I have been making this pasta dish (my version of an old Betty Crocker recipe) for over 40 years. I love it. It’s rich and ever so creamy. But a dish with a name that literally smacks of Russian aristocracy absolutely demands at least a small nod to its origin. And since my blog is intended for a learned and sophisticated audience, I knew you too would be interested in any information I could glean on the subject. So off to Wikipedia I went (my favorite source for semi-accurate information on the most obscure subjects imaginable).  Like I said above, I really thought the name “Romanoff” must have something to do with The House of Romanov, which was the second and last imperial dynasty to rule (1613-1917) over Russia. But nothing I read seemed conclusive enough to point in that direction. What I did learn however, was that “Noodles Romanoff” was a gangster and head of an evil organization N.A.S.T.Y. (National Association of Spies, Traitors and Yahoos) in an animated  American children’s television comedy series that first aired in 1965. Starring Roger Ramjet and the American Eagle Squadron, the show was known for its crude animation, frenetic pace, and frequent references to popular culture, which allowed the show to entertain various age groups.

Along with the villainous “Noodles”, there was another gangster name in the series that caught my eye – Tequila Mockingbird. So once again it was off to my favorite search engine to learn if “Tequila Mockingbird” produced any results. Turns out it’s a drink containing (you guessed it!) – rum! Well no, but it does sound like a drink that could either be really, really delicious, or absolutely horrid. (I think this might be one of those drinks you either love or hate!) As there were quite a few recipes for a “Tequila Mockingbird” provided on line, I felt absolutely duty bound to pick one and share it with you. The concoction that sounds the most appealing, and not coincidentally less lethal than some of the others, contains 1 ½-oz. tequila, ¾-oz. green Crème de Menthe, and the juice of 1 lime. Shake ingredients with ice and strain into a cocktail glass. Now mind you, I have yet to try this drink, but I plan to put the resident mixologist to work in the very near future. I will let you know how it tastes, if I survive that is! And if per chance you are a fan of this drink and have the perfect recipe you are willing to share, please send me an email with preparation instructions. Can’t promise I will post your recipe, but I am always willing to perform empirical research, at least when tequila is involved! Cheers!

• 2 T. butter
• 2 T. flour
• 1 ¾ c. milk
• ¼ c. dry white wine (I use Pinot Grigio)
• 2 T. dehydrated chopped onion
• 1 tsp. granulated garlic
• freshly ground black pepper
• 1 c. low fat sour cream
• 1 c. grated sharp cheddar cheese
• 2-3 c. dry noodles cooked al dente

Melt the butter in a medium large saucepan. Add flour and let cook for about 2 minutes. Whisk in milk, wine, onion, garlic, and pepper. Add sour cream and bring just to a boil. Remove from heat and stir in cheese and cooked noodles. Serve immediately or spoon into a buttered casserole and keep warm in the oven set on the lowest temperature.

Side Dish Suggestion (if serving as a Main Dish): green salad, steamed veggie, and a crusty baguette

Wine Pairing: Well that should be obvious – the rest of the Pinot Grigio you used in the recipe!