Thursday, November 16, 2017

Jezebel Pork Steaks

Gotta get pork steaks in before winter! Slave was trying to come up with a different sauce. Tried to mix horseradish with mustard and pineapple. After working in some brown sugar, a quick check on the internet found just this same sauce! Called “Jezebel”, who would have thought?


The secret to juicy pork that is more like the texture of ham than chewy pork chops,is to cook it backwards! Low and slow in oven then sear under the broiler. 
 

Ingredients:
2 – 3 lbs thick cut pork steaks (sliced pork butt)

Marinade:

¼ cup kosher salt
½ cup honey
1 tsp liquid smoke
1.5 cups of Hot tap water

Jezebel Sauce:

3 tablespoons yellow mustard
1 (15 ounce) can crushed pineapple (drained)
½ cup creamy horseradish sauce
1 teaspoon black pepper

1 (10 ounce) jar apricot fruit spread optional


Directions:
Anytime you cook pork or chicken, you will get better results if you brine or marinade the meat first. For this a simple brine with salt & honey was used, then on the day of cooking, carefully rinse this off and pat dry!

Preheat the oven to 250 degrees. Line a pan with foil and place a sprayed rack in that.


While oven heats: mix the drained crushed pineapple with brown sugar, mustard, horseradish, and pepper. If you like more spicy foods, add 1 tsp of crushed red pepper flakes.


Cut any edge ribbons of fat from the steaks and place on the sprayed rack. Spoon the Jezebel sauce over them in a layer.

Slow roast them for 50 minutes to an hour or until temperature reaches 120 degrees.

Change oven to broil. Carefully watch them under this heat as the sugars can burn easily. Broil for about 8 to 10 minutes or until temperature reaches 150 to 160 degrees. (pork is safe at 145).

Remove from oven and cover loosely with foil for 8 minutes while fixing the side vegetables.



Serve this unexpected masterpiece with a smile and enjoy the guest raving.


So happy 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 

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Saturday, November 11, 2017

Spatchcocked Cooked Chicken

Spatchcocking is a term for butterflying a chicken. The back bone is removed and the bird is flattened by a sharp hit to the breast. Why? Because white meat of chicken cooks faster than the dark meat. When roasting by the time the legs and thighs are cooked, the breast is dry! By cooking it this way heat gets evenly around to cook both at approximately the same time. Both white & dark meat will be juicy.


Just ask the butcher to do this for you. Then some oil and seasonings will give you a wonderful feast. Add 2 sides and make this your own new holiday meal. 
 

Ingredients:
  • 1 whole spatchcocked chicken 3-1/2 lb. (Get the butcher to do it for you. All they do is remove the backbone.)
  • Salt + Pepper to taste
  • ½ tsp each: basil, garlic powder and thyme
  • 2 slices bacon each cut in half
  • 4tbs oil


Pro Tips:
For crispier chicken skin, salt the chicken and let it sit uncovered in the fridge overnight. Before cooking, pat the skin dry one more time and sprinkle on a little more salt.




Wipe a roaster pan with oil and place in the oven as it pre-heats to 450 F
Note: if you just spray it, you will get smoke!


Combine your herbs and garlic with oil +butter.
Coat the chicken with the herb oil working it under the skin.


Once oven ready and the pan is really hot: place your chicken in the pan, with the skin side down. Lay bacon on the bone side.
Be careful and use hot pads. 
 

Place the whole pan in the oven and allow it to roast until a thermometer in the deepest part of the leg reads 160 F.

(start checking at about 30 minutes. Depending on the size of the bird, it will be ready around 45 minutes)

When is it is the correct temperature, remove the pan and turn the bird over, so that the skin is now facing up.
Cover with foil and leave somewhere warm for about 10 minutes.
This will let the bird relax, the juices will settle and the chicken will continue cooking on its own, from the internal heat still in the chicken.
Serve with strips of bacon laid on top.


For slave's guest tonight, Ellen: hand mashed potatoes, gravy and green beans.


Wish Master could have been here.
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 

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Tuesday, November 7, 2017

Danish Grandfathers Beard Cake

Bedstefars Skæg 
Danish Grandfathers Beard Cake is an old-fashioned Danish cake. This has been around for many years. This cake recipe is so easy to make. What makes the Danish Grandfather's Beard Cake amazing and different is that there is a meringue topping.


It is a showpiece to serve this homemade dessert to your guests because of it's grandness. This is a surprising mix of cake, fruit compote and a meringue on top.



Cake Ingredients:
1 box cake mix
5 oz softened butter
3 eggs
1 teaspoon of vanilla extract

Fruit layer:
1 10oz bag frozen mixed fruit - thawed
1 jar peach preserves

Meringue Ingredients:
4 eggs whites
1/3 cup sugar
½ tsp vanilla


Cake Instructions:
pre heat oven to 350 degrees
Grease & flour the pan.


Follow package directions for cake mix and pour into cake pan. 
 


Spread it out with a spatula until even.


Bake for 30 minutes and remove from oven
Raise the temperature of oven to 400 degrees.


