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MVI

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German Rouladen

  1. Buy Thin Sliced Round or Thin Sliced Flank Steak (or Cut the flank steak into thin fillets); about 1/4-inch-thick and 3 to 4 inches wide. Gently hammer steak to shape if needed.
  2. In 6 qt cast iron dutch oven or large casserole dish, heat bacon to semi-cook it. Save the grease in the dutch oven.
  3. Generously spread one side of each filet with mustard to taste.
  4. Place semi-cooked bacon, onions and ¼ or ½ Dill spear pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
  5. Heat Dutch Oven over medium heat and sear the Rouladen in the bacon grease evenly on all sides. Alternatively, you can Heat a skillet over medium heat and melt butter. Place the rolls in the bacon grease or butter and sauté until browned.
  6. Place all Rouladen in the dutch oven. Add 3/4 qt. beef broth to the Rouladen.
  7. Set oven to 350 and cook for 1.25 hour.
  8. Boil pealed potatoes, recommend red or yellow potatoes.
  9. Make a gravy from the drippings of the cast iron Dutch oven. Trick is to use the potato water for the starch to make the gravy.
  10. Serve Hot.
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MVI

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Adjika Recipe – A Russians’ Pesto! (Аджика)


  • 1 lb about 2 to 3 large Carrots, peeled and diced or shredded
  • 1 lb about 3-4 large Bell peppers - chopped into 1" pieces
  • 1/2 lb Red Chili peppers
  • 4 lbs about 8 cups ripe tomatoes, sliced into quarters
  • 4 oz jar tomato paste (optional)
  • 1 ½ cup oil olive, canola or vegetable oil
  • 24-30 large garlic cloves (or 1 ½ cup minced garlic)
  • 14 medium jalapenos, stems removed
  • 3 large onions - chopped into 1" pieces
  • 4 oz jar of horseradish
  • 2 Tbsp Salt
  1. Using a food processor, mince carrots, onion, all peppers, tomatoes and put all ingredients in a large soup pot.
  2. Bring the pot to a boil over high heat, stir and bring to a boil again and repeat a few more times until the mixture is heated through and boiling consistently when stirred. The mixture is very thick so it takes a few stirs to heat it through.
  3. Reduce heat, cover and simmer for 1 to 1 ½ hours. Stir occasionally.
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Chill it an serve with chips as a dip,
or it Makes a great spaghetti sauce too
 
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MVI

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3 Fish / German soup

Use a mimium of 3 kinds of fish.

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  • Halibut
  • Salmon
  • Cod (or Roughy, or whatever)

1 lb. karrots, pealed and diced
2 x diced onions, diced
1 package celery, chopped
1 bundle of kale
3 huge helping of diced garlic
1/4 stick butter

Saute Karrots, onions and garlic with butter in the soup pot
add 2 qt veggie broth, and bring to boil until karrots are getting soft
add in the chopped kale & celery
Bring to a sllow boil for 3 minutes
Cube and pat dry the fish
toss all the fish in the pot, turn the heat down and cover for 5-6 min. Fish will cook quick. Do not stir.

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MVI

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Fish Fry

  • Salt water : Halibut, Cod
  • Fresh water : Striped Bass, Catfish

  • Vegetable or other light oil, for frying. Peanut and coconut oil tolerate high heat better
  • 2 pounds cod or other sustainable, firm, white, flaky fish filets, cut into 4- to 5-inch chunks
  • Salt and pepper
  • Wondra Superfine Flour, for dredging. GF Option - fine almond flour
  • 1 bottle lager beer, or GF beer, or club soda
  • 2 cups flour
  • 2 tablespoons, a couple of scant palmfuls, Old Bay Seasoning
  • 1 teaspoon baking powder
  • 1 egg, beaten

Preheat oil to 375F in countertop deep fryer or in 2 1/2 to 3 inches of oil in a large deep pot. Season fish with salt and pepper, and dredge lightly in Flour.

In large mixing bowl, whisk up batter of beer, flour, Old Bay, baking powder and egg.

When oil is hot, dip fish 2 pieces at a time in batter and fry 4-5 minutes to deep golden.

Serve with Tartar Sauce.

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MVI

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Tennessee White Chili


  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 ½ pounds cooked chicken breasts, cut into small cubes
  • 3 , 15-ounce cans Great Northern beans (do not drain)
  • 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
  • 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Chicken broth (optional)
  • Shredded monterey jack cheese and crushed tortilla chips for garnish

  1. Heat the oil in a large cast iron dutch oven over medium heat. Add the onion and garlic and cook, stirring a few times, until tender.
  2. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer for 30 minutes. If you like, you can add chicken broth as you prefer.
  3. Serve the chili in bowls sprinkled with the cheese and crushed tortillas.

