Check the Wake Up Call episode page for future airings.
Guy admits he doesn't care much for traditional breakfasts, content with a cup of coffee, banana, bagel, maybe some corned beef hash. But his offering for this program is the Chop & Chick, eggs and a pesto-marinated, skillet-seared Iowa pork rib chop, at Matt's Big Breakfast in Phoenix, Arizona.
Matt's Big Breakfast - website
801 N. 1st Street, Phoenix, AZ, 85004- map
Here's Matt's segment from Diners, Drive-ins and Dives - "Big Breakfast."
Recipe for the Chop & Chick unavailable online. However, Coleman.com (yes, the camp gear company) has a nice recipe for a pesto marinade, NOT Matt's, but still very good.
1 1/2 cups fresh basil leaves
3 tablespoons olive oil
2 tablespoons grated Parmesan
2 tablespoons chicken broth
2 tablespoons lemon juice
2 garlic cloves, peeled
1/4 teaspoon black pepper
1/8 teaspoon salt
2-3 pounds chicken pieces or pork chops
In a food processor or blender, combine the basil, oil, Parmesan, broth, lemon juice, garlic, pepper and salt. Purée the mixture for 45 seconds. Place marinade plus poultry or meat into a double resealable plastic bag and store in cooler.
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