What Would Martha Cook?

Too Busy to Be Unprepared

Archives for June 2020

Our Favorite Fried Chicken Sandwich

By

INGREDIENTS

Spicy mayo and slaw:

  • 1 garlic clove, finely grated
  • 1/2 cup mayo
  • 1 tablespoon Louisiana-style hot pepper sauce
  • 1/2 small red onion, thinly sliced
  • 1 jalapeño, thinly sliced
  • 4 cups thinly sliced cabbage
  • 1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice

Fried chicken

  • 2 cups all-purpose flour
  • 1 tablespoon ground black pepper
  • 1/2 teaspoon kosher salt plus more
  • 1 cup buttermilk
  • 2 8-ounces skinless, boneless chicken breasts, halved crosswise
  • Peanut or vegetable oil
  • 4 white sandwich rolls
  • 2 tablespoons butter

Spicy Mayo and Slaw

Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.

 

Fried Chicken Sandwich

    1. Whisk flour, pepper, and 1/2 teaspoon salt in a shallow bowl. Pour buttermilk into another shallow bowl. Working with 1 piece at a time, dredge chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Dredge again in flour mixture, shaking off excess.
    2. Pour oil into a large heavy skillet to a depth of 1/2″. Prop deepfry thermometer in oil so bulb is submerged. Heat over medium heat until thermometer registers 350°F.
    3. Fry chicken until golden brown and cooked through, about 3 minutes per side. Transfer to a wire rack set inside a baking sheet; season with salt. Spread cut sides of rolls with butter. Heat another large skillet over medium heat. Working in batches, cook rolls buttered side down until browned and crisp, about 1 minute.
    4. Spread with spicy mayo. Build sandwiches with rolls, chicken, and cabbage slaw.

From Epicurious’ Son of a Gun

Fried Bowtie Pasta

By

8 ounces bow tie pasta
2 eggs
3 T. milk
Italian bread crumbs (recipe below)
2/3 c. olive oil
12 slices bread (cook for 15 minutes at 250 degrees to dry), grate finely with food processor
Add in:
1 t. oregano
1 t. sweet basil
1/2 t. garlic powder
1 t. salt
1/8 t. cayenne pepper
4 T. parmesan cheese, grated

Boil bow tie pasta in boiling water for 7 to 8 minutes. Remove from heat and drain.

Mix eggs and milk in a small bowl. Dip each piece of pasta in egg mixture, then roll in Italian bread crumbs in a large bowl. Set on a plate.cok

Heat oil on medium high heat for 5 minutes. Place a handful of pasta in oil. Cook for 2 1/2 minutes and turn. Cook another 2 1/2 minutes. Set aside on a plate with a paper towel to drain excess oil.

Eggplant Pirogue

By

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.

Sweet Pork Burritos

By

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).