Friday, January 26, 2018

Paresis Hall Chicken

Our meal tonight is a variation on the classic Chicken Cordon Bleu. It is named in honor of the hard working sex worker rentboys of 1890's in NYC. Find out more about these nearly forgotten young men making a living long before World War One!


Chicken thighs with a wonderful center of pastrami and Havarti cheese. Baked in a crispy sweet coating and ready to impress all who come to your table.


Ingredients:
4 boneless skinless chicken thighs
2 cups rice crispies cereal, crushed
1/3 cup honey
Salt and Pepper to taste
1 Tbs sweet paprika
1 Tbs onion powder


 Directions:
Preheat the oven to 375 degrees

Lay out some wax paper on the counter to make clean up easier. Open up the thighs and spread open on the wax paper.



On a cutting board, lay out a piece of the pastrami. Cut a piece of cheese lengthwise and lay on one half edge of the meat. Fold the meat over. Roll up tightly. This “roll” goes into the thigh just where the bone was.

Roll the thigh meat up over and secure with a couple of toothpicks. Continue until all four are done.


Put rice cereal in a plastic bag and crush until like bread crumbs then pour into a bowl. Stir in the salt, pepper, paprika and onion powder. 
 

Put honey in a second bowl and heat in microwave for about 15 – 20 sec. Just to make it flow easily.


With a pastry brush, brush the honey all over the rolled up thigh and press it into the rice crumbs.

Line a baking pan with parchment paper and arrange the thighs on that. 
 


Roast for about 45 minutes or until golden brown and internal temperature reaches 155 degrees.

Remove from oven and let rest for 5 minutes then transfer to a serving platter with a spatula.


Here these thighs are served with a steamed broccoli and a dish of diced pears. Any green vegetable will work.


Honored to be serving my Master Indy
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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
 


===========================
The OTHER Bowery Boys








Paresis Hall”, was located in the Bowery on 5th Street near Cooper Union Run by ‘Biff’ Ellison, a gangster affiliated with the Five Points Gang. No attempt to disguise it as anything other than a ‘fairy resort”. A gay brothel.
Much like gay bars of the 1950’s, 60’s, and 70’s, it functioned as a social center, providing a sense of community and support. Many working class men and youths in the tenement districts met in such places. They held unsupervised gatherings, created informal social clubs, and even sponsored larger dances or balls.
A few men of the Paresis Hall men organized a club called the Cercle Hermaphroditis, which permanently rented a room above the bar. Dressing in women’s attire on the streets dangerous. Paresis Hall gave them a space where they could gather without fear, and even store some of their personal things in a place more private than their living areas.
The existence of Paresis Hall and its pictures offer quite an insight for the historian into gay life nearly 140 years ago.

It contained young hustlers from ages 14 to  21 years old. The boys often would dress up in a feminine manner including makeup and they would take their tricks to the upper floors or to the basement to conduct their business transactions.

During the
1890′s the area around fourteenth street was an early
“Tenderloin” section to the theater district a few blocks away. The area
boasted no fewer than six other “Resorts”.
Paresis Hall being the
busiest,
Little Bucks, Manilla Hall, The Slide and the Sharon Hotel (Cock Sucker’s Hall) just to name a few. 
 
Photo of the boys masquerading as working boys of another kind.

As was the practice each of the boys applying at the club were subjected to an "Intense Personal Interview" with the owner. If the boy passed his interview he would be hired on and given a copy of the rules, a appointment schedule, and asked/or told to choose the role of the "Man", of the "Lady", or a specialty.
Photographs were required to be taken of the sex worker at several local "Cabinet Studios" - these taken to remind the client of the worker and to urge a return visit. They were given to the man if his spending habits warranted. if not the pictures were made available for purchase.
On the back was this personal information: names, sexual preferences and sizes (I don't mean shoe size.)


