Comments for alicemelott.com

Comment on Mini-Meatloaf with fresh herbs, mushrooms & vodka sauce by MALINDA

MALINDA — Mon, 30 Jan 2012 23:11:47 +0000

I cant wait to try this! Love meatloaf & am looking for a way to use up my left over vodka sauce.

Comment on What dish makes your eyes roll back in your head? by Alice Melott

Alice Melott — Wed, 25 Jan 2012 15:56:25 +0000

I can’t WAIT to try it! Thank you so much!

Comment on What dish makes your eyes roll back in your head? by Bill Poplin

Bill Poplin — Wed, 25 Jan 2012 15:55:10 +0000

Hi Alice,
As you may or may not know, Earl and I have moved to the thriving metropolis of Crockett, Texas. And, as Earl will tell you, with little to do everyone just talks about each other and eats! Consequently to keep Earl entertained, we planted large pots with any herb that we can get at Walmart, and this is a recipe I made from our abundant supply of basil. We put it on roast chicken, potatoes, pasta, warm bread and my favorite a margarita pizza. Pesto will store in the refrigerator for several weeks and it freezes well. So here goes, and we hope you like this as much as we do.

Basil Walnut Pesto

3/4 cup finely chopped roasted walnuts
4 cloves garlic, minced or crushed
1 1/2 cup grated parmigiano-reggiano
1 1/2 cup grated pecorino Romano
4 cups of packed Italian or sweet basil leaves
1 cup of loosely packed fresh lemon basil leaves
1 cup of loosely packed fresh parsley leaves
3-5 tablespoons high quality olive oil
1/2 teaspoon salt (optional), black pepper (optional)

Directions
Place basil and parsley leaves, 3 tablespoons of olive oil, walnuts, garlic and salt in food processor. Blend until thoroughly combined. Add cheeses and blend 5-10 seconds more. If you need a little more moisture add additional bits of olive oil until Pesto is the consistency of molasses. Let the pesto sit for half an hour to an hour for flavors and fragrance to blend and come out in the sauce.

Comment on Remoulade à la Arnaud’s by Kimberly Shinn-Brown

Kimberly Shinn-Brown — Wed, 25 Jan 2012 04:12:25 +0000

I loved it so much, I cited it in the comment section of Ina Garten’s salmon cake recipe! “Absolutely the most fabulous salmon cakes I’ve ever eaten! Perfect with Alice Melott’s remoulade-a-la-arnauds! (Google it!) SUPER YUMMY!!!” Much love~Kimberly

Comment on Remoulade à la Arnaud’s by Alice Melott

Alice Melott — Wed, 25 Jan 2012 03:50:21 +0000

Now THAT is cool!

Comment on Remoulade à la Arnaud’s by Kimberly Shinn-Brown

Kimberly Shinn-Brown — Wed, 25 Jan 2012 03:48:49 +0000

You asked for other ways to use Remoulade à la Arnaud’s, so here it is! Make Bobby Flay’s Grilled Salmon with Brown Sugar & Mustard glaze for dinner one night & then use the leftover salmon to make Ina Garten’s Salmon Cakes. I’m eating a left-over salmon cake with your sauce right now & my eyes are rolling back in my head! Thanks for sharing!

Kimberly

Comment on Who the heck is Alice Melott? by Cody Greenwood

Cody Greenwood — Sun, 30 Oct 2011 16:08:22 +0000

If not LOL at least a good giggle or two. Thanks for your significant insight. Love your spirit–love you.
Cody

Comment on Who the heck is Alice Melott? by Alice Melott

Alice Melott — Thu, 04 Aug 2011 16:39:40 +0000

Love-love-love you, my friend.

Comment on Who the heck is Alice Melott? by Kim Mytelka

Kim Mytelka — Thu, 04 Aug 2011 16:34:36 +0000

Who the heck is Alice Melott? Alice Melott is an incredible person who makes the most of every situation in which she finds herself. She manages to find humor in even the worst of situations. She is incredibly talented in many, many areas. She doesn’t live on her “laurels;” she is constantly growing and learning. And can there be a better friend? I think not.

Comment on Who the heck is Alice Melott? by Diane

Diane — Thu, 04 Aug 2011 15:59:46 +0000

Beautiful story, Alice. Thanks for sharing.