Approximately six servings

This very exciting year is coming to an end. I have had an incredible time, and I have met so many great people. I wish you all safe and happy holidays. I will definitely try to stay in touch through the off-season. Mitzi and I are going to spend a few weeks in Italy, hoping to find some great food and recipes.

This recipe is a great accompaniment for your holiday dinner. It is pretty easy and has a very unique flavor.

Ingredients
1 tablespoon butter
1 tablespoon olive oil
1/4 cup fresh, small-dice fennel bulb
1/4 cup small-dice white onion
1/2 teaspoon freshly ground black pepper
1 cup rice
2 cups water
To taste, salt
1 tablespoon lemon zest
1 tablespoon fresh, chopped fennel tops
1/4 cup toasted, chopped almonds

Procedure
Sauté the fennel bulb, onion, and black pepper in the butter and olive oil over medium-high heat in a thick-bottom pan.

Add the rice when the onions are translucent. Stir the mixture until the rice is evenly coated with the oil.

Add the water and bring it to a boil; immediately turn to a simmer. Season the water with the salt. Cover the pot until the rice is tender (approximately 15 minutes).

Remove the pot from the heat and add the remaining ingredients.

Enjoy!
 

Approximately 1 cup

Fall is definitely the reason people live in Ohio. It is my favorite time of the year. The leaves change from green to an array of beautiful colors. Every once in a while, a big wind will come along and blow enough leaves off the trees to fill up the sky. You know fall is here because you can smell it in the air.

I remember when I was a kid visiting my cousins on the farm. My cousins Remo and Geraldine had a huge garden and canned everything. I remember too that they had a bunch of apple trees; one tree had five different kinds of apples. They also would let all the kids help make the best apple cider ever. We had to pick the apples and wash them before crushing them with an actual cider press that you had to work by walking around the press holding a pole. The pole was connected to a big screw that was attached to a thick wooden plate that would go up and down on the inside of the press mashing the apples. The press was not solid so the juice could run down the sides into a trough that was funneled into containers. I cannot really remember what we did after that. The cider was then probably strained and bottled. I will tell you one thing I do remember: It was so good that we would always drink too much and get stomachaches.

The recipe below is a perfect accompaniment for those fall apples — great flavors for great memories. Serve it at an outdoor party during a hayride or when the kids are bobbing for apples.

Ingredients
2 tablespoons brown sugar
1/4 cup whole milk
1 tablespoon poppy seeds
1 teaspoon ground cinnamon
1/2 teaspoon blackstrap molasses
4 ounces soft cream cheese
2 tablespoons sour cream
1 tablespoon honey
1/2 teaspoon lemon zest

Procedure
While stirring continually, simmer the first five ingredients together for one minute.
Remove from the heat and cover for five minutes; chill.
In a mixer on high, whisk the last four ingredients together, scraping the sides as needed to keep an even texture.
Add the chilled mix to the cream-cheese mix.
Mix on high for one minute, scraping the sides as needed to blend the ingredients evenly.
Chill until served.
Stir.

Enjoy!

Six servings

It’s getting down to the wire this season with some of the best drag racing competition ever. You don’t even want to get up from in front of the TV. I understand! But you have to eat! Stay home and call your friends over to watch race day. Here is a recipe with quite a zap that your friends will be sure to remember.

Ingredients
6 large, fresh jalapeño peppers
6 tablespoons all-purpose flour
1/4 cup water
1.5 ounces grated cheese (your favorite; I used Gruyère)
To taste, salt
To taste, freshly ground black pepper
1 quart peanut oil

Procedure
Boil the whole jalapeños in lightly salted water for 10 minutes.

Drain the jalapeños and shock them in ice water until chilled.

Remove the jalapeños from the ice water and pat them dry with a paper towel.

Make a slit in the jalapeños from the stem to the bottom; remove the seeds.

Tightly pack the cheese into every pepper.

Mix the flour and water together until smooth; season with salt and pepper.

Roll the stuffed peppers in the batter and deep-fry in 350-degree peanut oil until done. Note: I put a little extra batter on the slit of the peppers so that they do not split open and let the cheese come out while cooking.

Get a glass of water!

Enjoy!
 

Eight servings

Everyone’s grandmother cooked a little differently, especially potato salad. I have had potato salad with celery seed, horseradish, seafood, and a number of other variations. I particularly love a lot of pickles in my potato salad. Sometimes I pour the pickle juice in the potato salad for even more pickle flavor.

Jeg’s buddy Jim brought me a jar of McClure’s Pickles to the track. Wow — they are pretty awesome! I love the flavor and the texture. I like the tough outer part much more than I like the soft inside with the seeds. That is why I took the seeds out of this recipe. This recipe brings a new look to a picnic. Who ever thought of eating potato salad with your fingers?