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MVI

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German Goulash

  • 2-3# of lean Prime or chuck (for larger portion I used 3# Buffalo and 3# Texas Longhorn below)
  • 1 large white onion
  • 1 jar dill pickle spears
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 package of elbow macaroni
  • 1/4 cup vegetable oil
  • 1 1/2 cups red wine
  • 3 cups beef broth
  • 2 bay leaves
  • 3 medium carrots
  • 2 tablespoons parsley
  • 1/2 teaspoon rosemary
  • 2 teaspoons majoram
  • 2 tablespoons minced garlic


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While still semi frozen or 1/2 way thawed, Debone and strip all silverskin from the meat. Cube into large chunks.

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  1. In large mixing bowl, toss cubed meat with 1 teaspoon salt and 1/4 teaspoon black pepper and let sit 15-20 min to being to room temp
  2. In Cast Iron Large Pot, add oil and over med-high heat , when oil shimmers brown 1/4 to 1/3 of the meat on all sides.
  3. Remove, and plate. Repeat until all meat is seared. Set it aside.
  4. Reduce heat and add in a diced onion. Saute for 4-5 min.
  5. Add in Garlic for 1 more min.
  6. Add paprika and flour to the mix and stir for 1-2 min
  7. Add in Wine and beef broth and bring to a boil.
  8. Add in rosemary and bay leaf, 1/2 teaspoon salt and 1/2 teaspoon pepper and majorm.
  9. Add meat/beef/buffalo to the Pot and simmer for 2 to 2.5 hours until fork tender
  10. add in Carrots and cook until tender, 20 min or so.
  11. Season to taste if desired.
  12. Serve hot. goes will with boiled potatoes too
 
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RideSallyRide

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Tennessee White Chili


  • 1 tablespoon canola oil
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 ½ pounds cooked chicken breasts, cut into small cubes
  • 3 , 15-ounce cans Great Northern beans (do not drain)
  • 2 tablespoons chopped fresh cilantro or 2 teaspoons dried cilantro
  • 2 teaspoons ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • Chicken broth (optional)
  • Shredded monterey jack cheese and crushed tortilla chips for garnish

  1. Heat the oil in a large cast iron dutch oven over medium heat. Add the onion and garlic and cook, stirring a few times, until tender.
  2. Stir in the chicken, beans, cilantro, cumin, salt, and cayenne and simmer for 30 minutes. If you like, you can add chicken broth as you prefer.
  3. Serve the chili in bowls sprinkled with the cheese and crushed tortillas.

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I've been thinking about white chili. This one sounds good, minus the cilantro. Because eff cilantro and its dishwater taste that ruins things.
 

MVI

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Octopus Ceviche / Ceviche de Pulpo

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Ingredients:

  • Octopus
  • Lime Juice
  • Red Onion
  • Serrano or Jalapeno Peppers (or Habanero if you love heat)
  • Cilantro
  • Olive Oil

  1. In a large pot, bring salted water to a boil. Once boiling, add the octopus and cook for 30 minutes over medium heat. Once cooked, let cool and dice into small 1-inch slices
  2. Place the octopus in a bowl, add the lime juice, onions, chiles, cilantro, olive oil, salt and pepper, and let marinate for a couple of hours.
  3. Taste, and season with additional salt and pepper.
  4. Serve chilled with tortillas and garnishes, as desired.
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random1781

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Where do y'all bungee all this stuff to??

Here's our compact and easy-to-make technique:
  • 1 thing of protein - can of chicken, chili, or similar, maybe fresh meat if camp is close to a store, or it's cold outside.
  • 1 thing of carbs - a packet of rice or other grain (quinoa, couscous, lentils, etc). Bonus if if it's 'instant' and you don't have to add water, which is helpful in the desert.
  • 1 thing of sauce - you know, the pre-made packets in the "ethnic" aisle, like the tikka masala. The trick is to make sure whatever you get doesn't call for some weird addition, like milk or butter.
  • 1 thing of alcohol - we're camping, right? This is a carefully weighed decision. If it's hot or the road too gnarly, beer is no good. De-boxed boxed wine is a great all-round option. Nalgene makes a great flask for when density and weight are priorities.
We just mix and match and wind up with really simple to make meals that are really hardy, especially after a long day of riding when you just want to set up camp and have a hot meal. Chili mac is a great go-to along with chicken curries. We wind up spending around $12 or so for the two of us. Excluding the thing of alcohol.
 

nickguzzi

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I make this at home, but the ingredients are all very portable.

Pack (sized according to number of eaters) of cooking chorizo
Tin(s) of chickpeas. Although pretty much any canned bean will do. I always use the ones in water rather than brine or other gloop
Hot smoked paprika. To taste, and I guess you could substitute a chili powder.

