Peachy Garlic All day Chicken Thighs

Tonight our group of card players decided to throw ourselves a pot luck dinner. Just 5 or 6 of us putting together something to share and have fun.

Your food will always taste better when you sing as you cook! And the best seasoning to add at the table will always be laughter. Add plenty!

Ingredients:

• 4 to 10 chicken thighs (sauce remains the same amount)
• ½ cup low salt soy sauce
• ½ cup BBQ sauce

• 1/3 cup peach preserves
• 5 cloves garlic, minced
• 1 yellow onion
• 1 teaspoon poultry seasoning
• 1 can sliced peaches in juice.

Directions

Not much to do the night before: just thin slice the onion and run a knife into it a few times so it is not all stringy.
Day of dinner: wipe out the crock pot and spray with cooking spray.
Sprinkle some of the cut up onion in the bottom of pot.
 

Lay chicken thighs into the bottom of a slow cooker. Put the rest of the onion on top.

Whisk soy sauce, BBQ, preserves, garlic, and seasonings together in a bowl; pour over the chicken. 

 

Cook on Low for 4.5 to 5 hours.

Heat oven to 400.

Spray a 9 x 13 baking dish. Carefully transfer the chicken pieces to the dish. The meat will be very tender. Drain and add the can of peaches around the chicken.

Scoop out some of the sauce to a pan with some cornstarch slurry. Heat to thicken and pour over thighs. (or just mix more BBQ sauce with peach preserves) pour this over the top.

Bake for 15 or 20min on 400 degrees. (this is a great time for roasting any vegetables to go along with).

This can get a nice crusty glaze by finishing under a broiler for about 5 minutes.

For this meal a bag of frozen corn was thawed, mixed with 2 tbs of olive oil, spread on a pan and sprinkled with salt. Slide this in the oven along with the chicken. It will be done at the same time. You don't have to tell them how you got that “right off of the roasted ear” taste. But it is so easy, why not?

This was a nice quick get together that was so much fun. Nobody had that much work to do and all could just enjoy it.

Too bad I couldn't talk them into dancing!

https://www.youtube.com/watch?v=WHCjQo9jg2E

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

An Easter Dinner

slave has been busy today getting some treats ready for the neighbors. Just not sure when everybody gets picked up and taken to their various churches and family get together.

So slave was making some deviled eggs to put out. There are so many different ways to hard cook eggs, let me just suggest to try and find one that works for you. I find that putting them in a steamer and letting them steam for about 10 minutes works best for me. Never had troubles shelling them.

However please note: to keep from getting that green coating on the yokes, put the eggs directly in cold water as soon as they are cooked.

For this Easter, trying a fancy touch of dying the whites! Works the same as dying the shells. Wanted a light pastel color instead of the darker eggs you find that are dyed with beets. So just used food coloring and a TBS of vinegar.

Eggs

food coloring

vinegar

Yolk mixture

yokes

2 Tbs Mayonnaise

2 Tbs mustard

2 tsp of sweet pickle relish

season to taste.

Mash mixture until creamy. Place in zipper bag and cut the tiniest corner off.

Then seal and squeeze the mixture right into the bowl of the egg white.

Dust with paprika or for a more lively taste use Cayenne pepper or even some curry powder. 

 

For the main dish, slave chose to do a ham. A small ham. One that has already been cut up!

1 pre-cooked ham quarter

20 to 25 gingersnap cookies

½ cup peach preserves + ¼ cup for basting

2 Tbs of mustard

¼ cup Jack Daniels

¼ cup peach preserves

Pre heat the oven to 375. Everything will cook at that temperature. The ham is 2 lbs so that goes in for 20 minutes, then the mac and cheese and the Brussels sprouts also go in for a second 20 minutes.

Take out the pre-cooked ham quarter and remove all of the plastic and netting! Pat it dry with a paper towel and place it in a sprayed, and lined with foil, baking pan with the cut side down!

In a food processor pulse the ginger snaps until they are large crumbs transfer to large mixing bowl. (Or just put them in a plastic bag and pound them with the rolling pin!)

Stir in the Jack Daniels, and peach preserves until it forms a nice thick paste.

Using as large spoon ladle this thick mixture all over the ham so that it sticks as a layer of goodness! Use the back of the spoon to make sure all the top and sides have some. Any extra goes on top and will melt down and provide a tasty glaze.

Then into the oven plan for it to take about 25 minutes per pound, but check it with an instant read thermometer. It has already been cooked so you just want it to read 140 degrees.

About half way through the time, spoon on some of the peach preserves to add to the wonderful glaze.

For an one easy side, how about mac & cheese? Make it special by adding about 4 oz. of low fat cream cheese. Maybe crumble some bacon bits on top?

Now how about a fancy Brussels sprout dish?

Roasted Brussels Sprouts en Papillote

1. Ingredients:

• 2 big handfuls Brussels sprouts
• 2-3 tablespoons olive oil
• 3 carrots sliced thinly
• kosher salt
• freshly ground pepper
  

1. Directions:

• Wash them well and trim ends, then cut each sprout in half and place in a medium bowl.
• Season with olive oil, a touch of balsamic vinegar, salt and pepper and toss well to coat sprouts in oil. Divide into equal portions for each guest. Fold up in parchment to close.

• Roast for 25-30 minutes.
   

• Remove from oven and let rest on stove. The sprouts should be browned and tender. Place each bag on the dining plates for the guests to open themselves. Serve with a squeeze of fresh lemon juice.

This should make a wonderful and easy to throw together meal for the holiday.
Lets pick something a bit longer for our music today.

https://www.youtube.com/watch?v=V2aj0zhXlLA

This recording was made on film. The standard 78 rpm record of the day only allowed for about 2 minutes of song. Even the extra large special records did not add that much onto the available space.

