If you're a fan of Top Chef, you'll get that. Its in honor of my new-found desire to experiment more in the kitchen. The other day I made a homemade Godfather Melt, a popular item at the Fox & Hound Pub. Its just chicken tenders smothered in pomodoro & basil pesto sauce, mozzeralla and cheddar cheese. With "seasonings," on top. I subsituted pomodoro sauce with Ragu original, and substituted "seasonings," with nothing. Still delicious.That led into last night's test run of Basil Pesto Pasta with Chicken & Mushrooms, inspired by Nothin' But Noodles. Jeff came over to help, and supplied salad & bread. The results were nothing less than triumphant. I'm open to suggestions for future consideration.
Well, I'm leaving work tomorrow before noon so I can be back in Memphis as early as possible. Why? Because I need to pick up my tuxedo for Russell's wedding (its on Saturday). Hopefully, we won't have many sizing errors. Even so, its someone else's wedding that get screwed up.
2 comments:
I hear that basil pesto freezes well. You might try that.
Good call.
I need to be careful re-heating though. Rocko could get a piece that's still a little frozen on the inside.
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