Monday, August 20, 2018

Choked Chops

Starting with a room-temperature chop is a great way to ensure that they cook perfectly. You can leave them on the counter for 30 minutes (up to 2 hours) to ensure that the chop is not cold throughout.



It is important to make sure that your pork reaches an internal temperature of 145°F. Using a meat thermometer is a great idea when cooking with pork as you do not want to over cook it.
This recipe can also be used for boneless chicken breasts or even a pork tenderloin cut into one-inch slices. 
 

Ingredients

  • 4 Tbs unsalted butter
  • 1 Tbs oil
  • 2 garlic cloves, minced
  • 4 1″ thick boneless pork chops
  • 1 cup mushrooms, sliced
  • 1 tsp dried rosemary
  • ¼ cup all-purpose flour
  • 1 can evaporated milk
  • 1 5oz carton of lemon flavored Greek style yogurt
  • Salt and pepper to taste

Instructions

Set a pan of water on for your rice.



In a large skillet over medium-low heat, heat the butter with oil until melted. 


  Add the pork chops and cook on each side until browned to your liking. About 2 - 3 minutes per side. Remove the chops to a clean plate and tent loosely with foil.


Lower the heat to medium low and add the mushrooms to the butter mixture. Cook until the mushrooms are slightly softened and cooked. About 5 minutes. Add chopped garlic for an additional minute.

Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. 


 Season with rosemary, salt, and pepper to taste. Stir in the yogurt until well blended.
(With the heat still on low) return the pork chops to the gravy for about 5 – 6 minutes, or until cooked through. (internal temperature reached 145°F)
Serve with a side of plain white rice and a steamed green vegetable.



For our music, lets remember a great lady we lost this week:

So happy to be serving my Master Indy as we approach our 7th anniversary!

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 

Saturday, August 4, 2018

Beef Blanchette

Tonight's dish is named after the explorer Louis Blanchette, the French Canadian that founded slave's town of Saint Charles in 1769. It is another way of using up the left over roast that you have portioned out and saved.


Here we use left-over beef, a large can of soup and some cornbread mix to make a handy luncheon fare. Make ahead and freeze, then just heat in the microwave.



Ingredients:
½ lbs (approximate) left over beef roast cut up into ½ inch dice
1 18.5oz can of beef vegetable soup
1 small box cornbread mix
1 egg
1/3 cup milk
2 Tbs cornstarch
½ cup beef broth (low sodium)

You will need 4 oven proof 2 cup ramekins (or French Onion Soup crocks)

Directions:
Preheat the oven to 400 degrees. Lightly spray each ramekin

Cut up the roast into ½ inch cubes. Heat oil in skillet and let the beef come up to temperature, stirring occasionally.


Pour in the contents of the soup can.


In a small bowl mix the beef broth into the cornstarch until well blended.


Stir this into the beef/soup mixture. Stir until this thickens!

 
mix up the corn bread mix according to package directions. (Add 1 egg and 1/3 cup milk) Mix with fork but do not over work this it will be lumpy. Let set for 5 minutes.

While that sits, spoon the beef mixture into each of the 4 ramekins to start to warm them.
Place ramekins on baking tray



Then top each with equal spoonfuls of the muffin mix.
Bake for 18 to 20 minutes or until tops are golden. 
 

Remove each to a cooling tray for 5 minutes. Then serve each on a dinner plate.

Serve with a side vegetable if desired.
Let the remainder of the cups cool completely before sealing.

If you are feeding only 2, let the others completely cool. Seal and freeze the rest for a later meal. Then just zap them as needed.


Serving my Master Indy for these seven years!
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White 


Thursday, August 2, 2018

Fish and Mushroom Rice

Fish is among the healthiest foods on the planet. People who eat fish regularly have a lower risk of heart attacks, strokes and death from heart disease.
They have slower rates of cognitive decline as they age. They are much less likely to become depressed. Fish eaters have a 53% decreased risk of neovascular ("wet") macular degeneration. Here in the Midwest consumption of fish is nowhere near the level is should be to keep us healthy.
Lets work on that!


