Tuesday, May 31, 2016

Creamy Dreamy Chicken on Pasta

This easy meal cooks in the oven with little clean-up required. The chicken is juicy and has an unexpected taste from to yellow bell pepper.

The baking time will vary with the size of the chicken so check it, when 155 degrees is reached, pull from oven and just let it rest. It will finish cooking and balance the juices on its own.

2 lb boneless skinless chicken breasts
1 yellow bell pepper sliced lengthwise
1 can (14.5 oz) diced tomatoes, drained
1 jar (15 oz) Alfredo sauce
1 can (8 oz) tomato sauce
1 teaspoon dried basil leaves
½ teaspoon dried oregano leaves
½ tsp garlic powder
¼ teaspoon white pepper
1 small jar of mushrooms

½ box pasta such as rotini (the ridges hold the sauce)

Pre heat oven to 350 degrees
Spray a 9 x 13 baking dish

Cut the top and bottom off the yellow pepper, cut down the side, then flatten and cut into strips.

In a large, combine the alfredo and tomato sauces and the drained chopped tomatoes.
Stir in the drained mushrooms. Mix in the seasonings (garlic, basil, oregano and pepper).

Arrange the chicken breasts and pepper slices into the baking dish and pour mixture over.
Sprinkle with asiago cheese and cover tightly with foil.

Cook for about 1½ hours, or until the chicken reads 155 on instant read thermometer (you poke this right through the foil into the chicken) 
Remove from oven and let rest while you boil the pasta. Remove foil and place the breasts on a platter. Use a slotted spoon to dish out the sauce. This will be served over the pasta as the guest wishes.

Slave chose to serve a simple side of green beans. Besides sitting and snapping the beans allows me to center and focus on the people I'm cooking for.

What a wonderful table full of surprising tastes. The touch of yellow peppers makes this a special meal.

For our music:

So happy for the opportunity 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 


Dan White http://www.amazon.com


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


PS: a quick note on the Alfredo sauce. Just just a 

few months ago, slave ordered a package of 

underwear. When opening the package imagine 

the surprise of finding a bottle of Alfredo sauce 

included. No note as to why or how. There was just 

a bottle of this rich white sauce nested next to my 

new tighty-whities! Who else could this happen to?

Saturday, May 28, 2016


It is still a big mystery - why the Danes named the 

Danish meatballs for “frikadelle” - but a theory is 

- that the named stems from the French word  


The Danes just love their “Frikadelle” - which is 

an all round popular dish to eat and enjoy all year 

- in every region of  the Danish kingdom.

Make plenty of these egg shaped meatballs and use left overs for sandwiches! YUM

1 pound of ground pork
½ pound of ground beef
1 cup of flour
½ cup of oats
2 eggs
1 minced onion
1 to 1½ cup of milk (evaporated)
¼ teaspoon of pepper
1 teaspoon of salt
½ teaspoon allspice
butter or margarine

Make the mix

you'll need to grate one onion with a grater. Don't skip this step. Save juice along with bits of onion.

Mix the ground meat together with the onion, flour and oats. Season with salt & pepper. Add the All Spice powder to the meat mixture - that will give it a slightly aromatic flavor of cinnamon - nutmeg and cloves.

Then mix in the eggs, then add milk little by little to the meat.

The mixture gets better the more you mix the ingredients. (kneed) It is best if you leave the mixture to rest at least an hour in the fridge - before you mix it again and use it.
Also, the mixture should be very moist, but not dripping. If it is too moist, add more flour and use less milk.

Now to shape the meatballs. A tip is to dip your large tablespoon into the melted margarine. Then, scoop the tablespoon into the bowl to form the meatball.  Take the tablespoon and smooth it against the wall of the bowl.  The mixture in the spoon should look slightly flattened oval meatball about the size of a small egg when placed in the pan.

Fry the meatball for about 3 to 5 minutes on each side until they are well-browned and no longer pink in the center. Also, it depends how big the meatball is on the pan and how hot your pan is too. If it is still pink, fry for 3 or more minutes.
Serve with a white sauce.

Slave chose to serve with kartofler (brown sugar potatoes) and some green beans.

Kartofler, brown sugar potatoes
I use a shortcut….and use canned small white potatoes! This saves so much time and effort. Drain the cans, rinse well place in microwave safe bowl and add ½ jar of caramel topping, the kind you find near the ice cream isle!

