Lunchbreak: The Purple Pig chef Jimmy Bannos Jr.

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Jimmy Bannos Jr.

The Purple Pig
500 N. Michigan Avenue
Chicago
(312) 464-1744

thepurplepigchicago.com

Event:
Chicago Gourmet
September 26-28
Millennium Park
Chicago

Jimmy will be participating in the Grand Cru presented by COUNTRY Financial and his cooking demo on the Bon Appetit Main Stage is Saturday, 9/27 4:30 p.m. - 5:00 p.m.

For tickets:

www.chicagogourmet.org

JLT Sandwich

Jowl Rub:
1 pork jowl (approx. 36 oz)
3.5 oz kosher salt
.5 oz insta-cure salt
1 oz black pepper
1 oz fennel seed
1.5 oz brown sugar
1 oz chopped thyme
1 oz chopped rosemary
48 oz white wine

Directions:
Mix ingredients and rub onto jowl. Plastic wrap and refrigerate for 3 days. After 3 days, transfer to a nonreactive container and cover with white wine and marinate for one day.

Jowl Cook:
24 oz pork fat rendered
1 oz bay leaf
½ oz black peppercorn
1 oz fresh thyme
1 oz fresh sage
2 oz whole garlic

Directions:
Cover jowl in pork fat, add herbs and plastic wrap and foil metal container. Braise in oven at 300degrees for one and half to two and a half hours, Or until fork tender. Chill. Once the jowl has chilled and set, remove from the pork fat, cut off the skin, and slice length wise into 1/4” thick slices.

Arugula Pesto

Ingredients:
1/2 cup olive oil
1 oz chopped arugula
1 oz chopped basil
1 oz chopped parsley
1 oz grated parmesan cheese

Directions:
Mix all ingredients add salt and pepper to taste. Reserve aside to mix with lemon aioli.

Lemon Aioil

Ingredients:
2 large egg yolks
3 Tablespoons of roasted garlic whole
1 lemon juiced
1 1/2 cups of olive oil

Directions:
In food processor mix yolks, roasted garlic and lemon juice until smooth. While running slowly drizzle the olive oil in, until a thick creamy emulsion forms. Finish with salt and white pepper to taste. Remove from food processor and in a mixing bowl, combine the pesto and aioli about 4 parts aioli to 1 part pesto, season to taste with salt and lemon juice.

To Assemble:
In a sauté pan with oil on medium heat, sear 2 slices of jowl until golden brown and crispy on both sides. Cook one duck egg sunny side up and season with salt and pepper.
Toast or grill one slice of bread and spread approximately 1 ounce of pesto aioli on one side until covered evenly with a thick coating.
In a bowl, dress about 1 cup (loosely packed) frisee or mixed greens and two thick cut slices of heirloom tomatoes with one half ounce of olive oil, 1 Tablespoon of lemon juice and salt and pepper to taste. Place greens on top of aioli followed by tomatoes, then the jowl. Finish with the egg and chopped parsley.

 

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