How to Make Coquille St Jacques | Chef Jean-Pierre

well hello there friends another fantastic show today a cookie saint jacques it's an old classic i love eating it i love making it and i want to share that recipe with you so remember thumbs up if you liked the video don't forget to subscribe to the channel and ring that bell stay tuned we're going to make coquisse and jacques well hello there friends another fantastic show today coqui senjak that's an old classic it basically is scalloped cooked in a cognac cream sauce cheesy sauce great it's really delicious if i did not make ten thousand of those ten million of those i didn't make one this used to be one of most classical classic appetizers we served at the restaurant for so many years so let's get going my friends very simple okay i'll talk about the mison plus in a minute let me get things going we're gonna put a little butter in the pan and um we like butter in this channel welcome to all the new people the nude and the people that have just subscribed to our channel we've had an amazing amount of new subscribers during the holidays so we're so happy welcome so like i said earlier we love butter i have a digital thermometer then i check my temperature because you know when you're filming you don't want to wait for the pen to get hot so i usually check my temperature i don't want to start with a cold pen and then having to wait here and tell you stories so when the pan is hot we go and we're going to do so we have two paint going on one we're going to do the mushrooms we're going to saute mushrooms and shallots and the other one uh we're going to make the sauce it's really simple could we make it in the same a little difficult this is kind of like you really kind of need two of them right it's a little difficult to make it in both of them at the same time because we here we're going to make kind of like a roux we're going to make a rule it's not kind of like a rule we're going to make a roux and then here we're gonna saute the mushrooms and the shallots okay so mison plus real quick i sauteed some mushroom this is just like a probably four or five ounces of white mushrooms and i just sliced i have a little flour i have some cayenne cayenne is a must for this if you don't care here and just use a hot pepper that's cool i got some beautiful sea scallops and i have some shallots i have about two big shallots actually it's actually one big one i got the big one the french one they're huge and i got a little bit of white vermouth you don't have white vermouth or you don't cook with alcohol don't worry just put the little uh little uh vegetable broth or your chicken broth will do the trick okay so very simple we're gonna first saute a little bit of shallots in here and uh and as soon as the shallots are done we're gonna put the mushroom so it's very simple friend this is like an easy recipe now is it something you're gonna make when is the night the kids are hungry no uh is it something you're gonna make when you have a fun fun dinner party let me tell you the presentation i'm gonna show you it's stunning it's not really complicated and it's really stunning all right so we're going to make a rule right here you usually you know i was just studying um uh earlier i was talking about i said whenever i make this i used to make them for 100 people 50 people i've actually never made it for four people so we're gonna have fun you're gonna watch me sweat making it for four cause that's what i'm gonna do right here so because there's no i don't have 100 people to cook for anymore so which is really cool i'm having fun with it with you guys okay so little mushrooms we're gonna put a little salt to get rid of the water and a little shout out so far piece of cake right a little flour here will make a roux what's the rule usually it's equal amount of flour equal amount of butter you put a little bit first and you see what happened you put a little bit first make sure you're not too hot okay make sure you're not too hot because if you're too hot you're going to be difficult to see look look this is as you can see this is a little loose right so we put a little more flour we don't want it to be too thick of a roux now we're not making like a thick sauce and the cheese is going to thicken it so we want it to be like very thin very delicate this is delicious so look we're cooking it maybe just a little bit more okay here we go just a little bit more very simple this is like a child could do this my friend this is an old classic it's like a morning sauce that's what we're doing okay i love doing this i love the old french classic you know this is my thing you guys can do this okay it's not complicated there really is not nothing about cooking is complicated when we demystify and explain you the why why are we doing this what's the purpose of it then you can learn you know and so look look look this is it very simple you see it cook it you don't want to cook it too much this is a white looking sauce meaning if it's white looking we gotta uh uh um preserve that whiteness if you will i want it to be a brown sauce i don't want this to be like a dark roux we're gonna cook the flour we're cooking it right now plus we're gonna cook it with the milk also okay so this is a it's a really cool appetizer you make for a dinner party see i'm cooking a mushroom first i'm getting rid of all the water okay water is good for nothing i mean every so often we have to use it you see me every so often little is possible amount i use it okay but every so often we have to use it so we cook in the roux we saute in the mushrooms and not only is the water not so good to use to to keep right but it dilutes the flavor it deletes the texture a lot of people said oh i don't like mushrooms because nobody prepared them correctly for you that's why i don't like them if you get rid of the water in there you'll be amazed that how wonderful that this look let's put in a bit of milk in here but people make it with cream i find it to be more delicate with milk make it with whatever makes you happy and you know at this point my friends what's better to use is a whisk and you