Monday, July 29, 2013

A Brazen Beefcakes Bouffant Brunch

So busy last night that you overslept breakfast? Throw this together for a fluffed up brunch dish. It will collapse when removed from oven but still tastes great with just a drizzle of Maple syrup. Whether you're craving something egg-y or something sweet, these quick, hearty nothings are perfect accomplices for the Mimosas.
    • 4 eggs
    • 2/3 cup milk
    • 2/3 cup flour
    • ¼ teaspoon salt
    • ¼ cup butter 




    • Melt butter in 9 by 9 pan in 425° oven.
    • Meanwhile place all ingredients in a big bowl and whisk together until blended well – lumps are OK..

    • Leave pan in oven with butter and pour batter over butter.
    • Carefully close oven and cook 15-20 minutes.
    • Pancake should rise up, double in height and get golden brown. Make sure you have room in your oven for this to rise. For instance if there is a rack above it the mix will rise up through the rack and be nearly impossible to remove cleanly. When you take it out of the oven it will fall a little. 

=========== === === ==
The trick to this rising, is to make certain that you preheat the oven for 10 minutes and the oven is very hot when you put the pan in..

For this presentation, slave opened a can of sliced peaches, drained and added ½ cup of brown sugar and ½ cup of white sugar. Also 2 teaspoon of cinnamon and 1 teaspoon of vanilla. This was heated over a medium-low heat. When the peaches were softened well, 1 tablespoon of cornstarch was mixed with ¼ cup water and blended into the fruit to thicken into a nice syrup.

Some softened NO-Fat Cream Cheese Spread was spooned onto the egg – puff and it was topped with the fruit mixture.

However there is almost no end to the variations you can do with this brunch basic.

It is like Yorkshire puddings. I always fry up some apples and maple syrup to serve on top.
This is also a German pancake, or pannekoeken. Love it! I add ham or bacon for a more filling meal. Love it as written with syrup or jam!
Top with no-fat Greek style yogurt and just about any favorite fruit!

We like these a lot. I don't have a blender, but I used an electric hand mixer and beat until smooth, and it puffed up just fine in the oven. I also used whole wheat flour, and I sprinkle a little cinnamon and honey on top when they're done. Delish!
GO DECADENT! Serve with a scoop of ice cream and a drizzle of hot fudge all over the top!

Master Indy really looks forward to His Sunday Brunch, or is it the Mimosas?

Serving Him Always

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


Wednesday, July 24, 2013

“Kiss it, Make it Well”s – Dogs are in the Shells

There are going to be times in every life when you need “babying”. Times when the best medicine is a hug, a psychical expression of being cared for.
Likewise there comes a time in your healthy eating living daily regime, that you need the warm cuddle of comfort food. At times nothing else will make the “boo-boo” go away.

This gooey casserole is full of comfort - friendly ingredients: hot dogs, macaroni, spaghetti sauce, and cheese. And it’s super-easy to make to boot. A little boiling (for the pasta), a little sauteing, a little stirring. Pop it in the oven and a half hour later, you’ve got
6 servings at just $1.64 per serving
and a dinner that will practically hug you! OK, maybe some warm croissants too.

  • 8 ounces dried medium shell macaroni
  • 1 large onion, chopped (1 cup)
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • 1 16oz pkg Kosher beef hot dogs, halved lengthwise and sliced
  • 1 ½ cups spaghetti sauce
  • 1 large tomato, chopped (1 cup)
  • 1 sm can mushroom stems and pieces, drained
  • 2 5oz pkg No fat Plain Greek style yogurt
  • ½ cup shredded provel cheese or mozzarella
  • ½ Cup Cheddar cheese
  • ½ Cup low fat buttermilk


Preheat oven to 350 degrees F. Prepare pasta according to package directions using lest amount of time; drain and rinse with COLD water. Drain again and add ½ cup low fat buttermilk

In a large skillet cook onion and garlic in 1 tbs butter over medium heat until nearly tender. Stir in frankfurters and cook until lightly browned.

Stir in spaghetti sauce, tomato, and mushrooms. Bring to boiling. Remove from heat.
Stir in yogurts and the provel cheese.
Stir mixture into the drained pasta. Spoon into a 2-quart, pre-sprayed, casserole.

