Lunchbreak: Chefs Jimmy Bannos and Jimmy Bannos Jr. celebrate Father’s Day

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Jimmy Bannos

Jimmy Bannos Jr.

Heaven on Seven Wabash
111 N. Wabash Avenue, 7th Floor
Chicago
(312) 263-6443
www.heavenonseven.com

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

Steak

Ingredients:
24 oz Prime Bone-In Rib Eye Steak
2 Tablespoons olive oil
2 Tablespoons roasted garlic
1 Tablespoon Angel Dust

Directions:
Bring steak to room temperature (let it rest on a cutting board 30-45 minutes) before grilling. Sprinkle Angel Dust on both sides of the steak, run olive oil on all sides of the steak and finish with roasted garlic on top & bottom. Sear on a hot grill or pan fry. Cook to desired temperature. Let rest 10 minutes at room temp before cutting & serving!

Roasted-Garlic Puree (and Garlic Oil)

Ingredients:
1 cup peeled garlic gloves
1 cup extra-virgin or regular olive oil

Preheat the oven to 300. Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown. Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator. Reserve the remaining garlic-infused oil in another container and refrigerate.

Angel Dust Cajun Seasoning

Ingredients:
3  Tablespoons Hungarian paprika
1 1/2 Tablespoons Spanish paprika
5 teaspoons salt
1 1/4 tsp dried thyme leaves
1 1/4 tsp dried oregano
1 tsp ground white pepper
1/2 tsp dried basil
1/2 tsp cayenne pepper
1/4 tsp freshly ground black pepper
1/8 tsp garlic powder
1/8 tsp onion powder

Directions:
Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months. It is also available from our website, www.heavenonseven.com.

 

TIPS ON COOKING THE PERFECT STEAK from Jimmy Sr.

  • Do not over season—if the meat is good quality, the flavor is already there, you just want to enhance it.
  • Brush steaks with a little fat before grilling—EVOO or even a little butter—it will soak into the meat & help give it a delicious slightly crispy outer “crust.”
  • Do not overcook the meat—no steak was ever meant to be well-done. Let the meat rest after cooking it—this will allow the meat to pull in the juices and keep the steak tender, rather than just running all over the plate!
  • Complement a great steak with some killer side dishes. Go easy & simple with the meat, but let your creativity shine through on the side dishes & desserts. If your meal is built around a good, well-seasoned piece of meat it will make the sides taste even better!

 

Asparagus Salad:

Compressed Endive

Liquid:
1 cup white balsamic
1 cup orange juice
1/4 cup sugar
1 Tablespoon salt
ginger powder to taste
butter
salt

Directions:
Quarter endives, season with salt, place in bag with 1/2 liquid and a knob of butter. Cook 84c/183f for 1 hr – in an immersion circulator or water bath.

Lime Mustard Vinaigrette

Ingredients:
1 cup fresh squeezed lime juice
1 cup fresh squeezed lemon juice
1 Tablespoon grain mustard
2 oz lime grenadine
4 oz olive oil
salt to taste

Directions:
Combine the ingredients and mix well.

Whipped Robiola

Ingredients:
1 cup Robiola cheese
1 Tablespoon fresh orange zest
1/2 oz lemon juice
1/2 oz olive oil
salt and pepper to taste

Directions:
Combine all ingredients, except the orange zest and Mix until smooth, fold in the orange zest.

Pickled White Asparagus

Ingredients:
1 pound peeled and trimmed white asparagus
2 cups white vinegar
1 cup water
4 Tablespoons salt
2 Tablespoons sugar
2 Tablespoon pickling spices

Directions:
Combine the water, vinegar, salt, sugar, and spices and heat until boiling. Mix, allow to cool for 10 minutes, pour over the peeled and trimmed asparagus. Place in the cooler fully submerged for at least 1 week.

**Alternatively, you can check your local farmers market for pickled items. Also, Whole Foods or Treasure Island would be a good source, but would have more limited options as opposed to a farmer’s market.
Picked Grapes

Ingredients:
1 pound red seedless grapes, halved
1 cup white vinegar
1 cup red wine vinegar
1/2 cup red wine Vinegar
1 cup water
4 Tablespoons salt
2 Tablespoons sugar
2 tablespoon Pickling Spices

Directions:
Combine the water, vinegar, salt, sugar, and spices and heat until boiling. Mix, chill the mixtures and pour over the halved grapes. Place in the cooler fully submerged for at least 2 weeks.

**Alternatively, you can check your local farmers market for pickled items. Also, Whole Foods or Treasure Island would be a good source, but would have more limited options as opposed to a farmer’s market.
Grilled Green Asparagus

Snap off the fibrous ends of the green asparagus, season with salt, pepper, and olive oil and grill until charred about 1 minute per side. Chill and slice in half.

Plating:

Combine all items in large bowl, mix together.

 

Broccoli with Roasted Garlic Anchovy Vin:

1 lb whole broccoli

To prepare the broccoli, separate the broccoli florets from the stems. Cut the florets into 1/2” pieces and peel the stems of the tough exterior and slice into 1 ½ x ¼ x 1/4" match sticks. Blanch broccoli in 12 quarts of HEAVILY seasoned BOILING water for about 30 seconds (more salt than pasta water) than shock in ice until cold - about 1 minute. Remove from water and strain to dry.

Anchovy Vin

Ingredients:
7 oz. of anchovies in its oil
1 pint roasted garlic (1 quart of raw garlic cooked in a pot over low heat covered in canola oil until golden brown)
1 pint canola oil
1 pint roasted garlic oil (from the garlic cooking process)
1 Tablespoon lemon juice
2 oz salt

This process is similar to making aioli, but we replace the egg with anchovies.  Place the anchovies and its oil in the bowl of a food processor and process to a paste.  Add the roasted garlic and lemon and process until smooth, then slowly drizzle the garlic oil, then canola oil until it is thick and creamy. Tip: If you go too fast, for too long or use hot ingredients, the mixture will break.

To Assemble:

6 oz broccoli
1/4 teaspoon chili flake
3 oz Anchovy Vin
2 teaspoons lemon juice
1 oz toasted Italian breadcrumbs

Directions:
Toss 6 oz broccoli with 1 oz blended oil and char on the plancha/flat top grill until grilled on both sides, about 3 minutes. Transfer to a new mixing bowl and add anchovy vin, lemon and chili flake. Briskly mix together until creamy. Top with Italian bread crumbs and serve warm.