Thursday, May 29, 2014

Bad Boy Broccoli - You make me feel so good!

Here is another “cook what's in the pantry” dish for the end of the month.
slave is getting creative with what is found in the cupboard. This time it was a couple of stalks of broccoli left from the last dish I made, and some more frozen sausage, some frozen chopped onion, half a box of Angel Hair pasta, and some low salt soy sauce! Healthy, tastes wonderful, and helps the end of month get here quicker!

Kosher salt
¼ box angel hair pasta
1 pound ground pork sausage (loose)
2 stalks broccoli
Cut into small florets
¼ cup low salt soy sauce divided
2 teaspoons cornstarch
½ cup chopped onion
4 tablespoons vegetable oil
1 tsp. ground ginger
4 garlic cloves, minced
1 cup low salt chicken stock
or vegetable

Bring a pot of water to a boil over high heat. Break the angel hair in two before adding and return a boil. Boil for 2 to 3 minutes then drain and rinse under running water. Set aside.

Stir the cornstarch into 2 tbs of the soy sauce and 1 tbs of oil then mix it into the loose sausage well. Stir in ½ of the onions. I used a fork for this but if you use a wooden utensil be careful that it doesn’t break.

Heat the rest of the vegetable oil in large skillet over medium high heat. Mince the garlic into a small bowl and stir in the ground ginger to coat well.

Add the garlic to the pan and cook, stirring constantly, about 30 seconds, until fragrant. Now: the pork mixture stirring for about 8 minutes. Since the sausage is coated in soy sauce, you will not be able doneness by color, so let it cook a good 8 minutes over at least medium heat.

Stir in the broccoli and the remaining soy sauce. Cook, stirring, until the broccoli starts to soften, 2 minutes. Add the cooked noodles stirring them into the mixture. Pour in the chicken stock and add the remaining onions. NOTE: even with low salt soy sauce, it will taste salty, so don't automatically add salt! Cover and turn the heat off. Let it steam and simmer until the noodles have absorbed most of the stock, about 4 more minutes.

Since this is another one dish meal with meat, vegetables, and pasta, you really only need a salad at most.

This is another really inexpensive meal made with fresh ingredients. The taste you will be proud of.

When slave does not have another to cook for, it just feels so lost. On those occasions it has taken full casseroles of food to the beauty parlor, to my doctor's, even to the grocery store itself just so that it can feel like it was doing for another person. Next time you find yourself with more cooked food than you need how about taking some over to a neighbor? You never know what troubles they have had to face today.

Serving 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!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Tuesday, May 27, 2014

Super Sexy Sausage Supper

Before we get to tonight's dish, lets talk a little. I know that most people do not react the same way that I do to the idea of being a slave.
In today's world, nobody has to!
Just let me float this idea past you. For whatever reason you have to cook! If you don't cook, usually it is because you don't like to or you don't know how. This blog is written for people who don't know how to cook.
But more than that, for whatever reason you are being forced to cook, You have to face the stove and figure out what are you going to feed your loved ones. That might, at times, feel like slavery.
Think about this:
the books: “50 Shades of Grey” did not produce a 30 BILLION dollar industry because everyone suddenly decided to enjoy pain.
Instead they allow a safe way to fantasize. I suggest you might try to turn the kitchen drudgery into a safe way to fantasize about whatever you chose.
When you are “stuck” at the stove by yourself, try dreaming about how you only wanted to serve. Maybe, how you are denied the ability to please your loved one. You are only allowed to catch his eye with your self-less deeds of fixing something to his tastes. While not being permitted, shall we say, other avenues to arouse his “attention”?

When you have to do anything that you don't want to, redirect it with your mind into being a forbidden pleasure!
In fact: no one ever needs to know what is going on in the back of your mind.
Now that your mind is where it should be, in your crotch: Lets cook!

Super Sexy Sausage Supper

slave is fortunate to have some of the greatest friends anyone could ask for. My “BFF” Charlie often brings over some of their home made sausage and other frozen meat from their farm. Each year they butcher pigs and every other year they butcher a cow. Even if it has been in the freezer for a year, this is fantastic stuff! And just the right price for the end of the month, if you know what slave means!
So slave is getting creative with what is found in the cupboard. Half a bag of pasta, a couple of unused “Cheese” flavoring envelopes from mac & cheese boxes – often slave just uses the pasta from these because it is just the right size and cheap! Then some gifted sausage from the freezer and a bit of fresh produce. Healthy, tastes wonderful, and helps the end of month get here quicker!