Ingredients
1.5 cups peeled, small-dice potato
1/2 cup mayonnaise
1/4 cup peeled, finely diced celery
2 tablespoons finely diced red onion
1 tablespoon chopped parsley
1 tablespoon brown mustard
2 hard-boiled, chopped eggs
8 halves pickle
2 slices cooked bacon (cut each slice into eight pieces)
To taste, salt
To taste, white pepper
To taste, paprika
As needed for garnish, parsley sprigs
As needed for garnish, chive tops

Procedure
In lightly salted water, cook the diced potato until tender; strain and chill.

Add the following to the potatoes and stir until well mixed: mayonnaise, celery, red onion, chopped parsley, brown mustard, salt, and white pepper.

Scoop out the inside of each pickle half. I used the back side of a vegetable peeler.

Put the potato mix into each pickle shell.

Sprinkle with paprika.

Stick two pieces of bacon in each. Sprinkle on chopped egg.

Garnish with parsley springs and chives.

Enjoy!
 

Three servings

It is getting down to the end of the season. We have 20 more rounds before the 2009 NHRA Full Throttle Drag Racing Series world champions are crowned. It has been a very exciting year so far. I know that the pressure is on. So if you need to save your brainpower for the track and you don’t have much time to spend in the kitchen cooking, this is your recipe. This recipe is awesome. You are going to love the flavors, and it is simple.

Ingredients
1/2 pound fresh, cleaned, trimmed asparagus
1 tablespoon olive oil
1.5 teaspoons fresh, minced garlic
1 tablespoon melted butter
1/4 cup plain breadcrumbs
1.5 tablespoons fresh, thinly sliced parsley
To taste, salt
To taste, freshly ground black pepper
2 teaspoons aged balsamic vinegar

Procedure
Toss the asparagus with the oil and garlic; season with salt and pepper.
Lay the asparagus on a nonstick baking pan.
Bake at 450 degrees for approximately 30 minutes. (Be sure to turn them a couple times while they are cooking for even browning.) Also, the cooking time will depend on the size of the asparagus. The ones used in this recipe were a medium size.
Put the butter, breadcrumbs, and parsley in a nonstick skillet over medium-high heat; season with salt and pepper.
Cook the breadcrumbs until they are golden brown.
Arrange the asparagus on a plate and top with the browned breadcrumbs.
Drizzle the vinegar over the asparagus.

Enjoy!
 

Two servings

I have been playing cards since I was a little kid. I like to play gin and poker, and I love the game casino. Casino was the first game that I was taught when I was a kid. It is very easy to learn but very difficult to master. On the way to and from the races, Jeg Jr. or Jeg Sr. and I will try to get in a little two out of three. “Woody” refuses to learn casino or play the game with me because he thinks that I am cheating the whole time. We can sometimes lure Mitzi or Samantha in for a game, but it is tough to play with them because the competition is sometimes pretty brutal. I love to do card tricks too. (Maybe this is why “Woody” won’t play with me.) Mastering tricks can take years. My brother Andy and I mastered a trick about 10 years ago that we started working on when we were kids.

If I get a chance at night after qualifying or between rounds on race day, I love to take a deck of cards and head into the pits. I meet more racers and fans this way. It usually starts off when someone that I know calls me over to their pit to convince a nonbeliever. By the time I leave, I have usually made some new friends and maybe changed the nonbeliever’s mind a little. I just like to entertain people. By the way, my deck of choice is Jegs playing cards. Jeg and his brothers had the deck of cards designed with a caricature of me as the joker. I decided to develop new tricks just to use the joker. You can get your own deck at www.jegs.com/i/JEGS-Apparel/551/1401/10002/-1&parentProductId=764215.

It’s funny because kids and adults beg me to reveal all my secrets. Mitzi even tried to sneak a clause in our wedding vows that would have me share the secrets with her. (We won’t talk about that now!) I always tell kids that I put the directions for the tricks in the box, and then I tell them that Randy (a guy that I work with) took the directions out of the box. The kids will normally leave me alone and take their frustration out on Randy. It is hilarious to watch. 

How about the recipe? This is a great one. It is simple, but it does take a little time. Don’t worry — it is worth the wait.

Ingredients (for the fries)
1 pound peeled sweet potatoes, cut into 3/8-inch sticks
2 tablespoons olive oil
To taste, salt
To taste, freshly ground black pepper
To taste, coarse sea salt

Procedure (for the fries)
Toss the sweet potatoes with the oil, salt, and pepper.
Lay the sweet-potato sticks on a nonstick baking pan.
Bake at 400 degrees for 40 minutes. (Be sure to turn them a couple times while they are cooking for even browning.)
Remove from the oven and sprinkle with sea salt.

Ingredients (for the mayonnaise)
1/2 cup mayonnaise
1/2 teaspoon chili powder
1/2 teaspoon fresh, minced garlic
1 tablespoon freshly squeezed lime juice
To taste, salt
To taste, freshly ground black pepper

Procedure (for the mayo)
Mix all of the ingredients together and refrigerate until needed.

Putting it all together
You are going to need a couple bunches of arugula as a garnish. I also hollowed half of a lime for the dip. I like to wrap the arugula around the fry and run it through the mayonnaise.

