What Would Martha Cook?

1 large eggplant (cut 1/2 inch thick rounds)
1 egg
1/2 c half and half
1 1/2 yellow cornmeal
1 1/2 c. flour, white
1 tbsp. lemon pepper
2 tsp. salt
1 tsp. onion powder
1/2 tsp. paprika
1/2 tsp Tony Chachere’s
Panko breadcrumbs
canola oil
angel hair pasta

Seafood Sauce
1/2 c butter
3/4 c ap flour (for roux)
1/2 tsp Tony Chachere’s
1 tsp granulated onion
1/2 c crab or chicken stock
1 1/2 c half and half
1/4 c butter pieces
1 1/2 – 2 c parmesan cheese, freshly grated
1 Tbsp butter
1/2 tsp Zatarain’s liquid crab boil
3 lb medium shrimp, about 51-60 count, peeled and deveined
1/2 c white wine
salt & white pepper to taste
Soak the eggplant slices in water with 1 tsp salt for 10 minutes. Rinse well and pat dry.
1) In a medium bowl beat egg and half & half together.
2) In a separate bowl mix cornmeal, flour, lemon pepper, salt, onion powder, paprika and Tony Chachere’s together.

Put the flour mixture in one bowl and the breadcrumbs in another. Then take a slice of eggplant and dip it in the egg mixture, then in the flour, then in the egg mixture again, then in the breadcrumbs. Make sure the eggplant is covered with the coating.
Layer them on cookie sheets. Put in refrigerator for 30 minutes to 1 hour.
Heat 1″ Canola oil in frying pan to 350 degrees.  Cook for 2-2.5 minutes per side, until golden brown. Remove fried eggplant to a paper towel lined platter to drain.

Seafood Sauce:

Melt 1/2 cup butter in a small sauce pan over medium heat to make roux.  Add 2/3 cup flour  and stir together for at least 3 minutes.  (will be darker and smell nutty)

In a separate saucepan bring stock, Tony Chachere’s and onion to a boil; thicken by whisking roux into stock. Boil 3 minutes, whisk in half and half and 1 tablespoon butter, bring to just a boil then add cheese. Simmer on low heat.
In separate pot sauté garlic in 1 tablespoon butter, add liquid crab boil and shrimp, cook for 1 1/2 minutes on each side, until pink in color. Add seafood to cheese sauce and simmer on low heat for about 20-30 minutes.

Cook angel hair pasta according to directions on the package.

Layer pasta, 2 slices eggplant and top with cheesy seafood sauce.

For the main filling:

4 lb. pork loin

2 cans Coca-Cola

1/2 c. dark brown sugar

I cook this in the crock pot on low for 6 hours.  Then I drain everything from the meat, put the meat back and add this:

1 can of Coca-Cola

1/4 t. garlic salt

1 c. dark brown sugar

1 1/2 c. homemade enchilada sauce*

2 small cans Hatch green chilies

Pour this mixture over the pork. Travelling Circus recommends blending it all, but we personally like the chunks of green chilies, so we skip that step. Cook for 2-3 more hours–the meat should pull apart with a fork through and through.

*Homemade Enchilada Sauce

In a small sauce pan heat 2 t. olive oil.  Saute 1 clove of garlic and 1/4 c. onions for one minute.  Turn off heat and add 1/4 t. oregano, 2. teaspoons ancho chili powder,  1/4 t. dried basil, 1/8 t. freshly ground black pepper, 1/4 t. cumin, 1/4 t. dried parsley, 8 oz. tomato sauce and 1/4 c. of the Pioneer Woman’s Restaurant-style salsa (we just happen to keep this on hand–it is our favorite)

Toppings for the burrito:

Cilantro-Lime Rice

1 cup uncooked Jasmine rice

2 t. butter

2 cloves garlic, minced

1 T. lime juice

23 oz. chicken broth (we buy it in a box)

1 T. lime juice

2 T. sugar

1 T. chopped cilantro

Combine rice, butter, garlic, 1 tsp lime juice,  and chicken broth in a stock pot. Bring to a boil; cover and reduce heat to low. Cook for 15-20 minutes or until rice is tender. Remove from heat. Combine remaining 1 lime juice, sugar, and cilantro. Pour over rice and mix as you fluff rice.

Black Beans

Heat 2 T. olive oil. Saute 3 cloves garlic on medium heat for 45 seconds. Add 1 t. cumin, 1/2 c. tomato juice (not sauce), 1 t. salt, 1 T. cilantro and three cans of black beans (rinsed and drained). Heat through over low heat for about 10 minutes.

Green Sauce (we make this exactly like Travelling Circus….in fact we double it, and use it for other dishes as well!  It is THAT good!)

1 can diced  Hatch green chiles

7 oz can salsa verde

1/2 cup chicken broth

2 t. sugar

1 t. salt

Combine all ingredients and bring to a boil. Reduce heat and simmer for 20 minutes.

Put it all together!

We buy the super, large, grande flour tortillas at the store. I have a Flour tortillas, but really it is too work intensive for the result. Although, they ARE very good.

Then as a family, we layer our burritos the way we like them! We have toppings of shredded sharp cheddar and Monterrey jack cheese, chopped tomatoes, jalapenos and lettuce.

You can make a burrito OR change it up and make a bowl (skipping the tortilla, but adding some crunchy tortilla chips).