Thursday, February 27, 2014

Banana Cheesecake Foster Lasciviousness


In 1951, Chef Paul Blangé, created a banana dessert at the request of his boss at Brennan's Restaurant in New Orleans. A magazine was doing a feature article and needed a special exciting dessert for the cover!
His work of pure genius was called “Bananas Foster”.
This wonderful southern dish was not named for
Stephen Foster as so many have guessed. No, it was named instead for Richard Foster.
Far from being the South's favorite song writer: This Mr. Foster owned the Foster Awning Company and was a frequent customer of Brennan's. Ah such is the course of trade.
Who knew it would be such a hit? It is estimated that Brennan's go through 35,000 lbs of Bananas every year, all flambeed for this one dessert.
Well slave is not going to set fire to this, although it does make for a VERY impressive sight. Besides, it might melt the cheesecake! An interesting twist for this fine old indulgence. Slave hopes you will approve.


Ingredients:
Pie Crust
1 Lg size pre-made graham cracker crumb pie crust.

Filling:
2 (@8oz) low fat cream cheese softened to room temperature
½ cup sugar
3 large Eggs
2 teaspoon Vanilla extract
2 tubs (5.3oz) No Fat Greek style yogurt unflavored
Instant Banana cream pudding and pie filling

Topping:
4-5 bananas
4 Tablespoons butter
2/3 cup dark brown sugar
½ c dark rum

Meringue Ingredients:
4 egg whites
1 pinch cream of tartar
2 tablespoons
confectioners sugar

--------------------------
Preheat oven to 350 degrees.


 
With an electric mixer whip-soften the cream cheese. Gradually add sugar about a third at a time and scrape down the bowl with each addition. Next the banana pudding mix, then the eggs one at a time with more scraping of the sides of the bowl. Now the rest with be done by wooden spoon.


  • Add vanilla and yogurt. Stir vigorously!
  • With the prepared crust sitting on a cookie sheet, spoon – pour the mixture to near the top. You will end up with more than you need. slave keeps some ramekins handy. Pour any extra filling into them and bake alongside. This give you an excellent “sample” to taste test!
  • Bake for at at least 45 minutes. The very center will still be jiggly but not the outside edge. The filling will continue to cook and “set” after it is out of the oven. Let it cool for about ½ hour – then chill covered in refrigerator overnight.



Bananas Foster Topping:
  • 4-5 bananas
  • 4 Tablespoons butter
  • 2/3 cup dark brown sugar
  • ½ c dark rum
  • Melt butter in a skillet on medium heat. Add sugar and whisk in until smooth. Slice bananas on a diagonal and add to skillet. Pour in the rum and stir gently to coat. Pour onto cold cheesecake leaving about ½ to the edge.

















Steps to make Meringue Topping:
Feel free to copy and paste for any recipe!
Directions
Step 1:
Preparation
Make sure your egg whites and equipment
are clean. Even the smallest drop of oil (like a touch of yoke) will keep it from making the best volume.

Step 2:
wait until the Egg Whites are at room temperature! They whip higher.
Step 3: Add a pinch of cream of tartar — it's an acid. That stabilizes and adds volume. If you don't have cream of tartar, use a touch of lemon juice.

Step 4: First whip just the whites until it gets foamy and starts to get thicker. Then, slowly add confectioners' sugar — this stuff will not weigh down the meringue and it melts into the whites quicker.

Step 5: Continue whipping on high speed until it's thick and foamy, like shaving cream. Whip until stiff peaks form. You will know it is ready to use if it has grown to about three times its volume and is glossy. STOP, take it out and use it!

Step 6: Use a spatula to spread this thickly over the top. MAKE SURE that you take it all the way to the edges and leaves no gaps. This will make a thermal seal. That way the meringue cooks but does not let what is under it melt.



































(This is the secret to Baked Alaska - You know: the cake and ice cream baked desert. Ever wonder why the ice cream didn't melt? That is why!)
Other than making the seal, be creative and swirl the stuff around, just don't make it smooth – how boring!
Bake at 375 for 10 to 12 minutes or until meringue is golden.