Cover and bake about 30 minutes. Uncover and sprinkle with cheddar cheese. Bake, uncovered, until cheese melts and starts to brown. (5 – 7 minutes)
Makes 6 servings

Tuck this one away for when You need that food cuddle – hug!
.it also goes a long way with kids!

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! 

PS: need one of these for my kitchen! 

Sunday, July 21, 2013

Best of the Backroom's Broccoli Salad

                                                                                                              Based on original by Paula Deen
A cold vegetable salad can be the perfect side dish to burgers in the summer heat. But maybe the mayonnaise and raw veggies are not what the doctor ordered. This recipe gets around both problems with a light graceful leap. A tip of your hat goes to Paula Deen for the basics on this southern classic. Paula, we still love you!


1 package pre-cut, pre-washed broccoli florets, steamed and cooled.
4 slices cooked bacon, crumbled
1/2 cup chopped red onion
1 cup Craisins, optional
8 ounces sharp Cheddar, cut into very small chunks
3 hard cooked eggs
3 tbs mayonnaise
2 pkg Non fat Greek style Yogurt
2 tablespoons sweet pickle juice
1/4 cup sugar optional
1 cup halved cherry tomatoes
Salt and freshly ground black pepper


Steam the broccoli for 3 to 4 minutes, (I like to use a chicken stock for the liquid that I steam with) then cool.
In a small bowl, combine the yogurt, Mayo, pickle juice, and the sweetener, if using. (a touch of mustard might be used) stirring well. Cover and chill overnight.

Place cold broccoli in a large bowl. Add the crumbled bacon, onion, craisins, cheese cubes, cut up eggs, and halved cherry or grape tomatoes. Toss gently. Add any garnish

You might mix golden raisins and Craisins (dried cranberries) or glazed pecans for a garnish.
You will have good luck using agave nectar in place of sugar! Or truvia!
Let the flavors blend in refrigerator overnight, then to “refresh” add some low fat buttermilk just before you serve.
Don't forget to salt and pepper the end result. Slave just fix this for its best friend as we celebrate his birthday. Hot cheese burgers and low fat potato chips will help this salad along to a orangesicle cake! We will be watching the NHRA races and having a great time. Hope you find similar uses for this.

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!

Thursday, July 18, 2013

Oral Orgasm Orangesicle Cake

As the temperature outside has reached the triple digits, let's turn to a natural coolant, citrus! Slave remembers growing up when the family did not have air conditioning. How we loved it on the special occasions when the ice cream truck would stop and we could afford to buy a Dreamsicle! Those frozen treats of vanilla ice cream surrounded with an orange flavored ice coating. So slave thought he would turn his hand to making a cake with this cake.

The internet is loaded with different recipes for this. slaves task is to create or modify a recipe every week! So he hopes you will enjoy his variation on this classic. Stay cool.


1 box (10.25 oz.) Orange Supreme Cake Mix
1 (3.4 oz) pkg. Banana Cream no sugar Instant pudding and pie filling 4 eggs
1 Cup water
½ Cup vegetable oil
1 teaspoon vanilla extract.
1 tub whipped Vanilla frosting
1 envelope Orange Dream frosting flavoring
zest from 1 orange


Preheat oven to 350 degrees. Grease and flour a 13 x 9 inch pan.

Blend cake mix, pudding mix, eggs, water, oil, and vanilla for 30 seconds in mixer.
Beat for 2 minutes at a medium speed.

Pour into pan and bake for about 35 minutes. Test by inserting a toothpick into the center of cake. If it comes out clean, the cake is done.
Cool completely in pan on a wire rack.

* slave used a dark pan so oven was set to 325 and the cooking time was adjusted. 

Zest an orange into a large bowl. With a spatula, add the whipped frosting to the bowl and the flavor packet. Fold this together with spatula until blended. It does not have to be perfect, since the orange streaks will make an interesting effect.


At this point you can play with the frosting to fancy it up if you wish. Slave thinks it looks cooler with its subtle light orange color and smooth as snow.

Enjoy this as a special treat of cool indulgence! Master is worth it!

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!

.......................................Gone already?

Tuesday, July 16, 2013

socialslave's Southern Fried Chicken

or Don't Just stand there, Grab my cock and poulet!


Chicken: mankind's favorite food! The French call it “poulet”, the Germans, “huhn”, the Italians, “pollo”. Here in the U. S of A., we call it Sunday dinner. The reason dinosaurs are extinct? We found out they tasted like chicken.

