Are you bored of your traditional holiday menu this time of year? Get ready for your best-ever culinary experience, yet!
Spruce up your mundane end-of-year go-to’s with delectable otherworldly dishes infused with Coca-Cola® Zero Sugar, thoughtfully prepared by one of Miami’s finest, Chef Amaris Jones.
Chef Jones is known for many feats, but she turned the heat up at Art Basel Miami 2023 with her unique take on everyday dishes. Comforting but never comparable, her modern fast-casual fried chicken outlet Chick’N Jones is certainly in a class of its own, giving innovation with a splash of sass. According to Chef Jones, her work is reclaiming the food that the ancestors taught America to cook: Tuh!
Chef Jones was the featured chef for EBONY FWD, our unique artist immersion experience held at The Temple House in South Beach on December 9 and 10, 2023, for which she graciously curated a few Coca-Cola® Zero Sugar recipes, fusing cuisine and culture and giving pizzazz to our palates.
Here, Chef Jones enlightens us about her journey and influence.
EBONY: A unique reimagining of contemporary soul food has marked your culinary journey. How do your early experiences in your father’s church and family gatherings continue to inspire and shape the innovative dishes you create today?
Chef Amaris Jones: The sense of community, love, and togetherness in my father’s church I felt during those times continues to inspire me to create innovative dishes that embody those same emotions. I draw from the flavors, traditions, and soulful nature of those gatherings to reimagine soul food in a modern way.
How has Miami’s cultural and culinary landscape influenced your approach to soul food, and what makes your dishes stand out in such a diverse culinary environment?
Miami’s cultural and culinary landscape has greatly influenced my approach to cooking. The city’s diverse population and vibrant food scene have exposed me to a wide range of flavors and ingredients. What sets my dishes apart in such a diverse environment is my ability to honor the roots of soul food while adding flavors that resonate with the multicultural palate of Miami. Think of a black-eyed pea and sweet plantain empanada with collard chimichurri sauce.
How do you balance entrepreneurship with your dedication to championing diversity and innovation in the culinary realm?
Entrepreneurship provides a platform to amplify and promote diversity and innovation. By establishing my own culinary business, I can create a space where I can showcase diverse talent, support underrepresented communities, and introduce innovative culinary concepts. It’s about finding synergies between entrepreneurship and my core values to drive positive change in the industry.
How do you infuse the essence of Philadelphia into your dishes in a contrasting environment like Miami to create the best-ever fusion of North American multicultural cuisine?
Capturing the essence of my hometown of Philly and applying it to my dishes in a contrasting environment like Miami requires a deep understanding of the cultural nuances and flavors that define my current restaurant Chick’N Jones and my previous endeavor, South Street. I draw inspiration from the memories, traditions and local ingredients of my hometown.
What advice do you have for aspiring chefs looking to make a mark beyond the kitchen?
My advice would be to embrace curiosity, creativity, and continuous learning. Seek new experiences, explore different cuisines and experiment with ingredients and techniques. Develop your unique culinary voice and perspective. Don’t be afraid to collaborate and connect with others in the industry. Building relationships and networking can open doors to opportunities beyond the kitchen and allow you to make a lasting impact.
Your role as an equity advisor for the woman-owned cereal brand “Off Limits” reflects your commitment to supporting women in gastronomy. Can you share more about your involvement and the significance of featuring pioneering female mascots on its cover?
[It’s] a reflection of my commitment to supporting women in that space. The founder of the brand, Emily Miller, is a powerhouse with core values that are in alignment with my values. I love that the brand advocated for gender equity and equal opportunities. Featuring pioneering female mascots on the brand’s cover is significant because it showcases the achievements and representation of women in the industry, breaking stereotypes and inspiring future generations of female entrepreneurs.
Participating in EBONY FWD, a wonderful celebration of art and culture during Art Basel Miami 2023, how did you envision the intersection between culinary and visual arts?
I love Art Basel, and EBONY is such an iconic brand, so it’s an exciting and enriching experience. Both culinary and visual arts share the ability to evoke emotions, tell stories and ignite creativity. At the event, I envisioned culinary creations that are delicious and tell a story. This convergence allows for a multi-sensory experience where food becomes an art form.
What was your thought process for the dishes you prepared for the event?
To create traditional flavors with elevated ingredients, I took some of the traditional offerings I have at my restaurant and infused them with Coca-Cola® Zero Sugar. We served our chicken and waffles with my famous hot honey syrup. I did a reduction and added Coca-Cola® Zero Sugar for a little more caramel flavor. It really brought the taste level up another notch.
*Ingredients and instructions below:
EBONY FWD @ Art Basel Dinner Bites & Brunch Recipes by Chef Amaris Jones
Coca-Cola® Zero Sugar – Braised Short Rib Wellington, Au Jus
Coca-Cola® Zero Sugar – Braised Short Rib Wellington, Au Jus
Image: De’Angelo McNair
- 6 short rib pieces
- Salt and pepper to taste
- 1 cup Coca-Cola® Zero Sugar
- Puff pastry sheets
- 1 cup beef broth
- Season short ribs with salt and pepper, sear until browned.
- Braise short ribs in Coca-Cola® Zero Sugar until tender.
- Wrap each short rib in puff pastry and bake until golden.
- Heat beef broth and Coca-Cola® Zero Sugar to make au jus.
- Serve Wellingtons with a side of au jus.
