It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Sunday, August 11, 2013
Erection blasting Eggs Benedict
to slave's special:
Little Black Book of Indiscreet Recipes”
are fourteen special dishes created and designed as a tribute to my
Master Indy. They are being presented one a day for the two weeks
leading up to the second anniversary serving Master. The Man who,
when He wishes to exert it, has total control over my life. ...and I
would have it no other way!
blasting Eggs Benedict
this breakfast is often used as an example of a High Class Fancy
treat, it is rarely attempted at home. It is labor intensive, what a
shame for us slaves! We love to serve, Master loves to make us
serve, and we love to eat like this! Here we have a Win-Win-Win!
it does involve poaching the eggs and many have troubles with this,
just a skill to learn.
there is that sauce: Hollandaise
is one of the “mother” sauces of French cooking. This is an
emulsion and can be very tricky. It can curdle on you or break apart
into an oily mess. And Yes, it is loaded with fat!
Doubt if this
would ever be eaten except
for the fact it tastes fantastic. It has been described as the
French recipe of an egg yoke! Master Indy has often told me how much
he enjoys this but simply can not afford the fat calories.
what a challenge for slave! Yes the internet is filled with “mock”,
“Light”, and “substitute” etc. hollandaise recipes. Too
often, slave finds that their tastes fall flat and simply do not fit
serving my Master at all.
is a Traditional Eggs Benedict:
English muffin topped with a slice of Canadian bacon. Upon this a
poached egg is placed and everything is covered with a Hollandaise
sauce and maybe garnished with a pinch of cayenne pepper and a sprig
Yes, easy no.
is what we are up against:
Original Hollandaise uses:
egg yolks, 1/4 teaspoon sugar,
12 tablespoons (1 1/2 sticks)
unsalted butter etc. etc.
a “mock” Hollandaise uses:
tablespoons butter, 1 cup chicken broth, 5 large egg yolks
now: this is the
sauce that slave has dedicated to Master Indy – so you know that it
has to be great!
Tbs Wondra brand flour
tsp white pepper
pinches cayenne pepper
Tbs lemon juice
Tbs margarine / butter substitute. or unsalted butter
Cup skim milk cold
drops yellow food coloring
right there you can see how little fat and calories this is going to
socialslaves sauce will not “break” and is much easier to handle.
it is based on another of the French “mother” sauces: Béchamel
is why we don't even use the word “Hollandaise”.
water: Use enough to come 1 inch up the side of a narrow, deep
2-quart sauce pan. Add 1 teaspoon kosher salt
and 2 teaspoons white vinegar. Bring
to a boil then reduce the temperature to just a very light simmer
over medium-low heat.
this method for one or two eggs.)
crack 1 very fresh cold large egg into a saucer. Use the handle of a
spatula to stir the water in one direction until it's all smoothly
slip the egg into the center of the whirlpool while holding the
saucer very close to water. You don't want to drop
the egg in. Once eggs are in water, turn off the heat,
cover the pan and set your timer for 5 minutes. Don't peek!
the eggs with a large slotted spoon, let water drip off then place on
the Canadian bacon.
use egg poaching cups, as slave does. Of course please notice that
the one I bought was too small for the extra large eggs. Check this
out before Your Big Breakfast! Also be sure to “butter” each cup
like you would a cake pan. Just a touch of margarine and they slide
out when you need them! Place cups in lightly boiling water for no
more than 3 -4 minutes. We want the yoke to start to thicken but
remain a liquid.
lets put this all together:
and toast the English muffins. Heat the Canadian bacon by rubbing
lightly with margarine and just a drop of maple syrup, cover and
microwave on 50 % power for no more than 40 seconds. You will hear
make the sauce:
the margarine / butter
substitute in the pan.
a small bowl mix the four, salt and peppers. Add just enough from the
cup of skim milk to the mixture so that you can dissolve everything.
Add the rest of milk to pan with food coloring.
the flour mixture into the pan and heat over medium heat until
bubbles start. Keep stirring for at least 1 ½ minutes. Remove from
heat and add the lemon juice. If you add it earlier the milk will
tend to curdle, not all bad just not the taste we are looking for.
It would be more like you used buttermilk. Another variation!
that warm feeling as you see your guests or Master enjoying this
lighten treat. If for no other reason the creation of this sauce is
worth dedicating it to My Master Indy!
/ obeying/ living to make His life easier,
alternative way to present this IF you really don't want to poach the
the eggs, shell, then chop them and place on English muffin -
Canadian bacon. Spoon this sauce on top. It will look just as
elegant, especially with a dusting of cayenne pepper.
make this even
lighter by just using ¼ cup
eggbeater type product in each egg cup. Poach even less time – it
will cook quickly
satisfy and restore. To nourish, support and maintain. To gratify,
spoil, comfort and please, to nurture, assist, and sustain …..I