An example of such a rare photograph post card, circa 1891. The good looking boy is "Little" Johny Mueller, age 17 years. He was a "Working Boy" at two infamous male brothels, "Paresis Hall" and "Little Bucks".
Johny was one of the most popular boys at both of the clubs, given the fact of some unique "Anotomical Gifts".
One the back of the card is the following information in faded pencil: "Little" Johny Mueller * 13 Inch & Huge Sac * Very Popular Boy * P.H. & L.B. * 1891 Jacob Miller
----------------------

About the name:

The official name of the establishment was Columbia Hall.
Paresis” was a partial or incomplete paralysis.
It was disease of the brain, marked by progressive dementia, tremor, speech disturbances, and increasing muscular weakness.
Young boys were told you would acquire it by associating with fairies or, heaven forbid, having male to male sex!
With a typical sense of queer humor, this brothel became known as “Paresis Hall”.
The building is now the home of the Village Voice newspaper.
How appropriate.
-------------

Wednesday, January 24, 2018

Stove Top Split Pea Soup


Here's your excuse to go hide in the kitchen away from the rainy dreary weekend day. Now you can dream, fantasize, and just plain LOVE the ones you are cooking for. Picture how their grandmother or even great grandmother used to make a home made soup just for them. Soon the smells that just can not be equaled will fill the room. Forget the childhood version from a can. Sure you could even use frozen peas – the internet is full of such recipes. Yet here is a version to be lovingly made over a couple of hours on a chilly winters day. 
 




Pea soup has been eaten since antiquity; Greek street vendors in 500 BC sold hot pea soup in Athens. A soup made with yellow split-peas is called a London after the thick yellow smogs London used to be famous for. (Thick as pea soup). It is called gule ærter in Denmark where yellow peas are also used. In the United States, "Split Pea Soup" is a green soup with visible peas, pieces of ham, and carrots.




Ingredients


1 lbs dried split peas, sorted, rinsed and divided

4 cups water + 4 cups chicken broth

1 cup chopped onion

1 cup finely chopped celery
1 cup carrots, cut into ¼-inch slices
4 cloves garlic chopped

¼ teaspoon pepper

1 lbs seasoning ham (it is much cheaper – ask for it if you can't find it)



Directions









Do your cutting: chop the onion, carrots and celery into separate bowls. About a cup full each. Then chop the garlic about a tablespoon or two full.



Pick over the dried split peas and discard any grit or discolored peas. 
 

Do it the easy way with a large bowl and a small bowl. Pour a couple of Tbs of peas at a time into the small bowl,. Using a wet finger pull out any peas that look funny to you but don't obsess over it. 
 

Place in a bowl, and cover them with water. After a minute or two, remove any skins or split peas that float to the top. Finally, rinse the split peas in a colander. Dish out about a third or so into a smaller bowl and set aside.


In a Dutch oven, saute the onions, garlic, and celery with oil, salt, and pepper until the onions are translucent, 10 to 15 minutes. Remove.




Heat the large bowl of peas and the liquids to boiling. Lower the heat and simmer uncovered for 40 minutes. Skim off the foam while cooking. 






Stir in onion-celery mix. Add ham, carrots and the rest of the peas. Season with salt & pepper. Heat to boiling; reduce heat. Cover and go back to simmering for another 40 minutes.


Stir frequently to keep the solids from burning on the bottom. Taste for salt and pepper.


Serve with a fresh hot bread and maybe a spoonful of non-fat Greek style yogurt floating on top.



8 Servings:
Calories from Fat 20 Total Fat 2 g, Cholesterol 15 mg, Sodium 30 mg,
Potassium 690 mg, Total Carbohydrate 33 g, Dietary Fiber 13 g, Protein 17 g







Happy to be serving my Master Indy

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 




Thursday, January 18, 2018

Valentine Surprise a Non-Cook Can Make!

Not going to wait for the big day to share this simple, easy take on Boston Cream Pie that even a child can put together. Honest—no cooking! What a wonderful treat for your sweetie when He thinks you can't cook!


Now is the time to try this out. The little cakes are available when fresh strawberries are on sale. Buy a couple of packages of cakes and freeze them!



Ingredients:
1 pkg “desert shells” -They are next to the fresh strawberries!
1 pkg Chocolate frosting – Ready made, just stir!
1 pkg Pudding cups – just peel the tops off!

  • Note this is the basic recipe, you can use any flavor of pudding or topping that is His favorite! You can even use non-fat Greek style yogurt!
Directions:
Lay out some wax paper on the counter – just to make clean-up easier.
You might use some toothpicks if your hand isn't steady.



Open the dessert shells. Open a pudding cup and spread it into the center depression of shell.


Now carefully place two of them together gooey sides together!

If you like use three toothpicks to hold the top to the bottoms.



Open the frosting and stir it up until it is easy to spread.


Cover the top.

Then spread on the sides to make them even.




