Seattle: Team Jegs chef reciepe

Garden Relish / Seattle, WA 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...

Garden Relish / Seattle, WA

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.

Anyone who has a garden realizes that there is no stopping the harvest season once it starts. Cucumbers seem to come by the dozen and the tomatoes never end. If you need an idea for some of those veggies a little different than just slicing them and adding a little salt, look no further. This is an easy recipe that is great with grilled fish, or roasted poultry. I am sure you will come up with your own ideas once you give it a try.

                                Garden Relish

(Makes approximately 1.25 cups)

Ingredients:

      2 Tablespoons                Light Brown Sugar

2 Tablespoons Water
½ Teaspoon Red Pepper Flakes
4 Teaspoons Red Wine Vinegar
½ Cup Bell Pepper (Small Dice) (I use a mix of colored peppers)
¼ Cup Red Onion (Small Dice)
¼ Cup Tomato (Seeded/ Small Dice)
½ Cup Cucumber (Skinned/ Seeded/ Small Dice)
To Taste Salt
To Taste Pepper

Procedure:

- Boil the sugar, pepper flakes, and water together.

- Remove from the heat and add vinegar; chill.

- Combine with the remaining ingredients.

- Chill at least 1 hour.

Enjoy!

-credit: team jegs

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Series NHRA