Here is an easy recipe using a fairly cheap source of fish. Even people not used to eating seafood will enjoy this preparation of a white fish called tilapia. A nice sized bag of frozen fillets (6 or 7) can run under a dollar for each piece. Here we bake them on a bed of mushrooms and rice. Wonderful taste, healthy, and for about the cost of chicken.


Ingredients:
3-4 pieces of frozen tilapia fillets
1½ cups of sliced mushrooms
1 onion, finely chopped
3 cloves garlic minced
2 Tbs flour
2 Tbs butter
1 tsp Old Bay seasoning
salt & pepper to taste
1 cup milk
5 oz carton of non fat lemon flavored Greek yogurt
1 cup uncooked white rice

Directions:



Preheat the oven to 375. spray a 9 x 14 baking dish. Pour in the uncooked rice and set aside.



Do your cutting: rinse & chop the mushrooms, chop the onion and mine the garlic.



Melt the butter in a medium saucepan over medium heat, and add the mushrooms, onion, and garlic.
Cook about 10 minutes or until tender.
In a small bowl, mix the flour, Old Bay Seasonings, salt & pepper.



Add the flour, Old Bay, salt, and pepper to the saucepan and cook and stir for 2 minutes. 
 



Add the milk and cook until sauce thickens. Remove from heat, and stir in the yogurt.
Pour over rice. 
 


Place the fillets on top, cover with foil, bake at 375 for 30-40 minutes -- Remove foil after 25 minutes and let the moisture out a little. 
 


Serve with a second side of green vegetable.

For our music: https://www.youtube.com/watch?v=-IroKajNeMY

So happy to be owned by Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White  



Tuesday, July 31, 2018

Philly Cheesesteak Casserole

Here is but one idea of how to stretch your roast and hide the fact it is a left-over. The meat has been portioned off into ½ lbs packages. If you have frozen these, simply let it come to room temperature before cooking this casserole.


Left-over roast, mushrooms, onions and some pasta becomes a casserole version of Philly cheese steak. 
 


Ingredients
  • 4 ounces penne pasta ( about a third of a box)
  • ½ lbs beef (left-over from roast)
  • 2 tablespoon butter
  • 5 ounces mushrooms sliced
  • 1 medium onion chopped
  • 1 cup beef broth (low sodium)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon cornstarch
  • 5 slices provolone cheese
  • Salt & pepper to taste
  • *optional: slave had some leftover slices of roast beef that was added


Directions:

Preheat oven to 350 degrees and spray an 8 x 8 baking dish.
Cook noodles according to package instructions. Drain well. 
 


While that is cooking do your cutting: chop the onion, slice up the mushrooms and rinse & drain


In large skillet over medium heat cook the onions until transparent about
7 -10 minutes



 Add the mushrooms and continue cooking and stirring for another 4 minutes.

Add another Tablespoon butter.



In a bowl mix the beef broth into the cornstarch. Stir this into the onion – mushroom mix in skillet. Add Worcestershire sauce and cook, stirring, another 2 minutes or until slightly thickened.
Add the beef to skillet mix and let warm up, about 4 minutes.



Pour the drained pasta to the sprayed baking dish. Stir in the beefy mix until well combined.



Cover the top with slices of cheese and bake for about 20 minutes or until cheese is melted.
If you wish, run it under the broiler for about 5 minutes to get a touch of brown on the cheese.
Serve with a side of warmed up green vegetable left-over.





For our music: https://www.youtube.com/watch?v=EipdAjhImrc

So happy to show my Master how well I steward the food budget.
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White


Where's the Beef?


