Saturday, August 30, 2014

Nutty, Naughty, Chicken Meal

Nutty, Naughty, Chicken Meal
Some may recognize this recipe as the “40 cloves of garlic chicken” done of course with slave's twist on things. PLEASE do NOT let the amount of garlic scare you off! Yes, this is a lot of garlic but by the time you eat this the flavor will have faded to the point of just tasting nutty – you wont even have to worry about offending your local vampires!

It is a combination that has been enjoyed for decades. You will be amazed at the wonderful flavor you have created from just a few ingredients.
As always slave will guide you through every step. Ready?

5 chicken thighs (skin on and bone in)
3 lg heads of garlic (the famous 40 cloves!)
extra virgin olive oil
2 tbs chopped parsley
salt & pepper
ground nutmeg
½ pint of non fat buttermilk
2 nice baking potatoes (and favorite toppings – slave uses non-fat yogurt)
1 lbs fresh green beans

The night before: wash and pat dry the thighs (the chicken's- not yours).
Lay out some wax paper.

Carefully using just your fingers, peel the skins off. They come off easily. Lay them out, one on top of the next.

With a sharp small knife cut off any BIG hunks of fat. The more you cut off, the less goes onto your thighs!

Using plastic closeable bags, put the skins in one to seal and freeze. Distribute the thighs among the other bags (2 or 3 per bag). Evenly divide the buttermilk between those bags of chicken. Close tightly and refrigerate over night, turning the bags over once so that they get a good marinade.

That day: Plan ahead, make sure that the lower shelf of the oven (rack) will hold the 3 or 4 quart casserole with lid (big enough to hold the thighs- If you don't have one use a 9 x 13 baking dish) AND the upper shelf or rack will hold a rimed baking sheet.
If they all fit, then Pre heat the oven to 375!

Take the thighs out and let them drain off on paper towels, don't worry about any residue.

Also wash the potatoes and green beans and let dry.

Now lay out two pieces of foil each big enough to wrap a potato. Place a drop of oil on the potato and smear it all over with your hand. One potato on each piece of foil. Wash and dry off your hands. Sprinkle just a bit of kosher salt on each, then tightly wrap up the foil and they are ready to bake.

Have a seat: break apart the garlic into individual cloves with your fingers and peel each one – (Hit with side of knife – the skins will almost fall off.) Trim off the very tip ends.
No one expects you to count out 38, 39, 40 cloves. After doing three “heads” worth, you will know when enough is enough.

NOTE: I just saw a great way to simplify and speed up the process of peeling all of those cloves of garlic.
Toss the head into a glass jar with a screw top. Shake it vigorously. Very quickly you will see that the outer skin has come completely loose and free of the cloves. Open the jar and remove this outer skin and continue to shake the cloves.
This does the same thing and hitting each clove with the side of a knife. The skins come loose. Slave suggests washing the cloves quickly to remove any trace of the paper like skin. If you have any left over, store them in a zipper bag in the freezer. For that matter, you can put them in the jar with some olive oil. That will not only preserve the garlic, it will infuse the oil with the taste! Nom Nom!

Spoon in 2 tbs of olive oil (or if you wish, canola also works well) into the casserole. Add all of those cloves of garlic and stir around to coat them well.
Add the thighs, turning each as you add to coat well with the oil and garlic. Sprinkle with the parsley then shake just a touch of nutmeg over all of it. Cover. If the dish doesn’t have a lid, use foil to tightly seal it.

Put the casserole and the wrapped potatoes on the lower rack in the 375 degree oven. That will cook for an hour.

Now you have plenty of time to sit down and rest at the table and snap those green beans.
When the chicken has been in the oven for about 35 to 40 minutes, spread the green beans on a foil lined baking sheet and spray with a butter flavored cooking spray, then sprinkle kosher salt lightly over the top. Slide this onto the top shelf (rack) of the oven.

Dinner will be ready in about 20 minutes. This is a great time to set the table, make the drinks, clean up the very few things you have used to prepare dinner.

When that cooking hour is up: Take out the chicken and let sit covered for about 10 minutes while you use a slotted spoon to dish out the green beans in a bowl.
Remember chicken should end up at 180 degrees. This means that it can come out of the oven when thermometer reads 165 to 170 degrees.
HOWEVER you MUST let it rest before serving.
The temperature will continue to rise and the juices will be drawn back into the meat. Do not skip this step!

