JEGS Chef Nicky Morse Recipe of the Week (17 of 23) - Reading, PA Gazpacho 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 (17 of 23) - Reading, PA
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.
On a hot summer day when it's too hot to eat, Gazpacho is the perfect recipe. If you do not have a garden, stop by your local farmer's roadside stand and grab the freshest ingredients you can.
(Makes 1 quart)
On that hot summer day when it is too hot to eat, this is the perfect recipe! If you do not have a garden, stop by your local farmer's roadside stand and grab the freshest ingredients that you can.
3 Medium Tomatoes (Skinned and Seeded)
1 large Red Bell Pepper (Fire Roasted/ Skinned/ Seeded)
½ Ounce Fresh Garlic
1 Medium Cucumber (Peeled/ Seeded)
¼ Ounce Italian Parsley (Fresh/ Leaves Only)
3.75 Ounces Red Onion
1 Tablespoon Olive Oil (Extra Virgin)
1 Teaspoon Lucini Vinegar (Pinot Grigio)
½ Teaspoon Black Pepper (Telicherry/Fresh Ground)
¼ Teaspoon Tabasco
½ Teaspoon Cumin (Ground)
½ Teaspoon Salt
- Place all of the ingredients in the blender and puree.
- Chill overnight.
I like to serve grilled/chilled seafood with gazpacho. I season the seafood with a little salt and fresh ground black pepper and brush it with a little olive oil. Grill it until it is done. Chill it for at least 1 hour. I add a little more olive oil, fresh chives, and fresh lemon thyme. I don't use any other seasonings because you really get a great flavor combination with the seafood and gazpacho. I garnish mine with some chive blossoms, garlic chive blossoms, lemon thyme and chives.
Note: I use B.R. Cohn extra virgin olive oil for this recipe.
-credit: team jegs