imag0189Have 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 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. imag0188

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.

imag0191Finally 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 ( ). 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.

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.

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) .

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 (

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

½ Cup Sour Cream

1 Tbs Las Cruces Chile Challenge Culinary Modification Tool

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

  • imag020312 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….