JEGS Chef Nicky Morse Recipe of the Week (13 of 23) - Denver, CO Popcorn Vincenzo Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio.
JEGS Chef Nicky Morse Recipe of the Week (13 of 23) - Denver, CO
Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant in Columbus, Ohio. He's cooked for country music's brightest stars as part of the support crew for CMT's "Showcase" program. He's mentored young apprentices at Ohio State University, and worked elbow-to-elbow with Wolfgang Puck to raise money for cancer research.
Now motorsport's most decorated chef will be opening his personal cookbook to race fans and members of the media by featuring one of his own creations each week of the 2007 NHRA POWERade Drag Racing Series. Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com and NHRA.com that will allow budding cooks a chance to create a masterpiece of their own at home.
Chef Nicky heads to Bandimere Speedway and is bringing Popcorn Vincenzo. This is still Nicky's favorite popcorn to this day and it's good cold the next day.
Don't overlook this recipe. It is a good one!
I know that it is very easy for you to buy a bag of popcorn and throw it in the microwave, hit the popcorn button and turn on the TV. But, is this what it has come to? Are we to busy to even pop popcorn?
When I was a kid, my brother Vince used to pop popcorn for me. He always experimented with different ingredients. I could not wait to see what he was going to come up with next. The recipe that I am sharing with you is very simple. It is one that Vince cooked for me when I was maybe 5 or 6 years old. It is still my favorite popcorn to this day. It is even good cold the next day. And, FYI- I always eat popcorn with a spoon!
1.5 Tablespoons Vegetable Oil
4 Tablespoons Butter (Lightly Salted)
¾ Cup Popcorn Kernels
1 Teaspoon Black Pepper (Fresh Ground)
½ Cup Locatelli Cheese (Grated)
To Taste Salt
-Put the oil and ½ the butter in a thick bottom pot (I use a three quart pot)
-Over low heat, melt the butter
-Add the popcorn and black pepper
-Turn the heat to medium/ high (Not to high or you will burn the seeds)
-Place the lid on the pot and continually shake the pot until the popcorn is popped (I tilt the lid a little to let the steam out after about half of the popcorn is popped)
-Dump the popcorn into a stainless bowl.
-Add the cheese and the remaining butter (I first melt the butter in the same pot where I cooked the popcorn)
-Stir until evenly coated
-Add salt only if you think that it needs a little
-credit: team jegs