Use tongs to remove the wrapped potatoes to a plate, let your guests cut each open with a table knife. Slave uses non fat plain Greek style yogurt instead of sour cream – Makes a good substitute, try it if you like. Maybe some grated cheese and/or other favorites for baked potatoes.  slave serves the thighs right from in the casserole with the tongs. Less to wash up!

This makes a great balance of flavors. The wonderful, prize winning chicken, the fresh roasted green beans and a nice hot baked potato!

For a bread maybe a nice baguette, but stay away from garlic bread!

If you care for some wine, let slave suggest a nice Pinot Noir!

NOTE: When you go to clean up, just strain the juices from the casserole and save them covered in refrigerator. It makes a fantastic base for gravies, soups, even just to flavor any dish.


Slave loves to serve Master this without stressing the amount of garlic, or pointing out how very low in fat this is, even how the whole meal costs just over $12 at the grocery!
Slave is so darned lucky to be serving a Master such as Master Indy! Thank You so much for allowing me to wear Your collar. Thank You for agreeing to Own me! For three wonderful years, this one has been Your property.


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

Sunday, August 24, 2014

Piggy got the cream!

Svinekoteletter Med Sur Fløde
Say: (S-VIN co-letter  MET so feed) At least that is the best slave can do 
from the computer generated translator voice! 
It will probably evoke a great laugh! Please take it as the 
compliment it is intended to be!~  

 This is based on the popular Danish meal, Schweizersteg Med Surfløde, which is what we would call a “swiss steak” made with sour cream. It is traditionally simmered for hours. slave chose to use pork and thought it would be great in a crock pot! What really marks this dish is the use of sour cream in the gravy. It makes such a creamy and tender dinner. Serve it with potatoes!

This meal is a special treat created by slave as a gift to my Master and His Forever Mate on the third anniversary of Master meeting slave. No words can express how wonderful slave feels on this day. slave invites you all to share in the joy and join in for this exceptional “middag” of honor!

2 lbs thin boneless pork chops
½ tsp salt
¼ tsp pepper
½ tsp. of garlic powder
4 tbs all purpose flour
3 tbs oil
2 tbs chopped onion
1 can diced tomatoes, drained
1 can oz. Chicken broth
1 cup light sour cream
optional some roasted red pepper flakes to spice up the cooker!

1) Clean out your slow-cooker and spray with cooking spray, cover and warm on high.

2) Chop up a medium yellow onion. Set aside about ½ cup. Freeze the rest in a resealable plastic bag for use later.

3) Heat oil in skillet over medium high heat.

4) Lay out some wax paper on the counter. Then spread plastic wrap over that.
Mix salt, pepper, and garlic, with the flour in a small bowl.
Sprinkle some on the plastic: lay the meat on that and sprinkle the rest on top. Fold over the wrap and with a rolling pin, pound the flour into the chops. Flip, and do the same for other side.

5) When the oil is up to temperature, brown the meat on both sides. (Only about 2 to 3 minutes per side.)

6) Sprinkle some of the onion into the slow-cooker and lay the meat on top. Add the rest of onion, tomato, and the chicken broth.

7) Cover and turn the heat down to LOW for about 8 to 10 hours.

When time is almost done (within 15 minutes) Spoon in sour cream and raise the setting to HIGH!

Serve with potatoes, you have a great Danish inspired meal.

Slave offers this as a special gift to its Master. Only its Master can understand slave's feelings. He does not misinterpret as others might. He knows the bond. He owns 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

This is the 3rd anniversary of meeting my Master! I told Him 24 hours were not enough to even list all that He has taught me.
His orders were simple: then if slave wishes to honor Me, post just 24 things you have learned.

This is what was posted:

24 life lessons taught by Master Indiscreet Escort
These are only a few of the lessons learned during these nearly 1100 days since we met.

@IndiscreetEscor proved someone's enjoyment & pride felt much better than their sympathy, correcting my belief I had to hurt to be liked.

For 3 years, @IndiscreetEscor has believed in me and taught me that it was OK to believe in myself again!

@IndiscreetEscor: taught through concrete example, reliance in starting over fresh each new day keeps disappointment from making failure.

@IndiscreetEscor refuses to become what He is not. He is constant as the Northern star, providing me a permanence in this shifting world.

@IndiscreetEscor has taught me that I do not want or need what He will not give me. He is sufficient and his guidance is complete.

@IndiscreetEscor displays an almost infinite patience and constant encouragement for me to keep trying. He gives me a drive.

@IndiscreetEscor provides the GPS for my life, but I have to get there on my own. As long as I do not give up on myself, neither will he.