Slave just might have splashed a bit too rum at the last, but DOES NOT recommend it at all! Too much of a good thing is still too much!

Hope you enjoy slave's take on this fine old classic.


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 Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon








Tuesday, February 25, 2014

Capt'n Benjamin Hornigold's Pirate Booty

Arrrrrrrrrrr Matey! This pirate captain was real, and definitely something else. It is said that he once boarded a ship and only to take everyone’s hats! He stated that his crew had gotten drunk the night before and threw theirs overboard!


Well His name alone is enough for slave to create a dish for him! So it combined dried cranberries, cinnamon, and honey with natural tropical tastes, and of course some rum, to infuse into chicken breasts.
Avast! This is a sweet, savory, and colorful booty. There's plenty of gorgeous sauce, so be sure to serve over a bed of quinoa.



 
Ingredients
3 slices of bacon
  • 2 navel oranges
  • 2 tbs all-purpose flour
  • ½ teaspoon salt, divided
  • ¼ teaspoon freshly ground pepper
  • 3 boneless, skinless chicken breasts, (about 1¼ lbs)
  • 1 ½ cup reduced-sodium chicken broth
  • 1 tbs canola oil
  • 1 cup dark rum
  • ½ cup golden raisins or mixed with dried cranberries
  • 2 tbs honey When measuring – spray spoon with oil first!
  • 1 3-inch cinnamon stick
  • 1 can Tropical Fruit cocktail in juice.
Directions
In a large pan fry three pieces of bacon until crisp. Remove bacon but leave the fat.

Using a rolling pin or meat hammer pound the chicken breasts until they are a uniform thickness, that way they will cook evenly.

Mix the flour, salt and pepper in a shallow dish and dredge the chicken before adding to the hot grease in the pan. Cook each side until it just turns a nice golden brown about 3 to 4 minutes per side.
Whisk the remaining flour mixture into the chicken broth until well mixed.




























While that is cooking, Zest and juice one orange: slice the other. Reserve zest and juice separately from the orange slices. Add honey, drained fruit cocktail, raisins, and cinnamon stick to the juice.



When chicken is a nice golden color, transfer to a plate.
Add rum to the pan (pull your head back because the rum steam will really hit you!) and cook for 1 minute, stirring to loosen the sucs” or bits on bottom of pan.
Add the flour-broth mixture, the reserved orange zest and juice, raisins, honey, cinnamon stick and the remaining ¼ teaspoon salt;
bring to a boil.


Reduce heat to a simmer, return the chicken and any accumulated juices to the pan and cook, turning the chicken once or twice, until an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees F and the sauce has thickened, 10 to 12 minutes.

While that simmers put about ½ cup of quinoa and a cup of chicken broth in a medium pot. Bring to a boil, reduce the heat to a simmer covered for about 15 minutes or until the moisture is absorbed.

Slave served this with microwaved sugar snap peas without sauce. This gives a nice dark green to balance the gold of the main dish.

Place the chicken on a bed of quinoa on a serving platter. Discard the cinnamon stick.
Spoon some of the sauce over the chicken and garnish with the reserved orange slices.
Serve with sauce on side.

Tip:

Also sliced fresh mushrooms will add a nice dimension to this dish.


Hope your pirate captain will find this treasure to his liking and maybe feel like doing a little plundering later tonight! ;-)

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 Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon









 

Wednesday, February 19, 2014

Hygge Pork

Master is making a trip to Denmark so slave thought it would dig into some Danish recipes. This crock pot dish was derived by taking ideas from “Mørbrad med Svesker og Aebler” a Danish recipe with a touch of the Swedish “Äpple-Flåsk” 


The Danish word: “Hygge” means “Cozy” but they have taken the concept to a whole new level into their cuisine and lifestyle.
Hygge” usually involves intimate dinners at home with long conversations over candlelight and red wine, enjoying the company of friends and family. Now the word is generally used for all those social interactions. So slave named this “Hygge Pork” in hopes that it will inspire you to have a warm cozy, intimate dinner with long conversations over wine and this hearty “middag”.



