Saturday, September 30, 2017

Last Lush Pork of Summer

Here is a nice blend of the flavors from barbecue to a bit Oriental. It only uses a slight bit of sauce and a touch of fruit. Here we used “pork steaks” found everywhere in the mid-west. Any pork about this size and an inch thick will work.

On this last day of September this makes a great way to bid a fond farewell to the summer barbecue. A nice balanced meal for your table.


  • 1.5 lbs Pork Steaks (two) sliced whole pork butt
  • salt and fresh ground pepper, to taste
  • 4 tbs barbecue sauce, divided
  • 1 small can (8oz) pineapple chunks, drained
  • ½ tablespoon extra virgin olive oil
  • ½ cup green pepper, cut into tiny pieces
  • a rice mix of your choosing
  • Frozen green vegetable


Line a pan with foil, place in a rack and spray.

Cut up the green pepper.

Season pork steaks with salt and pepper. Make slits into the band of fat so it does not “cup”.

Spread 1 tbs of barbecue sauce on each piece of meat.
Arrange meat on rack sauce side down and rub another tbs sauce on other side.

Sprinkle with chopped green pepper and drained pineapple chunks.

NOTE how little sauce this takes to cook. You can always add more when serving, but to cook, just use a touch.

Cover with plastic wrap and place fridge for 30 – 45 minutes.

When ready to cook, Pre heat the oven to 250 degrees. (this is low and slow)
Place in oven for about 60 minutes or until a thermometer reads 145°. This is the safe internal temperature for cooked pork.

With a slotted spoon, remove the pineapple & green peppers to a bowl.

Turn the oven to broil, Make sure meat is 4 – 6 inches away from heat. This will give you nice dark patches on the meat.
However please be careful and watch closely.

Remove from oven to a platter and top with reserved pineapple and green pepper.
Serve with a rice dish and green vegetable.

A great dish for Autumn.

For our music:

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 


Friday, September 29, 2017

J. Edgar's “Who's Your Daddy” Chicken

Here is a great chicken dish that could have come from an Five star restaurant. Baked with a blend of mustard and fruit that will fill your home with an aroma to make anyone hungry! 

During the second half of the 20th century one man held unknown power to control the lives of ordinary citizens and the highest elected officials in the country. Learn some things about J. Edgar Hoover in the short article that follows.

What You'll Need:
  • ½ teaspoon salt + ½ teaspoon black pepper
  • 4-6 chicken thighs
  • 2 tablespoons mustard
  • 2 tablespoons brown sugar, divided
  • 1 tablespoon cornstarch
  • 1 (16-ounce) can whole berry cranberry sauce (upside down label)
  • 1 can pineapple chunks in syrup
  • 1 orange sliced
What To Do:

  1. Preheat oven to 375 degrees F. Line a roasting pan with foil and spray it. Evenly sprinkle salt and pepper over chicken.

  2. In a small bowl, combine mustard and 1 tablespoon of the brown sugar.
  3. Rub mixture over chicken then place chicken in pan meaty skin side down; cover with aluminum foil.
  4. Bake 30 minutes.

     Meanwhile, in a bowl, drain the pineapple chunk syrup. Mix in the cornstarch and brown sugar. 

  5. Stir in the whole berry cranberry sauce and the pineapple chunks. Mix well.

  6. Uncover chicken and flip the pieces over, skin side up. Pour cranberry mixture over it; arrange with orange slices and return to oven and bake, uncovered, 30 to 35 additional minutes, or until juices run clear. Place chicken on a serving platter and garnish with the fruit and sauce.
  • Any leftovers make a great special fruity chicken salad. Just cut the chicken into chunks and toss with Plain Greek style yogurt.

Serve with a side of green vegetables.
What a healthy delicious meal for your Master

For our music:

Serving my wonderful 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 



J. Edgar Hoover's war on Gay “Sex Deviates”

J. Edgar Hoover, left, with his ” assistant” Clyde Tolson

Hoover’s chief aide and lifelong special “friend” was Clyde Tolson. Hoover and Tolson worked closely together during the day, ate all their meals together in the evening, were seen socializing in nightclubs, and took vacations together. When Hoover died in 1971, Tolson inherited Hoover’s estate, and accepted the flag that draped Hoover’s coffin. Tolson’s grave is just a few discrete yards away from Hoover’s in Congressional Cemetery.

It is rumored that Hoover enjoyed putting on a dress & make-up but no proof remains.