1 lbs. Sausage (out of the casing and cooked loose)
2 “heads” of fresh broccoli cut into small florets
2 shallots - maybe a bit of frozen chopped onion if available
bunch of green onions chopped
margarine (as called for on mac & cheese box)
half a bag of any left over pasta -- These were egg noodles
3 slices of American cheese (just my taste)

Preheat oven to 350 and spray a 9 x 13 baking dish.

Wash and cut up the broccoli into florets and put in bowl.
Peel shallots and slice thinly.

Heat water and cook pasta according to directions. Reserve 1 cup of cooking liquid when done.

Heat a large, sprayed skillet over medium high heat, cut open the sausage and break up in the pan. Cook this well, for about 8 minutes or until no pink remains.

Push sausage to edges of pan and dump the sliced shallots into the center and let them cook for about 3 minutes, while you stir. 

Then add the broccoli and stir together while cooking for about 2 more minutes. Add the cup of cooking liquid from the pasta, cover and let cook for 2 more minutes, then uncover and allow the rest of the liquid to cook out.

Meanwhile when the pasta is cooked, follow the directions on the mac and cheese box with the envelopes of cheese flavoring. Just like you were making that. (2 envelopes = 8 Tbs margarine + 1/2 cup skim milk)

With a slotted spoon remove the meat-vegetable mixture, and mix it with pasta. Then spoon into casserole, cover it with foil and bake for ten to fifteen minutes. Everything has been cooked already and should still be hot. This is just to blend the flavors. Also this gives time to set the table.

Nothing fancy but a great taste and only one serving dish to clean.

Slave can't even type out the word “serving” without feeling this deep happiness to be serving 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!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Monday, May 19, 2014

Cowboy Up - Jeans Down Casserole

I admit that bare-chested cowboys in jeans drive me nuts! Recently slave got to purchase a charity calendar from Men of “Cowboy Sunsets”. One of the very sweet models and members named “Gator” inscribed his picture for me. Bestill my beating heart!

The IGRA (International Gay Rodeo Association) not only promotes, in a positive way, the LGBTQ country western lifestyle. It is a charitable organization that helps local communities and actively works for the humane treatment of all animals.
So Gator: this casserole is dedicated just to you and your wonderful organization!

1 lbs. Very lean ground beef, browned and well drained
16 oz can whole corn drained or fresh if you have it
15 oz can red kidney beans no salt added and drained
1 can diced tomatoes drained
2 stalks celery diced small
1 small onion chopped
1 small green pepper diced small
10¾oz. can reduced salt condensed tomato soup
2 Tbs reduced salt Worcestershire sauce or a low salt soy sauce will work.
½ cup reduced-fat grated Cheddar cheese
1 tube of biscuits
2 Tbs melted butter or margarine
¼ cup yellow corn meal

pre-heat oven to 350 and spray a baking dish big enough to hold the biscuits.

NOTE: if you have any of the browned ground beef left from any of the dishes made before – thaw that and use. That way you can skip the next step.
Brown the ground beef while you dice the green pepper and chop the onion. Add that as it cooks.

Everything gets drained:
The kidney beans, corn, tomatoes and esp. the ground beef! You should even pat it dry with paper towels.

In a large bowl mix the corn, kidney beans and the tomatoes.

In a medium bowl stir together the soup and the Worcestershire sauce.

Optional - tailor the taste:
Adjust with salt and pepper.
If your cowboy likes chilli – add ½ teaspoon of chilli powder.
Maybe a dash of hot sauce.
If he is more of a spaghetti western type of guy, try oregano.
If he is more into continental cuisine, use Herbes de Provence.
Or how about some sage?
IMPORTANT: use discretion..a little goes as long way. Stick to ½ teaspoon of whichever you pick. You can always add at the table but you can't take any away.

Then blend this into the meat-vegetable mixture. Spoon this into the sprayed baking dish. 

Sprinkle the grated cheese on top. Bake for about 30 minutes and remove for the next step.

Now, on a piece of wax paper on the counter, take out and separate each of the 10 biscuits. Put the yellow corn meal in a shallow dish and have the melted butter in a small dish next to it.
Dip each raw biscuit into the melted butter, then into the corn meal and place on top of the cheese mixture in baking dish. Continue until the dish is covered with the biscuits.

Return to the oven for about 20 minutes or until nicely browned. Remove and let rest for 5 to 10 minutes before serving to your favorite hungry cowboys!

Warning: latter you guys just might wind up in your own private rodeo!
Mercy! ...or should slave say: “Whoop-tee-do!” ;-)


Everyday, slave feels so damned lucky to be owned and to be allowed 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!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Saturday, May 17, 2014

Benny Brights’s Brunch Bash

There are times when a quick brunch dish is a necessary! As you know slave always cooks up more ground beef that is needed every time a recipe calls for it. That extra is usually  frozen or used for lunches. Well this is just the dish to use that extra meat.

