Sunday, June 30, 2013

Toasted Ribald Ravioli

Toasted Ribald Ravioli 
From Saint Louis' great Italian heritage, this was invented here in a neighborhood known as “The Hill”. This is where all of our great Italian restaurants call home.

For our celebration, slave preferred to make a Spinach – Ricotta Cheese mixture for the filling that is very low in fat!

  • Package Egg Roll Wraps (found in produce section)about 15 sheets
Pasta sealer 2 eggs stirred in 2 Tbs water

    • 1 (10 1/2 ounce) packages firm tofu, well-drained
    • 8 ounces Non Fat, cream cheese Neufchatel
    • 1 (10 ounce) box frozen chopped spinach, thawed, well-drained
    • 1 medium yellow onion, finely chopped
    • 4 garlic cloves, finely chopped
    • 2 teaspoons basil (dried or fresh)
    • 2 teaspoons parsley (dried or fresh)
1 cup mushrooms, chopped
    • ground pepper
    • salt
  • 2 eggs
  • ½ cup skim milk
  • 1 pgk Italian bread crumbs
Dipping Sauce:
(In a hurry? Mix one part bottled Chilli sauce with two parts pizza sauce)
  • 1 cup pizza / tomato sauce
  • 1/2 cup of ketchup
    2 tablespoons horseradish
    1 Tbs Worcestershire sauce
    squirt of lemon juice
    Tabasco sauce, to taste
Make the stuffing first.
  • First press your tofu!


  • To Press tofu, drain any liquid from the block of tofu. Fold paper towels around the tofu and set a big wrought iron skillet on top of it to press out the excess moisture. Allow to sit for about an hour to press.
    • When you chop the garlic: first smash it with the side of your knife. This will loosen the paper like skin. Then cut each clove lengthwise. If you find a tiny green line, take the tip of your knife and pop this out. If not, it will add a very unwanted bitter taste.

    In olive oil, saute chopped onions and garlic, Stir in mushrooms, basil and parsley and saute for a few more minutes.
  • In a bowl, combine saute pan contents with well-squeezed / drained tofu and the cream Neufchatel cheese.
  • Add well-drained spinach to saute pan and heat briefly to remove any remaining moisture in spinach. Incorporate into "cheese" mixture, salt and pepper liberally.
  • Cover bowl and let sit in fridge for at least 30 minutes, preferably over night-The longer it sits together, the better the flavors meld.

On 1 Egg roll wrap, distribute tablespoon-sized portions of the filling, in the middle of one side.
Brush around the filling with the egg wash and fold over the other end. Press down around the mound to push out any air bubbles and seal. Pinch the edges shut to ensure no air is trapped inside. Using the tines of a fork press along each edge to finish.
Freeze until hard.  The ravioli not you! :-)

 Cut the Egg Roll Wraps in half with a table knife.

Place a tablespoon of filling on one side and brush the rest with egg wash.

Then fold over and seal edges with the tines of a fork that has been dipped in flour.

Here are 30 nice large ravioli ready for the freezer.

 To bread the ravioli:
Whisk the 3 eggs and milk in a shallow bowl. Place the breadcrumbs and grated Parmesan into another shallow bowl and stir to combine. Dredge the ravioli in the egg mixture, followed by the breadcrumb mixture. Let drain on a cooling rack over some paper towels.
Refreeze until ready to fry. 

Preheat a deep fryer to 350 degrees F. Working in batches, carefully drop the frozen ravioli into the oil and fry until golden brown, 2 to 3 minutes, making sure that the oil comes back up to temperature in between batches. Place directly onto a cooling rack lined with aluminum foil to drain any excess oil. Serve hot on a plate sprinkled with freshly grated Parmesan on top and warm tomato sauce on the side. 

(The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)

  Happy crunching!  Num-Num!



