste like food.” Jennifer has spent her 20-year culinary career educating people about food, nutrition, and healthy cooking practices. 

As a working mother, she knows that quick, easy, and delicious is the name of the game when making meals for her family and makes a point of sourcing out the tastiest seasonal produce to cook at home.

As a culinary educator, she is in a prime position to demonstrate the ease, affordability, and importance of cooking and eating seasonally, and has shared this information in the classroom, cooking stage, her original published recipes, and in her first cookbook – Field Peas to Foie Gras: Southern Recipes with a French Accent, (available at Pelicanpub.com).

In addition to being a mom and a chef, she also enjoys being a contributing food writer for Georgia Magazine, a guest blogger for Produce Bites, and sharing innovative recipes, cooking trends, and fun kitchen gadgets on her own website: YourResidentGourmet.com.