Ingredients

4 pork boneless loin chops, about an inch thick
2 medium sweet potatoes, peeled and sliced
2 medium celery stalks, finely chopped (1 cup)
2 medium Fuji or Granny Smith apples, peeled and sliced
1 medium onion, sliced
1 cup dried cranberries
¼ cup butter or margarine, melted
½ cup low sodium chicken broth or vegetable broth.
½ cup dark rum
Directions
Brine the pork chops the night before. This is simply a must do if you want a great tasting juicy bite of pork! Be sure to rinse and dry before cooking!

1/3 cup kosher salt
1/3 cup brown sugar
½ cup of the hottest tap water
1 cup dark rum
Add the hot tap water to the sugar and salt. Stir until it is dissolved then add the rum. Place pork chops in plastic bags and add the brine. Let sit overnight.
Spray inside of slow cooker with cooking spray.
Do all of your peeling and slicing (slice the apples last because they brown the fastest.)



Layer half of the potato slices in bottom of pot.
Make a second layer from half of the apple & onion slices and spoon half of the cranberries and celery over that.

Add pork chops in a single layer.
Repeat layers of sweet potato, then apple & onion
Spoon the rest of the mixture on top.
Pour the melted butter over everything, then mix the Chicken broth and rum right in the measuring cup. Carefully pour over the layers. Cover.
Cook on low heat setting 8 hours or until pork is tender.


Don't worry it will cook down! 

Suggestions:
Substitutions – Use Butternut squash slices instead of sweet potato. If you do, blanch the squash first in boiling water for about 3 minutes.
Try dried cherries or dried blueberries: use the dried because cooking for this long a time will turn fresh berries into mush.
Serve with steamed green beans or other green vegetable without sauce.


Slave hopes this inspires you to plan your own cozy intimate dinner. Forget what the “experts” tell you about what type of wine you should serve, serve what you like the taste of!
Light the candles, lower the lights and prepare to cuddle with your “kæreste” or snuggle against your “skibsføreren”!
Everyday, slave is thankful 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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon




 

Friday, February 14, 2014

Chicken, Kale, & Quinoa soup


Just in time for the St. Valentines Day Blizzard, this hearty and healthy hand made soup will warm and fortify you for any amount of snow.
Ingredients
  • 2 lbs. chicken thighs, boneless and skinless
  • ¾ cup dry quinoa
  • 2-4 cups kale, chopped
  • 1 (15.5 oz) can Great Northern Navy beans, drained and rinsed
  • 3 ribs celery, chopped
  • 3 carrots, chopped
  • 1 green pepper, chopped
  • 1 yellow onion, chopped finely
  • 4 garlic cloves, minced
  • 8 cups low salt chicken broth (about 4 cans)
  • ½ tsp. Herbes de Povence
  • Salt to taste
Instructions

Instructions

  1. Lightly brown the thighs, both sides 3-4 minutes each.

  1. Add chicken to slow cooker, Top with onions, celery, and garlic.
    When you cut up the garlic remember to look for any green inside. If there, remove it because it will make your dish bitter!

  2. Dish the quinoa around the sides, and pour in the chicken broth.
    Do not add the kale or the beans yet. Season with salt and pepper to taste, add the herbs.

 
  1. Cook on low for 7 hours. The pot will be rather full so at this point use a ladle and remove about 3 or 4 cups worth to a large bowl.
  2. By now you have had time to wash, stem, and dry the kale then chop roughly. Don't worry about doing it finely, it will wilt in the hot soup.
  3. Remove the chicken, it will be so tender that is might just fall apart at this point, but it if does not, you want to cut it into bite sized pieces. 




















    1. Return the chicken pieces to the pot, and put the kale on top.

     
    1. Pour the removed liquids back over the kale and add the beans.
    2. Turn up the heat to HIGH and cook for another hour.
    3. Serve with a crusty bread.

