Team Jegs chef pre-season recipe
Special Edition / Pre-Season 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 ...
Special Edition / Pre-Season
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.
A Happy New Year Announcement!
First, I would like to share an announcement with all of you. That's right- an announcement. Mitzi and I are getting married! I am so excited. Mitzi is from Texas, and yes her family can cook brisket.
When I started working for Jegs, I was not sure how I was going to like the job. Cooking for the same group of people could get a little boring if they did not like to try new foods. It would be like having a race car that was really fast, but putting a muffler on it so that it is not too loud for your delicate ears. Well, I have not had that problem yet. It has actually almost been the opposite. It has been one of my favorite jobs because they cannot wait to try what is going to come out of the kitchen next.
I am starting my eighth year with Jegs and I have learned that they eat great at home as well as at the track. Jeg Jr. and I cook together a little between the races. Jeg Sr.'s wife, Sue, is an excellent cook. She always comes up with some really cool ideas. I have heard about Jeg Sr.'s pasta (the grandkids call it Pappy's Pasta) that the boys grew up with, but I really didn't get to try it until this last weekend while we were visiting in Florida. It is an amazing pasta dish that is fairly simple.
(Recipe for 6-8 people)
1 pound Fettuccine (Jeg Sr. prefers San Giorgio)
As needed Water
¼ cup Olive Oil
¼ Pound Butter (Soft)
½ Cup++ Heavy Cream
6 Cloves Garlic (Fresh / Minced)
To Taste Salt and Pepper
2 Teaspoons Parsley (Dry / Chopped)
4 Ounces Blue Cheese (Crumbled)
4 Ounces Parmigiano Reggiano (Grated)
1.5 Tablespoons Lemon Juice (Fresh Squeezed)
¼ Cup Pine Nuts (Toasted)
In a large pot, boil water. Add oil, and salt.
Add pasta and cook until desired texture, drain, and reserve.
Mix the following in a large oven-safe pasta bowl: butter, heavy cream, garlic, salt and pepper. (If you do not have a large pasta bowl, divide the ingredients in 2 medium bowls.) Jeg Sr. likes to heat this bowl of ingredients in a warm oven while cooking the pasta.
Remove the bowl from the oven when warm; add the cooked pasta.
Toss the pasta with the remaining ingredients except the pine nuts.
Garnish the top with the pine nuts
-credit: team jegs
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