Enjoy!
 

12 servings

This has nothing to do with this recipe, but I have a small dilemma this summer that I would like to share with you. We were off this last weekend, but Mitzi and I were working hard in the garden. It is harvest time. We made some pickles, and we will can a variety of tomato sauces. We have been trying to dry peppers, but it is so hard to dry peppers in Ohio because it has been a little cool and the humidity is high. This is where my dilemma begins. Uncle Ronnie lives in Vegas, where there is no humidity, and it is pretty hot this time of year. He said that he would dry the peppers for me if I ship them to him, but he wants his cut. He thinks that keeping 10 percent of the peppers would be fair. I am still undecided.

The recipe that I am going to share with you is great for a party. Everyone loves the flavor of pizza. They can be made a day ahead and refrigerated. You can bake a few at a time to keep them fresh throughout the party. Freeze the ones that you don’t use.

Ingredients
12 baguette pieces, cut 1.5 inches long
1/4 cup small-dice red onion
4 fresh, stem-off, small-dice medium mushrooms
8 pitted, thinly sliced Kalamata olives
1/4 cup small-dice green bell pepper
1/4 cup small-dice pepperoni
6 thinly sliced large basil leaves
3/4 cup pizza sauce, your favorite
To taste, salt
To taste, freshly ground black pepper
1 cup shredded mozzarella cheese
Garnish, fresh basil bunch

Procedure
Push the inside of each baguette slice down to form a small bowl. Place the pieces on a baking tray, leaving at least 1/2-inch between.
Mix together all of the ingredients except for the cheese and basil for garnish.
Stuff the mixture into each bread bowl.
Sprinkle the cheese evenly over each piece.
Bake at 400 degrees until done, approximately 20 minutes.
Remove from oven; garnish with fresh basil.

Enjoy!
 

Two servings

Nothing is better in the summer than a cold beverage, good friends, and a great steak on the grill. The recipe that I am sharing with you will go great with that steak. I arranged the zucchini in the photo in a circle, but you can arrange yours in straight lines and lay them right on your steak when they are ready.

Ingredients
10 thin slices zucchini
1/4 teaspoon fresh, thinly sliced rosemary
1/4 teaspoon garlic powder
1 tablespoon olive oil
To taste, salt
To taste, freshly ground black pepper
1/4 cup seeded, small-dice tomato
1/4 cup crumbled blue cheese

Procedure
In a bowl, toss the zucchini, rosemary, garlic powder, olive oil, salt, and pepper together until evenly coated.
Arrange the slices of zucchini on a nonstick baking tray.
The bowl will have some oil and seasonings left in it after zucchini is removed. Toss the diced tomato in the bowl with the remaining oil and seasonings.
Sprinkle the diced tomato evenly over the zucchini and bake at 400 degrees for 20 minutes.
Sprinkle the crumbled blue cheese evenly over the zucchini and bake for another 15 minutes.

A couple of options:
• You can garnish your zucchini with fresh rosemary.
• Drizzle some of your favorite balsamic vinegar over the zucchini before eating.

Enjoy!
 

Approximately 1 quart

I remember when I was a kid, my brother and I would beg to stay at my grandparents’ house overnight. We could not wait to spend the night. I guess when kids beg long enough, they get their way. What was funny is that many nights, we would beg to go back home before it was bedtime.

My grandma was the best. The nights that we did spend there were very memorable. I remember Grandma would fight to get us into bed. We wanted to stay up late. Several times after we were in bed and maybe even asleep, Grandma would call up the steps for us to come downstairs and eat a snack. It could have been popcorn or Swiss cheese and oyster crackers. Sometimes we may even have had a bigger variety.

Needless to say, 30-some years later, I still love to snack. When I am at the track, it is the best when Jeg Sr. stops by about 3:30 in the afternoon. He walks in the trailer and gives me a certain look. I have been playing cards a long time with him, so I definitely know his looks. This one just happens to be one that carries 1,000 words (but not verbal). I turn around and start pulling food out of the cabinets and refrigerator for our afternoon snack. It may be Landjager with some sharp cheddar with crackers. We may add a few nuts and maybe some thin-sliced cold pizza. I may have marinated a couple of tomatoes with lots of garlic and basil for the occasion. We may even have an olive-oil tasting. It normally starts out with Jeg Sr., Mitzi, and me. Jeg Jr. may stop by for a taste. Pretty soon, Roy and Steve may stop in. Well, you get the point. It may go on for an hour.

The following recipe is one that can definitely be part of afternoon snack time.

Ingredients
1 cup white vinegar
1 cup apple cider vinegar
2 cups water
1/3 cup pickling salt
Whole black peppercorns

Procedure
Boil the above ingredients together and chill.
Use this brine to pickle your favorite veggies. It is great with cucumbers and peppers. It is also great with fennel. I like to use a mix of cucumbers and fresh jalapenos.
Simply make sure that your veggies are cleaned and trimmed. Slice them into desired bite-size pieces and pack them in a jar. Fill the jar with the brine so that it covers the vegetables by at least 1/2 inch.
Refrigerate for three days.

