10/3/2012
If you look up the word rustic in the dictionary, it is related to or suitable for the country (farmland). I spoke on this before and I feel we should get back to growing and purchasing local. And continue to cook brilliantly with what we get and maintain from the earth. Stylistically speaking, every region and country has it's own soul and technique in regard to their rustic beginnings and on a plate it is pure beauty anywhere. It's been heavy on my brain for days so I took some time to create a rustic dish using some of my favorite earthy ingredients.
I started by breading my boneless chicken breast, then marinated in a roasted garlic and buttermilk mixture, coated with Panko and flower, flash fried and then finished baking in the oven. While they were resting I blanched the asparagus, let it cool in an ice bath and wrapped it in bacon ind into the oven it went. I steamed the potatoes at the same time, pulled them out of the pot and sauteed them with smoked ham, shallots, mushrooms, arulula, yellow pepper and tomatoes, creating a hash. I started plating, letting the chicken rest. I made my spinach pesto to finish the dish.
I wanted the south rusticness to show and still be creative art. This is at the forfront of the culture and movement I love. I hold it dear to my heart. I'm going to continue my mission to profile the earthiniss in bite form to keep us as close to balance as possible. Live free, eat free, Bon Appetite!
Chef Jacob
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