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This is a work in progress. There is nothing wrong with the taste of this dish, it actually has really good flavor. It does need to be executed differently though. The crunchy layer of breading worked and the basil was a great flavor add. The sausage would have worked better as a patty and I think I could have melted the cheese while I fried the bread crumbs by putting a cover on the pan while the breading got crispy underneath. I don’t know if that would work though – I’ll have to experiment.
If you have any suggestions on how to improve this recipe please leave a comment or send me a message – I welcome the suggestions.
Usually when a recipe doesn’t work I won’t publish it, but this one has potential, and I think if I got this perfect it would be a great starter to a gourmet meal. Had the flavor not worked this definitely wouldn’t be here, but it tasted great and had the texture I wanted, but it kind of disintegrated as I ate it. That was caused by my broiler which wasn’t hot enough, it took way to long for the cheese to melt, which meant the tomato was exposed to the heat for much longer than I wanted. The extra heat caused the tomato to be overdone. It was still firm but it fell apart way to easy, which in turn caused the sausage to go everywhere as soon as I cut into it.
BEHIND THIS BITE
This is the fifth garden vegetable recipe I have done in a row. (4th to be published here) I’m getting a little tired of them to say the least. I think I need to make a meat pie or something. I need to get used to it thought, for the next two months the garden is going to be producing some beautiful stuff. Peppers, green beans, cabbage, sweet corn, the list goes on. I’m up for the challenge. I wish there was a time of year like this for meat! Imagine neighbors bringing over extra steaks, or walking out in the yard and finding a perfect rack of baby back ribs, that would be a culinary dream land.
Eat well, cook often …