This list of ingredients is small but you will find this provides an opportunity to experiment. This is a basic type of scrambled egg dish that allows the slightest bit of spice to change the entire outlook of the meal.

2 slices white bread I use a whole grain, but could be gluten free bread!
2 slices lot fat American cheese
3 eggs
½ teaspoon salt
1 Tbs skim milk
2 or 3 drops of yellow food color
1/3 cup of cooked ground beef
2 Tbs ketchup or if you prefer a hot sauce, and or mustard, whatever, but use discretion – a small taste will go far in this dish!

Toast the bread and cut one piece in half. Lay them on a microwave safe plate and top with slices of cheese. Melt cheese in microwave for about 20 to 25 seconds.

In a medium high skillet, heat the ground beef. It will start to pop like pop corn when ready.

Whisk the three eggs with salt, skim milk and 2 or 3 drops of yellow food coloring.
When meat is hot, add the ketchup or hot sauce and stir it in. Then add the whipped eggs, continue to stir. Keep an eye on this it will cook fast. You want to take it off BEFORE it looks completely done because eggs will continue to cook even after they are on the plate!

Spoon this bright mixture over the toast and serve.

This quick brunch type meal will satisfy the hungriest of men and will not take all day to fix.

So happy to even be able to do small things 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!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Thursday, May 15, 2014

Papa's Pastitsio

A Lighter Layered Lasagna-like Bake
Let's face it: lasagnas can be intimidating! As well they should be. Usually so loaded with fat they have become a comic book joke! However they can also bring back some great memories to go along with that ooey-gooey oiliness. How about a Pastitsio (PAH – sissy – oh)? Aside from never, ever hearing of one, would it be any leaner? Well we can make it that way! We create every time we are cooking!

So slave will just call it a “Lasagna – like” dish. It is layered with pasta, meat sauce, cheese, even spinach! By watching what goes into the dish, we have a better control of what goes into our bodies! For example: the sauce used has 35% less calories than normal and 0 grams of fat. By itself offers a third of the daily vegetable needs. The ricotta used is fat free! Instead of a whole egg, just use the white part. Each is a tiny step, but it adds up.

3 cups dried medium noodles (6 ounces or ½ a package) slave used noodles but it could be just about any type you choose!

1 lbs. ground beef
1 23oz jar light Italian sauce
1 small yellow onion chopped fine
2 cloves garlic minced
2 teaspoons dried basil, crushed
1 teaspoon dried oregano, crushed

1 15oz carton fat free ricotta cheese (or 1½ cups)
1 egg white, lightly beaten
1 8oz package shredded Italian blend cheeses (2 cups)

1 10 oz package frozen chopped spinach, cooked & well drained

½ cup shredded low fat cheddar cheese (2 ounces)

Pre-heat oven to 350 degrees.
Grease a 2-quart casserole or a 2-quart square baking dish; set aside.

Microwave the frozen chopped spinach according to box, then drain well and press with paper towels before use.

Cook noodles according to package directions; drain and set aside.

Meat mixture:
Meanwhile, in a large skillet cook beef until brown. Transfer to a big paper towel lined bowl.
Add the onions to the hot skillet and let cook until they start to turn transparent. Add the garlic, sauce, and spices. Stir as it heats.
Then return the drained meat to the skillet. Reduce heat. Simmer, uncovered, for 10 – 15 minutes.

In a medium bowl stir together the ricotta cheese, 1 lightly beaten egg white, and 1 cup of the Italian blend cheeses. (about ½ of the package)

In prepared casserole or baking dish:
layer half of the noodles (about 2 cups),
half of the meat mixture (about 1½ cups),
Spoon ½ ricotta cheese in large dollops. (about 1 cup),
next layer with all of the spinach

 Top with the remaining meat mixture
spread the last of the noodles over that

Cover and chill remaining cream cheese mixture until needed.

Cover casserole with lightly greased foil spray the side against the food!
Bake in 350 degree oven about 45 minutes or until heated through. Uncover;
Top with remaining cream cheese mixture.
Sprinkle with cheddar cheese.
Return to oven, uncovered, about 10 minutes more or until cheese is melted.

Let stand for 10 minutes before serving.

Slave is not going to tell you that this tastes just like lasagna. Slave does not lie. In no way is it bland. It does have a great, cleaner, Italian taste. Quite frankly, we are never going to get healthier buy eating the fat loaded food we have been taught to enjoy. We need to retrain our tastes. Give this a try. It is good, just not greasy.
If it looks too hard, try this: for the meat sauce, use Manwich. Although be sure to read how much salt is in that stuff! For the cheese: use fat free cottage cheese that has been well drained! If you like throw in some mushrooms.