We are taught the only way for a MAN (read that Master, Alpha, person in charge) to be satisfied with dinner is with BEEF. So let consider how best to cook this essential element. The meat counter can be intimidating to the novice kitchen slave. Ask the butcher for help.
Consider cooking a roast. Yes it might seem expensive at first. However when roasted correctly it is phenomenal. Portion it out and don't eat the whole thing at one setting. Cut up and bag left overs in about ½ lbs sizes. These can be frozen and pulled out to make dozens of different meals. Add some to your spaghetti, with gravy & mushrooms you have Stroganoff, add a bit to any caned soup and use beef broth instead of water to heat and you have a masterpiece soup. You can make dozens of casseroles with only ½ lbs of beef each. What's more, even boxed “helper” dinners will taste gourmet!



A simple beef roast can be your best dish ever. Prepare and let the oven do the work. Give it time, don't rush and you will be considered a genius. 
 


Ingredients:
2-3 lbs beef roast
2 Tbs of vegetable oil or bacon grease
salt + pepper to taste
optional:
½ tsp of any--
garlic powder,
mustard powder,
celery salt,
onion salt

Directions:
Take the meat out of the refrigerator and let sit out for at least two hours – be brave it will be fine.
Preheat the oven to 200 degrees. Line a baking pan with foil and spray.



Wipe the meat off and pat dry with paper towels.
Brush on the oil or grease. Both sides! Season with salt, pepper and whatever you chose just keep it light OK?

Place this into the oven and let slowly roast. This will take time – don't rush it. Plan on at least 2 and a half hours! Don't keep opening the oven door, just let it work its magic.



Remove the roast and check for temperature. When your roast is within 5 to 7 degrees to desired doneness pull it out.

135 for medium rare to 145 for medium. Please do not cook it any higher than 165 degrees under any circumstances.

Now if the roast is not browned by the fats you brushed on. Tent the meat and raise the oven to 450 degrees. Don't worry! When oven reaches that place the roast back in for 7 to 10 minutes. This should finish the Maillard reaction and the surface will be nicely browned and a fantastic bit of a crust will greet you.



Remove the meat, tent with foil and let rest for ten to twenty minutes, the meat will be reabsorbing its wonderful juices! Do not skip this rest. Use it to prepare the vegetables or set the table, whatever.

By cooking at the low temperature the natural collagen fibers in the meat will break down. This will leave even the toughest cut of meat, tender and juicy.


Here it is served with rice, gravy and some steamed broccoli.


So honored to be serving my Master Indy
socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by

 Dan White  




Thursday, July 26, 2018

CBT Cucumber Bacon &Tomato Salad

No, CBT does NOT stand for Cognitive Behavioral Therapy! However here we use it to name a simple refreshing salad that is perfect for these hot days.
Sometimes a cool salad with cucumbers can help us keep hydrated and it does lower our body temperature!
Cucumbers, tomatoes, and bacon, what a great combination! The dressing is a little bit of mayonnaise with garlic powder, how easy. The trick is in the cutting. You want juicy chunks.
Ingredients
  • 5-6 small cucumbers
  • 4-6 Nice Sized Roma Tomatoes
  • ½ lbs bacon
  • 1/3 cup mayonnaise
  • ½ Tsp garlic powder
  • Salt and pepper to taste

Directions: 
 


Fry up the half pound of bacon in a large skillet. Cut each piece in half to fit the pan. Cook it until it is right on the edge of floppy and hard crispy.
Remove to a paper towel lined plate.

While that is frying:
Peel the cucumbers and cut into ½ inch chunks.


Cut the Roma tomatoes into chunks about the same size as the cucumbers.
Sprinkle both tomatoes and cucumbers lightly with kosher salt.

Combine in a large bowl and cut up the bacon to mix in. Save back a couple of pieces to crumble on the top.

In a bowl, mix mayonnaise, garlic powder and pepper.

Stir this into the salad.
Sprinkle bacon crumbles on top and cover. Let sit for about half an hour in refrigerator to blend flavors!
Serve as you wish.






For a bit of music: https://www.youtube.com/watch?v=SB0HICPWlrk

So happy to be serving my wonderful Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White