For His Master's Veneration: Cooking and serving Main Course:

Now time for the main event! By now your guests have been introduced to some pretty great cooking that you have done. You have also impressed with your serving abilities. Most of all you have had some fun being who you were intended to be and so have all of the guests.

This post will be a long one: don't get lost or intimidated. Each step is spelled out. Take a minute to copy this introduction, print it out and have it handy for you to follow. After that will be the normal recipes with pictures and then a wrap up.

Again for this course, do as much as possible the night before.

Copy and Print:

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Main Course:

Arrange a rack in middle of oven; preheat to 425°F.

Your main course will cook in here together. When it is finished, the heat will be turned down to 200°F to keep everything warm.

Food goes into the oven in this order:

Potatoes bake for an hour

Chicken for 40 minutes

Asparagus for 25 minutes + 5 minutes under the broiler.

So when the potatoes are in the oven an hour before dinner.

20 minutes later add the chicken:

15 minutes later add the asparagus

At the one hour mark, remove the chicken and cover. Remove potatoes, turn the oven to broil, place asparagus under that for 5 minutes until bacon crisps.

Then turn oven back to 200 degrees.

Slide back in: the chicken still covered along with the potatoes

Everything is ready to serve from the oven!

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Remember

The food will not be placed on the table for guests to serve themselves – that is your job as serving slave, enjoy every minute of it!

You will be plating three plates, one for each Master.

These will have very good sized portions:

A nice piece of chicken,

A good wedge of the potato galette,

a bundle of asparagus.

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Now wait! When each 2nd serving is called for: You plate that on the empty plate you have removed when serving the Masters.

These portions need not be as large as the ones served the Masters, but they must be every bit as good!

When the Host Master signals, only then do you plate for yourself. That plate will be presented to Your Master. If He approves, then you may sit on the floor and eat with the other slaves.

Never forget that you are the serving slave. You must keep checking the Masters as well as slaves for any of their needs. You may have to jump to refill glasses or to wipe up any spills.

This will be your glory time. Serving all of these friends. Savor every moment! Smile and laugh with the fellow slaves so that they are enjoying their dinner too for under the table, you will be acting as the slave-host as well.

Here goes:

The night before: Follow the recipe and get the potatoes sliced and stacked in their spring form pan in the refrigerator.

Wrap the asparagus spears and cover in the refrigerator.

Marinade the chicken and put in bags for the refrigerator.

This will join the big bowl of soup and the salad and bag of spinach.

Everything will flow like clockwork!

Potato Galette (ga-LET) with Sweet Onions

From an old French children's song:

"J'aime la galette, savez-vous comment? Quand elle est bien faite, avec du beurre dedans."

“I like the galette, do you know how? When it is done well, with butter inside”.

Ingredients

2 pounds medium Yukon Gold potatoes, unpeeled, cut into 1/8"-thick slices with a mandolin or V-slicer
3 yellow (sweet) onions, very thinly sliced
3 slices bacon
2 tbs oil
4 tablespoons (½ stick) unsalted butter (2 tbs reserved)
1 tbs sweet paprika
1 tsp kosher salt
1 tsp sugar
½ tsp black pepper

Preparation

Brush a foil- or parchment-lined baking sheet with butter; set springform ring (without its base) on top.

Fry 3 pieces of bacon until crisp and fat is released into pan. Remove to paper towel and leave grease in pan and add the ½ stick of butter, but turn off the heat. That will melt and blend the flavors.

Wash and slice the onions with a mandolin so they are thin and stringy.

Wash and slice the potatoes (note: you do not need to peel these) Cover the bowl with a damp paper towel

Drain the butter-grease mixture from pan and set aside. It should all have melted by now.

Return pan to medium-low heat with the oil. Add the onions. If this starts to sizzle, it is too hot, back down the heat. Sprinkle with paprika, salt and sugar, stir.

Cover and let cook, stirring occasionally for about 20 to 25 minutes, Or until the onions have turned a light brown. This brings out the natural sweetness. Break up the bacon into bits and mix with the cooked onions. Remove to drain on paper towels.

In the large bowl of sliced potatoes, carefully stir the melted fats until all is covered.

Arrange ¼ of potatoes in an even layer inside ring on baking sheet, overlapping as needed.

Spread 1/3 of onions over potatoes. Repeat layers twice more, finishing with a layer of potatoes.

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If you are fixing this the night before, cover and place in refrigerator.

The day of the banquet: Carefully remove ring.

Bake until potatoes are tender, about 45 minutes. Then brush with 2 tablespoons melted butter. Return to bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.

Run a thin spatula under “galette” to loosen from foil. Cut into 6 wedges, like you would a pizza. This will make plating much easier.

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Asparagus Bundles
This was developed from a recipe of Trisha Yearwood

Ingredients

1 lbs. fresh asparagus, ends trimmed
6 slices bacon
½ cup light brown sugar
½ stick butter
1 tablespoon soy sauce
½ teaspoon garlic salt
¼ teaspoon freshly ground pepper
Directions Wash the fresh asparagus in a vinegar bath for about 5 – 7 minutes. Rinse well and pat dry.

Hold each end of a spear and snap it into. The spear will know just where it should break! slave did this to two spears to get an idea of where this batch should break. Laying those on the cutting board shows where to cut the rest to match. Normally, just snap each spear. However since this is an elegant dinner, let's make each one as perfect as possible.

Lay out a big piece of wax paper on the counter. Place 6 strips of bacon at an angle on the paper. This will work much better if the bacon is still cold, so don't take forever on this step.

Divide the asparagus spears into 6 bundles. Carefully wrap 1 piece of bacon around each bundle, starting about ½ inch from the bottom of the stalks. Simply roll each bundle and place in a casserole dish. Cover and refrigerate overnight.

On day of banquet:

Transfer the bundles onto a foil lined baking sheet. Use the kind with a small edge.

In a medium saucepan, combine the brown sugar, butter, soy sauce, garlic salt and pepper. Bring the mixture to a boil. Spoon this over each bundle sparingly!

This goes into the oven to roast for about 25 minutes or until the spears have begun to wilt.

Watch this because that sugar mixture can burn easily. It will ruin your whole day if it burns. So when checking, be prepared to spoon or blot out any extra of this mixture.

At the end of the 25 minutes: turn oven to broil. Blot out any liquid with paper towels. Broil just long enough to be sure the bacon is crispy. It should take between 5 – 7 minutes. If you have used any toothpicks to hold these together, take them out NOW!
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Maple-Mustard Baked Chicken

Ingredients

3 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 tablespoons peanut or canola oil
1 tablespoon dried parsley flakes
¾ teaspoon freshly ground pepper
½ teaspoon salt
6 pieces boneless, skinless chicken breasts.
1½ cups panko bread crumbs
1 5oz tub of plain non-fat Greek style yogurt
1 egg
¼ cup skim milk
Cooking spray

Preparation

Whisk mustard, maple syrup, 1 tablespoon oil, parsley, pepper and salt in a large bowl. Add chicken and turn to coat evenly. Place in a zipper bag and marinate in the refrigerator overnight.

Day of Banquet:

Rinse and pat the chicken dry.

Spoon the yogurt into a liquid cup measure (you can tell if it is to measure liquid if it has a lip or spout, with a plain edge means it is for dry measure. - not a big difference but a difference) Add skim milk up to the full 1 cup level. Let sit 2 minutes for the best non-fat fresh buttermilk ever! Whip in the egg.