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Introducing JPFreek Adventure Magazines Trail-Chef Mark’s 7 Bar & Grille Culinary Modification Tool line, we will begin by offering 4 oz. re-useable containers that will contain the highest quality ingredient blends hand selected by Trail-Chef Mark M. DeNittis.
With Culinary Modification Tool blends such as Poison Spider Bloody Mary Mix, Die Tryin Steak Rub, Rubicon’s Ultimate Burger Bang, Stuck in the Mud Spud Spice, and Hell’s Revenge Trail Dust just to name a few, Trail-Chef Mark is venturing into new territory with this branded Trail-Proven Culinary Adventure food modification line.
Warning!!
Food Modifications May cause Extreme addiction and adrenaline rush!
7 BAR GRILLE: CULINARY MODIFICATION TOOLS
Each C.M.T. tin contains 4 – 6 ounces (dependant on density of individual ingredients) of the highest quality spice blends. Each tin on average, dependant on user tastes and recipe inclusion can easily produce multiple servings. The beverage C.M.T.’s will make approximately 1 – 1 ½ gallon of pure liquid refreshment pleasure.
Hell’s Revenge Trail Dust: A dry version of the very well known Buffalo style hot sauce without the liquidy mess! Classic hot sauce flavor with buttery notes, use on grilled or fried chicken, pork, fish or any version of potato, this seasoning will likely spice up the best of foods.
Las Cruces Chile Challenge: Warming the southwestern soul and spirit this seasoning will enhance any chicken or pork green chile dish that you and your guests will come to love. Pork or Chicken Green Chile goes great as any breakfast egg dish topping or stand alone with soft flour tortillas. Works great mixed with sour cream as a chip dip, steak or chop seasoning, as well sprinkled on potatoes! If you’re really hardcore like the trails around Las Cruces you’ll probably spoon it straight down!
Southern Slam B.B.Q. Rub: Description: Put some south in yo’ mouth with this classic B.B.Q. seasoning. Rub liberally on pork ribs, chicken legs or breasts or beef brisket or meaty back ribs and add some smoke…and not the smoke from your tailpipe.
Stuck in the Mud Spud Spice: Classic hash brown potato taste this can also be used to spice up mashed potatoes, baked potatoes, French fries or homemade potato chips.
Swamp Stompin’ Bayou Spice: Enjoy the “down-home” flavors of the deep-south’s bayou country with this Cajun style seasoning. Use sparingly or heartily to enhance your next Cajun style chicken, pork or fish dish. Remember, it’s not burnt…it’s blackened!
Die Trying Steak Rub: Just like the Moab trail you’ll crave the adrenaline rush of mouth watering flavors with this steak seasoning. Hints of balsamic and herb flavors make this a steak seasoning an unparalleled crowd pleaser. Heck you can even make tofu taste good with this stuff.
Rubicon’s Ultimate Burger Bang: This burger modification tool will surely conquer the most challenging of crowds appetites. From traversing the mighty Rubicon itself or your backyard patio the Ultimate Rubicon Burger Bang will enhance your cooking prowess.
We’ve got your adventure thirsts covered too!
Poison Spider Bloody Mary Mix: Use this dual purpose seasoning when making a virgin or fully loaded Bloody Mary or mix with ground meat for an outstanding meatloaf.
Big Horn Mountain Man Cocoa: With a hint of Ancho chile this hot cocoa will be a hit.
Killington’s “Killah” Cider: Warming thoughts of this classic hot cider mulling spice for those cold nights.
Additionally the 7 Bar & Grille Culinary Adventure Team has teamed up with Rompalicious 4×4 Inc. www.Rompalicious.com for handling consumer sales.
The Culinary Adventure Team of culinary entrepenuers will be thinking way outside the pan! Many more “Trail-Proven” Culinary Food Modification items are slotted for the off-highway and outdoor adventure community in the upcoming spring of 2009.
Chef Mark and his team of Culinary specialists have aligned and are postioning with highest quality producers to introduce many more great and innovative items over the next few months.