An English Perversion Pea Salad

An English Perversion Pea Salad


 A great tasting lower fat version of a classic cold appetizer. From a Recipe of The Deen Brothers

4 slices bacon
1 (10-ounce) package frozen peas, thawed and well drained
1 cup diced mild Cheddar cheese (about 4 oz.)
low fat
2 hard-cooked eggs, peeled and chopped (but use only one yoke)
6 oz container of
No Fat Unflavored Greek Style Yogurt
2 teaspoons freshly squeezed lemon juice
Salt and freshly ground black pepper
1 small onion finely diced
1 stalk celery finely diced

In a skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool. Chop into small pieces.

In a medium bowl, combine the bacon pieces, peas, onion, celery, cheese, and eggs. Stir in the yogurt, lemon juice, and salt and pepper, to taste. Refrigerate overnight or until ready to serve.

You can take this to a new level by sprinkling with cashew pieces.
Seal the bowl and set back into refrigerator until ready to serve.

Serving Master Indy


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

Saturday, June 29, 2013

Beats Autofellatio Apple Pie

Beats Autofellatio Apple Pie
3¼ Cups All-purpose flour
1¼ Cups Very Cold lard* or solid vegetable shortening
1 Tbs vinegar
1 tsp salt
1 tsp sugar
¾ cup mix of vodka and water
4 Granny Smith Apples
4 Jon-a-gold Apples (or any equal mix of tart and sweet apples)
¾ cup all-purpose flour
¾ cup white sugar
1 cup Dark Brown sugar
1½ tsp cinnamon
lemon juice
 *Lard gives the best - flakiest crust. It is NOT as bad for you as you have been taught. It does NOT have the bad cholesterol, the manufactured kind.

Place large bowl in freezer along with the 1¼ Cups lard and mixture of vodka and water.
The key to good pastry crust is to keep it cold and don't overwork it. 
Combine the flour, salt and sugar in a bowl. Add Tbs vinegar. Cut the lard into chunks and add them to flour with a table knife. Slave does have a pastry cutter but finds that a knife or two will work better. Cut the chunks into the flour until it starts to look like a gravel.


                 From this..

                   work it into this           
Add the water / Vodka mixture by tablespoon fulls just until the dough will hold together in a ball.

At this point, split the dough in two with one piece just larger than the other. Wrap both in plastic wrap and stick back into refrigerator to rest and re-chill.

Cover your pizza stone with aluminum foil and preheat oven to 400.

As your oven heats, wash off the apples and have a large bowl ready for them. Slave always squirts some lemon juice in the bowl and lays a couple of paper towels over. The lemon juice keeps the flesh of the apple from turning brown.
Peel, core and cut apples into wedges. There is a handy kitchen tool that will help with this.

 Dump the wedges into the bowl and give them a stir with your hand and if needed add a bit more of the lemon juice.

Now add ¾ cup of white sugar and 1 cup of brown sugar, the cinnamon and the flour. Stir this gently with a big wooden spoon until the mixture covers all of the apple wedges. 
By now the oven should be pre-heated. Set the apples aside and roll out a large piece of wax paper or parchment, one that is as wide as your pie pan. Slave used an oven proof glass dish, which was buttered on the inside.

Sprinkle flour on the paper and take out the large ball of dough. Place it on one side and fold the paper over so that the dough is in the middle of the folded piece. You might have to sprinkle more flour between the dough and paper but keep it to a minimum. Roll out the dough using short strokes and turning between each. You want the dough to end up about 1/8 inch thick disk slightly larger than the pie dish.

Don't over work, if it starts to shrink back, put it in the refrigerator again to rest for 10 minutes. When ready, roll the dough up against the rolling pin until it is covered. Then place the edge  of the dough on the edge of dish and unroll. It does not have to be perfect! Dough can always be patched by wetting the edges and sticking another piece onto it.

Spread the apple mixture into the shell and be sure to scrape out all of the liquid that has now formed with the sugars and flour into almost a caramel. Pat everything down with wooden spoon.

