Monday, June 29, 2015

Master Indy's Bacon Cheeseburger Meatballs

While on a recent visit to Manchester England, Master Indy remarked to slave that they had a “Five Guys” there. Well when slave thinks of that establishment, memories of wonderful bacon cheese burgers explode in the brain. Tonight those memories will surface in the form of meatballs!

If Your Master is American, there is a good chance that all of these meatballs will be consumed in one setting! They are fantastic! If that is the case, make some more sauce and serve it on the noodles as an easy 2nd day side dish! Or any left over noodles can be mixed with cut up hot dogs and some cocktail sauce poured on top for an out of this world lunch that no one will suspect is leftovers!

1 lbs ground beef
1 lbs pork sausage
1 medium onion. Minced
2 stalks celery diced finely
½ bread crumbs
2 large eggs
4 slices bacon, cut into ¼-inch dice

1 pkg. Wide egg noodles
1 can condensed Cheddar cheese soup
½ c milk
3 slices American cheese, cut into a small dice.

Do your cutting first.
Cut the celery and the onion into small pieces in a bowl

Cut up the bacon into a small dice.

Heat skillet over medium low heat with 2 tbs oil.

Add the onions, celery and bacon pieces and cook, stirring, until bacon has browned and onion is translucent, about 12 minutes. Using a slotted spoon, transfer onion and bacon to a paper towel to drain and cool.

Heat oven to 450 degrees. Spray a 9-by-13-inch baking dish.

In a large bowl, combine sausage, ground beef, cooled bacon and onions, cheese, eggs, bread crumbs and salt, and mix lightly but thoroughly. Slave uses a short wooden spoon for this. 

Let this mixture sit for 5 minutes. This allows the breadcrumbs to absorb flavors and swell.

Put down some wax paper on counter, scoop out the meat and put on the paper.

When all is scooped out, pour about a cup of water in that bowl. Wet your hands and roll each into a full ball and pack them snugly into the dish.

Roast for 20 minutes, or until firm and cooked through. (The center should be at 165 degrees.)
Now after that is in the oven it is a good time to start the water for the noodles. Cook according to the package directions.
When finished drain well and splash with a touch of olive oil.
Make the sauce:

Heat the soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Add the pieces of American cheese a little at a time while you stir in each bit. If you add a big portion of cheese to something you are cooking, it will separate and you will get droplets of oil.
If the sauce is too thick just stir in more milk.

Now to serve: Put the meatballs on a platter. Serve noodles in a large bowl with a pasta server. Let guests pour on their own amount of sauce. If you like, have a small bowl of cut up green onion to sprinkle on the top for garnish.

Or if you like, how about a side of tomato wedges?
You may have never heard the whimsy of Spike Jones:
This turns out so good, had to name it after Master Indy!

Like the welcome sunrise after a night of storms, I am allowed to serve my Master.

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, June 22, 2015

Drunken Ginger-Peachy Turkey

When given a frozen package of what was marked Turkey Drumettes, slave must admit to being momentarily baffled. It was not until the meat was thawed before a good idea of how to cook these broke through. The decision was made to do a variation of Emeril's Caribbean Turkey legs.

This uses ingredients pulled from the pantry with an eye for adventure! How can you lose with turkey, beer, ginger and peaches? This meal gives you plenty of time to keep the kitchen clean and set the table. Turkey should always be cooked low and slow or you get one tough old bird.

3-4 pounds turkey drumettes (4 to 6 drumettes)
Salt & course ground black pepper
All-purpose flour
¼ cup olive oil
1 medium onion, chopped
3 - 4 small carrots, chopped
1 leek – white part only, washed and finely chopped
2 tablespoons minced garlic
3 tablespoons minced fresh ginger
2 tablespoons Peach Preserves
2½ tablespoons all-purpose flour
2 – 12oz bottles beer or stout
1 – 10 ounce can Chicken Stock
½ teaspoon Herbs De Province
Chopped fresh parsley for garnish

Do your cutting first. Cut and wash the Leek, Use just the white part.

Next cut the onions and carrots.

Then the garlic and the ginger -Use fresh if you can find it, it will be so much better than the powder.

