Las Vegas: Team Jegs chef shares recipes

JEGS Chef Nicky Morse - Recipe of the Week - (5 of 23) Sonny's Slammin' Cuckoo Cocoa Puffs Brownies Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant ...

JEGS Chef Nicky Morse - Recipe of the Week - (5 of 23)
Sonny's Slammin' Cuckoo Cocoa Puffs Brownies

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 POWERade Drag Racing Series.

Complete with step-by-step instructions, Morse will divulge a complete recipe on teamjegs.com that will allow budding cooks a chance to create a masterpiece of their own at home. He started the season with a double-dip for the NHRA season opener a couple of weeks ago by revealing two recipes -- Hot Wings with Maytag Blue Cheese Dressing and Cheese Cake made with Slammers Ultimate Milk. Followed up with Grilled Yellowtail Snapper with Oven Dried Pineapple Relish in the Arizona desert. Gainesville showcased Friday Pizza and Texas Brisket Bread was featured in Houston.

This week the NHRA stops in Las Vegas for the fifth event of the 23 race schedule for the NHRA POWERade Drag Racing Series. The treat is Sonny's Slammin' Cuckoo Cocoa Puffs Brownies in the city that never sleeps.

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Sonny's Slammin' Cuckoo Cocoa Puffs Brownies

I have had the best luck using the following chocolate for this recipe:
Unsweetened (99% Cacao) -Scharffen Berger
Semi-Sweet (62% Cacao) - Scharffen Berger
(12-16 Portions)

Pastry:
3/4 cup All Purpose Flour
½ cup Crushed Cocoa Puffs Cereal (Crushed to a powder)
¼ cup Light Brown Sugar
½ ounce Unsweetened Chocolate (Grated)
½ ounce Semi-sweet Chocolate (Grated)
4.5 ounces Butter Cubes (Chilled)
1.5 ounces "Slammers" Cocoa Puffs Milk
1 teaspoon Vanilla
Food Release

Chocolate Batter:
3 ounces Unsweetened Chocolate
3 ounces Semi-sweet Chocolate
4 ounces Butter Cubes (Room Temperature)
1 ½ cups Sugar
3 large Eggs (Well Beaten)
½ teaspoon Vanilla
¾ cup All Purpose Flour

Chocolate Icing:
2.5 ounces Unsalted Butter
3.5 ounces "Slammers" Cocoa Puffs Milk
1.75 ounces Sugar
3.5 ounces Semi-sweet Chocolate (Shaved)
1.5 ounces Unsweetened Chocolate (Shaved)

Procedure:

Preheat oven to 350 degrees F

Pastry:
1. Combine flour, Cocoa Puffs Cereal, brown sugar, and chocolate
2. Cut in butter until mixture resembles a coarse meal.
3. Mix in "Slammers" Cocoa Puffs Milk and vanilla just until blended.
4. Pat pastry evenly onto the bottom and the sides of an 11.5-inch tart pan sprayed with food release. (A non-stick tart pan will work best).

Batter:
1. In a double boiler, slowly melt chocolate.
2. Add butter a little at a time.
3. Remove from heat.
4. Add sugar and mix well. Mixture will look granular.
5. Add eggs 1/3 at a time mixing well.
6. Add vanilla and mix.
7. Add flour all at one time and mix well.
8. Pour into pastry shell.
9. Bake until a toothpick poked in the center comes out clean.
10. Allow cooling to room temperature.

Icing:
1. In a small stainless pot; combine butter, "Slammers" Cocoa Puffs
Milk and sugar.
2. Bring to a boil.
3. Remove pot from heat.
4. Slowly add chocolate stirring slowly with a wooden spoon.
5. Pour over brownie evenly to the edge of the crust.
6. Let sit until icing sets. (The icing will still be a little soft when it is set.)
7. Go cuckoo!

-credit: team jegs

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Series NHRA