Andrew Knowlton, Bon Appetit Deputy Editor
Second to None: Celebrating Bon Appétit's City of the Year - with Chefs Jason Vincent and David Posey
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:
3209 W. Armitage
To read the Bon Appetit article about Giant:
Corn, four ears
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.
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
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.
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
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.
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
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
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
tiny little salt shrimp from the Asian market – amount to your liking
Dredge in cornstarch and deep fry until very crispy
matchstick potatoes rinsed under cold running water until clear
Fry at 250 until crispy.
sprinkle with cumin sugar
Equal parts ground cumin, sugar, salt, cayenne
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.
2 lime slices or wedges
1/4 cup Sombra Mezcal
1 Tablespoon agave syrup (nectar)
1/4 cup fresh lime juice
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.