Our (euro) cooking chirzo has plenty of fat, so you don't need oil, just gently fry them and there should be enough fat.
Sprinkle with the available spice (or leave out if averse). Mooch the chorizo around to get coated.
Add the chickpeas/beans. With the beans canned in plain water you can add everything out the can, no rinsing. Otherwise add liquid to taste
Heat through till the peas/beans are hot., check seasoning.
 

Ausfahrt

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I make this at home, but the ingredients are all very portable.

Pack (sized according to number of eaters) of cooking chorizo
Tin(s) of chickpeas. Although pretty much any canned bean will do. I always use the ones in water rather than brine or other gloop
Hot smoked paprika. To taste, and I guess you could substitute a chili powder.

Our (euro) cooking chirzo has plenty of fat, so you don't need oil, just gently fry them and there should be enough fat.
Sprinkle with the available spice (or leave out if averse). Mooch the chorizo around to get coated.
Add the chickpeas/beans. With the beans canned in plain water you can add everything out the can, no rinsing. Otherwise add liquid to taste
Heat through till the peas/beans are hot., check seasoning.
Liked because anything with chorizo can't be bad.:dukegirl
 

klaviator

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German Rouladen

  1. Buy Thin Sliced Round or Thin Sliced Flank Steak (or Cut the flank steak into thin fillets); about 1/4-inch-thick and 3 to 4 inches wide. Gently hammer steak to shape if needed.
  2. In 6 qt cast iron dutch oven or large casserole dish, heat bacon to semi-cook it. Save the grease in the dutch oven.
  3. Generously spread one side of each filet with mustard to taste.
  4. Place semi-cooked bacon, onions and ¼ or ½ Dill spear pickle slices on each filet and form into a roll. Use string or toothpicks to hold the roll together.
  5. Heat Dutch Oven over medium heat and sear the Rouladen in the bacon grease evenly on all sides. Alternatively, you can Heat a skillet over medium heat and melt butter. Place the rolls in the bacon grease or butter and sauté until browned.
  6. Place all Rouladen in the dutch oven. Add 3/4 qt. beef broth to the Rouladen.
  7. Set oven to 350 and cook for 1.25 hour.
  8. Boil pealed potatoes, recommend red or yellow potatoes.
  9. Make a gravy from the drippings of the cast iron Dutch oven. Trick is to use the potato water for the starch to make the gravy.
  10. Serve Hot.
1644018906673.png
My Mom is German and makes great Rouladin. She serves them with potatoes and red Cabbage.:dukegirl
 
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MVI

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German Stuffed Cabbage

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  • 1 head of Cabbage, red or green
  • 1 lb of ground beef, pork or Italian sausage
  • 1 onion
  • 1.5 cups of cooked jasmine rice
  • 2 eggs
  • 1/4 stick butter
  • 1 can ro-tel tomatoes
  • 1 12oz can of v-8 or tomato juice
  • salt
  • pepper
  • oregano
  1. Core the cabbage, gently peal each leaf off, put in large pot with 1" water and steam until soft
  2. When you have 10-12 leaves off, take the rest of the head and dice it
  3. Dice onion, and saute with the butter. let cool
  4. Mix meat, rice, onion and eggs into a bowl, mix well, salt and pepper, oregano
  5. put the left over diced cabbage in the bottom of a 9x14 oven safe pan
  6. fill a leaf with meat mix, and fold leaf, place in pan seam side down until pan is full
  7. cover it all with a can of Ro-tel
  8. pour a can of V-8 over it all

Bake at 350F for 2 hours covered with tin foil
 

MVI

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EZ Venison Spaghetti

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  • 1 package spaghetti
  • 1.5# ground Venison (beef, whatever)
  • 1 large onion
  • 1/2 fresh Mushrooms
  • 1 can chopped or sliced olives
  • 24oz jar of your fav spaghetti sauce
  • 5 TBL Spoons of minced Garlic
  • 1/3 stick butter
  • Salt/pepper
  • a large dash of Oregano
  • grated Parmesan Cheese
  1. Dice Onion
  2. Heat Cast Iron Pan
  3. Add Butter, Venison, Onion, Mushroom, and Garlic, heat until meat is cooked
  4. Add in Salt, Pepper, Oregano, Olives - Simmer for 30 min
  5. Boil Pasta per box directions, drain well
Serve hot, with Parm chesse
 
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Bigguy136

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I'll bite...
How about some smoked mac-n-cheese with pulled pork.
Make 8 oz mac pasta and set aside. 12 oz milk in catch pan. 8 oz cheddar, 8 oz cream cheese. Smoke 225°F for 20 minutes. Pour that into a container. Make a roux (1 TBS butter and 1 TBS flour) till desired tan color. Add milk cheese mix over medium heat till cheese is melted and creamy. Add pasta and pulled pork. Cover in foil 350°F for 30 minutes. Remove foil for 10 more minutes.
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