A Goodbye to Summer…..where in the heck did fall GO!?!?

OCTOBER 29th 2009:

Denvers first major storm (Winter Storm Warnings in effect 10/28 – 10/30 6pm) with expected snowfall of 6 inches to 2 feet. It happens every year….snow before or on Halloween. But this is wild snow warning for 2 days! I am posting a this as a farewell to summer-fall!

The Fall of Fall 2009…..
Trail Chef Mark of 7 Bar Grille goes on a scenic media shoot for Colorado Destinations.
Where did it go?! Summer then fall and it disappeared quickly. It seems that it flew by and I barely got one day of wheeling in during the summer never mind the short fall season! Fast forward to October 7th, forecast for the weekend is grim, snow! The crystallized water flakes have already been flying as early as the last week of September, “it’s gonna be a gnarly winter” even the longtime locals concur. Cline Media Production contacts me to shoot a segment of Trail Cooking a la 7 Bar Grille style for the weekend. We are tasked with filming two one-minute and thirty second cooking segments to be aired in the Denver Market and possibly beyond. “Let’s wait until Saturday to see what the weather turns out to be!” “Yup…looks like we’ll hold off until Monday as Sunday is not looking to savory!”
Yet once again I thank Adventure Explorer Christopher Columbus as he afforded the opportunity to enjoy a Monday off from my full time job. Monday it is, we’ll meet in Georgetown and head up Guanella Pass, a very scenic graded gravel road that I would typically otherwise not traverse, typically seeking a little more challenging terrain. Cline Media does not have an off-highway savvy vehicle so our choice of locations for the shoot is quite limited, but our choice nonetheless affords us some classic and fantastic Colorado scenery. With the snow flying up in the hills so early it is probably best.
Whenever I have unique projects I always consider the opportunity for education….so my daughter as well I invited Johnson & Wales University culinary students Jesse Albertini and Selema Hamoud join to gain a little non-traditional out of class cooking experience. Really how often does the opportunity to do a television media food shoot on the top of a mountain, possibly covered in snow happen?
The rest of the story…it was snowy, windy and cold down here in Denver. As soon as we started climbing up the first hill on I70 heading west out of Denver it started to clear up and get quite warm?! Only in Colorado! By the time the shoot was over I had lost close to 5 pounds from sweating as I figured cold down in Denver must be colder up there.
We filmed the short segments by Georgetown Lake in Georgetown, Colorado. Originally we had planned to go up to Guanella Pass but due to construction and the road closing at certain times of the day we chose the easier locale.

The menu:
• 7BG Swamp Stompin’ Seared Sirloin Steaks with Lumberjack Stack of Sweet Corn, Bell Pepper, Green onion Pancakes with Southern Comfort Syrup
• 7BG Las Cruces Chile Challenge Spiced Colorado Bone- in Lamb Rib-eyes with Easy Bake Sweet Potatoes and Charred Greens

7BG Swamp Stompin’ Seared Sirloin Steaks with Lumberjack Stack of Sweet Corn, Bell Pepper, Green onion Pancakes with Southern Comfort Syrup
Serves: 4
Steaks:
4 Each 6 – 8 oz. Colorado’s Best Beef All Natural 21 Day Dry Aged Sirloin Steaks
1 – 2 Tablespoons 7 Bar Grille Swamp Stompin’ Bayou Spice (depends on your heat preference)
2 Tablespoons Canola/Cooking Oil
Season the steaks with as much or as little of the Cajun Style Seasoning. Traditional style blackening can be achieved by heating a cast iron skillet and char searing the steaks. Cook until your desired level or doneness: Moo (cold rare “black and blue like sushi YUM!!”, Moo-Warmed Rare – Medium Rare, Moo-Cooked “medium”, Moo-Shoe Leather anything beyond medium really.

For The Pancakes: Make ahead at home, mix all the ingredients up in a bowl, cook, cool and pack to do a quick reheat on the trail. No mess or mixing to deal with out in the backcountry.
2 Cups Favorite Pancake Batter – (we used a dry whole wheat mix for this one as well milk and an egg)
½ Cup Sweet Corn Kernels (Frozen is Fine)
¼ Cup Green Onions Sliced
¼ Sweet Baby Bell Peppers
Salt and Pepper to taste
In a cast iron or non-stick skillet heat some olive oil or canola oil over low to medium heat. Drop a Tablespoon and a half of the mix, let spread out a little. Cook until the pancake begins to bubble and flip to brown on the other side. Set aside on a napkin or paper towel to cool and soak up any excess oil. Pack and freeze them or simply chill them, this will depend on how long it will be until you use them. It’s hard not to nosh on one of them while cooking them they are addicting little buggers.

