Topeka, KS - 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...
Topeka, KS - 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.
Like most teams, our team is very serious about getting the car in the winners circle. We are also very serious about the food that we eat. I am usually a one man show in the kitchen, but I have to admit the culinary team reaches to the mechanics and their families.
When I tell you that this team is serious about eating good food- it is not a joke! They know that I am a stickler for good ingredients. I cannot wait to get to Vegas because I know that I am always going to get batch of fresh bay leaves from Roy Simmons mom and dad (Larry and Marty). They have a tree in their front yard. Victor Cagnazzi's parents always show up at the track with a new cheese or something spectacular. Steve Cultrera lives in Maine. I keep talking to him about the fresh lobsters. I think that I am going to have him help get some delivered to the track this summer. Rich Saulino's brother Carl brings a Kielbasa that is the best Kielbasa I have ever had. I admit that I hide it for myself because it is so good.
When we were in Saint Louis this year, Dave Byers had a bunch of his family and friends visit him at the track. He had a friend from Fritz's Frozen Custard bring custard for everyone. It was a hit! Dave's parents and brother came too (Anita, David, and Travis). They brought some morel mushrooms with them that they hand picked in the woods. You have got to realize that these are not easy to find, and they are very expensive. They cost roughly $60.00 per pound fresh and $150.00 to $200.00 per pound if they are dried. You can be sure that I am never going to turn down fresh morels.
Vegetarian Plate With Sauteed Morels
(Makes 1 serving)
1 Tablespoon Butter (Lightly Salted
1 Tablespoon Olive Oil
1 Tablespoon White Onion (Fine Diced)
3 Large Morels (Cut in half)
½ Teaspoon Paprika (Hot- Smoked)
1 Teaspoon Lemon Juice (Fresh Squeezed)
1 Tablespoon Chardonnay (Your Favorite) (I used a 2005 Kendall
1 Teaspoon Courvoisier
To Taste Salt
To Taste White Pepper (Ground)
1 Tablespoon Fresh Chives (Sliced) (These are optional)
-Place the butter and oil in a skillet over medium heat
-Add the onion and saute until translucent
-Add the morels and saute until the morels are a little tender
-Add the smoked-hot paprika and stir until the morels are pretty evenly coated
-Add the lemon juice, wine, and Courvoisier and saute until the morels are almost dry.
-Add the salt and pepper.
-Remove from the heat and add chives (Optional)
The morels are accompanied by sauteed asparagus and broiled tomato slices. The asparagus was sauteed in butter and seasoned with salt and ground white pepper. The tomato slices were broiled with fresh ground black pepper and grated Locatelli cheese
-credit: team jegs