Two to four servings

If you like chaos, you are going to love this story!

At each race, I usually take time to write a recipe, prepare the dish, and take a photo of it for NHRA.com and TeamJegs.com. In Dallas, I decided to get my Fruit Omelet recipe together for my readers. It is a little difficult until you have made it a couple times, but it is really impressive.

I fed the crew a heavy lunch Saturday because they weren’t sticking around for dinner, so I had the entire day to prepare this recipe. I normally do not weigh or measure anything, but I do for the recipes I post so that you can get accurate results. I started preparing the dessert in the late afternoon.

While I was making the dessert, Jeg Coughlin Sr. walked in the kitchen to see what was brewing. I explained that I was trying to use pasteurized eggs, and they just would not get frothy the way they should. Jeg Sr. could tell things were not going right, so he began to eat the fruit I had prepared for the dessert. I didn’t have any more eggs, so I decided to stop for a while.

I asked Randy Bishop, another Jegs employee, who seems to be connected with everyone on the continent, if he could help me find some eggs. He said, “No problem.” He talked to his wife, Luann, who got some eggs from Gary Scelzi (Thanks, Gary!).

Later that evening, I decided to try again. Jeg Sr. wanted to taste the dessert, but he was going to the Drag Racing Association of Women (DRAW) auction at the track. I told him the dessert had to be eaten warm, so I would call him five minutes before it was ready so he could head back. I finished the dessert, and Jeg Sr. returned. We looked at the dessert and thought maybe we should take it to the auction. I explained if we were going to do that, it had to be right then because I did not want anyone to eat the dessert unless it was warm. So we jumped in a golf cart and headed to the auction with Jeg Sr. driving and me holding the dessert.

When we got to the auction, which was already in progress, Jeg Sr. suggested I take the dessert to the stage so they could auction it right then. I gave the dessert to Alan Reinhart and Bob Frey, and Alan said a few words to the crowd and asked me to explain the dessert. Then the bidding started.

It was going back and forth for a while before Kenny “Captain Chaos” Koretsky bid $500. Wow! I had no idea that it would for go for that much money (Thanks, Kenny!). Kenny wanted to share the dessert with his friends, so I cut the dessert tableside. Jeg Sr. told me that he was going to match the highest bid, so now my dessert was worth $1,000 for DRAW. This is why I named the dessert the $1,000 Fruit Omelet.

Ingredients
3 separated large eggs (not pasteurized)
1/2 cup granulated sugar
1 teaspoon lemon zest
1 teaspoon orange zest
1/8 teaspoon vanilla
1/3 cup all-purpose flour
2 tablespoons butter
2-4 tablespoons powdered sugar

Procedure
Using a wire whisk, beat the egg whites until medium stiff peaks form, adding the granulated sugar 1/3 at a time.
Mix the lemon zest, orange zest, vanilla, and egg yolks together.
Pour the yolk mixture onto the egg whites.
Sift the flour onto the egg mixture.
Using an inverted rubber spatula, fold the ingredients together until everything is well mixed.
Put the butter in a thin 10-inch metal skillet (one that can go in the oven).
Over medium heat on the stovetop, melt the butter.
Pour the batter into the skillet evenly. (I make a small indent in the batter where I plan to fold it in half later.) Let the skillet remain on the stovetop over medium heat for approximately 1.5 minutes. I continuously move the skillet around the flame for consistent heating.
Place the skillet in a preheated 350-degree oven until the omelet is golden brown and a little firm (approximately 10 minutes).
Remove the omelet from the skillet and fold it in half on a serving tray.
Fill it with the fruit mixture (see below), spilling the fruit onto the serving tray.
Arrange the fruit attractively.
Douse the top of the omelet with sifted powdered sugar.
Caramelize the powdered sugar in an X pattern using a red-hot metal skewer. (I do this process using two skewers. I keep one in the fire while I am using the other one. In essence, you are branding the dessert.)
Enjoy.


For the fruit mixture
2 tablespoons butter
2 tablespoons honey
2 tablespoons Grand Marnier
2 tablespoons light brown sugar
1 tablespoon freshly squeezed lemon juice
1/8 teaspoon ground cinnamon
1/2 cored, sliced Granny Smith apple
1/2 pitted, sliced peach
1/2 peeled, sliced banana

Procedure
Place all of the ingredients except the fruit in a thick-bottom pot; bring to a boil.
Add the apple; bring to a boil. Boil for two minutes.
Add the peach; bring to a boil. Boil for one minute.
Add the banana; remove from the heat.