@IndiscreetEscor has shown me that I must first serve and take care of myself before I can have the ability to serve others.

@IndiscreetEscor has trained me to recognize negative self comments and to see how they adversely effect both myself and others.

@IndiscreetEscor showed me that my heart still has a sense of touch. I can't keep looking into the past, I'm not heading that way!

@IndiscreetEscor has proved to me that I am relevant, that I still have worth and still have much I can offer to others.

@IndiscreetEscor has tutored me how achieve goals: define them, then on a pre-set basis revisit and report progress made toward them.

@IndiscreetEscor: showed me being ashamed of my failures will keep me from achievements: 1 degree change, 1 percent improvement!

@IndiscreetEscor cultivated within me a way to let go of the past while paying it respect so that I can live & love now & see a future.
@IndiscreetEscor let me goof up, proving that doesn’t kill me. Endings are self-made. I can still look to life, can still go after a dream.

@IndiscreetEscor flooded my soul with euphoria by simply saying the words: “I OWN YOU”. That unexpected joy gladdens the rest of my life
@IndiscreetEscor taught me with the delight of being “owned” comes responsibilities & commitments, but it can NEVER be taken from me.

@IndiscreetEscor teaches some things should just be felt, not explained. Like why His “Sit down and Shut-up” brings such inner calming.

As my Master, @IndiscreetEscor has encouraged and guided me to get back to writing. He showed great pride in my selling my cookbook!
@IndiscreetEscor motivated me to establish a blog and build a “brand” that is now just starting to flourish and gives me a chance to serve
@IndiscreetEscor showed me how to focus and use guided imagery to center my mind. To learn from what is within.
@IndiscreetEscor has given me the gift of being unsatisfied, wanting to better the way things are. To get back out and try again.
@IndiscreetEscor: With leadership, moral support, & specialty knowledge, He colors, adds life to, and IS IN everything I see & experience.

3 years ago @IndiscreetEscor had the BALLS to demand: “How are you going to make my life easier?” Who knew my life would be so much richer?

Friday, August 22, 2014

An Easy Sausage Pasta

An Easy Sausage Pasta
Here is an easy to fix casserole that is inexpensive and can be stretched over several meals.

slave managed to score some Ciabatta rolls cheap when they had expired dates. As soon as they were home, they were transferred to separate bags and frozen for just such a time. 

1 tbs olive oil
1 lb smoked sausage (try the smoked turkey – less fat)
1 medium yellow onion, diced (you want about 1.5 cups)
2 cloves garlic, minced (chopped finely)
1½ cups low-sodium chicken stock
1 (10 oz) can diced tomatoes for more spice try “Ro-tel”
½ cup non fat Half & Half (or heavy cream, if you like)
8 oz penne pasta (or campanelle, in fact try any that strikes your fancy!)
½ teaspoon salt and pepper, to taste
2 cups Monterrey Jack cheese, shredded
1/3 cup thinly sliced scallions

Do your cutting first.
Slice the sausage into 1½ inch pieces on an angle to release more flavor!

Cut the onion, then mince the garlic. Slice the scallions (or green onions)

Always cut the whole onion then freeze the rest!

Keep these separate and ready on the side to use. Open the can of tomatoes but do not drain. Open the pasta and the Chicken broth. Have the Creamer standing by as well as the cheese.

1. Add olive oil to a deep skillet over medium high heat. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.

2. Add broth, tomatoes, ½ & ½, dried pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to simmer until pasta is tender, about 15 minutes.

3. While that is cooking, spread a small amount of butter on the rolls, sprinkle a touch of Garlic POWDER (not salt), then sprinkle with some of the cheese.

4. When the timer goes off, turn on broiler. Remove skillet from heat and stir in ½ of the cheese. Transfer to large pie pan that has been sprayed. Top with remaining cheese and sprinkle with scallions.

Slide both under the broiler for about 5 – 6 minutes or until cheese is melted, spotty brown, and bubbly.
Watch so neither gets burned.
This makes a fine meal just as is, or if you wish add a fresh green salad.

If you like you could add some chopped green peppers, but be careful of mixing too many flavors on your first shot.

I am so fulfilled by serving my Master Indy. 
pup slave Chris explains: “A true slave feels pride, honor and a great inner strength in the service its Master allows it to perform. “slavery is in the head and heart of a slave. “It is real and governs everything about how the slave thinks, feels and so acts.
Consensual slavery is a vocation. It is a lifestyle choice made by an intelligent human being that comes from a deep understanding of itself and its need to serve.
Cleaning the oven for Master gives a slave as much pleasure as being His sex-toy. “A slave gets pleasure in serving Master in any and every way He wants.”

