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

Dad & Son Overlooking Rim and 191 to the East

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

spice-1-webpage

: 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.

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!!! “)

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