CAMP COOK NOTE: If you just wanted to prepare the pancakes camp-side follow the same recipe as above and cook the pancakes a la minute (in the moment/minute).
For the Syrup:
1 – 2 Nips Bottles of Southern Comfort (more for thechef)
2 Tablespoons Sorghum Syrup or Maple
Add the Southern Comfort to a pan, bring to a boil to cook out the alcohol for better flavor. Add in the syrup and let simmer for 1 minute. Pull off the heat and allow it to cool. You can reuse the nip bottles to pour back into to use out on the trail. I used a little funnel made from a small Ziploc type baggie, pour in the cooled liquid and snip the corner of the bag.

7BG Las Cruces Chile Challenge Spiced Colorado Bone- in Lamb Rib-eyes with Easy Bake Sweet Potatoes and Charred Greens
The heat of the Chile Challenge and the flavors of the simple sweet potato, and greens bring balance, and at the top of a mountain in the backcountry what more could one ask for.
Serves 4
4 Each 6 oz Double American Lamb Rib Chops (basically a bone in Lamb rib-eye steak)
Chef Mark’s 7 Bar Grille Culinary Modification Tool: Las Cruces Chile Challenge (to your level of heat)
2 Each Large Whole Sweet Potatoes-Baked in an Oven until fork tender. (make ahead)
1 Head Bok Choy or 6 – 8 Heads Baby Bok Choy

Thanks to:
Colorado Destinations; Gary Cline and Cline Media Crew: http://clinecreative.com/
Johnson & Wales Culinary Students: Jesse Albertini and Selema Hamoud
Colorado Best Beef  www.cobestbeef.com  for providing All Natural Charolais 21 Day Dry Aged Top Sirloin Steaks
American Ranchers and Processors for producing high quality American Lamb www.americanlamb.org

Moab the last of the lost episodes!

The last of the lost episodes from Moab EJS 2009 Crane Hi Clearance VIP Party “Tent Condo”

[http://www.youtube.com/watch?v=t7QGS5CQoW8]

Winner Announced

Friends of 7 Bar Grille Epicurian Cutting Board Recipe winner:
Diane Zalman (DZ Jeep Chic): Arizona U.S.A.

I have had the pleasure of wheeling with Diane and her husband George on two separate occasions, first on the epic 2007 Mojave Road trip and then again in Moab, May of 2008. There is a great video of George almost losing it on Hell’s Gate from the Moab 2008 trip:

Certainly Diane’s recipe will knock people completely over with how good it tastes.

I unfortunately haven’t had the pleasure of enjoying this tasty dish out on the trail myself. At least the next trip with Diane and George I won’t plan on cooking for at least one night, I’ll help with dishes and beverage consumption.
Speaking of beverages I would recommend enjoying this dish with either a Chardonnay, Pinot Grigio or yes, even a red, Pinot Noir.

Kudos to Diane and thanks for your great submission, I especially like the idea of serving this with a simple greens salad! All the benefits of carbohydrates, protein and nutritious greens in one meal! Did I… just say…. “nutritious”… hmmm something or somebody must be rubbing off on me?

Additionally see Diane’s newest off-highway adventure project at: www.offroadpassport.com

Easy Spanish Couscous and Shrimp
2 Tbsp. Olive Oil
2 Tbsp. Dehydrated Chopped Garlic (or 2 Cloves fresh, minced)
2 Tbsp. Dehydrated Chopped Onion (or 2 Tbsp. fresh, minced)
1 Small Can Whole Kernel Corn (about 1 cup), drained well
2 Fire Roasted Red Peppers, chopped (jarred, in water)
1 Lb. Shrimp, cleaned & deveined
1 7.75 oz. El Pato (Mexican Style Tomato Sauce)
1 15.5 oz. Can (2 Cups) Chicken Broth
1 Cup uncooked Couscous
Salt & Pepper to taste