Thank You pup slave! You put it so well.

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

Wednesday, August 20, 2014

Baked Scallops For My Master

Baked Scallops For My Master
This is a special month for slave. It marks the third year of being owned by my Master Indy. Then on the first of next month is His Birthday! Master was pointing out that He did not want to grow old!
Well slave thought it would splurge and fix a special dinner. Here in the Midwest seafood is outrageously expensive. For instance, these scallops were $10 a pound! As you know, slave always tries to hold down the food costs. Yet this was special, so what the Hell!

If you have the opportunity and the bucks to splurge, try these tender sweet bay scallops! The Sea Scallops are the bigger ones, but these little ones are great. What a wonderful break from chicken.

4 tablespoons butter, melted
1 lbs bay scallops, rinsed and drained
½ cup seasoned dry bread crumbs
1 teaspoon onion powder

1 teaspoon garlic powder
½ teaspoon dried parsley
3 cloves garlic, minced
¼ cup grated Parmesan cheese

1 tbs oil
½ cup chopped onion
½ teaspoon sugar
1 cup low sodium chicken stock
2 tbs low sodium soy sauce
1 tbs corn starch

Served with:
Frozen green peas
1 cup white rice


  • .

Do your cutting first, chop the onion then mince the garlic. Since the cloves are different sizes, go for about 1½ tbs minced product.
Notice slave always cut lengthwise first and pries out any green sprout from the center.

Spray a 9 inch cake pan and put in 4 tbs of butter or margarine. Dump the minced garlic on top. Set your oven to 400 degrees and slide in the pan. Watch this because it will be melted and infused with garlic before the oven gets to temperature. If it starts to get dark put it out and stir it around.

Rinse the bay scallops and drain. When you first open them the liquid will look milky, rinse and drain until this is clear. Then pat dry.

Mix the bread crumbs, cheese, onion powder, garlic powder, and dried parsley into a zipper bag.

Add the dried scallops and shake to coat.

Spread the scallops in a single layer in the pan. Shake any extra bread crumbs over the top. Bake for 15 minutes.

While that bakes make the sauce. Heat 1 tbs oil in a medium pan over medium heat. Add the chopped onions and ½ teaspoon of sugar. Stir for about 3 to 5 minutes until they turn tender.

Add the chicken stock and 2 tbs of soy sauce. While that comes to a boil mix 1 tbs cornstarch with 1 – 2 tbs of water until it looks like a thin milk. While you stir the mixture in the pan, drizzle in the cornstarch mix and continue to stir as this thickens. Add 1 – 2 tbs orange juice and adjust to taste.

Slave used ½ cup water, heated to a boil and added ½ cup of the rice to that. Covered and removed from heat. In 5 minutes it will be ready.

Now the frozen peas took 6 minutes in the microwave, so wait until the 15 minutes are up for the scallops.
Remove the cake pan from oven and turn up the heat to broil. Start the microwave for 6 minutes. When 1 minute has passed (the microwave now says 5 minutes) slide the pan with the scallops under the broiler to brown the tops.

Watch these. If you notice any smoke pull out the pan and rotate it for an even color.

Now to plate.

With a fork, fluff the rice up and spread this out on a platter.
Using a slotted spoon, dish the scallops out over the rice, for the table.
Pour the sauce into a medium bowl and do the same with the peas.

You have just cooked a great baked scallops dinner worthy of any seafood restaurant in town. The sauce will be thick and just a touch of sweetness to flavor the rice, the scallops will be nicely sweet and firm, and the simple, vibrant green peas will balance the meal perfectly. It was such a treat for slave to make this special for my Master. He is used to eating in the best seafood restaurants around the world. Guess it made me feel as good as it made Him feel!

Serving a great Master like Master Indy, slave gets asked, what does one look for in a Master?
May slave suggest that you remember a Master/slave relationship is about two people getting what they want out of it, not just the Master.

A true Master will not bluster or bully. A true Master does control but He does so through a gained respect, not one that is demanded.

Respect is always best earned when you give it. Show respect for the Master, and He will show respect for you as a submissive.

Remember that there is a big difference between a healthy BDSM relationship and an abusive one. This is supposed to be a great time for both of you, explore it and enjoy it!

Happy 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