Pomona: Team Jegs chef shares recipes

JEGS Chef Nicky Morse Recipe of the Week - Pomona 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 ...

JEGS Chef Nicky Morse Recipe of the Week - Pomona

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 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's starting the season with a double-dip for the Pomona race by revealing two recipes -- Hot Wings with Maytag Blue Cheese Dressing and Cheese Cake made with Slammers Ultimate Milk.

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Hot Wings- with Maytag Blue Cheese Dressing
(5 Servings)

Ingredients:
5 Pounds Fresh Chicken Wings Drums and Flappers (Remove tip of wing)
1 Pound Celery (Trimmed and Washed), cut into spears- chilled
1 Gallon Peanut Oil
As Needed Fresh Rosemary

Hot Sauce:
1- 12 Ounce Bottle Franks Original Hot Sauce
8 Ounces Lightly Salted Butter
2 Tablespoons Chili Powder
2 Teaspoons Ground Cumin
½ Teaspoon Granulated Garlic
½ Teaspoon Telicherry Pepper (Fresh Ground)
½ Teaspoon Sweet Smoked Paprika

Hot Sauce Procedure:
Put the above ingredients in a thick bottom pot. Bring to a boil. Reduce heat to a simmer for 5 minutes.

Blue Cheese Dressing:
8 Ounces Maytag Blue Cheese (Crumbled)
¾ Cup Cultured Lowfat Buttermilk
½ Cup Mayonnaise
2 Tablespoons Sour Cream
1 Teaspoon Worcestershire Sauce
1 Teaspoon Telicherry Pepper (Fresh Ground)
1 ½ Teaspoon Red Wine Vinegar
1 Teaspoon Lemon Juice (Fresh Squeezed)
2 Tablespoons Bud Light

Blue Cheese Dressing Procedure:
Put half of the blue cheese in a stainless bowl with the remaining ingredients. Whisk until smooth. Stir in the remaining blue cheese.

Process: Heat the oil, until 350 degrees Fahrenheit. It is best to use a deep pot with a thick bottom. Put half of the wings in the oil and cook until done.

Depending on your burners, it could take 15 minutes. Remove the wings and dry them on paper towels. Toss the wings in a stainless bowl with half of the Hot Sauce. Bring the oil back to 350 degrees Fahrenheit and repeat the process. Place the wings on a platter garnished with fresh rosemary. Serve with Blue Cheese Dressing and fresh chilled celery spears.

Note: While the oil is hot; I like to add a few fresh hot potato chips to the meal. Simply slice some russets and place them in the hot oil. Remove when they turn slightly brown. Dry them on paper towels and add to the mix. Sprinkled sea salt is a must. Enjoy!

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Slammer's Cheesecake
(16 Servings)

For the crust:
4 ounces Butter (lightly Salted)
¼ cup sugar
1 Large Egg
1 cup all Purpose Flour
2 ounces Grated Chocolate (62% Semi-sweet Scharfenberger)
As needed; Food Release

Crust Process:
Using the paddle, mix the butter and sugar together until creamed; scraping the sides as needed. Add the egg and mix until incorporated.

Mix the flour and chocolate together in a separate bowl and add all at once to mixture. Mix just until incorporated and smooth.

Spray the inside of a 10 inch spring-form pan with food release. Spread the crust into the 10 inch spring-form pan. Cover the bottom of the pan evenly. Do not put dough on the sides of the pan.

For the filling:
1 bottle of Slim Slammers Chocolate Fudge
40 Ounces cream cheese
1 ¾ cup sugar
¼ teaspoon salt
½ teaspoon vanilla
6 large eggs
2 ounces Grated Chocolate (62% Semi-sweet Scharfenberger)

Making the filling:
Put the Slim Slammers Chocolate Fudge in a thick bottom pot and reduce by simmering until it is approximately 2/3 cup. Chill

Using the paddle; mix together the cream cheese and the sugar until smooth.

Scrape the bowl as needed.
Add the salt and vanilla until incorporated.
Add the Slim Slammers reduction and mix until smooth.
Add the eggs one at a time just until incorporated.
Add the chocolate and mix until incorporated.

Pour the filling onto the crust in the spring-form pan. Bake at 425 degrees F. for 15 minutes Turn the oven down to 275 degrees F. for 1 hour. Let sit for 1 hour at room temperature. Refrigerate for at least 6 hours before serving.

-credit: team jegs

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Series NHRA