Lunchbreak: Sweet corn and agave margaritas for Chicago Gourmet’s 10th year

Chef Jason Vincent, Giant

Andrew Knowlton, Bon Appetit Deputy Editor

Event:
Second to None: Celebrating Bon Appétit's City of the Year - with Chefs Jason Vincent and David Posey
Chicago Gourmet
Sunday, September 24
1:30 p.m. - 2:00 p.m.

For general information on all Chicago Gourmet events and tickets - 9/22-9/24:
www.chicagogourmet.org

Giant
3209 W. Armitage
Chicago
www.giantrestaurant.com/

 

To read the Bon Appetit article about Giant:

www.bonappetit.com/story/giant

Sweet Corn

Ingredients:
Corn, four ears

Directions:
Blanch corn in the husk for 3 minutes in boiling water, let cool to room temperature. Peel the corn and cut it off of the cob.

Thai Chili/Peanut

Ingredients:
dried Thai Chili, 8 teaspoons
raw unsalted peanuts, 8 Tablespoons
whole garlic cloves, about 5 Tablespoons
Thai Basil, 8 teaspoons
salt, about 1 1/2 teaspoons
peanut oil, enough to cover

Directions:
Blend all ingredients in a food processor. Place in a small, heavy bottomed sauce pot and cover with peanut oil. Cook very gently until the garlic is very fragrant but not burnt. Let cool to room temperature.

Chickpea Puree

Ingredients:
ginger, 3 teaspoons - minced
scallion, 2 teaspoons - minced
lemongrass, 2 teaspoons - minced
garlic, 2 teaspoons - minced
gochujang, 2 teaspoons
cooked chickpeas, 1/2 cup
greek yogurt, 1 1/2 Tablespoons
juice of two limes

Directions:
Sweat together the first four ingredients. Add gochujang and caramelize. Add chickpeas and enough water to cover. Cook until totally tender. Add yogurt and season with salt. Puree until smooth. Re-season with salt and lime juice.

Aioli
Very very garlicky, lemony, and salty. Use vegetable oil. Should be saucy, not too tight
You can use a store bought mayo (not olive oil based) if you add lemon juice and chopped raw garlic – amounts to your liking

Mint/Scallion/Cilantro - amounts to your liking

Parm, grated (the cheap stuff) - amount to your liking

Tomato Rig

Ingredients:
San Marzano tomato 16 oz can, just the meat (no seeds, no juice)
Garlic, 2 heads, peeled
Basil, 1 bunch
Extra Virgin Olive Oil, enough to coat and cover

Directions:
Combine all ingredients and season, cook uncovered in a 350 oven until charred. Stir in the crust and continue to cook until a new crust forms. Remove and let cool, moisten with more olive oil if it looks dry

Fried Shrimp

Ingredients:
tiny little salt shrimp from the Asian market – amount to your liking

Directions:
Dredge in cornstarch and deep fry until very crispy

Fried Potatoes

Ingredients:
matchstick potatoes rinsed under cold running water until clear

Directions:
Fry at 250 until crispy.
sprinkle with cumin sugar

Cumin Sugar
Equal parts ground cumin, sugar, salt, cayenne

To Assemble:
Warm corn with as much of the thai chili sauce, tomato rig, and butter as you’d like (we like it pretty spicy). Season with lime juice.
Plate the corn and put a couple of dollops with the aioli and chickpea puree.
Layer on the cheese, potato, shrimp, and fresh herbs.

Agave Margarita

Ingredients:
Kosher salt
2 lime slices or wedges
1/4 cup Sombra Mezcal
1 Tablespoon agave syrup (nectar)
1/4 cup fresh lime juice

Directions:
Pour some kosher salt into a small dish. Rub 1 lime slice over half the rim of an Old Fashioned glass (if you prefer your Margarita on the rocks) or a coupe glass (if you prefer it up). Dip rim of glass into salt.
Combine mezcal, agave syrup, and juice in a cocktail shaker; fill with ice and shake well. Strain into prepared glass. Garnish with second lime slice.