Chef D.: 4-6 people
1 Tablespoon Olive Oil
2 Links Torpedo Farms Pepper Sausage cut into ½ inch slices.
2 Each Med/Large Red Potatoes (cut into fourths and ¼ inch slices)
¼ White or Yellow Onion
6 Eggs whipped
Heat the olive oil in a non-stick skillet/pan on med-high heat. Add in the sausage, potatoes and onions, let cook until the potatoes are softened and lightly browned. Add in the whipped eggs slowly allowing to cook. As the edges firm up with a spatula pull in towards the center of the pan to allow uncooked egg to go towards the edges. Do this several times until just the top has some undercooked egg. Place the pan in a preheated 425F oven under the broiler. The top will puff up slightly and brown everything nicely. Add a touch of your favorite shredded cheese I used a provolone. This can be made a day in advance and reheated on the trail.
The basic ingredients.
Everything sliced, diced and ready to cook.
- Add the whipped eggs.
- Pull in the sides as it cooks.
In the oven and add your favorite cheese if you
Popped out of the pan ready to cut.
Portion into wedges like a pie.
To make this dish on the trail it might lend well to being a scramble or large omelet rather than baked frittata due to the lack of broiler.
By Mark M. DeNittis (Chef D)
Four generations of Mauro’s from my grandfather to my own boys have had the opportunity to work on the farm. We raise Durocs, Hampshire, Yorkshire and Crossbred swine. We run a 125 sow operation in Pueblo, Colorado. Nick “Hog Whisperer” Mauro
This month rather than feature a restaurant or hot spot I wanted to pay homage to the people truly behind great food. This month I wanted to highlight the Mauro Family and their outstanding Torpedo Farms pork. Nick “Hog Whisperer” Mauro is really passionate about what he does and is teaching his sons to carry that on as well. 
The farm just east of I-25 on Highway 50, has been in the Mauro family since the late 1800’s. I went to visit this great little place just south of Colorado Springs a mere one and a half hour south of Denver. Nick is one of the premier pig/hog breeders as well in the mid western region. Well known for the Love Shack, a quality breeding area, their handsome award winning stud boars such as One Time, Big Time or X-Rated, are sure to continue to create quality pork and 4-H show hogs.
- Hey did you see the hams on that little Hampshire hottie at the feed trough last night!?! Whooo Hooo I took her back to the shack and let me tell you!
No junk, no antibiotics, no hormones is the “modus operendi” of Torpedo Farms opposed to what plagues the factory farmed commodities pork that the masses have come to settle for. All the pigs and hogs have adequate access to the outdoors and indoors, each age group is rotated every so often through a series of living pens to maximize a low stress environment as well. Low stress, ability to stretch and get outdoors, as well great breeding practices are instrumental to raising and providing high quality pork.
Torpedo Farms pork is rich in flavor and is how pork should taste. Whether from a “Luau” size pig under 120 lbs or chops from an average 280lb Hog, the taste is awesome, clean and fresh. I am sorry but you won’t find any pork nearly as good in any big box supermarket or grocery store. Where to find Colorado’s Finest Pork, they are in a variety of locales throughout Colorado from All Natural grocers in Colorado Springs to some of the finest resorts and freestanding restaurants in Colorado. They can most often be found in the summer time at Farmers Markets such as the one in the Cherry Creek in Denver.
As Nick described the standards of life for hogs on the farms I became friends with One Time, a friendly, breeding hog and quite large fellow, who let me pet him for a while. I mentioned to Nick that the snout was one of my favorite parts, eaten as a taco of course, One Time chimed in with a disapproving snort/grunt.
How did Torpedo Farms get their name, well I thought it had something to do with the “Love Shack” but it actually has to do with a real military torpedo/bomb being found on the land. Probably one of the test “bombs” during WWII I would imagine. At the time of the visit I didn’t inquire about it.
Not only did I get the tour of the farm itself we stopped by the Mauro Brothers Meat packing facility just around the corner from the farm on Highway 50. Here he has the ability to make some of the other fine items such as Apple-wood Smoked Bacon and the Fresh Pueblo Chile Pepper Sausage. I also understand that Nick is offering a great deal on 5lb bags of chopped Pueblo Roasted Chilies. We made some Pork Green Chile with the bag of Chiles and pork he gave to me as well a sausage and egg frittata with the sausage.
Call or Email them for more information and tell ‘em Chef D sent ya!
Torpedo Farms Meat Co, 28571 E Us Highway 50 Pueblo, CO 81006-9673
P: 719.821.6002 email: torpedofarms@earthlink.net
Eat well, wheel well and responsibly we’ll see you on the trail!
