JEGS Chef Nicky Morse Recipe of the Week (8 of 23) - Joliet, IL Boyfriend - Girlfriend Pasta Team JEGS chef Nicky Morse has prepared meals for royalty, distinguished diplomats, and Ohio's ultra wealthy at the only four-star restaurant ...
JEGS Chef Nicky Morse Recipe of the Week (8 of 23) - Joliet, IL
Boyfriend - Girlfriend Pasta
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 and NHRA.com that will allow budding cooks a chance to create a masterpiece of their own at home.
Chef Nicky heads to Joliet, IL just outside of Chicago and is sharing Boyfriend - Girlfriend Pasta. This one's is a must and should be used with caution.
Boyfriend - Girlfriend Pasta
(This recipe makes 2 servings.)
Be careful what you ask for!
This recipe is for all the people who are looking for a boyfriend or a girlfriend. I am continually asked what a person can cook to impress their date. Well- look no further. This recipe is wonderful. It is definitely one of my favorite pastas. It has quite a few incredible ingredients. You are only going to have to make this once and the hook is set, so don't try to take short cuts and break the line by substituting ingredients. This is the big one!
2 Ounces Pancetta- (¼ inch diced) (San Danielle)
2 Ounces Fine Diced Red Onion
1 Teaspoon Fresh Ground Pepper (Telicherry)
2 Ounces Olive Oil (Pompeian- Extra Virgin)
1 Large Garlic Clove (Fresh/ Chopped Fine)
1 Teaspoon Hot Pepper Flakes
2 Tablespoons Butter (Lightly Salted)
6 Ounces Penne Pasta (Dry)
2 Ounces Peas (Frozen)
2 Tablespoons Basil (Fresh/ Chiffonade)
1 Tablespoon Chives (Fresh, Sliced Thin)
1 Tablespoon Garlic Chives (Sliced Thin/ Fresh)
1 Each Scallion (Fresh, Sliced Thin)
2 Ounces Roquefort (Papillon) (This is a Blue Cheese)
1 Ounce Gorgonzola or Valdeon (This is a Blue Cheese)
As needed Ruffled Purple Basil (For Garnish)
-In a 350 degrees Fahrenheit skillet, lightly brown the pancetta. Add the onions and black pepper until the onions are light brown. Remove from the pan a hold on the side.
-In a 325 degrees Fahrenheit skillet, lightly brown the garlic in the olive oil. Add the pepper flakes and butter. As soon as the butter is melted, remove from the heat and hold it on the side.
-It is important to have the skillet at the proper temperature when you are cooking these ingredients. If the oil is too hot, it will very quickly burn the garlic on the outside making the dish bitter. If the skillet is too cold, the onions may not brown before getting mushy. I normally use a laser gun that I "borrowed" from the race team. I use one all the time for a number of reasons. You can make this recipe without one of course. But if you would like to get one, you can get one click here to check them out.
-Boil penne in lightly salted boiling water until desired doneness. When you think that the pasta has about 2 minutes to cook, add the frozen peas to the boiling water.
-Drain the pasta and peas. Put them back in the pan and add all of the ingredients together in the pan. Stir together until well mixed.
-You owe me one!
-credit: team jegs