Do the top crust in the same manner. Once that is on the pie, cut lines or designs through the crusts so that steam will escape. Brush top with a tiny bit of water and sprinkle with bakers colored sugar if you like. Place on top of covered pizza stone. Bake for 30 minutes.

Remove pie, set stone out on a towel, slip a big piece of aluminum foil onto the rack to catch the drips. Before returning pie, whip an egg in a small bowl and with a brush “paint” the crusts with the egg wash. Bake for an additional 40 minutes, or until the crust is a beautiful shade and not burned. Take out to cool on a cooling rack.

Allow pie to completely cool before cutting.
Keep pie refrigerated until needed, serve with softened ice cream and a side of hot coffee and sparklers!

Serving Master Indy

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

Friday, June 28, 2013

Grocery list for the Fourth!

Slave understands! It is the end of the month. Here is a big list of things to buy. Well, at least here is the list so that you can check to see what you already have. Most of the second half is in your pantry by now, maybe?
Copy, paste and print this list and check each item off. That way when Monday and the checks rolls around, you can hit the grocery with confidence. If you can pick up enough this weekend so that you can bake the pie, or maybe start the ravioli, the food will keep and it will make the day go much easier.
Slave has suggested a time line for you to follow. This will help you coordinate a big celebration dinner for guests.

Grocery LIST:

1 (10-ounce) package frozen peas, thawed and drained
1 (10 ounce) box frozen chopped spinach, thawed, well-drained
2 oranges, juiced
1 orange, zested
1 (10 1/2 ounce) packages firm tofu, well-drained
2 @6 oz container of No Fat Unflavored Greek Style Yogurt
1 @8oz container of non fat cream cheese
8 Granny Smith Apples
4 Jon-a-gold Apples
¼ cup Orange Juice
1 cup apple juice
2 teaspoons freshly squeezed lemon juice
1/3 cup orange liqueur
1 cup diced mild Cheddar cheese (about 4 oz.) low fat
1½ cups of Sharp Cheddar cheese cubed
2 hard-cooked eggs, peeled and chopped (but use only one yoke)
4 ears fresh corn still in their husks
¾ cup mix of vodka and water
1 ½ Cups fat-free milk
1 cup fat-free half-and-half
8 to 12 store-bought crepes
pastry sheets or 16 wonton wrappers
5 med onions
5 garlic cloves,
2 stalk celery finely diced
2 cup mushrooms, chopped
bottled Chilli sauce , 1 1/2 cups bottled barbecue sauce, pizza sauce)
10 slices bacon
8 fresh bratwursts
About 4 lbs Pork Steaks One per person
1 Can Cream of Potato
1 Can Cream of Mushroom
1 Can Cream of Celery
2 (15-ounce) Cans Bush’s vegetarian baked beans
3 cans @ 6 ½ oz. caned minced clams
1pgk Italian bread crumbs
1 tablespoon Dijon mustard
½ cup Worcestershire sauce low sodium
3 cups of brown sugar
1 ¼ cup white sugar
4¼ Cups All-purpose flour
1¼ Cups lard or solid vegetable shortening
1 1/2 sticks unsalted butter substitute
3-4 dashes of Balsamic Vinegar
1 Tbs vinegar
1 teaspoon dry mustard
2 teaspoons basil (dried or fresh)
3 teaspoons parsley (dried or fresh)
1½ tsp cinnamon
3 tsp garlic powder
2 tbsp onion powder
½ cup peanut oil
2 teaspoons sweet paprika
Handful of cashew pieces
Ice Cream
8 fresh hot dog buns, toasted
at lest 3 cans beer, Budweiser
Salt and freshly ground black pepper
Ice tea, lemonade, water. Chips, dips, pretzels.

Yeah, big list, but lots of food and a great time planed for Master and His guests.

Have you given any thought to what special ceremony for you and your Master to mark “Independence Day”?

Serving Master Indy


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

Wednesday, June 26, 2013

Getting set for the holiday!