If these things raise alarm bells on your “gaydar” remember that these two masterminded the largest “pervert witch hunt” in history.

In 1951, then-FBI Director J. Edgar Hoover ordered his agents to undertake the mission: Identify every gay and suspected gay working for the federal government. Only Hoover didn’t describe his targets as gays. He called them “sex deviates.”

Each supervisor will be held personally responsible to underline in green pencil the names of individuals … who are alleged to be sex deviates,” the FBI director wrote in a June 20, 1951, memo to more than 40 of the bureau’s top officials.

The Hoover memos effectively launched one of the FBI’s most extraordinary, and least known, programs: a massive effort to secretly collect the names of thousands of gay and lesbian Americans.

Supervisors were to send the names of each of the suspected gays — in some cases, anonymously (or by “blind memorandum,” the memo states) — to the federal agencies that employed them so they could be fired.

By 1960, the FBI had open, “subversive” files on some 432,000 Americans, occupying nearly 100 cubic feet in FBI headquarters.

All filed under “Sex Perverts in Government Service.”

Field agents were instructed to dig into police records, individual complainants or “any other source” — and file them at FBI headquarters with “the name of the alleged sex deviate as well as any other alleged deviates with whom he associated,” Hoover wrote in another 1951 memo. 
Hoover’s “sex deviates” program continued for years and had serious consequences to tens of thousands of federal workers. The FBI recruited informants to spy on the first gay activist groups in the 1950s and 60s. The bureau also expanded its efforts to collect and disseminate the names of gays beyond those employed in the U.S. government.

Hoover built his FBI files into an intimidating weapon, bullying government officials and critics and destroying careers. The files covered nearly everybody — often replete with unconfirmed gossip about private sex lives and radical ties.

In public, Hoover waged a vendetta against homosexuals and kept "confidential and secret" files on the sex lives of congressmen and presidents. But privately, according to some biographers, he had numerous trysts with men, including a lifelong affair with Tolson. 
Dissociation -- denying homosexuality, but displaying sexual behavior -- is "not uncommon," according to Dr. Jack Drescher, a New York City psychiatrist.

"We confuse sexual orientation with sexual identity," said Drescher. "Some men do not publicly identify as gay, regardless of their sexual behavior." 
The Centers for Disease Control and Prevention (CDC) tracks a group that is labeled "men who have sex with men."

Roy Cohn, the lawyer who served as chief counsel to Sen. Joseph McCarthy denied he was gay, despite an attraction to men.
Cohn, who died of AIDS in 1986, was a friend of Hoover, and is rumored to have attended sex parties together in New York in the 1950s.

Most of our knowledge of the FBIs efforts were finally released by freedom of information act lawsuits in 1985 and 2013.

Thursday, September 28, 2017

Please maintain

Never start to cook with a sink full of dirty dishes!
It shows no respect for the person you are cooking for,
no respect for the food,
and no respect for your own cooking abilities.

Now, some people may be able to walk into a messy kitchen and just get cooking, but I don't know of any. The thought of having to deal with a sink full of dishes before even filling a pot with water fills me with dread.

The number one reason people don't want to cook, even experienced chefs, is a sink full of dishes. For that matter slave hates to play “dish drainer jenga”. Please dry and put them away.

You like discipline? Post these orders to remind yourself.

1. Clear the sink every night before bed, and every morning before work. Empty it out, give it a spray and if stainless steel – wipe it dry! That way the sinks will greet you in the morning with a smile shining back at you.

2. When making coffee in the morning, wipe everything down and clear everything else away.

3. Keep mail and papers out of the kitchen.

4. Clear the kitchen counters of random, non-kitchen-related items every night.

The importance of this was reinforced with slave when finally, after four years, management replaced the wavy, horrible counters in my kitchen.

The hunky installer complemented me. “Considering you are a bachelor who cooks every night, this is amazingly clean & neat. “Do you have a house keeper?”
Blush – giggle, I offered to help him with his tool. ;-)

The truth is I feel more productive and relaxed when everything is in its place. The counters were cleared; The bareness, the order, the organized work space is invigorating.

Yes, this does impress any guests as well as Master, but deep inside it will impress you!

After a long day, it can be hard to work up the energy to fix dinner, even for those of us who love to cook. Clutter and unfinished tasks, are extra barriers you have to climb. By doing just a little upkeep, each task becomes a joy of service.