Place in refrigerator until set and cover with plastic wrap.

IF you like you can freeze them, just be sure to remove the toothpicks!




The grocery store has all kinds of things in the baking aisle. Check them out for decorative hearts of even a small tube of white icing that you can write on top of the cakes!

Such a sweet surprise and don't try to tell me you can't do it!

Surprise!

Serving my Master Indy
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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon
==================








Monday, January 15, 2018

Cashier Memorial Meatballs & Beans

Throughout history brave people have gone to fight wars while hiding who they were. Often we never know. We never know at what cost they incurred to protect the society who shunned them. We dedicate this meal to one such hero.


A high protein – low fat meal loaded with flavor is just the thing for this weather. Meatballs, white beans and tomatoes together right out of your pantry.


Ingredients
  • 1 Tsp olive oil
  • 1 lb ground beef (or store bought beef meatballs)
  • 1 egg
  • ¼ cup milk
  • ½ cup breadcrumbs
  • ½ tsp garlic powder
  • ½ tsp salt + ½ tsp pepper
  • ½ yellow onion, chopped
  • 1 can (28 ounces) diced tomatoes (un-drained)
  • 1 can (15 ounces) cannellini beans, drained
  • 1 tsp Italian Seasonings
  • ½ package of bow tie pasta
  • Grated cheese (optional)

Directions

Do your cutting: chop the onion.
In a large bowl mix: ground beef, egg, breadcrumbs, garlic powder, Italian seasonings, salty & pepper, and milk. Mix thoroughly with short wooden spoon. Let sit for 10 minutes. 
 
Start the bow tie pasta according to package (boil for 15 minutes) and
Drain.
Scoop meat into 1½ inch balls with a small scoop and shape with wet fingers.







Heat oil in a Dutch oven over medium heat. Add meatballs (about half at a time so they don't bunch together). Let them cook for about 4 – 5 minutes, (you know when to roll them over when they release easily from the pan). 
 

Cook on the other side about the same amount of time and remove to a paper towel lined dish. Follow with the second batch the same way.



Add onions to the dutch oven and drain the tomatoes (fluid only) on to them. The liquid will help release any brown bits on the bottom as you scrape them with a spatula. Then dump the tomatoes and white beans into the pot. 
 

Return the meatballs, cover and reduce the heat to low.
Let them simmer – tiny bubbles appearing – for 15 minutes.



Serve over the bow tie pasta with a green vegetable on the side!


Serve with grated cheese, if desired.

Servings Per Recipe: 8
Per Serving: 37 mg chol., 5 g sat. fat, 65 g carb., 13 g Fat, total, 8 g fiber, 483, 25 g pro., 545 mg sodium



For our music: https://www.youtube.com/watch?v=qeUfDTn5huM


So happy to be serving my Master Indy
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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Albert D. J. Cashier
 


Albert D. J. Cashier (December 25, 1843 – October 10, 1915), born Jennie Irene Hodgers, was an Irish-born immigrant who served in the Union Army during the Civil War. Cashier adopted the identity of a man before enlisting, and maintained it for most of the remainder of his life. He became famous as one of a number of soldiers who served as men during the Civil War. He kept a consistent and long-term commitment to his male identity. Even today many just do not understand the term!

He was born in Ireland around the year 1843 and was the child of Sallie and Patrick Hodgers. His own later accounts of how he moved to the United States and why he enlisted were taken when he was elderly and disoriented, and was also typically evasive about his earlier life; therefore, these narratives are contradictory.
Typically, he was said to have been dressed in boy's clothing by his stepfather in order to find work. Even before the advent of the war, Hodgers adopted the identity of Albert Cashier to work. By 1862, he had traveled as a stowaway to Illinois and was living in Belvidere.

That year he enlisted in the 95th Illinois Infantry for a three-year term using the name "Albert Cashier" and was assigned to Company G. A company catalog lists Cashier as nineteen years old upon enlistment, “a farmer from New York City, 5 feet 3 inches tall, blue-eyed, and of a fair complexion.”

The regiment was part of the Army of the Tennessee under Ulysses S. Grant and fought in approximately forty battles, including the siege at Vicksburg. He was captured there while performing reconnaissance. Cashier managed to escape, however, and make his way back to the regiment.