    When you get to eat great tasting stuff like this fantastic soup, you will find that you have become more healthy and fit. Where was the sacrifice? Really: when stuff tastes this good, what do you think you are giving up? However slave is not responsible if you have been neglecting to set aside money for that new skinny wardrobe you are going to need.


    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 Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon





Thursday, February 13, 2014

socialslave's Easy Valentines Day Bars!

This special desert was created as a gift of love to a MAN. If it was any more manly, it would have hair! The simple blending of cheesecake and chocolate chip cookies is designed to catch the attention of even the most distracted, horny, or just complacent guy in your life!

Just remember keep it chilled and cut the bars into smaller pieces and feed him a bite at a time! ….if you know what slave means! ;-)

 
Crust:
½ cup cold butter
1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix

Filling:
  • 3 (8-ounce) packages cream cheese, softened
  • 3 eggs
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
Directions
  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
 
  • In large bowl, cut butter into cookie mix using fork and knife or pasty blender. Stir in 1 egg until mixture is crumbly. Like a streusel mixture would be.
  • Gently spoon a bit more that half into pan. Bake 15 minutes.


 In a large bowl, beat together cream cheese, eggs, sugar, and vanilla extract until well mixed. Take the bowl off the mixer and stir in the chips by hand.




























  • Spoon cream cheese mixture carefully over dough because it has not hardened yet. If you just pour it, you will get a mess!
  • Spoon remaining crumb mixture over cream cheese and sprinkle with more chips.
  • Bake 25 to 30 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled.
  • Cut into squares.
  • For bars, cut into 8 rows by 4 rows.
  • Keep covered in refrigerator.

If you serve this right, you should be able to parley it into at least an hour and a half of foreplay! ;-)

 
OOOOOOH can't you just smell that wonderful aroma?
So happy to have been able to put this together for 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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon


Wednesday, February 12, 2014

Salisbury steak dinner something else!


Just in a different sort of mood so slave decided to cook something different. This is an easy, warm meal guaranteed to melt the ice!

Ingredients:
1 lbs ground beef
medium yellow onion
3 Tbs old fashioned Oats
¼ cup chopped onion
1 Tbs oil
1 egg
1 Tbs low sodium Worcestershire sauce
¼ tsp paprika
½ tsp Herbes de Provence
1 can beef gravy

½ head cauliflower
1 can chicken broth

½ lbs fresh green beans
1 Tbs oil

=====
Directions:

Pre heat oven to 400 degrees 

 
Clean and snap the green beans, toss with 1 Tbs oil. Spread on a cooking sheet and sprinkle with kosher salt. Set aside.

Cut the cauliflower into small florets and place in a dutch oven with 1 can chicken broth. Cover, bring to boil then turn down to a slight simmer.






 

Slice the onion very thin. Slave used a mandolin for this. Heat 1 tbs of oil over a medium low heat. Add the onion, you will know if the heat is too high if it sizzles. This cooks low and slow, you just want to caramelize them. Sprinkle with paprika and herbs. Stir occasionally for about 20 minutes. In the last few minutes the onions will start to turn a nice brown.
While they are “sweating” mix the ground beef with the oats, onion, and egg. Mix in the Worcestershire sauce. Form into 4 patties or loafs.


When the onions are done, remove them to a small plate and put the patties into the skillet. Raise the heat to about half way and cover for about 4 minutes.
Turn each over and cook for another 4 minutes. They should be a nice crusty brown. Don't worry about them not being cooked at this point.

Spray a baking dish and place the four patties in with spoonful of onions on each. Pour the caned gravy around them, cover with foil and place in the oven along side of the tray with the green beans. Let them bake for 20 minutes.

The cauliflower should be cooked very soft by now so let it drain well. The drier the better. Now mash this just like you would potatoes, only without the milk or butter. (No it will not be the same as mashed potatoes but it will be good, especially with that gravy from around the steaks.)


slave wishes it had better pictures to show each step on this, but the phone-camera just was not cooperating!
This is a no big deal dinner, but it is very good and not that bad for you. Enjoy some comfort food once in a while.

Slave hopes this warm meal will help defrost your family.
Serving his 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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon