Sonoma, 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...
Sonoma, 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.
First I would like to invite you all to stop by our pit to pick up one of my new hero cards. You will find them in our media center right next to Jeg's. Stop us anytime if you want an autograph. I know that I love to meet new fans, and Jeg will never say no to an autograph.
How about this west coast swing?? I love it!
Denver was incredible. We had a great time and met some wonderful people. We were invited to take a private tour of Norad on the Monday after the race. I was amazed. What a cool place and the people were very accommodating.
Seattle is always fun. I love to go to Pike Place Market to check out what is fresh. The fish and produce are never anything less than perfect.
I love going to Sonoma because I like the diversity. The wines are a given. The stores are great too. I think that I am going to cook prime rib so I will be visiting the Sonoma Market's aged meat case.
Growing up in Ohio we had a couple challenges as a family. The first was drying peppers in the summer because it is so humid. The second was covering the fig trees properly at the end of fall, so that they would not die in the winter. My family really enjoys fresh figs. It seems like everywhere we go on the west coast swing we find fresh figs.
The recipe that I am going to share with you is very easy and makes a great appetizer. I am sure that you will enjoy the flavors.
Broiled Figs with Goat Cheese
(Makes 2 servings)
2 Each Figs (Medium- Black / Fresh)
2 Tablespoons Goat Cheese
1 Teaspoon Courvoisier
- Cut the figs in half from top to bottom.
- Using a Parisian spoon; scoop out the inside of the figs.
- In a small bowl, mix the inside of the figs with the goat cheese until well mixed.
- Spread this mix evenly back into the fig.
- Broil the figs until the cheese is light brown.
- Place the figs on a serving plate and drizzle with the Courvoisier.
-credit: team jegs