Enjoy!
 

Eight servings

Instead of going home between races during the Western Swing, I stay on the road. I have been to a number of restaurants, and it seems that the wine menus are bigger than the food menus. I have never been a big wine drinker, but I do like to use a variety of wines as ingredients in cooking.

When I grew up, my grandfather had one glass of wine with every meal. He usually drank a very dry red wine. We kids were allowed to have a small glass of wine or a glass of water with a little bit of wine mixed in for flavor. It was never a big deal because it was a way of life.

I remember that in the summer they would take peaches and soak them in red wine and then eat the peaches. I guess that every once in a while I had a slice of the peach, too. They were really good but never sweet enough for me. The recipe that I am going share with you is my version of Red Wine and Peaches.

Ingredients
1/3 cup light brown sugar
1 cup water
3 whole black peppercorns
4 lemon twists, each 1.5 inches x 1/4-inch
2 peaches, each cut into 16 wedges
1 bottle red wine (your choice)

Procedure
Stir the sugar, water, peppercorns, and lemon twists together. Bring to a boil in a thick-bottom pot. Remove from heat and let cool to room temperature.
Mix this with the wine and pour over the peaches.
Let sit for at least one hour before serving.

Enjoy!
 

Approximately 1.25 cups

Anyone who has a garden realizes that there is no stopping the harvest season once it starts. Cucumbers seem to come by the dozen, and the tomatoes never end. If you need an idea for some of those veggies that’s a little different than just slicing them and adding a little salt, look no further. This is an easy recipe that is great with grilled fish or roasted poultry. I am sure you will come up with your own ideas once you give it a try.

Ingredients
2 tablespoons light brown sugar
2 tablespoons water
1/2 teaspoon red pepper flakes
4 teaspoons red wine vinegar
1/2 cup small-dice bell pepper (I use a mix of colored peppers)
1/4 cup small-dice red onion
1/4 cup seeded, small-dice tomato
1/2 cup skinned, seeded, small-dice cucumber
To taste, salt
To taste, pepper

Procedure
Boil the sugar, pepper flakes, and water together.
Remove from the heat and add vinegar; chill.
Combine with the remaining ingredients.
Chill at least 1 hour.

Enjoy!
 

One serving

The big news: 43 years pays off!
I hit the jackpot! Mitzi and I got married the weekend before the Norwalk race.

This recipe has been track-tested. I found a cheese that some guys on the team call their favorite. It is called bread cheese. It can be grilled or browned in a skillet and pretty much holds its shape but melts on the inside. You have to try it!

I call this salad a mock salad because it does not include fresh mozzarella, which is one of the main ingredients in a Caprese salad. Most Italian restaurants have a Caprese salad. They all taste a little different depending on the freshness of the tomatoes, oil, and basil, so when you make this salad, try to use the ripest and freshest ingredients that you can find.

Ingredients
3.5 teaspoons extra virgin olive oil
2 ounces Carr Valley Cheese Co. bread cheese (cut in thirds)
4 slices fresh tomato
1/2 teaspoon fresh, minced garlic
1/2 teaspoon fresh, thinly sliced basil
To taste, freshly ground Tellicherry black pepper
To taste, salt
To taste, aged balsamic vinegar

Procedure
Put 1.5 teaspoons of olive oil in a nonstick skillet over medium-high heat.
Season the cheese with ground black pepper and add to the skillet.
Cook until golden brown on both sides.
Remove from skillet and alternate on a plate with tomato slices. (First, sprinkle the tomato slices with a little salt.)
Mix 2 teaspoons of olive oil with the garlic and basil; season with salt. Pour this mixture over the tomatoes.
Pour a touch of balsamic vinegar over the cheese.
Season with salt and pepper.
Enjoy!

Note: I like to eat this salad with whole-wheat crostini.

Two to three servings

Blah, blah, blah. It seems like you go to a party, or you have a party, and the food is always the same. I would like to share a fun, easy recipe to make at your next party. I make it spicy, but you can leave out the hot pepper for the kids.

Ingredients
12-ounce bag frozen edamame (in the pod)
1/4 cup olive oil
1.5 teaspoons freshly minced ginger
1.5 teaspoons freshly minced garlic
1 teaspoon red pepper flakes
To taste, salt
To taste, freshly ground black pepper

Procedure
Note: Cooking edamame is simple. Some people steam the edamame; others put them in the microwave. I like them boiled. I boil two quarts of water with 1 tablespoon of salt, then add the edamame; bring the water again to a boil for three minutes and drain the water. Very simple!

Lightly brown the garlic and ginger in the olive oil over medium heat.
Add the red pepper flakes and remove from the heat.
Toss this mixture with the cooked edamame; season with salt and pepper.

Enjoy!
 

