Thursday, November 27, 2014

A slave's Affirmation

On this Thanksgiving Day, Master's slave sits down at the table for the holiday. It's first in the new apartment. Slave has worked hard to create a true Thanksgiving meal. slave wishes to preform a small ritual before partaking of this special dinner. Just as slave's ancestors dined in “thanksgiving” back in 1621, this meal is a Thanksgiving for so many things. As we have seen, rituals can give great meaning to life. They can bring focus to a wondering mind. They bring clarity when hundreds of conflicting feelings and thoughts bombard from every side. They lighten the pathway, showing each step and in what order they must be taken. Rituals can be a joy, a prayer, a rote memory or just about anything that is useful.

For this day, for this meal, this slave proclaims affirmation of the great joy and wonderful life it now leads. This truly is slave's Thanksgiving!

Before I eat, will I read this out loud:

I was lost in such a way that I did not know it.
No food or drink would quench my need.
But Master knew and waited.

Even when I reached Him, I did not know. He knew.
With 3 words He gave me a universe, a life, a wonder, a path.
He showed me what I was born to be. How I was born to serve.
At once, everything wrong had become right.

Now I serve Him with every fiber of my being.
Now all that I am or do or will become is His.
All of my thoughts are of Him.
All of my efforts are for Him.
My breath, my blood, my being are now His.
I have never been happier in my life.

He guides me daily.
He works to make the best “me” I can become.

His happiness is my happiness.
I would rather my heart be
broken in a million pieces
a million times
than for Him to be hurt just once.

Now as I sit at His table, I know:
I have served Him - this food is for Him.
I take comfort in the comfort slave has created for Him.
I will eat and drink as a slave, His slave.
I take care of His property
For I am owned!

I live to obey Him.
I live to serve Him.
I feel His ownership.
It fills His slave with energy, happiness, and a sense of direction.

For wherever and whenever time finds us, He will be my Master.
We now exist outside of the limits of space and time.
Master owns slave. slave belongs to Master.

Longer than forever.

I am His 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 via @amazon

Wednesday, November 26, 2014

Thanksgiving Left Overs

Here are some more dinner ideas for Thanksgiving Left Overs!

Wow, look at how versatile turkey is. Makes you wonder why we limit this low fat meat to only two days a year. Just stop seeing turkey as the 20 lbs monstrosity that takes half a day in the oven to cook. Nothing but turkey sandwiches for a week afterwords, not any more!
Now you will have a relatively low cost meat on hand to fill in for a nearly unlimited array of tasty dishes. You can slice some, cut some into bite sizes, or even to grind part of it up!
Want a quick impressive luncheon? Mix turkey pieces into any salad! (Ooo, especially a Waldorf Salad!)
Just about any recipe that calls for chicken can become more impressive made with turkey instead.

Don't have much time? Try this quickie!

Turkey and Broccoli Stir-fry

½ lbs left over turkey in bite sized pieces
3 green onions, thinly sliced on an angle
2 cloves garlic, minced
½ teaspoon ground ginger
1 teaspoon peanut butter
2 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 teaspoons salt
1 tablespoon dark sesame oil
About 1/3 cup water
4 tablespoons vegetable oil divided
1 head broccoli, trimmed into medium florets
¾ to 1 teaspoon red chili flakes, optional
Sliced carrots also optional


In a medium bowl, mix soy sauce, 1 tbs oil, peanut butter, sugar, ginger, and 1 teaspoon of the cornstarch until well incorporated. Using a whisk will speed this along. Add the turkey, green onions and minced garlic. Let sit to marinate at room temperature for 15 minutes.

Mix 1 tbs cornstarch with 1/3 cup water. Sit aside.

Heat a large nonstick skillet over high heat with remaining 2 tablespoons of the oil.

