Brisket, carnitas, baked beans, creamed corn casserole with green chile sauce, and macaroni salad -- that's good eatin'!
The Foodies (formerly known as the Supper Club) are a group of friends who love to cook, eat, drink, and laugh together – plenty of each occur at our periodic themed dinner parties. Friends and family like to live vicariously around our feasts so we’ll share the stories, pictures and recipes here from time to time. Click here for previous Supper Club posts, and here for the group’s origin story.
Did you miss the Part 1 post? Find it here.
So by now our foodie group road trip is well underway and no one is hollering “Are we there yet?” from the back seat. Maybe because they’re pleasantly sated by the yummy Route 66-inspired drinks and appetizers we devoured (and wrote about) last time.
One of the best things about a road trip is the opportunity to discover, explore, and enjoy new things, especially once you take a few detours off the main drag. Roadside signs lure you to untold opportunities in small towns and rural areas across the country. World’s Largest Ball of Twine, for example. I’d pull off the road for that. Well, Dan and Greg applied that principle of discovery to the wonderful meal they served at our dinner party. They borrowed well-loved recipes from truck stops, family diners, and fancy establishments alike all along Route 66 to cook and serve an amazing meal of barbecue and more sides than a polyhedron in a mirrored room. Yes sir, that many!
Did you miss the Part 1 post? Find it here.
So by now our foodie group road trip is well underway and no one is hollering “Are we there yet?” from the back seat. Maybe because they’re pleasantly sated by the yummy Route 66-inspired drinks and appetizers we devoured (and wrote about) last time.
One of the best things about a road trip is the opportunity to discover, explore, and enjoy new things, especially once you take a few detours off the main drag. Roadside signs lure you to untold opportunities in small towns and rural areas across the country. World’s Largest Ball of Twine, for example. I’d pull off the road for that. Well, Dan and Greg applied that principle of discovery to the wonderful meal they served at our dinner party. They borrowed well-loved recipes from truck stops, family diners, and fancy establishments alike all along Route 66 to cook and serve an amazing meal of barbecue and more sides than a polyhedron in a mirrored room. Yes sir, that many!
The Menu:
Drinks – Ilise & Ann: Route 66 Cocktails; Various wines including a trio of Chasing Harvest pinot noirs from 2009, 2010, and 2011
Appetizers – Ellyn: Frito Pies, which originated either Texas or New Mexico – the debate still rages on
Main Course – Greg & Dan: Barbecue Texas Beef Brisket; Turquoise Room Pork Carnitas; Oklahoma Joe’s Best Beans on the Planet; Kansas Kreamed Korn Kasserole; Witmor Farms Macaroni Salad; plus several delicious sauces
Dessert – Karen & Kathleen: Banana Splits, the one dessert featured on nearly all truck stop menus along Route 66
Drinks – Ilise & Ann: Route 66 Cocktails; Various wines including a trio of Chasing Harvest pinot noirs from 2009, 2010, and 2011
Appetizers – Ellyn: Frito Pies, which originated either Texas or New Mexico – the debate still rages on
Main Course – Greg & Dan: Barbecue Texas Beef Brisket; Turquoise Room Pork Carnitas; Oklahoma Joe’s Best Beans on the Planet; Kansas Kreamed Korn Kasserole; Witmor Farms Macaroni Salad; plus several delicious sauces
Dessert – Karen & Kathleen: Banana Splits, the one dessert featured on nearly all truck stop menus along Route 66
Keep reading for more of the story, recipe links, photos, and great music to help the miles fly by without missing a beat.
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Greg created a perfect road trip mix tape to highlight the Route 66 theme. We shared the playlist in the Part 1 post, but you know what? It’s so nice, let’s hear it twice!
Notice that the sequence of songs follow the route of the highway westward from Chicago to L.A. Every time we cross a state border, so to speak, there’ll be a new version of the classic R&B song (Get Your Kicks on) Route 66. So press Play, turn it up, and let’s hit the road! |
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Displaying a few of their many talents, Dan and Greg not only delivered a feast fit for weary road warriors but also crafted some sweet graphics for a stylish menu card. Take a peek – I’m loving the old-school typewriter font and state abbreviations no longer used that make this menu appear even more retro and awesome! Click the photos to enlarge them for easier viewing.
Here are recipe links for several of these fantastic dishes:
Click the photos to enlarge them and read the captions.
- Witmor Farms Macaroni Salad – from Astray
- Kansas Kreamed Korn Kasserole – from Saveur – Note: Greg and Dan made creamed corn from scratch to use in this recipe; of course they did!
- Best Barbecue Beans on the Planet – from Steve Raichlen’s Barbecue Bible
- Barbecue Texas Beef Brisket – from Epicurious
- Turquoise Room Carnitas – from Food Network
- California Orange Barbecue Sauce – from Mario Batali via Food & Wine
Click the photos to enlarge them and read the captions.
After that gut-buster of a to-die-for meal, it’s a wonder we had any room left for dessert. Yet after a short breather I’m happy to report, dear reader, we did. Kathleen and Karen’s research revealed that ice cream of any sort has always been a popular road trip treat, and banana splits most of all so that’s what they prepared for us that evening.
Of course, the Ks being the Ks, they had to kick it up a few notches: grilled bananas, homemade chocolate sauce, grilled pineapple topping, toasted nuts, and the freshest, most flavorful locally sourced strawberries you ever did see! These were the lavish toppings for several scoops of super-premium ice cream from The Chocolate Shoppe. Wowee wow wow, what a satisfying finale for a perfect Route 66 road trip/dinner party!
Of course, the Ks being the Ks, they had to kick it up a few notches: grilled bananas, homemade chocolate sauce, grilled pineapple topping, toasted nuts, and the freshest, most flavorful locally sourced strawberries you ever did see! These were the lavish toppings for several scoops of super-premium ice cream from The Chocolate Shoppe. Wowee wow wow, what a satisfying finale for a perfect Route 66 road trip/dinner party!
That about does it for this joy ridin’ road trip. We hope you got your kicks, but now it’s time to park the car in the garage until next time. If you enjoyed the ride and the recipes please come back and join us for the next Foodies dinner in early October when Ilise and I will host. If you’d like to read about our previous adventures in dining you may find the posts here.
Our just desserts, courtesy of Kathleen and Karen
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