Dallas, TX - Recipe of the Race 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 ...
Dallas, TX - Recipe of the Race
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.
When I thought of this recipe, I was thinking about a night at the track after sportsman racing. People float from trailer to trailer sharing stories of the day. Some of them are true, and some are stretched all in good fun. It is a great time to get to know people. Many people share their items off the grill, or a cold beverage. One of my favorite places to pit hop is in Louisiana at the Jegs.com NHRA Cajun SPORTSnationals. You never know what you are going to get, but you know that it is going to be interesting and good.
I would like to share a very delicious hors d' oeuvre recipe with all of you. It literally takes a couple minutes to prepare, but the flavors are great. You will definitely want to share these after a day at the races.
8 Each Grapes (Seedless)
2 Ounces Gorgonzola (Stella)
2 Ounces Cream Cheese (Soft)
1/8 Teaspoon Fresh Ground Pepper (Telicherry)
2 Ounces Pecans (Chopped fine)
As needed for Garnish Pecan (Halves)
- Mix the gorgonzola, cream cheese, and black pepper together.
- Divide the cheese mixture into 8 balls
- Push a grape into each cheese ball and spread the cheese completely around the grape.
- Roll each cheese ball in chopped pecans
- Place on a serving platter and garnish with pecan halves
Note; This recipe is also a really good if you use pitted Kalamata olives instead of grapes.