Brunede kartofler! I would say it’s the Danish version of the yams served for Thanksgiving in the States. It works, trust the Danes, they have been eating it for centuries.

What a table spread!

For our music how about :

So lucky 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 


Dan White http://www.amazon.com


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


Thursday, May 26, 2016

Never be ashamed to admit goofing up!

Readers may have noticed a lack of posts recently from your humble slave. Knee problems have caused slave to be a bit more silly than usual. This is not an excuse, merely an explanation of what happened. The last post on Roast Beast just did not come out the way slave wanted. The roast tasted good but was so ridiculously tough! Today, looking at the pictures the answer was staring me in the face. The roast was miss-labeled and slave was too silly to notice the difference. Deepest apologies.

What slave bought: (point cut brisket – I think)

What slave wanted: beef tenderloin roast.
What is the difference?
                               Tenderloin from here.
 Brisket from here.

The Tenderloin cooks easily and is so tender that you can cut it with a butter knife. These make fantastic roasts. It is what the recipe calls for.
The Brisket is some of the toughest meat on the animal. It must be cooked “low and slow”. Think slow cooker!
Now slave should have noticed the tell tail sign of a thick layer of fat on the bottom. Bet you can see it, don't you?

The brisket is not a bad cut of beef. It just takes a different style of cooking to bring out the flavor.
So to make this a “teaching moment” slave shows you how easy it is to goof-up.

So what to do now? Guess the meat should be cut into thin strips across the grain and used in “steak wraps” or Fajitas!
Deepest apologies to the readers. Hope my goof-ups help teach you to be better in the kitchen.
Ooops, Better take my pills!

Wednesday, May 25, 2016

Roast Beast with Dragon Blood sauce

Early stories about dragons are found in nearly every advanced civilization around the world. Ever wonder why? As a kid, I noticed how they resembled dinosaurs, so I just thought it was memories of them. As I grew up “science” taught me that was impossible and dragons were just myths. How boring!

A fancy dinner of roast beef can be one of the easiest meals to put together if you remember a few simple rules. For example: tonight a 3 lbs beef tenderloin roast, simply rubbed with a few cloves of garlic and olive oil, maybe sprinkled with salt & pepper. Stick it in the oven at 375 for about 20 minutes per pound. That's it! Check with thermometer:
145 degrees for medium rare
160 degrees for medium
170 degrees for well done.
Place on a rack over a lined pan. DO NOT add liquid (that would steam the beef and make it really tough)
Remove, tent with foil and let stand for 15 minutes. Simple Simple Simple, but you know slave has to fancy it up a bit.

3 lbs beef tenderloin roast
1 head garlic
olive oil
1/3 cup prepared horseradish
1/3 cup breadcrumbs
½ tsp dried basil
½ tsp dried thyme
salt & pepper

Dragon blood sauce:
½ cup mayonnaise (low fat)
¼ cup shrimp cocktail sauce
2 Tbs prepared horseradish
2 Tbs mustard

Pre-heat the oven to 435 degrees

Cut a large sheet of foil and fold twice, once up and once across. Place a soup can in center and wrap the foil up around the can like a cup.
Now remove the paper-like skin from the head of garlic but do not separate the cloves. Place in “cup” and drizzle with olive oil. Crimp together the top. Roast for 35 minutes. Remove to cool for 20 minutes. Reset the oven to 375.

As soon as you place the garlic in the oven remove the roast and let sit out to reach room temperature. It will be ready when you are.

While the garlic roasts, line a pan with foil and place a baking rack in it for the roast. Make sure it fits.

Mix together the Dragon sauce.
In a medium bowl: stir together the mayo, horseradish and cocktail sauce. Then mix in the mustard, cover and let the tastes blend as it rests in the refrigerator.

When the garlic is cooled, squeeze it into a bowl and mix in the prepared horseradish, the basil & thyme and salt & pepper to taste. Stir in the bread crumbs and it will become almost a paste. (if you have any oil left in the foil cup – save it. This garlic oil is fantastic.)

Smear this combination on top of the roast and press it to stick. Let this roast in center of the oven for 20 minutes per pound60 minutes. This should take it to a temperature of near 160 for medium Check it!

Now for a simple side dish. Line a baking sheet with foil and spread 1 package of potato wedges (or thick “steak-type” fries) with a package of fresh green beans. Drizzle with olive oil (or any of the garlic oil saved back.) and slide that in the lower part of oven for the last 10 minutes on the roast. 