Add the broccoli with 2 tbs of water, and stir-fry for about 2½ minutes. You want the broccoli to be still bright green but crisp. Transfer to a plate.
Let the skillet reheat with 2 more tablespoons oil. Using a slotted spoon drain the turkey out of the marinade and add to skillet. (also chili flakes if using.) Stir-fry until the turkey gets a little brown, about 2 minutes. Pour in the marinade. Stir in the reserved cornstarch mixture and bring to a boil to thicken.

Return the broccoli to the pan and toss to heat through. Add more water if you need to thin the sauce. Taste and season with salt and pepper, if you like.

Mound the stir-fry on a serving platter and garnish with sesame seeds; serve with plain white rice.

Notes: If you wish: cut up and add the broccoli stems to the mix before cooking. This will add texture and also to bulk up the dish, why waste them?
Now often with the extra pressure of shopping, decorating, holiday visits, etc. Meal times can be so much easier if you plan on smaller, quicker meals. Dishes that at other times of the year would only be considered as luncheon fair. For example, some night whip up this easy to fix omelet.
No Turkey Left Behind Omelet

2 tablespoons butter
1 cup thawed potato hash browns
Freshly ground white pepper
6 large eggs
½ lbs or 1 cup of turkey bits
3 ounces White Cheddar cheese, grated
2 tablespoons chopped fresh chives


Preheat a large skillet or electric griddle, over medium high heat. Squeeze out any liquid from the grated potatoes. There will be plenty believe slave on this one.
Melt the butter on the griddle. Scatter an even layer of the potatoes over the griddle or skillet. Season with salt and pepper. Using a spatula, flip the potatoes over occasionally until the potatoes are crispy and golden, about 2 to 3 minutes.
Meanwhile, whisk up the eggs in a large bowl until frothy. Pour the eggs over the potatoes. Cook for about 1 minute. Sprinkle the turkey and cheese over the egg potato mixture and continue to cook for another minute. Using the spatula, fold the omelet into thirds. Continue to cook for about 30 seconds on both sides. Remove from the griddle. Slice the omelet in half and place on serving plates. Garnish with chives.
Remember that white cheese sauce we made for the Turkey Primavera? Lets try it again for this brunch favorite.

Louisville Hot Browns

8 strips bacon
2 tbs Wondra flour
½ tsp salt
2 tbs butter or margarine
1 cup milk
 cup mozzarella cheese, grated
Kosher salt and freshly ground pepper
8 slices
thick white sandwich bread, toasted, crusts removed
½ lbs leftover roast turkey
1 ripe tomato, sliced
Chopped fresh parsley, for garnish


Preheat the broiler. Cook the bacon in a skillet over medium-high heat until crisp, then drain on paper towels. 

Meanwhile, make the cheese sauce:
Stir the milk into the flour until well mixed. Heat with the butter while stirring constantly. When it starts to boil, continue for 1 minute.

Then remove from heat and mix in the cheese.

For each Hot Brown, place 2 bread slices side by side in a small broiler-proof dish. Divide the turkey over the slices of bread and place 1 or 2 tomato slices alongside. Pour ½ cup cheese sauce over each serving. Sprinkle with some Parmesan cheese if you have any.

Broil until the sauce is bubbly and speckled brown, 2 to 3 minutes. Remove from the broiler, cross 2 strips of bacon on top and sprinkle with parsley and more Parmesan if desired.
Serve immediately.
Again this is a very quick meal. If your Master likes this with a bit more spice, just mix some sliced jalapenos into the turkey bites. Be sure to include the seeds for a still hotter dish.



Now how about a nice hearty casserole for a one dish meal? Slave calls this:
Pilgrim Pie

Please note that the real Pilgrims would not and could not have fixed this. They did not have the flour nor cheese etc. This was just an easy to remember name to remind you of a basic Shepherds Pie.