One week to go to Independence Day! Slaves orders are to set up a time line for you to follow. Complete with what is needed from the store and the recipes with pictures.

Go to the meat counter and ring for the cutter. You need to place your order for the 1 ½ inch thick pork stakes, to pick up on the 2nd.!

Your Time Line to follow along with for the Forth!

Ahead of forth:
Sun 30th Grocery trip!
Sun 30th Prepare and freeze Toasted Ravioli and Sauce Dip

Monday 1st English Pea Salad

Tues 2nd Pork Steaks to marinade
Tues 2nd bake Apple Pie

Wed 3rd Assemble Clam Chowder
Wed 3rd Baked Beans

On the fourth
9 AM Clam Chowder in crock pot
10AM Pork Steaks dry rubbed and into oven by 11
2PM Beer-Cheese sauce - baked beans set out to warm to room temp.
3PM Brats
4PM Pork Steaks with BBQ sauce Oven to 350 add Baked Beans
5:30PM Add dairy to Crock pot / corn to oven
Microwave to warm Cheese sauce / dipping sauce
Fry ravioli

6 turn oven back to 200. Brats in liquid into oven. Along with Cheese sauce. Everything to stay warm

Pea Salad and Hot ravioli

Dish out Clam Chowder.
Bring out Corn first, then Baked Beans.
Serve Bratwursts With trimmings
Pans of Pork Steak
Flame the crapes
Serve pie / ice cream
light the sparklers!

Slave hopes you have a great holiday and consider following along with this four course meal for the Forth!

Serving Master Indy

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

Monday, June 17, 2013

Heads up for Independence Day!

Heads up for Independence Day! 

Master Indy was very specific about what He wanted for the Fourth Of July.
slave is to create a four course Independence Day menu packed with perfect food choices for a Master and His slave.”
slave will post what needs to be purchased and when, What can be prepared ahead of time and when. With a complete time line of what the slave is to do and at what time during the day on the 4th.
Wow, slave had been considering the description of a St. Louis cut of pork, not often found anywhere else. This evolved into a celebration of predominate heritages here in St. Louis. The English, French, German, and Italian. Each group brings a special dish to the table as it were.
So this is what slave has come up with. Please consider following along and adding suggestions from your traditions.
4th of July Menu
First Course:
(warm) Toasted Ravioli and Sauce Dip
Based on a recipe from one of our top rated Italian Restaurants. This appetizer was created here in St. Louis.
(chilled) English Pea Salad
This is an old English recipe that has the fat lowered.
Second Course:
Noah's Ark Clam Chowder
A New England recipe with Saint Charles ties, again the fat has be lowered.

Third Course:
St. Louis style BBQ Pork Steaks
This is a Saint Louis tradition. These are also known as blade steaks that have been cut from a Boston Pork Butt or shoulder roast
Grilled Brats
A large portion of Saint Louis is German heritage. In fact this kept Saint Louis on the side of the North in the Civil War when the rest of the state was Confederate.
Oven Roasted Corn on the Cob
We are the corn belt and roasting is the best way to cook this.
Baked Beans
Another New England recipe that made its way west with
the wagon trains.
Fourth Course:

Crepes Suzette Flambe

What better way to honor the French that founded the area

Apple Pie A' la Mode

Of course, in the end we are all now Americans. Gotta have our Apple pie.
Available through out the day
Ice Cold Beer, Iced Tea, and Lemonade
Chips, Pretzels, Dip
One more important note for what the day means to us. Please consider, we are free to be “in service” to our Masters. Many of us have found true freedom in our consensual servitude. Perhaps this Independence Day is a perfect time to reaffirm that consent.
Just a thought from


Wednesday, June 12, 2013

Slutty Pig's Split Pea Soup

Slutty Pig's Split Pea Soup

 This easy homemade soup will impress your Master. Only 4 ingredients, it just takes time!

