Indianapolis, IN - 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,...
Indianapolis, IN - 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.
"I like to use the produce from my garden at the track. I usually have a garden that is flourishing, however this year, I have run into a few difficulties. The herbs are beautiful, but the peppers and tomatoes are running a little behind. They are coming around, but we have really had to work with them. So, I have had to hit the local markets and farmer's markets while I am on the road.
"When I was a kid, we either grew our own tomatoes, or we bought them from the local farmer. I don't ever remember anyone in our family buying tomatoes at the store in the summer. My great grandparents had a huge garden. They also had a summer kitchen for canning. They canned enough tomatoes to last the whole year. And believe me, we used plenty for sauce. The whole family would help. I was really young, but I remember peeling the skin off the hot tomatoes. It was a great time.
"I only remember seeing 3 or 4 kinds of tomatoes when I was a kid. Now, there have got to be 30 or 40 kinds that I see each summer. I find a new kind of heirloom tomato every time I go to the market. I have even found some that were sweet.
The recipe that I am going to share with you is very colorful and fresh tasting. It is great for a picnic, or for formal dining."
Italian Stuffed Tomatoes
(Makes 4 portions)
8 Each Heirloom Tomatoes (Small-Your Choice) (Cut the top off / scoop out the inside-discard) (I like to use a combination of colors)
1 Each Red Bell Pepper (Roasted / Julienne / Chilled)
1.5 Ounces Fresh Mozzarella (Small Diced)
1.5 Ounces Fontinella (Small Diced)
½ Tablespoon Sweet Basil (Fresh / Chiffonade)
½ Tablespoon Opal Basil (Fresh / Chiffonade)
1 Ounce Fennel (Fresh / Sliced Thin)
8 Thin Slices Sopressatta (Diced)
2 Each Garlic Cloves (Minced)
To Taste Salt
To Taste Black Pepper (Fresh Ground)
16 Pieces Asparagus Tops (3 inches tall)(Blanched / Chilled)
3 Tablespoons Olive Oil (Extra Virgin)
- Sprinkle the inside of the tomatoes with salt.
- Mix all of the remaining ingredients together.
- Remove the asparagus and place 2 pieces in each tomato.
- Fill the tomatoes with the rest of the mix
Note: I like to serve the tomatoes on a tray garnished with prosciutto, grissini, shaved Parmigiano-Reggiano, and fresh ground black pepper.
-credit: team jegs