Cajun Dry Rub Chicken over Agave/Sorghum Turnip Root and Black Rice
1Lb Chicken Breast
1/2 Cup Black Rice
1 Turnip Root
1 Onion
1 TB Sorghum
1 TB Agave
3 TB Cajun Dry Rub
2 TB Butter
1 Cup of Water + Chicken Stock Cube
Salt
Pepper
Directions:
Cover Chick in Rub
Sous Vide 1 hour @ 142F
Sear on High in pan 1 min per side
Boil water+stock, add rice and butter. Simmer for 25 min
Saute Diced Turnip and Onion with Agave and Sorghum
S/P all to Taste
I can't eat Sorghum any more, and the cajun rub looks a little light, but nice presentation and solid concept. Might order at a restaurant if I was in the mood for something light and healthy.
>>7572079
how does the black rice taste OP? is it sweet like agave? I dont see that complimenting cajun style chicken. What was the brand of this "Cajun rub". Im from south louisiana and I better have heard of it.
>>7572477
The black rice surprisingly tasted very close to white rice with being a little more "earthy"
Oh yes, very sweet
It ended up complimenting surprisingly well
The rub was a homemade blend I've been making for years
>>7572506
that's cool. im sure it tasted great. I just wouldnt use the word "cajun" if youre gonna serve it over agave-flavored rice.
also, heads up OP, I would never order that bullshit but im sure fancy people who pay 40 bucks a plate for tiny amounts of food would eat it up
>>7572629
I can see that, but I pretty much only cook experimental/fusion food (often miss opposed to hit)
I'd order it, but wouldn't pay a lot for it. Each serving was about 2 bucks
>>7572079
so where is the rest of the meal? i just see like 3 bites there.
don't understand the agave i wouldn't use it and if it was actually a dinner sized portion it might be a nice meal
>>7572902
>so where is the rest of the meal?
It's a meal designed for people who aren't obese gluttons. This came out to about 750 calories. Would be served with a soup or salad before and maybe an appetizer and beverage that isn't water. That is well over 1000 calories for a meal.
>>7572911
>not for obese gluttons
>pours agave all over it
take the useless agave out and give me some more chicken damnit
>>7572914
>pours agave all over it
1/3 Tb per serving = pour
I do get the more chicken prefernece though
Sounds good anon.
>>7572079
Despite the memes from Americans, British chefs are among the most respected in the world and our diverse palates are as a results of centuries of worldly influence. That out of the way, I will commence.
Critique begins:
Good construction and well presented, although it does look a tad lonely on that plate, maybe an artistic placement of jus or garnish will fill the empty space?
Simple ingredients and simple cooking methods are admirable.
I would expect to pay no more than around 7-8 US$ as is.
A few questions:
Turnips can be ambiguous; In Britain Turnips are white fleshed as opposed to the slightly larger Yellow/orange fleshed Swede . . .please clarify.
Agave and Sorghum - I am unfamiliar with these, no doubt they add something to the dish but what?? . . . .could you try and give a brief synopsis of their flavours and characteristics?