Before you turn on the oven, test to make sure your dutch oven with lid will fit. Do this before the racks are a roasting 350 degrees!

Preheat oven to 350. You might want to place a flat sheet pan under the rack for the Dutch Oven, just in case of spills or boil overs.
Heat olive oil in large Dutch oven over medium heat on stove top. Season turkey drumettes on all sides with salt and pepper and dredge in flour, shaking off excess. Brown on all sides in oil. (about 4 minutes) Remove from pan and set aside.

Add onion, leek, and carrots to the pan and cook stirring until vegetables are soft. About 5 – 7 minutes. Add garlic and ginger, cook for another minute. Stir in flour and stir well to combine with veggies, then add the peach preserves. Cook for 3 – 4 minutes, stirring constantly.
Add beer and bring to a boil. Let cook for 8 minutes to remove bitterness from beer, then stir in the chicken stock and seasonings.

Return turkey to the pot, cover and place in the preheated oven.
Cook for 2 hours, then remove lid and cook another half hour to thicken sauce.
Garnish with sesame seeds if you wish. Can be served over rice. Or with a potato or green vegetable side.

Here's some music to listen to tonight as you fix this unexpected meal:

Hope you try this interesting take on turkey. It is a lot like huge chicken drumsticks on steroids and a very large bone!
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

Sunday, June 21, 2015

Slo cookin - Happy Trails Casserole

Here is an old time favorite for Father's day. An all out Old Western, Cowboy riding, trail blazin meal, that doesn't require Him to get to the table until He is hungry!

This makes a lot of food, so have a bunch for brunch! Gather all your favorite daddies around. Everything is in there. All you need is maybe a green salad or some hot biscuits! Stock up on the COLD beer, Help him get his boots off and have your own rodeo.

  • 1 (32-oz.) bag tater tots (not thawed)
  • 1 lb, ground beef
  • Uncooked bratwurst
  • 16 oz can whole corn drained
  • 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
  • bottle shrimp cocktail sauce
  • 1 cup sour cream
  • 1 (8-oz.) pkg. sharp cheddar cheese (divided, half in sour cream mixture and half on top at the end)
  • tsp. salt
  • ¼ tsp. pepper
  • ½ tsp. onion powder
Wipe out and spray the slow cooker. Set to low.
Slice open the bratwurst and throw away the casing.

Do your cutting: The celery, the onion, the green pepper.

Add the tater tots to bottom of cooker in a single layer. Set aside.

In a large skillet, set over medium high heat, Start to cook the loose bratwurst, give it a good 4 minute head start before adding the hamburger. Cook these together for about 8 minutes.

Drain the fat off and return to skillet. Add the cut up celery, onion and green pepper.

Let that cook for about 4 minutes then add half of the cocktail sauce.

While the meat mixture is cooking, open and drain the cans of corn, beans, and diced tomatoes.
Let the sauce cook into the meats for another 4 minutes and remove from stove.

Pour the drained corn, beans, and tomatoes into the cooker. Add the Meat vegetables mixture.

In a medium sized bowl mix the cottage cheese, salt, pepper, onion powder, and half of the grated cheese: this is about a heaping cup of shredded cheese, (save the other half to top the casserole at the end.)

Pour the last of the Cocktail sauce over the mix then spread the cheese sauce to top.

Cover and cook on LOW for 5 hours, without opening the lid during the cooking time.

After the cooking time is up add the remaining cheese evenly over the casserole.
Cover and let the cheese melt, this will only take about 5-10 minutes.

Serving my Master with all of my heart!
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, June 20, 2015

Lite Strawberry Ice Box Cake

We have done ice box cakes before and this is just another variation.
The first refrigerator to see widespread use was the General Electric "Monitor-Top" refrigerator introduced in 1927. With over a million units produced, they quickly searched for recipes that would use this marvelous appliance. The “Ice Box Cake” began appearing in newspapers across the country. Amazing simple, layers of cookies with either a whipped cream or a pudding. No baking required only the “Ice Box” overnight!

The cookies absorb moisture from the cream and develop a dense texture, The cream absorbs the taste from the cookies, this creates more than the sum of its parts. A cool kitchen is a happy byproduct when you are paying for air conditioning.