know i always forget it i always forget something here we go look look let's put it on more milk in there let's put just a little bit more milk just a little bit more milk we want a nice texture we just don't want it to be too thick we want it to be smooth as silk though that's very important my friends all right so you see look you can see it you can see what's happening you see it's not complicated nothing is complicated you know i was talking to a friend of mine the other day from friends as a matter of fact he says you know we love your channel because you take the time to explain the why instead of just talking over ahead because most consumers they don't do this for a living you know they're at home they want to cook a nice meal but they don't do this for a living oh look scallops in there my friend a little salt and pepper and they say you're explaining the wild that's why we love your channel well that's cool you gotta know the wife you don't know the why how you're gonna remember them you're gonna remember them writing them down now you don't have to write it down with me you watch me you understand how it is look so far so good right the sauce is looking really good my friends what do you think you see you see we want it to be fairly liquid but not too liquid because we're going to add a bunch of things to this okay we're going to finish it up really really nice it's beautiful and white now we're going to cook it slowly how are we doing over here and so you see you understand now it's very important to have two pans how am i going to do this in the same pan with the sauce you can't a certain time you need more than one pass and as much as i try to use the least possible amount of pot for you guys okay a little cayenne very little okay it's in the background okay my friends don't go out there and give me too much cayenne and cayenne is unique in its flavor so we want to put cayenne in there okay we also have a little bit of cognac you don't use cognac don't worry don't put it in you don't drink alcohol don't worry you should try though it's you don't drink alcohol don't worry but i get a lot of comments people say well i don't drink alcohol what am i supposed to do don't worry don't put it in put a little bit of broth in here look at that sauce look at that sauce look at this sauce you see see that that's why we gotta learn to to cook visual instead of measuring we now have gruyere my friends gruyere is a a it's like a swiss it's a french swiss if you will yeah fresh french people are going to be in they're not going to like what i said but it's you know you get a good swiss okay and you'll be perfectly fine we're going to melt it it's really important and it melts really nice so it's nice and smooth and then we'll adjust the consistency of the sauce those scallops i think are going to be down in one minute i think one or two minutes oh hello hello i'm turning the wrong burner here we go friends all right so let's see how we are we're a little thick so you know what i do i put a little more cognac like i said you don't drink cognac don't worry don't put it in and now i think we can put just a little bit more milk i don't want it to be that thick all right the scallops are done in a minute i'm gonna go over here in a minute now yet i'm not ready yet and i'm gonna finish it the presentation my friends so now this is looking beautiful let's look let's look let's look together friends let me get a spoon i want to tell you what i'm looking for so you understand it okay let's look we want it to be oh yeah look at this you see we want it to be liquid but not too liquid all right so now we're going to test it it should be delicious you know what it needs just a little bit of of salt so i put it in here and now one more thing that i got to do friends and i'm going to do it right here actually i'm going to do it right here i'm going to go back to my original burner i'm going to put a touch of white vermouth just a touch a white vermouth then i put in here just a little bit you don't have it don't worry adam don't put it in don't put it in you're going to say what do i need to replace the liquid with you can put a touch of broth if you have in here chicken broth or a a vegetable broth it'll be perfectly fine all right so now we're good now the next thing we're going to do we're going to prepare this dish and to finish it sauce is perfect it's looking beautiful i am now going to go over there and i'm going to finish the whole thing let me turn everything off so i don't need to worry now we're going to fill this one up oh you notice there's a mashed potato around that's a classical dish that's the way we served it for all those years and so what i do is i uh i put a mashed potato in a pastry bag just uh i make my yukon gold mashed potato you've had it before if you've never had it before you try that's really delicious and and i take those shells those are real cookie shells they're real scallop shells you can get them um you can get them online or or you can use a little in this you don't have to use this it just happened then i have them okay but you can use a gratin dish you can make individual serving and if you do you gotta do with the mashed potatoes okay so let me show you how to put the mashed potato mashed potato is we're going to put it in here so we're going to go around it see we're going to go just around just like this look right and then we're going to go around it let's see i turn it around and makes it easier to do right and then when i get to the middle i put like a flower if you will see look all right and and it's going to look really nice remember that mashed potato is nice if it's a little warm it's easier yeah it's easier to to to put it in a pastry bag like that but this is the classical way of doing it you don't have to do it this way okay and then what we're gonna do we're gonna put the scallops in here my friends you know two or three scallop per person depends how big they are and uh you see this is gonna fit perfect you see right there my friends i wish you were here to eat this because this is delicious my friend and you know the best part of