66 Recipes – Flavors of the Mother Road

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Route 66 Chili-1

3 pounds trimmed boneless pork shoulder, cut into 1-inch pieces
All purpose flour
1/2 cup olive oil
3/4 cup chopped onion
4 poblano chilies, chopped
1/4 cup chopped garlic
1 28-ounce can diced tomatoes in juice
2 19-ounce cans enchilada sauce
1 12-ounce bottle amber ale
1 7-ounce can diced green chilies
1 tablespoon ground cumin
1 tablespoon chili powder
Sour cream
Sliced green onions

Dredge pork in flour to coat; shake off excess. Heat 1/4 cup olive oil in heavy large pot over medium-high heat. Working in batches, add pork and brown on all sides, about 8 minutes. Using slotted spoon, transfer pork to large bowl.

Add remaining 1/4 cup olive oil to same pot. Add onion and sauté until translucent, about 4 minutes. Add poblano chilies and garlic and sauté 2 minutes. Mix in pork, diced tomatoes with their juice, enchilada sauce, ale, diced green chilies, cumin and chili powder. Simmer until meat is tender and chili thickens slightly, stirring occasionally, about 1 hour. Serve chili with sour cream and sliced green onions.

Makes 8 servings.

Route 66 Chili-2

1/2 lb Dry red beans
1 lb Top sirloin
1 lb Ground Beef
2 lg Spanish onions, diced
3 lb Tomatoes, cubed
1 16 oz can Tomato Puree
5 cl Garlic, minced
1 12 oz bottle stale Mexican Beer
1 ts Ground Cumin
2 ts Ground coriander
2 ts Mexican Oregano
3 ts Chili Powder
3 Bay Leaves
Salt
White Pepper

Rinse and cook beans in water to cover until just tender, about 1 1/2 hours or according to package directions. Set aside. Trim fat from sirloin. Cut into 1/2-inch cubes and saute in dry pan until browned. Remove beef cubes and add ground beef. Saute until browned and crumbly. Drain off excess fat. Return sirloin cubes to pan and add onions, tomatoes, tomato puree, garlic and beer. Add cumin, coriander, oregano, chili powder and bay leaves. Season to taste with salt and white pepper. Bring to boil. Reduce heat, cover and simmer 1 1/2 to 2 hours. Add beans to chili mixture and simmer until reheated or serve beans on side. Discard bay leaves and correct seasonings, if necessary.

Makes 12 servings.

Arizona Sled Dog Inn in Flagstaff Arizona

Arizona Sled Dog Inn in Flagstaff Arizona

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.

Idle Spurs Steak House’s Black Bean Salsa

The Idle Spurs Steak House is in BarstowCalifornia

15 ounces canned black beans, rinsed and drained
11/2 cups cooked fresh corn kernels
2 medium tomatoes, diced
1 green bell pepper, diced
1/2 cup red onion, finely diced
1-2 fresh green serrano or jalapeno peppers, thinly sliced, including seeds
1/3 cup fresh lime juice
1/3 cup extra-virgin olive oil
1/3 cup chopped fresh cilantro
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon pure ground red chile or a pinch of cayenne pepper

Combine all ingredients in a large bowl. Mix well. Set aside to let flavors blend until ready to serve.

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