Joliet: Team Jegs chef recipe

Chicago, IL - 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,...

Chicago, IL - 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.

Well- It's June. You better get ready for the heat. Although it was pretty warm in Topeka, We all realize that it was just the start of few months that can be agonizing if you are working outside the whole day. Fortunately the trailer that houses the kitchen that I work in is air conditioned. The trailer also contains a dining room attached to the kitchen. This is for the crew to come in and relax in comfort when they eat. I try to feed the crew lighter foods for lunch and dinner when it is really hot outside. The recipe that I am sharing with you is very refreshing and quick to make. It is something that can be prepared and eaten right away, or it can be chilled for a later meal.

                            Tomato Avocado Salad

(Makes 3-4 serving)

Ingredients:
½ Each Tomato (Red/ Sliced)
½ Each Tomato (Yellow/ Sliced)
½ Each Tomato (Orange/ Sliced)
½ Each Avocado (Sliced)
¾ Ounce Gorgonzola (Crumbled)
1 Tablespoon + 1 Teaspoon Olive Oil
1 Teaspoon Basil (Fresh/ Chiffonade)
1 Tablespoon Pickled Peppers (Hot/ Small Diced)
1 Teaspoon Chives (Fresh/ Sliced Thin)
1 Tablespoon Red Onion (Fine Diced)
¾ Teaspoon Balsamic Vinegar
To Taste Salt
To Taste Black Pepper (Fresh Ground)

Procedure:
-Reserve the center four slices of each tomato
-Dice all of the remaining tomato slices and mix with all of the
ingredients except the avocado, 1 teaspoon of olive oil, and the balsamic vinegar
-Arrange the tomato slices and avocado on a platter: season with salt and pepper
-Add the tomato salad
-Drizzle vinegar and remaining olive oil over the tomato slices and avocado slices

Note: Make sure that you have some good bread to accompany this salad. I also like to have a few olives and fried peppers on the side.

-Enjoy!

-credit: team jegs

Be part of something big

Write a comment
Show comments
About this article
Series NHRA