Drain the fruit




Open the jar of peach preserves and microwave for about 25 – 30 sec, just until it comes out of jar easily into a sauce pan over medium heat. 


 
Stir in the drained fruit and heat while making meringue, stirring occasionally so it doesn't burn.



Now the secrets to great meringue:
Always use steel or glass bowl. Not plastic.
They must be completely cleaned! Any bit of grease or oil will break down the meringue.
Egg whites must be pure; if you get a little yolk in them, pitch the bowl and start over.
Beat on high until the peaks start bulging out in front of your beaters.
This takes about 8 minutes.
At the half way mark (4 minutes) stop the mixer and scrap down the sides with a spatula and then add the sugar & vanilla, resume beating.


Now when meringue is ready, spoon out the hot fruit mixture over the cake.

Then spoon out the meringue and smooth with a spatula. Smooth all the way out to the edges.
Return to the oven for another 15 minutes. The top will have a nice golden color and a tiny bit crusty.


Remove to cooling rack and let cool completely before serving.

Just the thing to serve my Master Indy and guest.

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 

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Thursday, November 2, 2017

Mature Harvest Chowder

This is based on Caldo verde, a traditional Portuguese soup of shredded greens, potatoes, and sausage. Traditionally it is slightly thickened by mashing some of the potatoes. Our soup, thickened with pureed potatoes and olive oil, is silky smooth, and by increasing the amount of potato and sausage, we’ve turned this simple first course into a hearty and filling meal.



This tummy warming meal can be as spicy as you wish, or more sedate if serving to seniors. Sausage, potatoes, and spinach in a thick bowl of love.



Ingredients

¼
cup extra-virgin olive oil
12 ounces sausage, 
     cut into1/2-inch pieces    (Used Bedder with Cheader)


1
onion, chopped fine


4
garlic cloves, minced




Salt and pepper + ¼ Tsp red pepper flakes









2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch pieces


4
cups chicken broth


4
cups water



1 pound spinach, stemmed and cut into 1-inch pieces









Instructions
Serves 6 to 8 



Do your cutting first! Rinse and stem the spinach, chop the onion and garlic, cut up the sausages.



Heat 1 tablespoon oil in Dutch oven over medium-high heat until shimmering. Add sausage and cook, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to bowl and set aside.
 


Reduce heat to medium and add onion, garlic, and pepper flakes, season with salt and pepper to taste. Cook, stirring frequently, until onion is translucent, 2 to 3 minutes
 


Add potatoes, broth, and water. Stir up the bits from bottom of pot as the broth deglazes the pot. Bring to boil. Reduce heat to medium-low and simmer, uncovered, until potatoes are just tender, 8 to 10 minutes.



Save about a third of the potatoes & onions and a third of the liquid in the cooking pot. Transfer the remaining solids & liquid to a blender or large bowl.





Add spinach to the pot by handfuls to the onions, potatoes and stock. Until all is wilted down. Simmer for 10 minutes.



Stir in sausage and continue to simmer until spinach is tender, 8 to 10 minutes longer.




Add remaining 3 tablespoons oil to blender and process until very smooth and homogeneous, about 1 minute
 


OR if using a large bowl blend with an immersion blender. Using up and down strokes work until all smooth.



Remove dutch oven from heat and stir pureed soup mixture into soup. Season with salt and pepper to taste. 
 


(Soup can be refrigerated for up to 2 days.)
Serve with bread and a great big hug!


What a dish for my Master.


For our music: https://www.youtube.com/watch?v=1AJmKkU5POA
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 



Monday, October 30, 2017

Pantry Reprieve

It's the end of the month and you didn't go to the store. What are you going to fix? How about an all time classic, served in a slightly different way. This handy dandy to the rescue dish has elements of beef vegetable soup, yet served like it was spaghetti! Hearty and hunky this taste sensation has been hiding in plain sight in your pantry.



Hamburger, onion, a can of soup and some linguine will surprise you with a lost cost, on hand meal.




Checking the pantry we find:
1 lbs hamburger
1 onion, chopped
2 Tbs flour
½ box linguine pasts
½ tsp horseradish
Salt + pepper

Directions:
Put the water on to boil for pasta (if only cooking for 2, use ½ box)
Chop the onion.
In a skillet heat 2 tbs oil and add the onion. - Hint: use ½ teaspoon of sugar to hide the cooking onion smell from your future.


Add the hamburger and cook, stirring occasionally for about 10 minutes. Add salt + pepper to you taste.

When pasta is done, drain and set aside.


When meat is completely brown, use a slotted spoon to remove half: this will save for another dish.


Drain liquids from skillet and stir in the flour. Stir for about 2 minutes, then pour in the can of soup. Continue to stir so that will thicken. You want it thick gravy like. When cooked, stir in the ½ tsp of horseradish.
Please taste this before you add any more, you want just a taste to liven up the dish, not to clear out your sinuses!


Serve on a bed of linguine and let this do its magic! That's all you have to do. Easy and quick and totally unexpected.



So happy 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