Jon Coombs' Recipes

Scallops with Fingerling Potatoes 

Scallops with Fingerling Potatoes


INGREDIENTS
7 scallops
2 cups chicken stock
3 purple fingerling potatoes
3 yellow fingerling potatoes
1 bunch chives
1 bunch cilantro
4 garlic cloves
2 lemons (juiced)
1 cup extra virgin olive oil
Salt
Pepper

Blend chives, cilantro, garlic and lemon juice until smooth. Slowly add olive oil, season to taste. In skillet, heat chicken stock, add diagonal, long-cut fingerling potatoes. Cook until tender, season. In hot cast iron pan, season and sear scallops until golden brown and crispy on top.

Cheesy Cracker Mac and Cheese

Cheesy Cracker Mac and Cheese


INGREDIENTS
2-1/2 cups elbow macaroni
Oil as needed
2 cups Cheez-Its
1-1/4 cup mozzarella cheese
1 cup Mexican blend cheese
1 cup pepper jack cheese
1-1/4 cup heavy cream
Kosher salt
White pepper

Boil noodles until soft in seasoned water (oil, salt). In pot, bring cream to simmer. Slowly add cheese (hold back 1/4 cup mozzarella) until smooth and slightly thick, season to taste. In food processor, process crackers to a loose powder. Combine pasta, cheese sauce and 2/3 crackers, place in ramekins slightly filled with remaining crackers and mozzarella cheese, bake 5-7 minutes in 500-degree oven.

Caribbean Chicken with Coconut Rice and Beans

Caribbean Chicken with Coconut Rice and Beans


INGREDIENTS
4 boneless, skinless chicken thighs
1 tablespoon tamarind
1/4 cup curry powder
2 tablespoons turmeric
1/4 cup Vidalia onion (small dice)
2 carrots (small dice)
2 Idaho potatoes (small dice)
2 tablespoons vegetable oil
2 cups jasmine rice
1/2 cup kidney beans
Salt and pepper
Green onion
1-1/4 cup chicken stock
Water as needed
Cornstarch as needed

Add oil to skillet and pan sear chicken; give it some nice color. Add all vegetables, stock and seasoning. Cook until chicken is 165 degrees throughout and vegetables are tender, onions translucent. Remove chicken, let rest. Make slurry with starch and water, and stir into sauce until thick. Meanwhile, add rice, milk and beans to pot with just enough water to cover rice by 1 inch. Cook until rice is done and beans are tender, season all with salt and pepper.

Almond Cookie Sandwich with Vanilla Cream

Almond Cookie Sandwich with Vanilla Cream


INGREDIENTS
1-1/4 cup flour
1 cup unsalted butter
1 cup toasted almond slivers (ground fine)
2/4 cup heavy cream
1/4 cup confectioners sugar
1/2 tablespoon vanilla bean paste
1-1/4 cups sugar
1 cup water
5 strawberries
3 basil leaves
1/4 cup basil sugar
Mint
Kosher salt

Beat 1/4 cup sugar and 1 cup butter until fluffy. Add flour and almonds, beat until combined. Roll on floured surface to 1/8 inch thickness. Cut 14 1-1/2 inch circles. Bake for 6-7 minutes in 500-degree oven. Put remaining sugar and water in pot, reduce until syrupy consistency. Cut strawberries to a small dice, chiffonade basil, add to simple syrup when done and set aside. Beat cream, confectioners sugar and vanilla paste until light and fluffy. 

Shrimp and Cheese Grits with Tomato Sauce 

Shrimp and Cheese Grits with Tomato Sauce


INGREDIENTS
2 tomatoes
4 cloves garlic
1 Vidalia onions
1 green peppers
16 tiger prawn shrimp
1 cup pepper jack cheese
1 jalapeño
1 tablespoon olive oil
1/2 cup milk
2 cups heavy cream
2 cups grits
Kosher salt
White pepper
Chives
3 slices bacon (diced)

Pan roast tomatoes, onions, bell peppers, jalapeños and garlic until slightly charred. Puree until slightly smooth with minimal chunks. Season with salt and pepper, put back in same skillet and cook over low heat. Grill shrimp just enough to add a little color and parcook them. Add to tomato puree, cook through. 

Cook grits, heavy cream, milk until grits are done. Slowly add pepper jack cheese, season to taste. Cook bacon until crispy. Reserve bacon drippings for tomato puree and combine all. Garnish with chives.

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