Lunch break: Creole Caesar salad | WGN-TV

Chef Jimmy Bannos, Heaven on Seven and Trogo Kitchen

Instagram: @jimmybannos


Mardi Gras mash-up!The flavors of Southwest Louisiana and Southeast Asia collide in a collaboration full of flavor and fun! Join Chefs Jimmy Bannos and Rick Spiros for a unique pop-up event at Trogo Kitchen and Market celebrating Mardi Gras weekend. The original menu will combine the flavors of each chef’s signature dishes. Expect the unexpected with creations like Green Curry Okra, Cajun Spring Rolls and more!

When: Saturday February 10, 2024, 7:00 p.m.

Tickets available HERE for $95 each

Mardi Gras with Jimmy Bannos! Spend Mardi Gras with the King himself! Don’t miss the opportunity to dine in paradise with seven Cajun and Creole favorites at Jimmy’s Mardi Gras Feast!

When: Tuesday February 13, 2024, 6:30 p.m.

Tickets available HERE for $95 each

Trogo cuisine and market

2545 West Diversey Avenue Suite 220, Chicago, Illinois




Creole Croutons

2 cups dried French into ¾ inch cubes or

Italian white bread, crusts removed

1 ½ tablespoons extra virgin olive oil

½ teaspoon Angel Dust Cajun seasoning

Creole Caesar Dressing

1 anchovy fillet (optional)

1 teaspoon minced garlic

1 large egg

2/3 cup vegetable oil

1/3 cup extra virgin olive oil

2 tablespoons of parmesan

2 teaspoons of Creole mustard

2 teaspoons freshly squeezed lemon juice

1 teaspoon freshly squeezed lime juice

1 teaspoon of water

1/8 teaspoon Angel Dust Cajun seasoning

1/8 teaspoon freshly ground black pepper

1/8 teaspoon salt

1 pound romaine lettuce, washed and cut

in bite-sized pieces

Grated Parmesan cheese

To prepare the croutons, heat the oil in a nonstick frying pan over medium-high heat for 1 minute. Add the bread cubes, stirring to coat them well with the oil. Sprinkle with Cajun seasoning while stirring continuously. Grill for 5 minutes and set aside.

To prepare the vinaigrette, place the anchovies and garlic in a food processor, cover and pulse several times. Add the egg and, while the motor is running, slowly add the vegetable and olive oils. Add cheese, mustard, lemon and lime juices, water, Cajun seasoning, pepper and salt; mix briefly until ingredients. are incorporated. Refrigerate until ready to use.

In a large bowl, combine the romaine with the dressing, allowing about 3 tablespoons of dressing per serving. Serve topped with croutons and extra parmesan. Serve immediately.

Andouille Grill with Sausage and Creole Honey Mustard


For 6 to 8 people as a starter


  • 1 1/2 cup Creole mustard
  • 1 3/4 tablespoon honey
  • 1 pound of andouille


Prepare the sauce by combining the mustard with the honey in a saucepan and heating until hot and bubbling.

Using a fork, poke a few holes in each link of andouille to allow steam to escape, then grill over medium-high heat until streaked with charcoal, about 10 minutes.

Cut the andouille into 1/2-inch-thick rounds and serve with Creole honey mustard/

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