JEGS Chef Nicky Morse Recipe of the Week - Belle Rose, LA JEGS.com NHRA Cajun SPORTSnationals 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 - Belle Rose, LA
JEGS.com NHRA Cajun SPORTSnationals
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 that will allow budding cooks a chance to create a masterpiece of their own at home. He started the season with a double-dip for the NHRA season opener a couple of weeks ago by revealing two recipes -- Hot Wings with Maytag Blue Cheese Dressing and Cheese Cake made with Slammers Ultimate Milk. Followed up with Grilled Yellowtail Snapper with Oven Dried Pineapple Relish in the Arizona desert. Gainesville showcased Friday Pizza and Texas Brisket Bread was featured in Houston. The treat was Sonny's Slammin' Cuckoo Cocoa Puffs Brownies in the city that never sleeps last week.
This week Chef Nicky heads to No Problem Raceway in Belle Rose, LA for the JEGS.com NHRA Cajun SportsNationals at No Problem Raceway. Nicky will spice things up with a Seafood Quiche and a Crawfish Salsa.
Seafood Quiche and Crawfish Salsa
If you are ever at No Problem Raceway during the JEGS.com Cajun SportsNationals you know where to eat. Ross Laris has the best Crawfish Boil that I have ever attended. And, it is at the track. I wait anxiously every year to be invited to help the Cummings Brothers "stir the pot". And, who wouldn't want to rub elbows with "Thriller" at an 8 foot table which is covered in a mound of incredible food. There is a rumor this year that there will be 2000 pounds of crawfish in attendance. I cannot wait to have my lips on fire with some of the best seasoned food in the south. I will see you there!
The recipe that I am giving you is not full of cayenne pepper, and it is not going to have your lips burn for 2 days although it is full of flavor. I am sure if you live in Louisiana you will add more pepper than it calls for, but you should try it as is. I promise that you will love the flavor.
For the Potato Crust:
Bake 3 large russets and chill them. Peel the potatoes and discard the skin. Rough chop the potatoes (1/4 inch to ½ inch pieces) and put them in a stainless bowl. Mix in 1 teaspoon of salt.
Prepare the pan: (12 inch round- 2 inch deep cake pan)
Spray the inside of the pan with non-stick food release. Melt 3 tablespoons of lightly salted butter and mix it with 2 tablespoons of extra virgin olive oil. Pour this into the pan and sprinkle it with 2 teaspoons of black pepper. Sprinkle the inside bottom of the pan evenly with the potato. Push the potato evenly into the bottom of the pan. (I like to cover the potato with plastic wrap when I am pushing the potato into the pan to keep my hands clean.
Mix the following together and spread evenly on top of the potato crust:
3 ounces smoked hot pepper cheese (Shredded)
4 ounces jumbo lump crab meat
4 ounces cooked lobster meat (Sliced Thin)
4 ounces fresh raw tuna (1/2 inch dice)
4 ounces fresh raw salmon (1/2 inch dice)
6 ounces raw shrimp (rough chopped)
¼ cup green onion tops (sliced thin)
Mix the following together until smooth and pour it into the pan:
9 each large eggs
4 each large egg yolks
3 cups heavy cream
2 teaspoons dill (fresh chopped sprigs)
¾ teaspoon salt
½ teaspoon cayenne pepper
Bake the following at 350 degrees Fahrenheit until slightly firm and light golden brown. (Approximately 40 minutes)
Mix the following together in a stainless bowl. Let sit covered in the refrigerator for 2 hours.
¼ cup red onion (fine diced)
2 each roma tomatoes (seeded/ fine diced)
¼ cup red bell pepper (fine diced)
½ each jalapeno pepper (fine diced)
1 tablespoon cilantro (fresh chopped0
4 teaspoons lime juice (fresh squeezed)
2 teaspoons lemon juice (fresh squeezed)
1 pound crawfish tails (cooked/ peeled/ deveined)
½ teaspoon hot smoked paprika
1 tablespoon chili powder
1 teaspoon cumin (fresh ground)
½ teaspoon salt
½ teaspoon black pepper (Telicherry- fresh ground)
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 ounce extra virgin olive oil
-credit: team jegs