1 lbs fresh strawberries
2 cups light whipping cream
8 oz. Low fat Mascarpone Cheese (room temperature)
1/3 cup white sugar + ½ cup for berries
12 tsp vanilla extract
1 12oz. Box vanilla waffers

Wash and hull the berries (remove the green leaves & tiny stem) Use the end of your peeler for this.

Cut up the berries into about ½ inch pieces and place in a large bowl. Pour in ½ cup white sugar and stir this around with a wooden spoon. Cover with wrap and refrigerate over night.

Why “sugar” the berries? Science! The effect of osmosis. A high concentration on one side and a low on the other means water will move to the side of the higher concentration. There's much more sucrose on the outside of the strawberries, and the water (juice), moves out of the permeable membranes to even out the sugar solution.
If you let it sit, the concentration of sugar gets lower outside, the water will rush back into the strawberries, carrying some of those sugar molecules with it, and you'll have sweeter strawberries!

In a mixer, whisk the mascarpone cheese, sugar, and vanilla. Let this beat until creamy, then add the light whipping cream and turn this to high and allow the mixer to do the work. Occasionally scrape down the sides with a spatula. Whisk until soft peak forms.

Remove from mixer and gently fold in chopped strawberries by hand. All except a few to use as a garnish.

Arrange wafers in a single layer covering the bottom of the pan. Cover with a layer of the cream,. Keep repeating this until pan is full, spread any left over cream on top sprinkle with strawberries. Cover with plastic wrap and freeze overnight.

This treat will come out tonight as a surprise. One of our card players, Angie, had to go to the hospital for observation last night.
Unfortunately our beloved “Pitiful Pearl” will have to stay another day, we will try to save her some! :-)

Any time a slave can do something special for anyone, it is a way of serving its Master.

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, June 19, 2015

Pig O' My Heart

Happily faced with a package of boneless pork chops, slave decided to try something new. We have done many dishes with a brown sauce and many with either a Bar B Que or plain tomato sauce. We have even baked them with beans! How about a creamy sauce with apples and onions?

As long as you have taken the time the night before to brine the pork, these will come out juicy with a heavenly taste and simple elegance that will impress your favorite tummy!

1 package boneless pork chops (4 or 5)
4 baking apples (Granny Smith or Gala)
1 medium onion
1 pint light cream
½ teaspoons poultry seasonings
(optional green onions)
¼ cup kosher salt
½ cup apple juice
¼ cup maple syrup

The night before, mix the brine in a medium bowl. Place the chops in zipper plastic bags, two per bag. Divide the brine among the bags. Seal and place in refrigerator overnight, turning once in the night.

Pre heat the oven to 350 and spray a 9 x 14 baking pan.
Rinse the chops off and pat dry with paper towels.
Make cuts into the side with the strip of fat, otherwise this will shrink and curl up.
Peel and cut the apples and chop the onion.

In a large skillet over medium high heat, 2 tbs of oil will help you brown the chops. Just brown, not cook: about 4 minutes per side.

Spoon out some apple sauce to make a bed for the chops in the baking dish.

Fill in with the apples and onions, then pour the light cream slowly over the dish. You want it to fill in the gaps, not splash over the sides.

Cover with foil and bake for 40 to 45 minutes or until a thermometer stuck into the chops comes out 155 degrees.

Remove the chops to a platter and lay foil over to rest the meat. Pour the apple-onion cream mixture into a medium sauce pan and heat over medium high heat. Make a slurry out of ½ cup water and 1 tbs corn starch, mix well and stir into the pan to thicken, this will happen fairly quick, so watch as you stir.

Slave wanted color to serve with this so into the microwave went a package of mixed vegetables.

Serve with the platter of chops, a side dish of vegetables and a side dish of the apple – onion gravy! You might want to garnish with slices of green onion for more color. Use only the green parts!

This produces the most succulent chops. The gravy mixture is only slightly sweet with after-tones of sour, and the bright vegetables offer the perfect and easy to fix completer for the table.

Since this is so different, how about some different type of music, a piano roll!

Serving my Master with joy in my heart!


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