Five servings

About this time last year, Mitzi and I were in Cabo San Lucas eating some unique Mexican food. We went to a number of restaurants, but sometimes we would have dinner while we were taking an evening walk. We had to walk about a mile to get to the woman selling tamales. There were people selling them closer, but she was known for having the best. It was worth the walk.

While we were out walking one night, we found a food we thought looked very interesting. I call it Chili Corn. I am going to share my version of the recipe with you. The combination of ingredients may seem a little odd at first, but it is the perfect mix. This corn is a fun addition to an outdoor barbecue. In Mexico, they cut the corn off the cob and mixed it in a cup with the other ingredients. I like to serve it on the cob.

Ingredients
5 ears corn
1/4 cup mayonnaise
1 tablespoon freshly squeezed lime juice
1.5 ounces grated Romano cheese
2 teaspoons chili powder
To taste, salt
To taste, freshly ground pepper

Procedure
Cook the ears of corn. Some people like to boil their corn, and some like to cook it on the grill in the husk. You choose the way that you like it best. They both will work.
Mix the mayonnaise and lime juice together; brush it on the corn.
Mix the cheese and chili powder together; sprinkle it evenly on the corn.
Add salt and pepper to taste.

Enjoy!
 

(Makes 1 Serving)

I have always loved a good breakfast. I have never been a big fan of rolled oats, except in cookies. I don’t know how I have missed out for so long, but I was introduced to steel-cut oats this year. Wow … what a difference they make. The texture is much firmer and more filling than rolled oats.

There is a lady in my hometown of London, Ohio, named Geraldine Henry. I try to visit her when I go back. I have to tell you that she is a wonderful person. She turned 96 this year and you would never know it. (Sorry Geraldine; I know I m not supposed to ask your age, but I think that I am allowed to tell your age?) I love to play jokes on her. I remember the time I heard that she had been to the dentist. I called her the next day disguising my voice and acting like I was the dental assistant. I told her that she had to come into the office immediately to have all of her teeth removed. I took her to the point of a small argument before I told her who was really calling. She threatened to tell my mother. Another time we were sitting in her kitchen chatting when someone came to the front door. I could tell that the person was going to come into the kitchen with Geraldine, so I had to act quickly. I had a deck of cards in my pocket, so I decided to deal some out on the table like were playing poker. I also threw a bunch of money in the middle of the table so it looked like we were gambling. As they came into the room, I told Geraldine that it was her turn. I wish that you could have seen their faces. It was priceless.

Geraldine and I don’t always have the same style of cooking, but we do share ideas and cooking tips. A couple years ago, she told me about broiling a grapefruit half covered with sugar. I had never thought about that, but I did like the idea. I thought that the grapefruit would be a great accompaniment to this dish along with the pear and banana slices. I left the nuts and blackberries in their natural form for this recipe because that is the way I like them with oatmeal. You can toast the nuts if you like.

I would like to dedicate this recipe to Geraldine and thank her for friendship.

Oatmeal Ingredients:
1 cup water
¼ cup steel cut oats
1 teaspoon cinnamon
1 tablespoon maple syrup

Oatmeal Procedure:
Boil the water in a thick bottom pot. 

Sprinkle the steel cut oats into the boiling water and stir.

Bring the oats to a boil.

Reduce the heat to a simmer and cook the oats uncovered until desired texture, stirring occasionally. (Approximately 30 minutes)

Stir in the cinnamon and maple syrup and put the oatmeal in a warm bowl.

Fruit Ingredients:
3 slices pear (fresh)
3 segments grapefruit
3 slices banana
3 each blackberries
4 each almonds (whole)
2 tablespoons brown sugar
½ teaspoon cinnamon
As needed food release spray

Fruit Procedure:
Mix the brown sugar and cinnamon together and sprinkle it on the grapefruit segments, banana slices, and pear slices. (I do not cook the blackberries or nuts for this recipe.)

Place the sugared fruit on a pre greased baking dish lined with foil. (The foil helps with easy clean up if some of the sugar burns.

 Broil the fruit on high until golden brown.

Arrange the fruit and nuts on the oatmeal. (Use a fork or a flat spatula to pick up the cooked fruit because it will be delicate and break easily.)

Enjoy!

 

1/2 cup

I gave the garden another shot this season, so please keep your fingers crossed for me. I do love fresh produce during the year. You can grow some remarkable lettuce in Ohio during the spring. By summer, it gets too hot, and the lettuce goes to seed. There is nothing better than going outside and picking the greens that you are going to eat within the hour. The flavors of produce are amazing when they are fresh. My brother Mat always wanted to grow corn right outside his kitchen window. He thinks that he could bend the plant through the kitchen window, shuck and wash the corn, dip the corn in a pot of boiling water, and then cut the corn cob off the stalk so that the cob stays right in the boiling pot of water and is cooked as fresh as possible. Personally, I love the idea!

I am going to share a recipe with you that I think is wonderful for a fresh spring salad. It does not have a real strong flavor, so you can still taste the different flavors of your greens.