it is if you have a dinner party let's say you have a dinner party you want to make this in advance that's a perfect thing to do in advance because hey you come back because you can make it all in advance you can even get them all ready to go with the sauce and all and when your dinner party is ready to eat when your friends are ready to eat for your dinner party let me take another spoon um you can you can just pop them in the oven which is what i'm gonna do in a minute so look a little mushroom on top of it and this is really a classic coquiscent jacques my friends it's really the classic way of making it this is the way we made it we made thousands and thousands and thousands of those okay it was years ago you know french cuisine was very popular it was in every oh my goodness in fort lauderdale alone in in my little city here and for all there alone it had to be a hundred french restaurant 100 amazing amount of french restaurants and then we take a little bit and now now there's very few now they're all italian italian cuisine is the most popular food and look it's this one look at this my friend you see you take this amazing sauce and you put it like this you see they do the whole thing like this [Music] you see and then yeah now it's the italian food that is so popular and oh you know i forgot to show you yeah i forget always something i forget i always forget something i'll show you i put a little towel you see on that big one the one who is sending right there on my right it's got a um a towel and what i do because if you don't do that they're gonna move so what i do is i take a towel you see and i fold it i take one of them kitchen towel right and i fold it and i just put my shell on it so it doesn't move okay so now we're going to put a bit of parmigiano-reggiano on top friends just like that a little bit of parmigiano-reggiano okay just on top you can actually put it everywhere you can put it in a mashed potato also if you want right right just very simple and then i have a little bit of panko it's a panko breadcrumb there's a little panko right there it's a seasoned breadcrumb you can get it in your grocery store panko gives a nice little crunch let me tell you this is delicious my friends all right and then and then i'm going to put a little paprika in here i have a little smoked paprika very little my friends okay let's be delicate now let's not go in there and be all like putting too much of it but delicate remember elegance elegance elegance makes food taste so much better my friend i got my oven going on at 3.75 i'm going to put them in the oven hey you come out of here okay this thing is stuck and um and i put them in the oven at about 375 so if you have a dinner party okay it's not really that complicated to make okay all right okay like i said it's not a when it's the night feed the kids okay prepared only in advance keep them in the fridge cover them up right and when your dinner is ready to be served pop them in the oven and get them ready to go they're going to be beautiful golden brown all right my friend so i'm going in the oven really simple and when they're ready we're gonna eat them so let's wait a few more minutes until they're nice and beautiful golden brown all right friends let's take them out of the oven they smell amazing oh yeah look at this my friends look at this look at this they're beautiful you know we can do it give it a little freshness a little bit of a chopped parsley in here if it makes you happy if you have it i just happen to have it hey i love it you know i love parsley that's one of my favorite herbs it's uh i know it's old-fashioned but so is that dish so to serve it my friends to serve it um how i used to serve it at the school or the restaurant i used to get that salt you know that rock salt you make ice cream with except i went to three places to look for rock salt i couldn't find any so i got a big kosher soul just to give you an idea so what i do is i normally take the uh the uh the the the coal salt right and i take a a shell okay be careful those things are really really hot my friends okay when you're grabbing so be very careful right you grab them and you put them right in there right in there and you see and the rock sole the rock salt is going to hold it and then i like to put a little bit of fresh thyme in here it looks very um elegant and and this is it my friend this is this is like a really simple dish to make i mean sample you got it you understand what i'm talking about i am gonna test it i'm gonna um i'm gonna enjoy it but i'm gonna wait until it's not so hot because i know i'm gonna burn myself this is like 400 degrees right now so i have to be careful but um make them in advance cover them really nice and bake them in the oven if you have to put them into the broiler for a few seconds at the last minute you know to get a nice golden brown color on it there'd be nothing wrong with that to put them into the brothers just for a little second there'll be nothing wrong with that so i'm going to test it this is this is the best best uh uh moment of the right here my friends right there you see we're gonna test them and take a little mashed potato with you what do you think yes you got to take a mashed potato with you because that's the sauce right there it's delicious it's very hot i hope you enjoyed the video my friends always a pleasure to cook for you remember thumbs up if you like the video subscribe to the channel and ring that bell see you real soon with another fantastic video thanks for watching [Music]

Channel: Chef Jean-Pierre

Views: 210,297

Keywords: coquilles st jacques, coquilles saint jacques, serving coquilles st jacques, coquilles st jacques recipe, coquilles saint-jacques, how to make coquilles st jacques, coquilles st jacques mornay, how to make coiquilles st jacques, baked scallops, coquille st-jacques, baked scallops recipe, how to make scallops, best scallop recipe, coquilles st. jacques baked, how to make baked scallops, how to cook baked scallops, recette de coquilles st jeaques, baked coquilles recipe

Id: GJUATRXRajM

Length: 19min 7sec (1147 seconds)

Published: Thu Dec 30 2021