Route 66 Recipes - Flavors of the Mother Road

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Blue Corn Pancakes from the Arizona

Sled Dog Inn

(Adapted from a Hopi recipe)

1 3/4 C blue cornmeal

3/4 C unbleached white flour

4 tsp baking powder

1/2 tsp salt

2 Tbs sugar

4 Tbs melted butter

4 eggs, slightly beaten

2 C milk

Combine dry ingredients in medium bowl. Combine liquid ingredients in small bowl.  Add liquid to dry and mix until moistened. Allow batter to sit a few minutes before cooking on medium hot

Arizona Sled Dog Inn in Flagstaff Arizona

California Jalapeno Shrimp Corn Dogs

2 pounds raw shrimp, peeled and de-veined (sizing is not important)
4 Jalapenos minced finely
4 tablespoons chopped cilantro
2 tablespoons minced garlic
1 lime juiced and zested
thick wooden skewers (the kind that are used for caramel apples)
1 teaspoon kosher salt

Mix shrimp with all ingredients and grind them through a large holed grinder die (you could also use a food processor or hand chop them). With a damp hand, form the ground shrimp into 16 equal sized balls. Insert a wooden skewer into the middle of each shrimp ball and form the ground shrimp into a round shape similar to a hot dog. Place shrimp dogs on a cookie sheet and freeze. Once frozen, place them into a sealed freezer bag and store until you are read to serve.

Buttermilk corn batter for shrimp dogs:

2 cups yellow corn meal
1 cup all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 tablespoon chopped cilantro
1 tablespoon Kosher salt
2 ½ cups buttermilk
whole eggs

Place all dry ingredients into a large mixing bowl and mix thoroughly. Add all of the other ingredients and mix until smooth. Mixture should look like a thick corn bread batter. You may need to adjust consistency with a touch more buttermilk.

Dip frozen shrimp dogs into a buttermilk corn meal batter and fry in hot oil @ 340* for approximately 8-10 minutes. Fry a few dogs at a time and place them on a cookie sheet once they are golden brown. Once all shrimp dogs are done warm them in a 350* oven for 5 minutes and serve piping hot with the mustard of your choice.

Serves 6-8

Missouri River Grilled Trout

1 large trout, cleaned and rinsed
Lemon pepper, to taste
1 cup cooked rice
Corn husks
2 Tbsp butter
1/4 tsp parsley flakes
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp lemon juice
1 drop Liquid Smoke
1 tsp Worcestershire sauce

Sprinkle inside of trout with lemon pepper and stuff belly with rice. Wrap trout in corn husks and place on large sheet of aluminum foil.  Melt butter and mix well with remaining ingredients. Pour over corn husks. Wrap foil around fish loosely but so that the sauce cannot escape.  Place wrapped trout over red-hot barbecue coals or campfire, and grill 10 minutes on each side. Trout should flake easily when done.

Oklahoma Steak Soup

3 cups water

3 small chopped onions

3 stalks chopped celery

2 sliced carrots

1 can (1 lb.) tomatoes

1 teaspoon pepper

1 package (10 oz.) frozen vegetables

1 pound sirloin steak, cubed

 3 tablespoons beef bouillon

1/2 cup butter

1/2 cup flour

Put all except butter and flour into crockpot. Cook low 8 to 10 hours. 1 1/2 hours before serving, turn up to high. Make roux of butter and flour stirring until smooth. Add to soup to thicken.

Serves 6

A narrow piece of Route 66 near Miami, Oklahoma. 

Kathy Weiser, June, 2004.

This image available for photographic prints HERE!

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