Leave roasting while the meat “rests” for 15 minutes before cutting. Serve with the dragon sauce and be amazed at the fantastic taste!

What a wonderful feast for your Master!

For our music, how about:

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  


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Thursday, May 19, 2016

Tommy Kirk Chops

This dish is named after a childhood hero of mine from way back in the mid fifties. Somehow as a child I could identify something about this guy that I could relate to. Be sure to read a quick write-up of this former member of the original Mickey Mouse Club!

Baked pork chops with a bright lining. Who could ask for an easier “fancy” dish?

2 butterflied Pork Chops
1 small tub cream cheese spread with pineapple
¼ cup dried cranberries
¼ cup crushed sour cream & onion flavored rippled potato chips
¼ cup mayonnaise

Prepare the baking tray by lining with foil and spraying a rack.
Pre heat oven to 450 degrees.

In a wide bowl crush the chips into bread crumb sized pieces. Slave used a meat tenderizer, however DO NOT pound with it. Just gently rock the head against the chips until you have reached the tiny grains you want.

Set up your assembly line: put down some foil on the counter.

Dry off the chops with paper towels. Place a tablespoon or two of cheese spread down the center of the opened chop. Press in about a tsp of dried cranberries in each. Gently pull each side out and around the stuffing. Secure with toothpicks.

Tip use the same number of picks in each so you know to remove all of them before serving. Sending guests to the emergency room is considered poor form.

Now brush with mayonnaise and pat into the chip crumbs. Place on roasting rack so they do not touch.

Since slave is serving this with roasted vegetables, a tray was set up for them. The vegetables were lightly coated with olive oil and sprinkled with salt.

Both the chops and the vegetables are put into the preheated oven for 25 to 30 minutes. The vegetables will be4 done first, so be ready to pull them.

Check meat with a thermometer, it must read at least 155 degrees for the pork. If not you may have to let the pork continue to cook for another 5 minutes.

Dish up and serve.
For our music, lets have

So happy to serve this to 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 http://www.amazon.com


via @amazon

Tommy Kirk

Tommy Kirk was many a young gay boys 


In 1955 he became a member of The Mickey 

Mouse Club. He was the irrepressibly 
inquisitive young sleuth Joe Hardy in two

 "Hardy Boys" serials with Tim Considine,

 another young Disney boy, playing older 

brother Frank. In fact the two were paired so

 often as brothers, many fans assumed they 



Often appearing shirtless, Kirk enjoyed a 

career as a child actor in classic films like Old 

Yeller and Swiss Family Robinson.

In 1963 his world fell apart completely when the Disney factory found out 21-year-old Tommy was gay. He was also arrested on Christmas Eve in 1964 when a party he was attending was raided and busted for marijuana use. Although charges were dropped, it was too late. The Disney studio, released him from his contract.

Tommy Kirk described his life this way: “

consider my teenage years as being 

desperately unhappy. I knew I was gay since 

I was a little kid, but I had no outlet for my 

feelings and I felt that I could not confide in 

anyone because of the fear of being 

discovered to who I really was. It was very 

hard to meet people and, at that time, there 

was no place to go to socialize. 

It wasn't until the early Sixties that I began 

to hear of places where gays congregated... 

When I was about 17 or 18 years old, I

 finally admitted to myself that I wasn't going

 to  change. I was born homosexual and I 

had to accept that. 

I didn't know what the consequences would

 be if I came out, but I had the definite 

feeling that it was going to wreck my Disney 

career and maybe my whole acting career... 

and I turned out to be right. Eventually, I 

became involved with somebody and I was 

fired. Disney was a family film studio and I 

was supposed to be their young, leading 

man. After they found out I was involved with

 some guy, that was the end of Disney.”

His career went into sharp decline and he 

found himself blacklisted by Disney. Tommy 

disappeared from the public. His life went 

into a tailspin. Depressed and angry, he 

nearly died from an acute overdose at one 

point. He felt the need to completely 

abandon his career and moved forward as a 

recovering addict. He was able to build a 

very successful carpet and upholstery 

cleaning company.

It stayed open for business for well over two 


In the early 2000s, after Disney declared him 

a company legend, inviting him to appear at 

various conventions which also lead to 

getting roles in several films as well.