Happy to be serving 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!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Friday, May 9, 2014

The Bears On Blue River Blueberry Roast Pork

When my mother was a child, my grandparents owned a small island in southern Indiana on the Blue River. There was an old book called “The Bears of Blue River”. Growing up I heard many a story about summers spent there.
Since slave is a bear and this recipe calls for blueberries, it all seemed to fall into place for this Mother's Day Dinner. I'm sure that the whole family: my great grandmother, my grandmother and grandfather and my mother would have loved this dish. Not to mention all the cousins that would descend for a weekend away from the city!

Of course their neighbors would pick the blueberries, another would trade the butchered pig parts etc. My great grandmother would put the pot on to boil and then go out into the field to pick the sweet corn. If you ever get the chance, try it sometime: Pull an ear of corn off the stalk strip back the leaves and take a bite. It will be sweet as any candy you ever had!
That's just the way things were done back then on the farms on the river.

¼ cup blueberry preserves
3 tablespoons white wine balsamic vinegar
2 tablespoons
Dijon mustard
2 teaspoons thyme
Kosher salt and freshly ground pepper
1 1½ -to-2 lbs. boneless center-cut pork loin, trimmed
1 clove garlic, smashed
2 red onions, quartered
8 slices bacon
2 tablespoons instant flour (such as Wondra)
3 cups low-sodium chicken or vegetable broth

Spread out some wax paper on the counter and have a plastic bag ready that is big enough to hold the roast. (I used a cooking bag I had left over)

Combine the preserves, 1 tbs vinegar, the mustard, thyme and ½ tsp each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife. Smash the clove of garlic with the side of the chef knife's blade on the cutting board. Smear it all over the roast; season with salt and pepper.

Now is really going to get messy

Rub the pork all over with the preserves mixture. Work in in with your hands. Get your bad self down with that hunk of pig! Then transfer to a large bag and tie it up. You might feel like taking a shower now but first put that away and refrigerate it overnight.

Pre heat oven to 325 degrees

About a half an hour before roasting, remove the pork from the refrigerator and get everything ready for roasting.

Fixin the green beans:
You know, no matter what kind of day it has been, slave always feels better and more centered if fixing fresh green beans. I find no fault with the frozen. In fact, had some the other day that were really great! It is just the act of snapping the beans, taking the time and effort, all for my Master. The factories and farms have excellent workers picking and fixing for people they don't know. This, I sit and snap, I know who I'm doing this for and that just makes me feel better.

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

The two ears of corn just go into the oven with nothing done to them.
I always put the tray under the corn in case any cooked corn syrup drips out.

Remove the outside skin from the red onion and roughly chop it into wedges. This goes into the bottom of a sprayed metal roasting pan and set a rack on top. 


Lay the bacon slices over the pork, overlapping each then set on the rack. Insert the meat thermometer: If you like spoon a few spoonfuls of the marinade over the top of the bacon!

Roast for 45 minutes at 325 degrees. The clues will be the corn feels soft, the bacon will be crisp and the green beans just starting to have brown edges.
However the bottom line is that thermometer inserted into the center of the pork registers 140 degrees F, about 45 minutes, but check with the thermometer! Some old timers and country folk insist pork be cooked till it is 160 degrees: however for the past 40 years or so experts agree that cooking till it reaches 140 and then letting it rest till the temp reaches over 150 will produce a juicier roast that is still perfectly safe.
If Your Master wants it that way – then that is the way you cook it! Period, end of discussion.
Transfer the pork to a cutting board and tent a piece of foil over the top, let rest 15 – 20 minutes.
Remove the onions with a slotted spoon to a medium serving bowl and set aside.

Scrap up as much of the crusty bits from the bottom of the pan along with about 1 Tbs. Of the dripping fat. Put this in a sauce pan and whisk in the flour. Heat over a medium low heat, whisking until the four is well mixed into the drippings. Add the broth and continue whisking until it thickens, about 5 minutes. Don't worry about using a whisk in a non-stick pan, it will be OK. When thick, adjust with salt and pepper to your taste. slave added the broken bits of bacon from the outside of the roast to the gravy! YUM!

The ears of corn just get peeled down to the husks and use as a handle when eating, the silk comes right off. If it gives you any trouble, use the pastry brush! Might need gloves or just stick a fork in each end. A few squirts of butter spray and some salt and pepper gives you corn the way it was intended to be eaten.

Slice the pork. Serve with the green beans, onions and gravy.
Bite into this and let your toes curl!

You will find the flavors combine in such a way that you will know your Master is enjoying this!
Slave admits that this is one of his best!

Anytime slave is allowed to serve Master with a dinner like this is a special night for slave.


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 via @amazon