Pomona, CA - 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 ...
Pomona, CA - 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.
Just a few notes before the recipe.
The last couple weeks have been very busy for us in the Jeg's camp. It started in Tucson the Sunday before the ACDelco Las Vegas NHRA Nationals. We had rattle snakes in our pit while we were testing. I had no idea that they came out at night until Jeg Jr. and I got back from about a mile walk in the dark to find that Dave Byers had killed the second rattle snake while we were gone.
I would like to thank the Speedway Children's Charities for allowing me to be part of the annual Cards for Kids Texas Hold 'em Poker Tournament at the Cannery Casino and Hotel. I had a great time. I do not normally like to play cards for money with people I know because I do some card tricks in my spare time, and sometimes the two just don't mix. So, it was ironic that (two) 2 of diamonds showed up in our deck during the tournament after playing for about 20-30 minutes at the same table. Peter Biondo seemed to think that it came out of my sleeve. They switched decks and after playing for about 10 more minutes with a blue deck, they found a brown card in the deck. (Sorry Pete- I wish I could!) I had great time and look forward to participating again next year.
One more note. I was part of a group that accompanied retired Lt. Col. Brian Lihani (Bear) to Nellis Air Force Base to watch Jeg Jr. strap into a rocket. Not really, but kind of... He flew with the U.S. Air Force Thunderbirds. What an amazing experience. I was worried about what Jeg Jr. was supposed to eat before flying because this is not your average joy ride. Bear was very helpful in recommending a diet for him the 24 hours before flying. Bear- Thanks for a great time!!
We are ending the 2008 NHRA POWERade Series. It has been an incredible year. I have made many new friends and met many great fans. I wish you all the best during the upcoming holidays.
Hail to the Cheese!
This is a fun recipe that is pretty simple. It is an elegant look in a very short time. And, it can be made in advance and held in an airtight container to be used later.
1 Ounce Reggiano Parmigiano (Shredded - not grated)
To Taste Black Pepper (Fresh Ground)
As needed Food Release
Heat a 7 inch non-stick skillet to 325 degrees. (I use my surface temperature gun to check the skillet temperature.)
Spray the pan lightly with food release.
Sprinkle the cheese somewhat evenly in the pan.
Sprinkle the cheese with black pepper.
Cook until the cheese is light brown.
Carefully remove the cheese and lay it over a 4 inch cylinder; cool to room temperature. (When laying the cheese over a cylinder, fold the cheese around the edges of the cylinder. This is going to create the basket effect. The cheese should be crispy when cool.)
Add your favorite salad to the cheese basket.
Note: Make sure that the salad that you put in the cheese basket is put in at the last minute to keep the cheese basket crispy.
-credit: team jegs