Saturday, April 29, 2017

Jean Malin Baked Chops

Here is a nice one pan meal baked in the oven. All it needs is a nice bread. Yes, just when you thought it was spring weather, here comes more cold days. This is just the thing for a weather changing day. It is named after a “Speak-easy” entertainer who played an important role it LGBT history. Please read the quick write up following the recipe.

Here is a baked pork – vegetable mixture that is sure to please. It can be made with frozen vegetables but is so much better with fresh, Your choice.

4 boneless pork chops (¾ inch thick) about 1 – 1.5 lbs
4 strips of bacon
2 cups cauliflower florets
2 cups green beans
½ cup chopped red onion
¼ cup brown sugar
¼ cup butter, melted
¼ cup low-sodium soy sauce
1 tsp garlic powder

Pre heat the oven to 350 degrees.
Line a rimed sheet pan with foil and spray. 

Chop the red onion. Trim the fat off the chops. Season with salt and pepper.

On a microwave safe plate lay paper towels and the four strips of bacon. Microwave 2 – 3 minutes or just until edges begin to brown. (This is to make sure the cooking gets done in the oven).

Carefully wrap each chop with a piece of partially cooked bacon and lay on pan. Do this while bacon is still limp and can be bent. 

If using fresh, cut up and wash the cauliflower & beans. Mix with red onion in a large bowl.

In a medium bowl mix the melted butter with brown sugar, soy sauce and garlic powder.

Toss the vegetables with the sauce and spread on the pan around the chops.

Bake 40 - 45 minutes or until the chops read 145 degrees and the bacon looks done.

If you like, garnish with bits of either lemon peel or thin orange slices.

This makes an different type of meal that will warm your hearts.

So happy 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 


Jean Malin

Born in 1908 as Victor Eugene James Malin. He was one of the first openly gay performers in Prohibition-era Speakeasy culture. Although the “pansy” character he created has been widely vilified today, it was an important part of LGBT history. 
The Pansy” 
The main part of Malin's act was not to impersonate women, but to appear as a flamboyant, effeminate, openly gay male wearing a tuxedo. This was the start of many such over the top characters on stage and latter on film. 

His persona was a comical one (yes- today we find it hurtful) but it posed no threat! He offered no harm with his lisping voice and mincing walk. 
In fact, Jean was over 6 foot tall and weighed more than 200 lbs. He could stop any heckler with his size and his razor sharp wit. He became a hero to other LGBT stars on stage.

Broadway Brevities, a theatrical publication, Stated: "the pansies hailed La Malin as their queen", and Vanity Fair magazine published a caricature of the celebrated Malin in 1931.

It may have been one of the first depiction of a gay person seen on stage. Malin reportedly was the highest-paid nightclub entertainer of 1930

He moved to the West Coast to headline clubs there, appear in 2 movies and record a couple of songs. Here is one for tonight:

One year later in 1933, at the age of 25, he died in a tragic accident. He had just performed a "farewell performance" at the Ship CafĂ© on the waterfront in Los Angeles. He started his sedan accompanied by his “close friend”: Jimmy Forlenza and comedic actress Patsy Kelly. According to accounts, Malin “confused” the gears and the car lurched in reverse sending them off of the pier and into the water. Pinned under the steering wheel, Malin was killed.

Who can say how he would have fared under the “Hays Code” in Hollywood? It was not until after WWII, that most film gay characters were forced to either die or commit suicide. That was the norm for 30 years.

Wither you consider him a hero or a villain, Jean Malin proved to be an important part of our history. 

Thursday, April 20, 2017

Bewitched BBQ Sauce

Add mustard to eggs or ham and it's now “deviled”. Make a BBQ sauce based on mustard and it's Bewitched! Soon men everywhere will be cleaning off their BBQ grills and starting the summer ritual of cooking outside. Here is a great sauce to learn for a special enchanting outdoor meal! 

Today it is paired with some backwards cooked pork for an out doors taste done in the oven.

Sauce Ingredients

  • ½ cups yellow mustard
  • ¾ cup packed brown sugar
  • ¼ cup cider vinegar
  • ½ tsp black pepper + ½ tsp white pepper
  • 1 teaspoons Worcestershire sauce
  • 2 tablespoons butter, room temperature
  • ½ teaspoons liquid smoke flavoring
  • ½ cup peach preserves
Sauce Directions:
In a heavy saucepan, stir together the mustard, brown sugar, and vinegar. Season with black and white peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes

DO NOT BOIL, or you will scorch the sugar and peppers.
In the microwave, heat the peach preserves 30 sec, just so it is melted. Add to pot.
Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 
 minutes. Taste, and season to your liking.

Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. 
The vinegar taste may be a little strong until the sauce completely cools. 

Now for the meat!
1.5 – 2 lbs thick cut pork steak or sliced pork butt.
When ready to cook, rinse and pat dry with paper towels.
Pre heat the oven to 250 degrees. (this is low and slow)
Line a pan with foil and spray a rack to set inside.
Make a couple of small slits on the sides of the chop where the white line of fat is. This will keep the chop from “cupping”.

Place in oven for about 50 minutes or until a thermometer reads 110 degrees.

Switch oven to broil. As that heats, brush the meat with the Barbecue sauce. Make sure the meat is about 4 – 5 inches away from heating source. Broil for 5 to 7 minutes, each side, re-applying sauce when you turn the meat.
Watch this carefully as it can easily burn. Temp. should reach 160 degrees F on a thermometer.

This serves well with a pea salad and some white rice with BBQ sauce on top.

So happy 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 


Tuesday, April 18, 2017

Persephone Pea Salad

Persephone was the goddess of spring. She had been stolen away by Haides and carried to the underworld as his bride. Her mother Demeter searched for her the throughout the world. When she learned that Zeus had conspired in her daughter's abduction she was furious, and refused to let the earth fruit until Persephone was returned.
Zeus consented, but because the girl had tasted of the food of Haides: she was forced to forever spend a part of the year with her husband in the underworld. Her annual return to the earth was spring. Everywhere the ground shot forth food. 

A sure sign of spring is salads. Especially this beautiful green pea salad bursting with flavor and bright spring tastes. Try this interesting take on the old fashioned pea salad and light up your luncheons.

1 (16 ounce) package frozen sweet peas, thawed and uncooked
1 cup ham, cooked and chopped
½ cup chopped red onion
1 cup shredded cheddar cheese (can use any kind of cheese)
¼ teaspoon black pepper + ½ teaspoon salt
½ cup celery, chopped
½ cup mayonnaise
1 5oz carton of plain Greek style non-fat yogurt
1 lemon (zest & juice)
2 eggs, hard boiled and chopped

Do your cutting: cut the onion and celery into pieces about the same size as one of the green peas. Zest the lemon and juice it into a small bowl.

Combine uncooked, thawed peas, ham, onion, and celery in a large bowl. Stir in the cheese, pepper, and salt.

Mix in the mayonnaise and yogurt in a medium bowl with mustard, lemon zest and juice. 

Stir in until well mixed and cover with plastic wrap. Place in refrigerator for a couple of hours.

Just before serving, stir again and top with bits of hard cooked egg.
Makes 6 to 8 servings. Enjoy.

For our music:

So happy to be able 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 


Thursday, April 13, 2017

A Night Different From All Others!

A different kind of holiday dinner:
When thinking about a holiday dinner, slave wondered what did they eat in the time of Jesus? Many today do not understand the kind of “Kosher” meal the Last Supper was.
Here is the saga of the different kind of holiday meal slave put together for his neighbors.

If you have never cooked lamb, let me urge you to try it sometime as a treat. Be warned it is expensive meat that needs to be roasted low and slow. It is appropriate to serve lamb for Passover, but rules govern the preparation, and are subject to various interpretations.

Here are the recipes used for this event. It gives an idea how to plan and put one of these together!

Slowly Braised Lamb Preparation time: 30 minutes Cooking time: 5 1/2 Hours 

1 boned shoulder of spring lamb, about 4½ pounds, rolled and tied
Salt and freshly ground black pepper to taste
3 tablespoons vegetable oil
1 cup finely chopped onions
½ cup finely chopped leeks
¼ cup scallions, sliced
3 cloves garlic, peeled and minced
1 cup beef stock low sodium
1 cup wine, kosher for Passover
2 tablespoons lemon juice
3 sprigs fresh rosemary

1.Season the lamb with salt and pepper. Preheat the oven to 250 degrees.

2.Heat the oil in a large skillet. Brown the lamb on all sides over medium heat; it should take at least 15 minutes. Remove the lamb from the pan and set aside.

3.Add the onions and leeks to the pan and saute over medium-low heat until they are tender and just turning golden. Stir in the garlic.

Add the stock, wine, lemon juice, and scallions. Bring to a simmer.