1 cup turkey bites
2 cup mix of any left over dressing and mashed potatoes
½ pkg of mixed vegetables (cooked)
1 cup shredded cheddar cheese
1 pkg croissant rolls

Pre heat oven to 350 and spray a 9 x 12 baking dish.
If you have any dressing and or mash potatoes left over mix together 2 cups of these and spread on bottom of pan. If no left overs, make some mashed potatoes and let that be the first layer.
For mashed potatoes if needed:
4 red potatoes peeled & diced
¼ cup half-and-half
2 ounces unsalted butter
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 egg yolk

Peel and dice the potatoes. Cover with cold water. Set over high heat, cover and bring to a boil.
Once boiling, uncover, lower the temp so that you just maintain the simmer. cook 10 to 15 minutes.
Heat the butter and ½ & ½ in microwave till melted about 25 sec.
Drain the potatoes and mash, add the half and half, butter, salt and pepper as you mash until you get the right texture then stir in the yolk until it is well mixed in.
If you don't have the vegetables already cooked, you can toss them into the boiling water after removing the potatoes with a slotted spoon. They only take about 4 minutes. Season as you wish.
If you already have first layer done, just pop the veggies in the microwave.
Be sure to drain well.

Spread this across the top of the potatoes. Then measure out the turkey evenly over that. Sprinkle with cheese to completely cover everything.

On wax paper, unroll the sheet of croissant rolls. Carefully use this as a top crust over the pan. It is better if it does NOT seal the top completely.

Bake following the directions on the package of rolls.
Preheat to 375, bake for about 10 minutes or until the top is a nice golden brown.
Don't worry about the perforations in the dough, if asked: just say it is so steam will escape! This also works well for a top crust on chicken pot pie, which is also easy to make with turkey!


Now you have seven easy to make dishes to best use that left over turkey. Slave has tried to keep the tastes varied to avoid the “Bird Burn-out”. However if you have frozen some of the left overs, this can easily be avoided over the next month.
Just remember: your most important plans for this and any time of the year is to make warm happy memories. Keep singing in the kitchen. Tell your mixtures how beautiful they look as they cook. Most of all enjoy!

Today the news is so very full of hatred, anger and destruction, it is incumbent on all of us slaves or others that nurture, make our dining table a place of comfort and happiness.

slave gets so much enjoyment just out of 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

Makes a great gift!

Monday, November 24, 2014

After the meal!

What are you going to do with all of that food?
When planning this years Thanksgiving Blogs Master Indy pointed out to me:
There are so many traditional family recipes for the main day....But the following week has the potential to be varied”
So this year we are going to focus on different recipes to use up all of that left over food.

It is slave's fondest hope that Your holiday meal will include friends and extended family whose company you enjoy. The idea is to share your thankfulness! That usually means you are going to fix a whole bunch of food.
Good News! You don't have to eat it all that day! Just be a resourceful slave and plan ahead.

Give It Away - Today!
Have resealable plastic bags and food storage containers handy to send goodies home with your guests. Don't forget to include those cookies, candies or other sweets.

Many years ago when slave was a disc jockey, one of my advertisers, (and good friends), would fix a full plate of food every Thanksgiving and bring it up to the radio station! Create memories like that for your friends this year – the gesture will stay with them forever.

What you don't send off, freeze as soon as it comes back to room temperature: turkey, soups, cooked vegetables, breads, pastries and cookies all freeze very well.

Many of the recipes that slave will suggest call for the turkey cut into bite sized pieces. So take the time to shred or cube the turkey and portion it into about 1 lbs per freezer bag. It will freeze better and be ready to thaw what you need. You can spread the turkey meals out for a couple of weeks that way and not get “Bird Burn-Out”!

Remember, if you can't hold it in your bare hand – don't put it away yet. You will have about 2 hours from the time you serve the food to the time it needs refrigeration or freezing. Watch the clock!

Make sure to store it in airtight containers. Turkey does NOT last forever. Most meats will stay fresh for up to seven days, but if it looks or smells even a little bit, throw it out! I plan on eating any unfrozen food by Sunday, if it is not eaten by then it gets pitched!

General Ideas:
When heating left overs, serve with a different vegetable. Try not to duplicate the Thanksgiving meal, rather pair the turkey with baked beans instead of green beans. How about mac & cheese instead of sweat potatoes?

