NASCAR Goes Gourmet: Food for the Fast Lane

March 10, 2007 — -- NASCAR fans all know that good food is essential when it comes to watching the big race. With 75 million fans, America's leading spectator sport is creating a new market of cookbooks for those who want to refuel on race day.

Mario Batali proved in his cookbook "Mario Tailgates NASCAR Style," that good tailgating food isn't just hotdogs and hamburgers anymore; he offers some mouth-watering gourmet delicacies such as Mortadella Skewers and Prosciutto-Wrapped Grilled Asparagus.

The sizzling recipes in the newest NASCAR recipe book, "Race Day Grub," written by Angela Skinner, wife of racing great Mike Skinner, is sure to draw hungry tailgaters hovering over your grill in no time.

The recipes were inspired by their fast-paced lifestyle during racing season.

Eager to impress her husband and truly experience the NASCAR cookout, Angela Skinner began collecting recipes and cooking tips from the entire NASCAR community. From the "Skinnerite Breakfast Casserole," to David Starr's "Texas Hot Sauce," race fans are sure to find something to make their taste buds sizzle.

Tune in to ABC NEWS NOW's What's the Buzz on Monday at 12:35, when Angela and Mike Skinner will reveal their favorite recipe.

Excerpts from "Race Day Grub," By Angela Skinner.

THE LAZY MEAT AND EGG BAKE

One race day morning I decided I wanted an omelet for breakfast, but I really didn't want to stand over the stove flipping and paying close attention to a soft, fluffy-egg breakfast. So I came up with this semi-quiche — a lazy way to make an omelet pie. I guess the fancy name for this is frittata, but I like my name better.

INGREDIENTS
1 pound bulk sausage
1 small onion, diced
6 large eggs
Splash of milk
1 ½ cup shredded sharp Cheddar cheese
1 small can sliced mushrooms (or ½ cup fresh mushrooms, sliced)
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Hot pepper sauce and toast, for serving