Jimmy Bannos Jr. is a fourth-generation chef who is making the family proud. He is chef and partner at The Purple Pig in Chicago and won this year's James Beard Award for rising star chef. He brought a few signature dishes to "CBS This Morning: Saturday."
Here are his recipes for Mom's Roasted Lemon Chicken, Raw Corn Salad with Sun Gold Tomatoes and Arugula Pesto, Olive Oil Whipped Potatoes, Raw Summer Squash Salad with Basil, Hazelnuts and Currants, Panna Cotta with Candied Pistachios and Candied Lemon Peel and, to drink, 2011 Domaine Skouras Moschofilero.
Mom's Roasted Lemon Chicken
Roasted garlic -
2 heads of garlic
1 tablespoon on oil oil
Preheat oven 325 degrees - in foil wrap tight whole garlic and olive oil ... place on pan in oven for 45 minutes .. cool the squeeze out soft cloves to use with chicken
1 2-3 pound chicken
1/4 cup olive oil
1/4 cup melted butter
Preheat oven 400 degrees.
Place one chicken (butchered into eight pieces) in 9x13 baking dish. Rub with olive oil and butter, and then rub with roasted garlic. Season with salt, pepper, and oregano, then squeeze five lemons on top of chicken. Start at 400 degrees Fahrenheit for 15-30 minutes until it has formed a good color. Turn down to 350 degrees around a half hour. It is super important to constantly baste the chicken during the cooking process for maximum flavor.
Raw Corn Salad with Sun-Gold Tomatoes and Arugula Pesto
For the Arugula Pesto: Mix 1 cup olive oil with one cup of chopped arugula, with 1⁄4 cup chopped basil and 1⁄4 cup chopped parsley, 1⁄4 cup grated parmesan cheese, and salt and pepper to taste.
For the Salad:
1 cup Raw Illinois sweet corn, cut off the husk
1/8 cup Parmesan cheese
1/3 cup Sun-Gold tomatoes, halved
1⁄2 cup Arugula Pesto
1/8 cup Green onions, sliced thin on the bias
1/8 cup grated Parmesan cheese
1 teaspoon Lemon Juice
1⁄2 teaspoon Olive Oil
In a bowl, mix the corn, half the green onions, tomatoes, 1/2 cup arugula pesto, parmesan cheese, lemon juice, olive oil, and salt and pepper to taste. Garnish with 1⁄4 cup arugula pesto dollop, and the other half of the sliced green onions.
Raw Summer Squash Salad, Basil, Hazelnuts, Currants
To pickle the currants, remove the stems from fresh currants, and bring one cup of white balsamic vinegar, one bunch basil leaves, one bunch thyme, 1⁄2 cup water, 1/8 cup sugar, and 1/8 cup salt to a boil. Pour the boiling liquid over the currants and let them cool room temperature covered in the pickling liquid. Let them sit for at least 24 hours.
2 cup Local baby summer squash and zucchini, shaved 1/12" on a mandolin
1 cup Mixed Greens, or baby arugula
1 Tbsp. Pickled Currants
2 Tbsp. Toasted Hazelnuts
1/4oz Kefalotyri cheese, grated on a micro plane
One pinch (Tbsp.) Basil, Chiffonade
2 Tbsp. Lemon Honey vinaigrette
After shaving the squash, transfer to a bowl of ice water and a pinch of salt for 10 minutes. Remove from the water and place on a sheet tray with lined with towels to dry in the cooler. For the vinaigrette, combine 1 tbsp. lemon juice with 1/2 tablespoon oil and 1⁄2 tablespoon honey and whisk together. To assemble the salad, in a bowl add the mixed greens, squash, hazelnuts, currants, and basil. Gently toss with the vinaigrette and season with salt and pepper to taste. Plate and garnish with the grated cheese.
Olive Oil Whipped Potatoes
1.75 pounds Kennebec Potatoes, large dice skin on
4oz extra-virgin olive oil
1.25 oz. lemon juice
1⁄2 oz. fine chopped chives
In a large pot of salted cold water, add the potatoes and cover. Bring to a boil and reduce to a simmer and cook until fork tender, about 10 minutes. Transfer the potatoes to a mixing bowl and allow them to rest for a few minutes. Mash the potatoes and whip in the oil and lemon until smooth but rustic in texture. Fold in the chives and season with salt and pepper to taste.
5 QT heavy cream
8 cups milk
4 vanilla bean
4 cups of sugar
30 gelatine leaves
10 lemons, zest
Bloom gelatin in water. Heat up heavy cream, milk, and sugar. Once sugar is dissolved, take off heat and add gelatin, whisk. Whisk in vanilla and lemon zest. Cool. Serve.
Pistachios 4 QTS
Water as needed
Sugar 1 QT
Toast pistachios in oven at 350. Put sugar and water in a pot (enough water so the sugar is like "wet sand"). Heat up sugar and caramelize to a nice golden brown. When ready add pistachios, toss and place on a silpat on a sheet. Let cool, break apart and crush.
Candied Lemon Peel
10 lemons, peeled, julienne
Sugar 1 QT
Water 1 QT
Bring water and sugar up to a boil, add lemon peel, cook until lemon isn't bitter and the liquid is thick syrup. Let cool and serve. To plate top panna cotta with tbspn of crushed candied pistachio and 3 slices of the candied lemons.