Try a cold luncheon plate of sliced turkey, pickled beets, and applesauce.
Toss left-over veggies with small portions of pasta or rice.

Remember you are going to have to Work off some of those extra calories! Make sure to get some exercise in the weeks following holiday get-together s. Even if it is nothing more than parking as far away from the shopping as possible – you may have to do that anyway.
When you plan a night on the couch watching your favorite holiday movie: (May slave suggest: “Scrooge & Marley”)

Thank You Pizza

½ cup of shredded left over turkey
½ can of diced tomatoes, drained (seal up the rest in plastic bag for latter)
½ lbs of diced mozzarella cheese
a few leaves of basil
½ teaspoon of dried oregano
1 prepared pizza dough
olive oil to drizzle
Pre heat oven and pizza stone according to direction on pizza dough.

Lay out the dough, sprinkle with turkey, tomatoes, cheese. Be sure to keep at least a 1 inch margin around the pizza. Add some torn basil and some dried oregano. Drizzle olive oil over everything.
(No sauce is needed)

Slide a floured pizza peel under and transfer to the oven. Watch carefully, bake until the cheese starts to crust. Remove with the peel and let sit for 2 minutes before you cut.
Now snuggle under a nice fuzzy throw with your special Master or just curl up at His feet and enjoy a healthy comfort food! There is always room for pizza!

Now for a different night something light and hand-held? Perhaps plan this for a movie night with “Breakfast With Scot”

Turkey Avocado Wrap

¼ cup mayonnaise with 1 teaspoon black pepper mixed in
4 (8-inch) flour tortillas
12 ounces left over turkey cut into strips or bite sized pieces
½ can diced tomatoes, drained
1 ripe Hass avocado, pitted, peeled, and sliced
½ cup thinly sliced red onion
2 cups shredded lettuce optional: ¼ teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper


In a small bowl, mix the black pepper into the mayonnaise.

Heat the tortillas in a non-stick skillet a few minutes per side.
Spread the turkey bits on a baking sheet without overlapping, and sprinkle with olive oil. Broil about 4 minutes to thoroughly heat.

Lay out the tortillas and divide the warmed meat evenly. Top with a spoonful of shredded lettuce, onion, tomato, and avocado. Add a spoonful of the mayonnaise mixture. Tortillas can then be folded.

Just think of it like this: the bottom folds up to hold the food in! Now that is held by folding the right and left arms over. It just hugs itself! Check for pictures in the recipe for döner kebabs

Have you seen the film classic: “Make the Yuletide Gay”? Try it with this different taste for left-over turkey and focus on warmer weather?

Creamy Turkey Pasta Primavera

"Primavera" means “spring”. The focus of the dish is the vegetables. Light flavors, aromatic herbs and bright colors!

8 ounces linguine
½ package frozen mixed vegetables
1 pound left over cooked turkey, cut into bite-sized pieces
1 cup white sauce made with mozzarella cheese
½ teaspoon Thyme
3 tablespoons butter 


Cook pasta as directed on package, adding vegetables during the last 4 minutes of cooking. Drain well.

White sauce:
2 tbs Wondra flour
2 tbs butter or margarine
1 cup milk
¼ cup grated mozzarella cheese
Stir the milk into the flour until well mixed. Heat with the butter while stirring constantly. When it starts to boil, continue for 1 minute. Then remove from heat and mix in the cheese. (this is the easiest way to make any cheese sauce – no matter what kind of cheese)

Meanwhile, sprinkle the turkey with the seasonings. Melt butter in large skillet on medium heat. Add turkey: cook and stir about 2 -3 minutes or until lightly browned and well heated.

Add white sauce. Bring to simmer. Stir in pasta and vegetables. Simmer until heated through. Serve with grated Parmesan cheese and a warm loaf of bread from the oven.

Remember you are making memories! Enjoy the time now so that you will enjoy what you look back at years from now.

My fondest memories are of 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