Ingredients
5 tablespoons peanut oil
2 tablespoons rice vinegar
2 tablespoons honey
1 tablespoon toasted sesame seeds
To taste, salt
To taste, pepper

Procedure
Mix the above ingredients together; chill.

Enjoy!
 

You need to find six kids for this recipe!

Dedicated to John Sanderson in Texas

You know that I have 14 nieces and nephews, so I am all in when it comes to kids. I was recently introduced to Flat Stanley. I had no idea who Flat Stanley was until I got a letter from John Sanderson in Texas. John had cut a piece of paper in the shape of a man and colored him. John named him Flat Stanley. He asked me to take him with me on an excursion.

Flat Stanley had a blast with our busy schedule. He was in Ohio coloring Easter eggs and went to a number of family dinners during the holiday. He also helped with chores around the house, like working in the greenhouse getting the plants ready for the garden. He loved getting the chance to paint pottery with the boys. I had to go to Atlanta and cook for the team, so I took Flat Stanley on a plane trip to the races. He worked with me in the kitchen as well as visited with Jeg Coughlin Jr. John has a lot of catching up to do with Flat Stanley. I would like to thank John for thinking of me and allowing me to be part of such a fun project.

I remember when Aunt Vi used to come to town when I was a kid. She is the best! She would always let me help cook. It may have been helping make cookies during the holidays or canning tomatoes in the summer. One of my favorite things was making cheese. I think that it is very important to include kids as much as possible when making dinner. The recipe that I am going to share with you this time is one for the kids. This is also a fun activity for kids at a party.

Ingredients
6 pita breads
8 ounces cream cheese
1/2 cup sifted powdered sugar
2 tablespoons butter
1/4 teaspoon vanilla
Your choice, fresh fruit

Procedure
Bake the pita bread at 350 degrees until it turns a little firm (approximately four minutes). Do not overcook the pita bread or it will become too brittle. Remove from oven and let sit until room temperature.

Mix together the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.

This is not an adult project except for getting things ready. Make it simple for the kids to enjoy. Have a variety of fruit cut, the pita baked, and the cream-cheese mix done before the kids arrive. Let the kids decorate their own pita and eat their creation.

Enjoy!
 

One 9-inch pie

Cook Full Throttle or Go Home!

While I was in Atlanta, I met several nice folks. Chris Lopez from Coca-Cola brought over some of the executives from the Coca-Cola Company in Atlanta to get a feel for the races. He brought them in the kitchen Friday to show them the unique situation we have at the track. It is fun and interesting for people to see the world of food inside the world of racing. We discussed the barbecue sauce that I made with Citrus Full Throttle.

When they left, I started thinking about the different Full Throttle flavors and how versatile they really are. I was thinking that the orange one would be great in a raspberry pie. I thought that the liquid would thicken a little to make it very moist, but at the same time, the raspberries would give the pie structure. The orange would be a great citrus flavor, and the sweetness of the Full Throttle would offset the tartness of the raspberries. I was sold on the idea, and I knew how the crew would love to have a piece of warm pie with ice cream. I went back to the hotel that night and wrote the recipe that I am going to share with you. Many times when I create a dish, I may have to alter it a little, but this one was a hit the first time out. I have to tell you that this is the best raspberry pie that I have ever tasted.

This is a very simple recipe and can be made in no time. Most people don’t make piecrust anymore and really don’t have the time for the mess. It is fine to buy a premade piecrust. If you do make your own piecrust, try removing a 1/2 cup of the flour from your recipe and replacing it with a 1/2 cup of ground pecans for an added touch to this pie.

Ingredients
6 cups fresh raspberries
1/2 cup Orange Full Throttle
1 1/2 cups granulated sugar
1/2 cup cornstarch
2 pieces premade pie dough (top and bottom)

Procedure
Roll out the bottom dough for the pie and place it in a 9-inch pie pan.
Gently mix the raspberries, Orange Full Throttle, sugar, and cornstarch together.
Place this mix in the pan on the bottom dough.
Lay the top dough over the pan and crimp it to the bottom dough.
Bake at 350 degrees until done, approximately 1 hour and 15 minutes.

Enjoy!
 

Approximately 2.5 cups

What a fun weekend I had in Vegas. Jeg was on the casino chips at the Palms, I was asked to do a cooking spot on Fox 5 TV in Henderson, our friends Doug and Heather invited Mitzi and me to fly in a helicopter to the bottom of the Grand Canyon with other friends and family to witness their marriage, and we won the race. Congratulations, Doug and Heather!

I am set on using good ingredients in the kitchen. I found some incredible olive oil in Detroit that I want to tell you about. I was at the Hercules restaurant owned by the Adamopoulos family. The owner’s son and I were talking about olive oil. He said they sold olive oil from their family kalamata olive trees in Sella, Messinia, Greece. I didn’t think much about what he said until he brought some to the table for me to taste. It is incredible. If you are in Detroit, stop at Hercules and check it out. You will thank me later.