If taking on a campout or picnic, do some preparation at home before you go:
1. Peel, clean, devein and dry the shrimp, put in a zip-top baggie place in cooler.
2. Chop 2 Fire Roasted Red Peppers, put in zip-top baggie and place in cooler.
3. If using fresh garlic and onion, mince, put in zip-top baggie and place in cooler.
4. Measure 1 cup dry Couscous, place in zip-top baggie.
Cooking Instructions:
1. Heat the oil over medium flame, in a large, high sided skillet or saucepan that has well-fitting lid.
2. Add dehydrated or fresh garlic and onions, stir and cook until soft.
3. Add the drained Corn and chopped Red Peppers, cook for a minute, stirring occasionally.
4. Add the clean, dry Shrimp and cook, stirring occasionally until the shrimp are pink and no longer translucent.
5. Add the El Pato and the Broth, stir. Bring to a boil.
6. Add the Couscous, stir, cover and take off the heat.
7. Let the pan sit off the heat with the lid on for about 5 minutes.
8. Fluff with a fork and serve.
Diane’s Variations:
• This dish is delicious with any kind of meat; try it with chopped leftover Chicken or Pork, or even cooked Ground Beef. Use chicken broth if you use pork or chicken, beef broth if you use beef.
• You may use cooked Shrimp, just make sure you dry if off before adding, and don’t cook it for as long before adding liquids.
• This dish is also delicious without meat, as a side dish that’s like Spanish Rice.
• The Corn and Red Peppers are entirely optional, as are Garlic and Onions.
• Substitute 1 small can of Mexi-Corn for the Corn and Fire-Roasted Red Pepper.

Thanks again for a great recipe and Epicurean Cutting Boards.

When Diane isn’t whipping up goodies to eat she is also busy with heading up the new Offroad Passport Forum at http://www.offroadpassport.com/index.php

Cheers!

7 Bar Grille Lost Episodes 2009 MOAB EJS

Go big or go home, Pork Tenderloin with pasta, white beans, greens and petite tomatoes at the Moab Easter Jeep Safari camp cuisine at its finest.  

Multi Tasking: Straining Pasta and making mud pie a la mode! 

 

Wilting the romaine.

Adding the VINO, kinda akward I know but this “ain’t no” Food TV Network is it?!? Hey I forgot to put some EVOO on that OMG!

And finally it’s done!

Thanks to:  Epicurean Cutting Boards and Crane-Hi-Clearance

WINNER 7BG RECIPE CONTEST

 

We have a winner!!! The winning 7BG chef’s recipe and photo will be announced in the Fall Issue of JPFreek as well posted here at the blog!

MORE COMING SOON!

7BG Contest: Epicurean Cutting Board

The Friends of 7 Bar Grille Recipe Contest:

Win a brand new All Terrain 12×9 Camp Cutting Board/Strainer as tested and reviewed at the Moab 2009 Easter Jeep Safari.

Deadline: August 15th, 2009

How: Submit your favorite recipe with photograph to mdenittis@jpfreek.com . The winner will be contacted and asked to provide short insight into the recipe as well an address to send the Epicurean Cutting Board to.

 

This cutting board went through the rigors of preparing three evenings of dinners for appoximately 15 people each evening.

As reviewed in JPFreek Magazine: All Terrain Camp Cutting Board from Epicurean.
http://www.epicureancs.com/#products/campingseries.php

 

See the full review in the Summer Issue of www.JPFreek.com the official digital publication of Jeep Jamboree USA.

Easter Jeep Safari 2009: Father & Son Trip w/ recipe.

 

 

Easter Jeep Safari is one of those must attend events…at least once in your life. The opportunity came up and I took it this year. This would be my second EJS event, the first was back in 2003 Feasting on the Slickrock Trails. This year however I asked my dad to come along. It was a long overdue father son trip indeed. My dad is the one that inspired the off-highway adventure nature I have, although he won’t admit it, it is also where I get a little bit of the *crazier side I have. Having never wheeled or trekked out west my dad was inspired with the geological aspects as well the flora and fauna found in the area. 

Spanish Trails arena yielded some great activity, meeting up with the Crane Hi Clearance Crew for some new style vendor booth action. A well crafted Dana 60 Diff Cover grill…with long arm kit was put into action!!! We had an opportunuty to whip up some 7 Bar Grille specialties with the Culinary Modification Tools. The smoke of charcol grilled goodies wafted through the crowd. Crowds of people meandering being led by thier noses found their way to us. All it all it was a great day and wonderful chance to introduce people to the Culinary Modification Tools: http://shoplive.rompalicious.com/food-spices-c-78.html

  

P.S. Night Run finishing up.

