Combine all ingredients in the chopper, food processor, or blender.
Pulse 3 times.
Enjoy!
* Tip: In the video, we used Rice Chex, but any gluten-free cereal works. Rice-based cereals are our favorite. Although Rice Krispies are technically not gluten-free, we do know several people that consider them a suitable as a gluten-free ingredient.
Tip 2: Gluten-free flour can be substituted by or combined with cornmeal. Gluten-free pancake mix also works great!
Tip 3: You can add salt to mimic the taste of some store-bought breadcrumbs.
Tip 4: You can add 1/2 to 1 Tbs grated Romano or parmesan cheese to mimic the performance of some store-bought breadcrumbs.
Prepare a sous-vide bath large enough for your roast, 135 F. Tip: Use a cooler or 5 gallon bucket for larger cuts of meat.
Prepare a vacuum bag large enough for your roast. Double seal the seams at both ends. Tip 1: Make the bag approximately 8″ longer than the roast.
Tip 2: Fold the bag back over itself 3″ before inserting the roast to keep the sealing surfaces clean.
Prep the meat by coating all sides with: Tip: You can use any spice rub you want, just make sure to include pepper and a heavy coating of salt.
Garlic powder
No-salt seasoning
Pepper
Salt
Insert roast into bag. Unfold bag before sealing. Tip: If using an expandable bag use a weight (as pictured) or clamps such as binder clips to keep the bag flat before you seal the second side.
Add a weight if desired. Tip: I recommend galvanized nails secured to the bag with high power neodymium magnets.
Sous-vide for 12-18 hours. Tip: You can cook in as few as 6-8 hours, we recommend overnight at a minimum.
Prepare oven on high broil. Tip: The rack should be as close to the broiler as possible without the roast touching the heating elements.
Combine 2 Tbs butter, 2 Tbs bacon grease, 2 Tbs olive oil, and 1 tsp soy sauce over low heat. Tip: Any fat will work. You will need approximately 1 Tbs per pound of meat to fully coat. Coconut oil is another easier4me favorite.
Melt and stir until butter combo is liquified.
Remove roast from sous-vide bath and pat dry.
Place in roasting pan.
Coat top side with butter mixture.
Broil on high for 5 minutes.
Remove from oven.
Flip roast over.
Coat bottom side with butter mixture.
Broil on high for 5 minutes.
Remove from oven.
Let stand 5 minutes. Tip: You can cover tightly with foil.
Pro tip: Chicken is completely optional! You can also use grilled chicken.
Preheat oven to 325 F (convection preferred).
Coat bottom of baking dish with olive oil, garlic salt, and pepper.
Add two chicken breasts.
Coat chicken with garlic salt and pepper.
Cover tightly with aluminum foil.
Cook 40 minutes until chicken is >165 F.
While the chicken is cooking:
Heat pot of water for pasta with at least 2 Tbs salt.
Put saucepan on medium heat.
Add 2 Tbs olive oil.
Add minced garlic.
When the garlic begins to sizzle cook 2 min stirring frequently.
Add 1 cup white wine.
Pro tip: Any white wine will do, typically I use a lighter white like Pinot Grigio
Boil wine 5 minutes.
Add 1/2 stick salted butter.
Add 1 pint heavy cream.
Pro tip: You can use heavy cream, half and half, or even milk. Heavy is the best but nearly any milk or cream will work.
When butter is melted add 1/2 cup grated parmesan/asiago cheese.
Pro tip: You can use a blend, straight asiago, or straight parmesan. If you use a blend with Romano it may affect the salt flavor of the sauce.
Add 1/4 tsp White Pepper Pro tip: Add 1/4 tsp of Nutmeg (optional)
Continue cooking on medium low, keeping it so the sauce is just bubbling and not a rapid boil.
Stir frequently.
Start pasta so that it will finish 5 minutes after chicken is done.
When chicken is done, dice and set aside.
With 2 minutes remaining on pasta add 1/2 cup sundried tomatoes.
Stir to coat.
Drain pasta, do not rinse.
Pour into room temperature pasta bowl.
Pro tip: Microwave bowl for 1.5 min to warm it up if necessary.
Add chicken.
Add gorgonzola sauce.
Let sit 5 minutes before serving.
Serve with a crusty bread and grated parmesan.
Pro tip: For sweeter sauce or to offset high salt caused by type of cheese you can add honey 1 Tbs at a time until it suits your taste.