I also tried another ingredient a few weeks ago that I thought was pretty interesting. Susan from Full Throttle TV brought a variety of Full Throttle drinks by the kitchen for me to try. The original has a citrus flavor. As soon as I tasted it, I wanted to make a barbecue sauce. I thought that the citrus would go great with grilled pork. This brings me to the recipe that I am going to share with you this week. I used this barbecue sauce on grilled pork loin. You can use it on all your favorite grilled items.

Ingredients
1 can Full Throttle-Original
1/8 cup Worcestershire sauce
1/8 cup soy sauce
1/4 cup honey
1/4 cup sugar
1 1/2 cups ketchup
1 tablespoon red wine vinegar
2 teaspoons liquid smoke
1 tablespoon red-pepper flakes

Procedure
Combine the Full Throttle, Worcestershire sauce, and soy sauce in a 6-inch nonstick pot over medium heat.
Bring to a boil; boil 15 minutes.
Stir in the honey and sugar; boil one minute.
Chill and add the remaining ingredients.

Enjoy!
 

Approximately 1.75 cups

I call this an avocado dressing because I use it as a salad dressing. It can be used for a number of other items too. It makes a great dip for chips and vegetables, or it is really good on tacos. If you are making any type of Mexican food, you can replace the sour cream with the avocado dressing. I have to tell you that it does have some heat that will wake up your taste buds instantly. You will not want to use all of the jalapeno called for in the recipe if you do not like spicy food.

Ingredients
1 skinned and seeded avocado
1/4 cup sour cream
1/4 cup buttermilk
1/4 cup mayonnaise
1/2 fresh medium jalapeno
1 ounce red onion
1/4 cup cilantro leaves
2 tablespoons freshly squeezed lime juice
1 tablespoon freshly squeezed lemon juice
To taste, salt

Procedure
Place all of the ingredients in a food processor.
Chop until they are a smooth consistency, scraping the sides of the bowl down as needed.

Enjoy!
 

Two servings

I have three brothers, two sisters, six nieces, five nephews, two great-nieces, and one great-nephew (at this point, you never know when the count is going up). So, over the years, I have learned what kids like to eat. Cinnamon toast is always a hit. If you are having cinnamon toast, it seems like there is just never enough bread in the house. Mom will start baking bread days before we need it if everyone is coming home just so we have enough for all the meals.

I have decided to make a recipe that is easy and fun for kids (and adults) to eat. You can make a whole basket of these in no time. They can stand alone, or they are a great addition to breakfast.

Ingredients
6-inch baguette, cut into 1-inch cubes
2.5 tablespoons melted butter
1.5 teaspoons cinnamon
1/4 cup sugar

Procedure
Toast the bread on an oven pan under the broiler. (Make sure to turn the bread so that it all gets evenly toasted.)
Put the toast in a stainless-steel bowl.
Drizzle the melted butter over the toast while gently stirring.
Mix the cinnamon and sugar together and add to the bowl all at once.
Gently stir until the toast is evenly coated.

Enjoy!
 

Two servings

When I was a kid, my family used to cook bakala. It is a dry salted codfish that has to be soaked in water for three days before it is cooked. I remember that the house smelled like fish for two days after it was cooked. My clothes probably smelled the same. (It was worth it!)

I understand that nobody has time to stand in the kitchen and cook all day. I also realize that people don’t want their kitchens to smell like fish for two days after making fish stock. So, I came up with a recipe that is fairly simple to make. You don’t have to worry about simmering fish heads and bones for the stock, although it makes an incredible stew. You also can make this for a couple people in no time. It is very flavorful and versatile. You can spice it up using a little hot pepper, or you can change the seafood in the recipe using types of seafood that you prefer or that you can find fresh in your local market.

Ingredients
2 tablespoons butter
2 tablespoons olive oil
1/4 cup small-diced fennel
1/4 cup small-diced celery
1/4 cup small-diced bell pepper (you pick the color)
1/4 cup small-diced carrots
1/2 cup small-diced red onion
2 medium red potatoes, each cut into eight wedges
3 strands saffron
3 tablespoons freshly squeezed lemon juice
3/4 cup Chardonnay, divided (your favorite)
12 ounces clam juice
1 tablespoon rice wine vinegar
4 black mussels
4 littleneck clams
2 sea scallops
4 16-20, tail-on shrimp
4 ounces New Archangel smoked salmon
5 assorted cherry tomatoes
1/4 cup thinly sliced scallions
To taste, salt
To taste, white pepper

Procedure
Sauté the first nine ingredients over medium heat in a thick-bottom pot until the onions are translucent.
Add the lemon juice, 1/2 cup Chardonnay, clam juice, and vinegar; cover and cook on medium until potatoes are tender.

While the above is cooking, do the following:
Season the scallops and shrimp with salt and white pepper and broil until done. Cut the scallops in half; reserve the shrimp and scallops with any liquid left in the pan.