The big day was a combined three trail run: Poison Spider, Golden Spike, Rusty Nail (reverse) with our gang of 6 rigs. For each of the rigs running it it was an initiation run in some form or fashion. For me it was the very first maiden run with my newly installed 5.3 Vortech v-8. Let’s just say I finally found my pedal by the second day. The first night in Moab I was definitely pedal shy, I had been to Area BFE (another great article on Area BFE in www.JPFreek.com summer 2009 issue) as well an obligatory and now standard protocol Poison Spider night run.  Those who know me well and my typical 4 cylinder style of “throttle-heavy induced wheeling” placed bets on 20 minutes time. That is 20 minutes before I end up with rubber facing the sky…not even out on the trail just on the pavement! BTW I beat all bets and will be collecting soon! 

Area BFE

When I finally got my dad out on the slickrock, especially coming up to obstacles my fathers demeanor began to change slightly. Not in a bad way but he was finally coming to terms with the realization that he had either created a monster or it must have been the damn mailman.  By the time we got to Rusty Nail’s ”no left turn obstacle” (right turn as we ran the trail in reverse) my father completly regarded us all a “a bunch of frikkin nutcases” he meant that in a nice way of course! If you have been to or attempted the obstacle you know that it could cause some tension, especially if this was your first time coming to an area like this. Basically the obstacle runs along a cliff drop-off of about 1000 feet or so. I have to say it has been my favorite obstacle ever to traverse, and I will say did it quite eloquently at that. It was a great trip overall.

No Left Turn (No Right Turn the way we ran it).

  

All in all I don’t think dad will be back out to Moab to run Cliff Hanger, Metal Masher, Pritchet Canyon, Hell’s Revenge or any other 5 or higher trail for that matter. With Crane hosting the campsite and 7BG hosting dinner each night we had some seriously good times. We’d venture to say we had the finest dining anywhere in town during EJS. Some say we should open up a 7BG place out in Moab just for such occasions….things that make you go hmmmmm! 

Now for some things you can sink your teeth into and that make you go MMMmmmmMMMMmmmMMM………Here are one of the recipes (more to come soon).

  

Pork Tenderloin with Duo of White Beans and Greens Stew fra Diavolo:

Serves 6 – 8 6 each Pork Tenderloin brush with a little olive oil and season to taste with Salt, Pepper, Granulated Garlic.

 

For the White Bean Stew:

1 head Romaine Leaf Lettuce (clean, chop into bitesize pieces) Set aside until later.

2 tablespoon Olive Oil (Pomace or Virgin)

**OPTIONAL: 2 Tbs Bacon, Pancetta or Artisanal Veal Pancetta from (www.MondoVecchio.net) Diced fine.

1 small White or Yellow Onion (peel, dice small) 

6 each Cloves Garlic (sliced or chopped)

to taste Crushed Red Pepper Flakes (add less for mild add more for hot spicy)

1 each 20 Oz. Can White Beans (Cannelini or Navy)

1 each 20 oz Can Garbanzo Beans (Chick Peas) 

3 cups White Wine (1 Cup for the recipe, 2 cups for the Chef of course)

2 Cups Chicken Stock (or Water will work fine but not be as flavorful as using stock)

In a skillet: Heat the oil in a pan and sear the seasoned pork tenderloin, cook on all sides until golden pull out of pan and set aside.Add the garlic, onions and peppe flakes to cook until softened. (**Optional: Add the oil and bacon, pancetta or veal pancetta to cook until golden then add in the onions, garlic and pepper flakes). Add in the wine to “deglaze” and let simmer for 30 seconds. Add in the beans, utilizing the a little bit of the liquid that the beans were kept in is ok and will add a little body to the dish. Add in the chicken stock (or water) and let simmer for 10-15 minutes. Add in the chopped romain and place the tenderloins back in. Cover with lid and let simmer for 20 minutes or until the tenderloin is cooked to a minimum internal temperature of 145 degrees F. 

 

Serve and enjoy.

MORE MOAB EJS Recipes (Die Trying Sirloin Steak) Coming Soon!!!!

