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Food in the Fast Lane
Join us for a behind-the-scenes look at a hot, young, NASCAR driver who loves to cook.
By Scott Jones
   
  Try a Jimmie Johnson special: Southwest Flank Steak With Salsa and Guacamole wrapped in a tortilla.
   
  Chicken-Vegetable Kabobs are easy to eat on the go, perfect for hectic race weekends.
   
  Outside his motor home, Jimmie trades in his steering wheel for a pair of grill tongs as he takes a break with dad Gary.

Food in the Fast Lane Recipes:
1. Guacamole
2. Southwest Flank Steak With Salsa
3. Chicken-Vegetable Kabobs

NASCAR Winston Cup driver Jimmie Johnson makes a living going fast--very fast. But even the best have to slow down sometime. Once the last laps are run and his car is tucked away in the garage, Jimmie heads for the grill to unwind. "Cooking, especially outdoors, really helps me relax. I can drop my race face and do something normal," he says.

During the race weekend, cooking duties fall squarely on the shoulders of Mary Whitesell, chef for the No. 24 and 48 teams. Preparing everything from authentic North Carolina barbecue to her famous "Qualifying Corndogs" (served each Friday before Winston Cup qualifying), Mary cooks enough food to feed more than 50 active and very hungry crew members throughout the day (and often into the night).

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