1 lbs bag of dried split peas
1 lbs slice of cooked ham
4 cups Chicken broth
2 cups water
2 cups Non-fat Half and Half (optional)

The package of dried peas will say "no need to soak". Pay no attention, pour them in a bowl big enough to then cover with 2 inches of water. Add 1 teaspoon baking SODA and stir it in.

Either let them soak overnight in refrigerator then drain OR
Bring to a boil over medium-high heat; boil for 15 minutes, skimming off any foam that accumulates then drain.
Pour the drained peas into a dutch oven or heavy pan. Add 4 cups of Chicken broth and 2 cups water and slowly bring to a boil.

Lower the heat till it is just simmering (very slow boil) Place lid on pot so that steam can escape but it will hold down the splatters.

Make sure that you stir this every 10 to 15 minutes or you will get stuff burned on the bottom of pan. That will ruin the taste and be very hard to clean off latter!

Take out the slice of ham and place on cutting board. With point of knife cut off the outside edge or rind. Pop out the circle of bone and place in the soup pot for flavoring.


With a sharp Chefs knife dice the piece and cut away any of the fat.

After the soup has been simmering for about one hour, add the cubes of ham. Continue cooking for a total of at least two hours.

With about 15 minutes of cooking time left, slave prefers to add 2 cups of non-fat Half and Half.

At this point you have created a home made soup that is better than any condensed stuff from a can! As always salt and pepper to taste.
Some people start off with a cup of minced onion, and/or garlic. Some add chopped carrots, or a bay leaf, or fresh thyme, whatever. Taylor the soup to your Master's tastes. 

 However you can start off with just these basic four ingredients and impress anyone. No wait, slave should say five ingredients, the last and most important one is love. Never skimp on that one!

Proud to serve my Master Indy

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


Monday, June 10, 2013

LGBT Libido Lobster Pizza

LGBT Libido Lobster Pizza

The taste combination for this pizza was inspired by the Legendary San Francisco Dish “Crab Louie”.

1 avocado, diced
bunch fresh asparagus, cleaned and just the 3 inch tips used ¼ tsp white pepper
¼ tsp cayenne pepper
1 tsp lemon juice
1 tsp roasted red pepper flakes
1 (8-ounce container)
imitation Crab or Lobster
3 tablespoons finely chopped green onion
1 cup grape tomatoes cut in half
1 cup low fat cream cheese softened
2 tsp Dijon mustard
1 cup shredded Monterey Jack Cheese
1 prepared pizza dough

Anytime you get fresh produce wash it when you get it home in a nice vinegar-water bath!

Pre-heat oven to 400 with a pizza stone inside.
In a medium bowl mix the low fat cream cheese with the Dijon mustard, peppers, and red pepper flakes. If using, add the chili powder and Tabasco. Mixture should be thick.
Ladle this sauce to cover the bottom of pizza to within an inch of the edges. (just like you would a red pizza sauce. I used less than 3 tbs. of sauce. Scatter the green onion over the sauce.

Peel, seed and dice the avocado. Just cut into the side until you touch the large seed, then continue around and pop the seed out with a spoon. Then with a table knife cut parallel lines down to the skin but not through.
The diced avocado can then be scooped out with a spoon. Place in a small bowl and squirt some lemon juice over it so that it does not turn brown.

With small knife cut the grape tomatoes in half.
Cook the asparagus tips in boiling water to chicken broth for only 3:30 minutes. Scoop out and drain on paper towels.

Make sure that the imitation Lobster Flakes are thawed

Distribute all of these evenly across the pizza on the cheese-white sauce. Accent with the half grape tomatoes.
Cover with Monterey Jack Cheese and dust with paprika.

Bake the pizza until crisp and golden, about 10 – 13 minutes. Remove from oven let it set for 2 minutes then Slice and serve.

Master Indy had told me that “white Pizza” is all the rage out in California now. So slave threw this together in time for the Pride Celebrations this month around the world.

June 27th 1969

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