Cooking chicken has become, like many a religion, a highly debated thing. Slave has always used the iron skillet method for frying, but wanted to explore with you how to deep fry!

Yes it might not be politically correct. However if done properly it will not be loaded with grease or cause instant death! Especially if you follow these “slave's secrets”.


3 – 4 lbs cut up chicken
3 half pints low fat buttermilk divided
1 5oz. No fat plain Greek style yogurt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 tablespoon
Kosher Salt
¼ teaspoon white pepper
½ teaspoon roasted red pepper flakes
1 Cup All Purpose Flour
1/3 Cup cornstarch
2 tablespoons baking powder

Ten “slave secrets” Commit them to memory – then eat the paper! Just kidding!

#1 Always marinade the chicken in buttermilk, it is best done overnight.

#2 Add the spices to the buttermilk not the flour in the dredge. They burn at different temps and can come loose to mess up the cooking oil.

#3 Add cornstarch, (to equal a third of the amount) to the flour. This will make your coating crispy.

#4 Never reuse this flour. As soon as the coating is done – pitch it.

#5 After coating is applied, let the pieces set for at least 20 minutes before cooking. This sets the coating so that it doesn’t slide right off.

#6 Hold the oil temperature constant! Do NOT let it start to smoke. This is a sign that the oil has broken down and could become toxic. If your temperature is right, the heat will cause steam from the food to balance the oil, thus keeping the food from becoming really greasy.

#7 Use a high temp oil like peanut oil (which has been refined before you buy it and does NOT affect people with peanut allergies).

#8 Cook a few pieces at a time, don't crowd them in the fryer.

#9 When removing cooked chicken, allow a few seconds for oil to come back up to temperature before adding next batch.

#10 Drain the cooked chicken on rack over a lined pan. Not directly on paper towels which tend to adhere and cause soggy bottoms. Stick this in a 225 degree oven to keep warm while you finish the rest of the chicken.


Whip together: two half-pints of buttermilk, yogurt, garlic powder, onion powder, paprika, kosher salt, and peppers. If you like to use a hot sauce, this is where to add it!
Place chicken in large zipper lock plastic bag along with buttermilk marinade and let rest in refrigerator for at least 4 hours – best overnight.

In one small bowl: 1 half pint buttermilk to dip chicken.
Then in another bowl, the flour – cornstarch mixture stirred well.
Dip chicken in buttermilk, then roll in flour mixture and place on wire rack over a lined pan.
LET SIT for at least 20 minutes. 

Heat oil to 360
Add a few pieces at a time to allow temperature to remain and oil to surround chicken.
Cook until golden brown on both sides 10 – 17 minutes.

Drain on 2nd wire rack over pan and keep warm in a 225 degree oven.

Salt and pepper to taste and serve. This also makes a fantastic picnic chicken served cold, just be sure to keep it cold if outside!

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!

Thursday, July 4, 2013

His Master's Surprise!

You Make this man go Upside-Down

As you know slave baked an apple pie for desert of this dinner. However it got eaten! A second apple pie went even faster! So slave wanted to come up with a surprise for Master anyway.

Like any two people, there are times when things do not go smoothly. Disappointments, hurt feelings, anger, and frustrations can get out of control and really screw-up a good thing. As slave has said before on this blog, times like that call for slowing down, centering, and refocusing on what is important.

Slave challenged you to think about your relationships and how you wanted to celebrate the freedom to enter into consensual service.

Very late, in the dark of night:

A store bought mix for pineapple cake gets blended with banana cream pudding mix.

Then Mango chunks are cooked in a syrup of brown sugar and orange juice. This is poured into a pan.

So that a mango Upside-Down cake appeared just for Master Indy.

Serving my Master Indy


P.S. There are 2 slices left, bet it does not make it until morning! :-)

Pork Steaks Step Three etc.

Pork Steaks Step Three etc.
Slices of apple and onions are simmering in beer as the brats cook.

These will be garnish to the sandwiches,

 The Beer-Cheese sauce is done!

Getting to use a new toy for cooking!

 Putting grill marks on the brats.

 This is how Saint Louis does Bar-B-Que!

 The steaks are drained and sauce is ladled on, the oven temperature is raised to 350 degrees and these go back for another hour and a half of cooking. At this time the baked beans were also added.

In an hour the corn will go in the oven. While things wait, the brats are kept warm in the pot of beer!.