Place lamb on a rack in a large roasting pan that has been sprayed. Pour the stock mixture over the meat and lay a couple of sprigs of rosemary on top. Cover and place in oven for about 5 hours. By then it should be extremely tender. Remove the lamb from the roaster and cover with foil.

6.Strain the sauce into a heavy saucepan. Skim off as much fat as possible. Place the solids in a blender or food processor or just use an immersion bleeder. Puree, adding a little of the sauce if necessary. Heat and check seasonings.

7.Remove the strings from the lamb. Slice the roast down the middle the long way, then cut it into chunks. Layer the meat into a bowl or loaf pan that holds 5 to 6 cups, then un-mold onto a warm serving platter. Sprinkle the remaining minced parsley over the top, garnish the platter with parsley sprigs and serve, with the sauce on the side.

Deviled Eggs

While there are many ways to hard cook an egg, cooks usually find one and swear by it! Wither you prefer to put eggs in water, heat to boiling then cover and let sit off the heat for 10 minutes or let boil what ever length of time, here is an idea that helps with appearance.

The night before: slip a rubber band around the carton and sit it on its side overnight. This positions the yolk into the center of the egg. It gives more of a “wall” around the yolk mixture and looks prettier. Also as soon as the eggs are cooked, put them in cold water and bring down the temperature quickly. When the eggs cool slowly, the sulfur in the yolks form a green “skin”. Doesn't affect the taste, just the appearance.

Slave found a small tool that lets the microwave boil water while protecting the egg. This lets the steam do the cooking. Most of the time (maybe 10 out of 12 eggs) this makes them easier to peel for me.
Hillel sandwiches

The leading rabbi of the day, Hillel mixed elements of the ritual food. So that celebrants could eat several parts in a single bite. Since he died in 10 AD we know that his guidelines would have been followed by Jesus.

flat bread
Horsey sauce ( courtesy of local Arby's)
Romaine lettuce
Salt water


(Hillel of course used Matzah an un-leavend bread. (Israelites had no time to wait for the bread to “rise”). We substituted a flat bread for our meal.

He spread it with a horseradish (bitter herb – symbol of slavery) 

Next was the Karpas (a flat green vegetable dipped into saltwater) This symbolized the lowly origins of the Jewish people and the tears of slavery. Here we used Romaine lettuce.

Then a fruit compote is added (charoset - symbolizing the mortar the slaves used to build the Egyptian pyramids) thus making a kind of sandwich.

These are the appetizers! I made them small in case you don't care for the blend of flavors. Still you will have the taste behind the symbolism.

Warm Cherry Tomato Salad


  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 4 cloves garlic, chopped
  • 2 pints cherry tomatoes, rinsed and stems removed
  • 6 scallions, sliced on an angle
  • 2 tablespoons kosher for Passover red wine vinegar, a generous splash
  • Salt and pepper


Heat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes.

Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat.
Add salt and pepper, toss and serve.

My neighbors enjoyed a unique experience. But most of all it was fun!
Slave read some notes about what had been learned. The whole building was talking about it as the event of the year!

The meal was topped off by Chef Rodney's signature dish - a decadent New York Style cheesecake made with 18 eggs, 1.5 cups heavy cream, sugar, etc!

Now you might think this kind of meal is to much for you to try. Slave says: “Believe in yourself”. There will be mistakes, so what, as long as you make your mind up to have FUN!

Serving is what we love to do!


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 


Monday, April 10, 2017

A different kind of Holiday Dinner planning Day 2

As the day of the dinner approaches, parts are falling into place. A box arrived with plates, napkins and flatwear. Also the wet-naps.

So today slave made the Charoset so the flavors can blend.

Ashkenazi Style Charoset

This is the Charoset that is most familiar to American Ashkenazi Jews. 


  • ½ cup of crushed pecans
  • 2 Gala apples, peeled, cored and chopped small
  • 1 Anjou pear pealed, cored and chopped
  • ¼ cup sweet red wine (MD 20 20)
  • ¼ cup honey
  • 1 teaspoon ground cinnamon
  • ½ cup dried cranberries


1. Peal, core and chop the apples and pear into a large bowl.

2. Sprinkle well with the wine until coated.

3. Stir in the chopped nuts, honey, cinnamon, and cranberries. Cover and set in refrigerator overnight to blend flavors.

This charoset can be stored, covered in the refrigerator, for up to 3 days. So make it ahead of time to save effort on that day.