Baytown: Team Jegs chef shares recipes

JEGS Chef Nicky Morse Recipe of the Week - Houston, TX (4 of 23) Texas Brisket Bread 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.

JEGS Chef Nicky Morse Recipe of the Week - Houston, TX (4 of 23)
Texas Brisket Bread

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.

This week the NHRA stops in Houston, TX for the fourth event of the 23 race schedule for the NHRA POWERade Drag Racing Series. The cook book opens to a page where we find "Texas Brisket Bread".

Being a chef for a race team, I get to travel all over the U.S. experiencing all types of food. I mess around at each location with the local flavors. I cook seafood all different ways in Seattle. I may doctor up the soul food in Memphis with some blueberry glazed pork ribs. I argue with the Bayou Boys about the crawfish in Louisiana. But, undeniably the difference between good brisket and great brisket is if you are in Texas or not. I have been to Texas several times in my life, and I do not dare mess with the brisket recipe. Texans are the masters of this wonderful cut of meat. It is not open for discussion! BUT------ I like to have a sandwich sometimes, so I developed a bread to eat with this Magnificent Texas Brisket. I call this Bread:

Texas Brisket Bread
(This will make 1 loaf)

For the dough:
7 Ounces Water (Warm)
2 Teaspoons Yeast (Dry)
1/2 Teaspoon Sugar (Granulated)
3.5 Ounces Olive Oil (Extra- Virgin)
12.5 Ounces Bread Flour
Teaspoon Salt
10 Cloves Roasted Garlic

(To make this: Toss the garlic cloves in just enough olive oil to make the cloves shine. Place the garlic in aluminum foil. Fold the aluminum around the garlic and place a pre-heated 400 degree Fahrenheit oven until the garlic is soft and light brown.) (Chill)

4 ounces Red Onion (Caramelized)
(To make this: Slice the onion and place in a hot skillet with a little olive oil. Stir constantly until onion turns brown and tender.) (Chill)

2.5 Ounces Sharp Cheddar Cheese (Shredded) (I use a five year old Cheddar made in Wisconsin made by Shullsberg Dairy)

To Taste - Alder Smoked Salt

To Taste - Telicherry Pepper (Fresh Ground)

Procedure:

Put the water, yeast and sugar into a mixing bowl and let it sit for 5 minutes. Add 1 tablespoon of the olive oil, and all of the remaining ingredients. Mix using the dough hook until the dough is a smooth consistency. Place the dough in a stainless bowl which has been rubbed with 1 tablespoon of olive oil. Cover the dough and allow it to double in size. Punch down and allow it to double in size again. Punch it down and form it into a ball. Allow the dough to relax for 5 minutes.

Oil a 13 X 17 inch pan with 1 Tablespoon of the olive oil. Roll the dough to fit the pan. Place the dough on the pan, and press your fingers into the top of the dough creating little dimples all over the top of the bread. Pour the remaining cup of olive oil over the top of the bread evenly.

Sprinkle the top of the dough with the smoked salt and ground pepper. Let almost double in size again, and place into a pre-heated 350 degree Fahrenheit oven. Bake until done. Remember me in Texas!

-credit: jegs

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Series NHRA