Die Trying Top Sirloin with Skillet Sweet Potato & Roasted Corn

Thank you to this 7BG MOAB EJS trip Sponsors:

• Epicurean Cutting Surfaces: 12×9 All Terrain Cutting Board/Strainer (as reviewed in JPFreek Adventure Magazine pages 158 -162) www.JPFreek.com
• Snow Peak Luxury Camping Gear http://www.snowpeak.com/ 
• Crane Hi-Clearance www.cranehiclearance.com

 (*sidenote from a 2007 trip to Moab: PSNR: “I may be crazy but I’m not stupid!!! “)

 

JPFreek Industry Insider: Stann Grater Lead Orvis Fly Fishing Instructor

From the kitchen of Stann Grater our Summer 2009 JPFreek Adventure Magazine Industry Insider
Visit and subscribe to www.JPFreek.com for your issue and more on Stann as well a ton of other great adventure information.

Chicken Thigh and Kielbasa Cassoulet

To make ahead: Cover and refrigerate for up to 3 days
Makes 6 servings
Total time: 45 minute

Classic Cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. My version keeps it simple and is not as rich as others and with one skillet preparation and 45 minutes to prepare. ENJOY!

2 15 ounce cans of white beans, rinsed
¾ cup toasted bread crumbs.
(Fresh is best but pre-made is OK)
2 tablespoons Extras Virgin Olive Oil
1 pound boneless skinless chicken thighs
trimmed of fat and cut into thirds
1 pound cut into ½” slices Kielbasa or like sausage
1 large onion, chopped
6 cloves garlic, roughly chopped
½ teaspoon rosemary (fresh is best or dried is OK)
½ teaspoon thyme
½ teaspoon freshly ground black pepper
½ cup dry white wine
½ cup chicken broth
½ cup water
2 tablespoons chopped Italian Parsley

1. Put ½ cup beans is a small bowl and mash with a fork. Add the remaining beans, and mix gently and set aside.
2. Heat the olive oil in a skillet over medium-high heat. Season the chicken thighs with salt and pepper then add to the skillet. Cook, until browned turning once, 2 to 3 minutes per side. Transfer to a plate and set aside.
3. Add onion and garlic to the skillet and cook, stirring until the onion is softened, about 5 minutes. Add the rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat and stir with a wooden spatula to scrap browned bits from bottom of the pan, until wine has reduced by half. Add broth, water, Kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover, and simmer until the chicken is cooked thoroughly, 3 to 5 minutes.
4. Top with the bread crumbs and parsley.

Note: This can be made 3 days in advance and reheated in a 350 oven for 45 minutes or a Dutch oven over a campfire.

Guadalupe Mountains JPFreek Staff Meet

Have I mentioned how much I love road trips…well once again I do! I had just over 48 hours to tackle a 1200 mile round trip trek to meet with some of my fellow JPFreek peeps this past weekend. Busy with several other projects this trip was literally thrown together. A vague menu had been planned for two breakfasts and a dinner that I would be responsible for, of course recipes included some of our 7 Bar & Grille Culinary Modification Tools http://shoplive.rompalicious.com/index.php?main_page=page&id=10&chapter=0 let’s say we had to validate that they are truly “Trail Proven”!

Everything was prepared on site and nothing in advance, although the recipes within this article make suggestions on items that can be prepared in advance for ease of preparation on the trail.

*On a side note I want to express to everybody, be sure to look for other recipes coming soon (how’s that for pressure to produce) from fellow JPFreek Staffers, incorporating other items from the Culinary Modification Tools line up in everyday cooking. Expect to see some recipes soon from fellow chefs Mark Stephens, Greg Machado and even our visionary fearless leader Frank Ledwell.

The neat thing about the industry of magazines in general these days is that you don’t have to move to L.A. to be on staff! Frank Ledwell our fearless-visionary-leader was great in communicating the coordinates and destination location. Thank goodness it wasn’t in downtown L.A. I packed up after an early start to teach a class that morning and finally left the “big city” of Denver by 3pm.  I was able to drive straight through to about Roswell, NM before nature caught up with me and sleepy eyes proliferated. I would drive for a few miles…pull over….sleep for ten to thirty minutes….get up drive some more….repeat! Finally at about 1 am Saturday morning I finally pulled over somewhere south of Artesia, NM and slept a good two hours.