The regiment was also present at the Red River Campaign and Guntown, Mississippi, where they suffered heavy casualties. Throughout the war, the regiment traveled a total of about 9,000 miles during its term. Other soldiers thought that Cashier was small and preferred to be alone, which was not uncommon for soldiers. Cashier fought with the regiment through the war until August 17, 1865, when all the soldiers were mustered out. Cashier was honorably discharged on August 17, 1865.


After the war, Cashier settled in Saunemin, Illinois, in 1869, where he worked as a farmhand as well as performing odd jobs around the town.
His employer there, Joshua Chesebro, built a one-room house for Cashier. For over forty years, he lived in Saunemin and was a church janitor, cemetery worker, and street lamplighter. Because he lived as a man, he was able to vote in elections and later claimed a veteran's pension under the name Albert Cashier.

In 1911, Cashier was hit by a car that broke his leg. A physician discovered his secret in the hospital, but did not disclose the information. On May 5, 1911, because he was no longer able to work, Cashier was moved to the Soldiers and Sailors home in Quincy, Illinois. During this stay, he was visited by many of his fellow soldiers from Ninety-fifth Regiment. He lived there until her mental state deteriorated and she was moved to the Watertown State Hospital for the Insane in March 1914. Attendants at the Watertown State Hospital discovered that he was biologically a female when giving him a bath, at which point he was made to wear women's clothes again after fifty years.

Death and legacy
Albert Cashier died on October 10, 1915. He was buried in the uniform he had kept intact all those years and his tombstone was inscribed "Albert D. J. Cashier, Co. G, 95 Ill. Inf."

Cashier was given an official Grand Army of the Republic funerary service, and was buried with full military honors. In the 1970s, a second tombstone, inscribed with both of her names, was placed beside the first.



Also Known As Albert D. J. Cashier: The Jennie Hodgers Story is a biography written by veteran Lon P. Dawson, who lived at the Illinois Veterans Home where Cashier once lived. The novel My Last Skirt, by Lynda Durrant, is based on his life. Cashier's house has been restored in Saunemin.
======================================

Wednesday, January 10, 2018

January Pork with fried rice

Dear readers, please forgive the sporadic posts to this blog. slave has been suffering from complications of gall bladder surgery + the Martian Death Flu that has been going around.


Here's an interesting take on pork chops and fried rice with a glaze of Jack Daniels, brown sugar and stone ground mustard.



Ingredients:
2 Tbs stone ground mustard
4 Tbs packed dark brown sugar
2 Tbs Jack Daniels Whiskey
4 boneless pork chops, ½ inch thick
4 cloves garlic, minced
½ yellow onion chopped (divided)
1 cup cooked rice (= ½ cup raw)
3 large eggs beaten
4 Tbs Worcester sauce (can use soy if preferred)
1 cup frozen peas


Directions:
Do your cutting: Chop the onion and garlic. 
 

Marinade:
Mix the brown sugar with mustard and Whiskey. Add most of the chopped onion – saving back about a third. Stir in the garlic until well mixed.


 

Divide mixture into two zipper bags.


Make a couple of small slits on the sides of the chops where the white line of fat is. This will keep the chop from “cupping”. 

 

Add two chops into each bag and seal. Mix it around until each chop is well coated. Sit these in refrigerator for at least two hours to marinade.

Pre heat the oven to 250 degrees. (this is low and slow)
Line a pan with foil and spray a rack to set inside.



 Leave the marinade to coat each chop

Place in oven for about 45 minutes Then boost the temp to 350 for another 15 minutes. or until a thermometer reads 155 degrees.

While that is roasting:
Fix rice: place ½ cup of raw rice into a sauce pan and stir in ¾ cup of water and ½ cup of beef stock. Bring to boil, cover and reduce heat to simmer for 20 minutes.


When all liquid is absorbed into the rice, stir in the remaining third of the chopped onion.


Heat skillet over medium heat with 2 tbs oil. Stir in the rice and let heat for about 2 minutes, then stir in the frozen peas and the sauce. Mix well.



Let cook for about 2 more minutes, then push to side of pan and pour in the mixed eggs. 




Stir eggs until they start to firm up, then mix them into the rice mixture.

If you wish the chops can be finished under the broiler, just to get a crust, but this is not necessary. 
 


Serve with rice on the side. This complete meal contains protein and two vegetables. Plus the Jack Daniels give it an extra UMPH!


So happy to be serving my Master Indy.

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
 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon