JEGS Chef Nicky Morse Recipe of the Week - St. Louis St. Louis Smoothie 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...
JEGS Chef Nicky Morse Recipe of the Week - St. Louis
St. Louis Smoothie
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 NHRA 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. The treat was Sonny's Slammin' Cuckoo Cocoa Puffs Brownies in the city that never sleeps. Nicky spiced things up with a Seafood Quiche and a Crawfish Salsa for the JEGS.com Cajun SPORTSnationals at No Problem Raceway in Belle Rose, LA. Last week Chef Nicky shared Loaded Mashed Potatoes with your taste buds.
This week Chef Nicky heads to "The Gateway of the West" and has a St. Louis Smoothie that is sure to bring the temperature down while you enjoy some hot side-by-side NHRA POWERade Drag Racing.
Can you say HOT? I can----- Saint Louis!
I remember the first time that I was in Saint Louis at a race. I was just amazed at how hot it got in the pit. I remember that the tent poles got too hot to touch. I don't think that it will be that hot there this year, but just in case, here is a great recipe for those hot days.
Saint Louis Smoothie
8 Ounces Pineapple (Fresh/ Chilled)
1 Tablespoon Lime Juice (Fresh Squeezed)
2 Ounces Granny Smith Apple (Cored/ Peeled/ Chilled)
2 Ounces Bartlett Pear (Cored/ Peeled/ Chilled)
3 Ounces Orange Juice (Fresh Squeezed)
1.5 Ounces Pure Pomegranate (Brand: Lakewood)
1.5 Ounces Just Blueberry (Brand: Knudsen)
5 Tablespoons Country Time Lemonade Powder
6 Ounces POWERade (Orange)
4 Ounces Banana (Fresh)
1 Pound Crushed Ice
Procedure: Place all of the above ingredients into the blender and blend until smooth.
Note: You may want to do this in 2 batches depending on the size of your blender.
-credit: team jegs