Coca-Cola® Zero Sugar Hot Honey Cauliflower, Microgreens
Coca-Cola® Zero Sugar – Hot Honey Cauliflower, Microgreens
- 1 head cauliflower, cut into florets
- 1 cup Coca-Cola® Zero Sugar
- 1/4 cup honey
- Red pepper flakes
Microgreens for garnish instructions
- Roast cauliflower in Coca-Cola® Zero Sugar until tender.
- Mix honey and red pepper flakes for hot honey.
- Toss cauliflower in hot honey, garnish with microgreens.
Crisp Chicken and Waffle with Coca-Cola® Zero Sugar Hot Honey and Maple Cream
Crisp Chicken and Waffle with Coca-Cola® Zero Sugar, Hot Honey and Maple Cream
For the Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons of cinnamon
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup of milk
- 1/2 cup unsalted butter, melted
- 1 vanilla bean, split and seeds scraped
For the Chicken:
- 4 boneless, skinless chicken tenderloins
- Salt and pepper to taste
- Mustard marinade ( 1 cup of mustard, 1 teaspoon of Italian seasoning, 1 cup of hot sauce ) cajun seasoning to taste
- 1 cup all-purpose flour
- Grapeseed oil for frying
For the Coca-Cola® Zero Sugar Hot Honey:
- 1/2 cup honey
- 1/4 cup Coca-Cola® Zero Sugar
- 1 teaspoon red pepper flakes
- 1 teaspoon of cayenne
For the Maple Cream:
- 1 cup heavy cream
- 1/4 cup maple syrup
- Preheat the waffle iron.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt for the waffles. In a separate bowl, beat the eggs and then add the milk, melted butter, and vanilla bean seeds. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Cook the waffles according to your waffle iron instructions.
- Season the chicken tenderloins with salt and pepper. Dredge mustard marinade and then dredge in flour.
- Heat oil in a large skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 5 minutes per side. Drain on paper towels.
- For the Coca-Cola® Zero Sugar Hot Honey, heat honey, Coca-Cola® Zero Sugar, and red pepper flakes in a small saucepan over medium heat. Simmer for 2-3 minutes, then remove from heat.
- For the Maple Cream, whip the heavy cream until stiff peaks form. Gently fold in the maple syrup.
- Serve the crispy chicken on top of the vanilla bean waffles, drizzle with Coca-Cola® Zero Sugar Hot Honey, and top with a dollop of Maple Cream.
Grilled Green Tomato Burrata Bites
Grilled Green Tomato Burrata Bites
- 4 large green tomatoes, sliced
- Olive oil
- Salt and pepper to taste
- 1 cup balsamic glaze
- 1 cup fresh basil leaves
- 1 pound burrata cheese
- Preheat a grill or grill pan over medium-high heat.
- Brush tomato slices with olive oil and season with salt and pepper.
- Grill the tomato slices for 2-3 minutes per side, or until grill marks appear.
- Arrange grilled tomato slices on a serving platter. Top each slice with a spoonful of burrata.
- Drizzle balsamic glaze over the tomatoes and burrata.
- Garnish with fresh basil leaves.
Cajun Okra Fritters, Vegan Remoulade
Cajun Okra Fritters, Vegan Remoulade
For the Okra Fritters:
- 2 cups fresh okra, chopped
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Cajun seasoning
- 1 cup non-dairy milk
- Vegetable oil for frying
For the Vegan Remoulade:
- 1 cup vegan mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon capers, chopped
- 1 tablespoon dill pickles, chopped
- 1 tablespoon hot sauce
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- In a bowl, combine cornmeal, flour, baking powder, and Cajun seasoning.
- Gradually add non-dairy milk to form a thick batter. Fold in the chopped okra.
- Heat vegetable oil in a pan. Drop spoonfuls of the batter into the hot oil and fry until golden brown.
- Mix all the remoulade ingredients in a bowl until well combined.
- Serve the Cajun Okra Fritters with a side of vegan remoulade.
Key Lime Pie Tartlets with Coca-Cola® Zero Sugar Meringue
Key Lime Pie Tartlets With Coca-Cola® Zero Sugar Meringue
Image: De’Angelo McNair
For the Tartlets:
- 1-1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup sugar
- 4 large egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1/2 cup key lime juice
For the Coca-Cola® Zero Sugar Meringue:
- 4 large egg whites
- 1 cup sugar
- 1/4 cup Coca-Cola® Zero Sugar
- Preheat the oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into tartlet pans to form the crust.
- In a separate bowl, whisk together egg yolks, sweetened condensed milk, and key lime juice. Pour the mixture into the prepared crusts.
- Bake for 12-15 minutes or until the edges are set and the center is slightly jiggly.
- While the tartlets are baking, prepare the Coca-Cola® Zero Sugar Meringue. In a heatproof bowl, whisk together egg whites, sugar, and Coca-Cola® Zero Sugar. Place the bowl over a pot of simmering water (double boiler) and whisk until the sugar is dissolved and the mixture reaches 160°F (71°C).
- Transfer the mixture to a stand mixer and whip until stiff peaks form.
- Once the tartlets have cooled, pipe or spread the Coca-Cola® Zero Sugar Meringue on top. 8. Optionally, use a kitchen torch to lightly brown the meringue.
- Refrigerate the tartlets for at least 2 hours before serving.