After some shut eye I was awoken to the lights of an 18 wheeler thinking it was heading straight for me….ahhhhrrrrg! After shaking off the sudden scare it was time to forge on towards the Texas – New Mexico border. By 5am I decided once again I would get some more sleep, the border was only 16 miles to the park/campsite anyway. Frank, Mark, Jackie and Alan were planning on hiking to the peak of Guadalupe mountain, at 6:30am and wouldn’t be back to camp until at least 10:30 that morning.

Finally arriving at this beautiful little jewel, known as the Guadalupe N.F. Campground, in the Texas panhandle I stretched out in the Chalet Expi, kicked up the tunes, and I was able to catch up on some general paperwork and yet a little more sleep.  

Getting out and stretching to absorb the cool desert air and suns’ warmth, the first of the JPFreek team arrived back at camp. We have all previously communicated via the WWW so this physical meeting was a first. With the typical introductions and greeting aside, let’s get right to it, set up camp kitchen and start on brunch. This morning’s brunch was in part brought to you by Torpedo Farms Pork of Pueblo Colorado (www.torpedofarms.com ). The Roasted Green Chile Pepper Sausage and Egg burritos were just what the chef ordered. Additionally it was time to “Trail Prove” some of our new 7 Bar & Grille Culinary Modification Tools, the first in order of course to start the party (I mean business meeting and product ideation and testing session) right was the Poison Spider Bloody Mary Mix. http://shoplive.rompalicious.com/index.php?main_page=product_info&cPath=78&products_id=2596

With that out of the way we got down to business. Ledwell gave us all the lowdown and “state of the union” address. Exciting times these are ahead I must say on several levels, and that’s all I can say for now!

Hunger slowly creeps and as the chef I get down to it…..a little appetizer of Hot Smoked Salmon Tortilla Wrap with Las Cruces Green Chile Challenge Sour Cream and Spring Onions. http://shoplive.rompalicious.com/index.php?main_page=product_info&cPath=78&products_id=2601

As the appetizers, conversations and carbonated refreshments flow, the good times roll. Discussion focused on all the good things coming down the pipe for JPFReek…NOT to be confused AT ALL with JP in no way shape or form (just wanted to clarify that so the masses didn’t think they were reading something other than JPFreek). The night moves on into dinner: Seared Pork Cutlets with Creamy, Porcini-Laced Cabbage and Potato Stew. 

With dinner out of the way it was time to get to know more about one another on a personal level, backgrounds, upbringings, stories of yesteryear and the like. Waiting for one more arrival of JPFreek staff from the west Texas town of Midland, Machado finally showed up. A little late mind you but well stocked, full cooler in-hand and pitcher of margaritas in the other! Les Bonne Temps Rouillie! Good times were had by all and one staffer is now officially dubbed “Quilla” (pronounced Killah) go figure. What happens in the desert stays in the desert!  

Finally it was bed time once again, as another breakfast was to be had before getting back on the long trip home. Simple Scrambled Eggs and Hash Browned Potatoes (using our Culinary Modification Tool Stuck in the Mud Spud Spice) http://shoplive.rompalicious.com/index.php?main_page=product_info&cPath=78&products_id=2602 .

A quick trip well worth the lack of sleep!

P.S. To my fellow JPFreekers, our readers want to see how you use those other Culinary Modification Tools of ours, we’ll be waiting to see what you whip up with them here at the 7 Bar & Grille.

JPFReek Meet & Greet Guadalupe Mountains Breakfast

Roasted Green Chile Pepper Sausage, Cheese and Egg Burritos

Pinwheels of Hot Smoked Salmon Tortilla Wrap with Las Cruces Green Chile Challenge Sour Cream and Spring Onions

Seared Pork Cutlets with Creamy, Porcini Laced Cabbage and Potato Stew

Pepper Sausage and Cheese Breakfast Burritos: serves 4

• 1lb Torpedo Farms Roasted Pepper Sausage Links

• 8 Whole Eggs, Cracked, Whipped

• 1 Tbs Oil (for cooking)

• 4 – 10” Flour Tortillas

• ½ Lb Cheese (your favorite) shredded *Queso Asadero works really well for this

1. In a skillet heat 1 Tbs. Oil.

2. Place the sausages in the pan to brown on all sides and cook through (165F internal temp).

3. Take the sausages out and set aside, let rest and cut into bite size pieces.

4. In the meantime, add the eggs to the pan over medium heat and scramble.

5. Cook the eggs until they start to firm up add back in the sausage. 

6. Over another open flame heat the tortillas slightly.

7. Build your burrito and enjoy!

*Asadero is basically a Mexican style mozzarella. “A flavorful, Mexican melting cheese, Asadero has a creamy, smooth texture with a sweet, buttery flavor . Excellent for melting, Asadero is also ideal for baking because its stronger flavor adds to the appeal of a baked dish!”

Pinwheels of Hot Smoked Salmon Tortilla Wrap with Las Cruces Green Chile Challange Sour Cream and Spring Onions

½ Lb Hot Smoked Salmon (www.VillaTatra.com)

2 ea 10” Flour Tortilla (flavored tortillas work well too)

½ Cup Sour Cream

1 Tbs Las Cruces Chile Challenge Culinary Modification Tool http://shoplive.rompalicious.com/index.php?main_page=product_info&cPath=78&products_id=2601

4 each Scallions, cleaned, chopped

Method of Preparation: in a bowl mix the sour cream and Las Cruces Chile Challenge to incorporate well. Flake the hot smoked salmon into small pieces. Lay the tortilla flat and spread the sour cream Chile Challenge mix. Sprinkle the salmon and scallions liberally.  Roll and slice! 

 Seared Pork Cutlets with Creamy, Porcini Laced Cabbage and Potato Stew: Serves 4-6

• 2 quarts Water (for boiling potatoes)

• 2.5 lbs Yukon Gold or Red Bliss Potatoes, precooked, dice ½ inch pieces.

• 1 each Red Onion, Chopped Fine

• 4 each Cloves Garlic

• 1 each Small Head Cabbage Chopped (about 2 cups chopped)

• ½ cup Dry Porcini Mushrooms (found in gourmet shops) rehydrated

• 1 Cup Heavy Cream

• 2 Tbs Olive Oil (for cooking)

• 6 ea 6 – 8 oz. Pork Loin Cutlets, season with salt and pepper.

• Salt & Pepper to taste

1. In a pan add the water and potatoes, bring to a boil, cook until the potatoes are fork tender (this can be done at home well in advance). Dice into ½ pieces, leave the skin on.

2. In a heavy bottom skillet, heat the oil, and sear the pork cutlets until browned on both sides. This will create yummy flavors.

3. Once browned pull out and set aside.   

4. To the same pan, add the onions and garlic, cook until soft, stir well to pick up the yummy browned bits of the previously seared pork cutlets.

5. Add in the cabbage and let cook until softened.

6. Add in the potatoes, and rehydrated mushrooms (liquid included) mix well and let simmer for 5 minutes.

7. Take off the heat and slowly add in the cream, stirring well. Adjust seasoning with salt and pepper to taste.

8. Put back on low heat, add the Pork Cutlets, cover and let simmer until the cutlets are cooked through to 145F internal temp. 

7 Bar & Grille Breakfast Taters: Serves 4-6

• 2lbs Red Potatoes, Diced ½ inch

• 1 each Small Yellow Onion, Diced

• Olive Oil & Bacon Grease (the 10w40 of cooking fat)

• 1 Tbs. 7 Bar & Grille Stuck in the Mud Spud Spice

Heat the oil and Bacon Grease over medium heat. Add in the potatoes to cook until slightly browned. Add in the onions to cook. Season with Stuck in the Mud Spud Spice. Enjoy!

I must admit I am not always the most healthy-minded individuals (Bacon Grease?!?!) so with that in mind coming soon to “health-ify” and adapt some of our recipes for the more nutritionally minded will be a 7 Bar & Grille Outdoor Healthy Lifestyle Nutrition Specialist and Correspondent (Machado my friend I’m here to help)…..more details to come soon!

So all in all it was a great trip. On the way back I couldn’t resist the urge of stopping in the legendary Roswell, New Mexico. I was hungry and in seach of my favorite elixer of cow innards in spicy broth, menudo (I know you’re thinking oh god does this guy eat anything else!?!?) and maybe…just maybe capture a photo of an elusive alien being.

I will say…both were found without much probing at all! Eat well, wheel well and responsibily…until next time we’ll see you on the trails.

And remember…. 

 

7 Bar & Grille: CULINARY MODIFICATION TOOLS

 

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.