Put the mussels, clams, and 1/4 cup Chardonnay in a pot over medium heat and cook until the shells open. As the mussels and clams open, remove them because they are done. Reserve the mussels, clams, and any liquid left in the pan.

When the potatoes are tender, turn off the heat and add all of the remaining ingredients to the pot, including the cooked fish. Stir lightly and cover for five minutes.

Season with salt and white pepper.

Note: There are many kinds of smoked salmon. I decided to use New Archangel smoked salmon because it is pretty amazing. It holds up well while cooking and adds a great flavor and texture to the stew. You may not find it in your local market, but you can find it at www.newarchangelseafood.com.

Enjoy!
 

Four servings

We are getting ready for the Phoenix race. Jeg Jr. always likes to have a little Tex-Mex cuisine at Firebird Int’l Raceway. I am sure we are going to have some kind of quesadillas, guacamole, and salsa. This is a great dip recipe if you are tailgating at the track or if you are home watching the race on your big screen. It is great with chips or veggies.

Ingredients
4 pieces thickly sliced, crisply cooked, finely chopped bacon
1/3 cup finely chopped red onion
1/4cup thinly sliced scallion tops
1 cup sour cream
1/2 teaspoon Worcestershire sauce
16 drops liquid smoke
1 teaspoon ground cumin
1 tablespoon chili powder (I used Pendery’s Chile Blend-Original)
1/2 teaspoon chipotle Tabasco sauce
To taste, salt
To taste, freshly ground black pepper

Procedure
Mix all of the above ingredients together.
Cover and chill.

Enjoy!
 

Four to six servings
It is that time of year when the excitement starts. There are plenty of new paint jobs, sponsors, crew shirts, and fresh, upbeat attitudes. The slate is clean. Everyone is going after his or her dream. Pomona is where we all say hello to start the collection of points and goodbye to end with a new champion. I would like to personally welcome everyone back for a spectacular season. Let’s get it on!

We have been a little busy in the Jegs camp. “Woody” has been getting all his marketing tools together (you know he stays busy). Randy has the motorhome and trailer in tip-top shape. Jeg is Jeg — he is always ready. I have been working on some new foods for the year. I may integrate a few lighter recipes this season.

The recipe that I am going to share with you this time is probably as simple as you are going to get from me. Many people ask me for quick recipes because they don’t have much time to prepare a meal. This is a great recipe for a cold day.

Ingredients
3 tablespoons olive oil
1/2 cup finely diced red onion
1/4 cup finely diced jalapeno pepper
1 large minced garlic clove
1 15-ounce can pinto beans
6 cups chicken broth
8 ounces orzo
6 ounces roughly chopped mustard greens
To taste, salt
To taste, freshly ground black pepper

Procedure
In a thick-bottom pot over high heat, lightly brown the red onion and jalapeno in the olive oil.
Add the garlic and cook until the garlic is lightly brown.
Add the pinto beans and turn the heat to medium.
Bring the pinto beans to a boil. Turn off the heat and reserve in a warm spot.
In a separate pot, bring the chicken broth to a boil.
Add the orzo and mustard greens; cook until desired doneness.
Add the beans to the orzo.
Season with salt and pepper.

Enjoy!
 

Procedure to dry pineapple

• Cook turkey to at least 165 degrees Fahrenheit. I sometimes take the turkey apart before cooking it because I like to cook the legs and thighs to 170-175 degrees Fahrenheit because I think they taste better when they cook longer.
   
• If you are going to stuff a turkey, do not stick hot stuffing in the turkey and then refrigerate it overnight. The stuffing inside the turkey will take too long to chill, and there will be a high potential for food poisoning to occur.
   
• If you have leftover turkey and stuffing, remove the stuffing from the turkey and refrigerate it separate. Leaving the stuffing in the turkey when chilling will slow the chilling process.
   
• Put raw meat, poultry, and seafood in a place in your shopping cart where it does not touch the other foods.
   
• Store raw meat, poultry, and seafood on the bottom shelf of your refrigerator so that the juices do not drip on other foods.
   
• Never place cooked food on a plate that previously contained raw meat, poultry, or seafood.
   
• Do not cover hot food and place it in the refrigerator to chill. I like to chill my leftovers in an ice bath to make sure that they are cold before refrigerating.
   
• Wash your hands before and after handling any food.
   
• Minimize touching ready-to-eat food. Wear single-use food-safe gloves or use utensils when handling food that is going from your hands to someone’s mouth.
   
• Never taste food that is questionable.
   
• Because food is being packed in carbon monoxide these days to help in the color process, be sure to check the dates of all food that you purchase to ensure freshness.
   
• Do not use ice for consumption that is being used to hold any products that need to be chilled (beverages, fruit, etc.).
   
• Make sure that your knives are sharp.
   
• Reheat food to 165 degrees Fahrenheit, stirring to ensure even heating. Soups and other liquids should be taken to a rolling boil.
   
• Wash all of your fruits and vegetables, and then wash them again.
  
  Happy holidays!
  
  Enjoy.