Memphis, TN - 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.
We are down to the last 4 races. Things are getting tight. If you don’t have a jump start on the competition, I know that you are not sleeping right. I know that the eagerness of winning doesn’t stop. The competitive edge that you need can be had by just pulling a few more all nighters. Sometimes working all night can have its advantages. I also think that it is a bigger advantage if you are thinking properly while you are working all night. Face it- a couple sodas, a half of a bag of potato chips and a candy bar are good. But I don’t think that they are good enough to keep your mind working efficiently, especially when you are working on something that could cost you a lot with every little mistake.
I am going to share the following recipe with you so that hopefully you can eat a good meal at the track while you are on the go. It won’t take much time for preparation, so don’t worry- you will have time to finish tuning the carburetor. If you see me at the track, let me know what you think.
<img src="http://www.nitromater.com/gallery/files/4/7/SmokedSalmonSaladOriginal-LO.jpg" alt="SmokedSalmonSaladOriginal-LO" align="right"borders="0"/> Smoked Salmon Salad
(2 Portions)
This is a very easy-delicious recipe.
For the Pita:
Ingredients:
1 piece Pita Bread
1 Teaspoon Extra Virgin Olive Oil
To Taste Salt
To Taste Black Pepper (Fresh Ground / Telicherry)
Procedure:
Rub the top side of the pita with the oil.
Sprinkle with salt and pepper.
Bake pita in a pre-heated 450 degree oven until a little crunchy.
Cut into 8 even pie shaped pieces.
For the Salmon Salad:
Ingredients:
4 Ounces Smoked Salmon (Sliced)
2 cups Mixed Baby Greens
1 Tablespoon Extra Virgin Olive Oil
2 Teaspoons Lemon Juice (Fresh Squeezed)
2 Tablespoons Sunflower Seeds (Toasted)
To Taste Salt
To Taste Black Pepper (Fresh Ground / Telicherry)
½ Fresh Tomato (Sliced Thin)
Procedure:
Divide the salmon into 2 portions.
Lay the salmon slices end to end overlapping about an inch.
Toss the remaining ingredients together except for the tomatoes. This can be done in a re-sealable plastic bag.
Arrange the tossed greens at one end of the salmon and roll the salmon around the greens creating a pinwheel effect.
Sprinkle the tomato with salt.
Arrange the salad, pita, and tomatoes on plate.
Enjoy!
Please don’t make this harder than it should be. Get the items that you need, put them in the cooler, and head to the track. Buy the greens pre washed so that you do not have to wash them at the track. This whole process at home and at the track combined should not take more than a few minutes. If you don’t want to turn on the oven at home, you can improvise by heating the pita bread on your grill at the track.
Enjoy!
