Bristol, TN - Recipe of the Race Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the ...
Bristol, TN - Recipe of the Race
Team JEGS chef Nicky Morse -- brings his unique recipes to NHRA fans each race with a new installment of "Quarter-mile Cuisine." Morse takes readers step-by-step through many of his award-winning recipes, the same ones he's prepared for countless racers, movie stars, musicians, athletes, fellow celebrity chefs, and government dignitaries over his career. From the knee of his Italian grandmother, to exhaustive training at Ohio's top French restaurant, to stints as a culinary instructor at Ohio State University, Morse's knowledge of cooking is as varied as the recipes he offers.
We have a lot of fun at the track. As I have mentioned many times, people on our team go on and off diets throughout the year, including myself. Roy Simons (The Crew Chief) happens to be one who watches his carbohydrates. It was Roy's birthday when we were in Atlanta. I wanted to make him something special, but I knew that I had better stay away from the desserts. There are some lo-crab desserts, but I know the way to Roy's heart. So, I made him a Roast Beef Salad for his birthday cake. Roy loved the idea.
Roy- You are a great guy! I hope that you had a Happy Birthday, and I hope that you and Cheri have a great year together.
(And you know I may be older than you, but I will always look younger!)
Roast Beef Salad/Roy's Birthday Cake
(Makes 1 serving)
1 Cup Lettuce (Shredded)
5 Ounces Roast Beef (I used Filet Mignon)
1 Ounce Pickle (Spicy- Chopped)
2 Each Peppers (Hot/ Pickled)
1 Ounce Fontinella (Broken into pieces)
As Needed Red Onion (Sliced thin)
To Taste Ground Black Pepper (Telicherry)
To Taste (Salt)
See below Dressing
-Place the lettuce in the center of the plate.
-Sprinkle the lettuce with salt
-Layer the roast beef over the lettuce
-Arrange the chopped pickles, peppers, Fontinella, and red onion around the plate
-Sprinkle with black pepper
Procedure for the Dressing:
-Mix all of the below ingredients together.
2 Tablespoons French Onion Dip (Heluva Good)
1 Tablespoon Mayonaise (Kraft)
½ Teaspoon Spicy Brown Mustard (Guldens)
½ Teaspoon Tobasco (Chipotle)
¼ Teaspoon Worcestershire Sauce
-credit: team jegs