Tuesday, September 26, 2017

Russian in the Oven

This casserole is based on a traditional beef stroganoff. The original recipe goes back nearly 150 years. Strips of beef mixed with mushroom, onion, and a sour cream sauce. Usually served over rice or noodles. Here we present a version for the oven that is truly unique.
Various explanations are given for the name, presumably derived from the Russian Count Pavel Stroganov.

Enjoy this tasty mix of beef, mushrooms and noodles. Sprinkle with some parsley and impress your guests. As always, remind yourself that YES you can cook with the best of them.

8 oz
Uncooked Medium Egg Noodles
1 lb
Lean Beef
1 cup
Panko Bread Crumbs
½ cup
Parmesan Cheese
2 cups
Button Mushrooms, sliced
Garlic Cloves
1 pkg
Onion soup Mix
¼ tsp
2½ cup
Beef broth – low sodium
12 oz
Low fat Cream Cheese
½ tsp
1 med.
Yellow onion


Good meat is expensive today. Here is a way to make a cheap cut of beef taste like it cost a lot more!
Rinse and pat dry the piece (here used a piece of sirloin). Measure how thick it is. (1.5 inches)
Pat kosher salt all over the top to form a solid crust. Cover with plastic wrap.
Now leave it on the counter according to how thick, for 1 hour per every inch- This piece will be 1 and a half hours.
When time is up rinse the salt off well and pat dry with paper towels.

Cook according to directions. The salt will have broken down some of the tough connective tissues in the meat leaving it very tender. No it does NOT make it salty, but if you are worried, just use a bit less salt in the cooking then you normally would. Salt can be added but not removed.

Preheat your oven to 375 degrees. Spray a 3-quart casserole pan with nonstick cooking spray. Cook the egg noodles according to the packaging instructions and drain. 

While that is cooking: cut up the meat into small 2 inch strips. 

Roll each in cornstarch.
Cut up the onion, mince the garlic and rinse and cut the mushrooms. 

In a large pan over medium high heat brown the beef (about 8 minutes).
Mix the soup mix and garlic into the cream cheese. Fill measuring cup with 1 cup beef broth and 1 cup water.
Add the onions and mushrooms to the skillet, Stir and cook for another 7 minutes. Add the cream cheese mix and broth and stir well. 

Let the mix sit over the heat until the sour cream is melted and begins to bubble. When this thickens, pour over the noodles and spoon into baking dish. 
Mix the panko breadcrumbs and Parmesan cheese. Sprinkle over the top.

Bake for 30-45 minutes. Until the cheese on the top starts to bubble and turn brown. 

Serve with a side green vegetable and maybe a brown and serve bread.
Add a big spoonful of non fat plain Greek style yogurt for a fantastic touch.

What a wonderful take on the old beef stronganoff. Here I have made an extra casserole for a neighbor who no longer cooks.

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 


Saturday, September 23, 2017

Brunch Islands

Brunch is a special even for my Master. It is never to be missed. Here is a special easy recipe to brighten up this tasty start to a Sunday. Now if you have never tried this type of sausage from Johnsonville you are in for a real treat. However any type of bratwurst will work or for that matter even regular hot dogs!

A unique and stylish presentation with the taste of corndogs & onions to go with your brunch eggs. For mimosas, you are on your own.

1 pkg “Bedder with Cheddar” sausages
1 large onion
1 small pkg corn muffin mix
1 egg
1/3 cup milk
1 cup whole kernel corn, (well drained)

Slice the onion in thin slices 

and cut up into pieces.

Heat skillet with oil over medium heat. Add onions and stir. You want to caramelize them. Stir often until they start to turn brown.

While that is cooking pre-heat oven according to directions on box, 400 degrees. Spray a muffin pan and set aside.

When onions are brown, remove to a paper towel to drain.

Make a cut lengthwise in the sausage from the end to about ¼ the way down. Then make two cuts each on these “sides”. When cooking, these will start to curl outward.

Hand mix the corn muffin mix according to package directions. It should be slightly lumpy. Stir in the corn until mixed in but do not Over-mix. Let sit for about 4-5 minutes.

Fill each cup in the muffin pan about 2/3 full.
With a spoon, evenly distribute the caramelized onions around each muffin cup
Then “plant” each sausage into the mix leaving the cut part up.
Bake 15 – 20 minutes or until nicely golden. Let cool for 5 minutes before removing.

This give you time to cook up some eggs in your favorite way!

For a brunch: remove the muffins and place with the eggs on a platter for guests to serve themselves.

A special brunch for 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