Wishing everyone a wonderful holiday and a fresh new outlook for the spring!

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

A slave's Passover

 

This week slave has been studying the Passover Seder. As much as could be found on line. Yes, I understand the irony for a consensual slave to be celebrating a deliverance from slavery. However, hear me out. This is not the place for an in depth theological discussion. Let's just say that “slavery” can mean many different things.

One of the lines spoken during the Seder is in part: “I will bring you out from under the burdens of the Egyptians...”I will take you to be my people.”

For ages LGBT's have had to live under a mantle of exploitation and oppression. We have been tracked down like animals. Inhuman medical “experiments” and “cures” have been inflicted on us. Yet perhaps the worst was convincing so many that even their “Higher power” hated and was disgusted with them. For centuries many accepted this second class status. A belief that we must never participate in what brings us joy. If we do, we needed to be ashamed of it.

For this one, celebrating this ritual is celebrating the journey out of this persecution. Just as every Jewish person following the “order” of the Seder feels that they are personally making that journey. Walking into the freedom of being “God's people”. LGBT's every where can find support in the modern Jewish tradition of adding an orange to the Seder plate. This is to symbolize those who still suffer under oppression and burden of victimization, especially the LGBT community.

We respect your traditions and thank you.

“Hallel”

Dutch Oven Chicken

Some defrosted chicken quarters led to this creation. It makes a very rich creamy Parmesan sauce with mushrooms and garlic. This can also be made with Asiago cheese, however slave prefers the lighter taste this combination has. 

 

Another version uses a white wine in place of the chicken broth, but slave used what he had on hand and it turned out so extra special good. 

 

Ingredients:

2 pieces of chicken quarters (aprox 1 lbs)

2 Tbs butter

2 Tbs olive oil

2 cups sliced mushrooms

2 cloves garlic minced

½ tsp thyme

1 ½ cups chicken broth

½ cup half & half

¼ cup Parmesan Cheese

Salt & pepper to taste

Directions:
 

Chop the garlic first. Remember to hit the clove with the side of a knife to loosen the skin, then make the first cut lengthwise. Pry out any green you see as that will make the food bitter.

Heat the butter with 1 tbsp of the olive oil in a heavy Dutch Oven over medium heat.

Add chicken to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to pot. Saute mushrooms for about 4 minutes till they start to brown then add the garlic and cook 1 more minute.

Carefully add Chicken stock a little at a time, scraping up all the browned bits that are at the bottom of the pan. Bruise the thyme by twisting it in the palm of our hand with your thumb. Add thyme to the mushroom/broth mixture in pot.
Add the chicken (meat side down) back to the pan. When it starts to boil, reduce heat, cover and simmer for 15-20 minutes.

slave was also serving fresh roasted Asparagus so that was washed, trimmed and tossed with olive oil first. Then placed in a 400 degree oven for 20 minutes while the chicken was simmering.

Remove chicken from pan. Add the cream and heat through. Add the cheese.


Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about ½. This may take 10 minutes. If you wish to skip this, you may thicken the sauce with about 1 tbsp instant flour mixed with 2 tbs water.
However, just letting it reduce will bring a much richer taste.

Add chicken back to pan and heat through on low for about 4 minutes.
May also be served over any pasta.
Serve along with some fresh roasted asparagus!

A truly joyous song was a big hit for Tommy Dorsey, but this version with words is done by the Mills Brothers.

https://www.youtube.com/watch?v=Sdr1w4gKgFg

Master Indy is out of town for the Holiday, however slave can only dream that He is here enjoying the wonderful aroma and rich taste!

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

Leverpostej (pate)

This is a must eat food in Denmark!

It is not the most pleasant food to prepare, it’s really kinda gross. BUT, the end result is fantastic.

slave has read:

It is said that there are more Danes that eat “Leverpostej” than there are members of the Danish Church or supporters of the royal family. 95 percent of all Danes eat “Leverpostej”, 40 percent eat some daily.

The Danes eat nearly 20 million tons of “Leverpostej” every year – almost 9 lbs per Dane!

92 percent of all Danes over 10 years make one or more “Leverpostejmad” - an open faced Liver Pate sandwich every single day - Usually on rye bread, (Rugbrød)
The Danes has been baking and eating rye bread for the last 1000 years Each Dane eats about 20-25 kg of rye bread per year - which is around 8.5-9.0 million slices of various rye bread sorts every day!

Ingredients

• 2/3 cup butter (melted)

• ½ lbs either pork liver or calf liver

• 1 shallot chopped

• 1½ teaspoons coarse salt

• ¼ teaspoon ground cloves

• ¼ teaspoon of ground nutmeg

• ½ teaspoon fresh ground peppercorn

• 1 large egg

• 1 cup skim milk (save 3 tablespoons of milk)

• 3 tablespoons of all-purpose flour

Instructions:

• Melt the butter in a small pot.

• Cut all the liver in small squares and add in a bowl with shallot, salt, cloves, nutmeg, peppercorn, and egg.
• Slave's food processor would not hold much more, so a large bowl was used for the cup of milk and 2/3 cup of butter.

• In a small separate bowl stir the flour with the 3 tablespoons of milk together, and then add it to the processor and blend.
• Use the food processor and blend the entire mixture until everything is well blended. Pour this into the large bowl and mix well with a spatula.
• Spread the mixture into an aluminum loaf pan. This will expand while baking. Put an extra flat pan under the cooking pan to catch any overflow.

• Place the leverpostej pan in a cold oven. Set at 350 F and bake for approx. 1 hour, at which point the leverpostej may look a little burned on the top.
• Turn off the oven and let the leverpostej stand in the oven for approx. 10 more minutes.
  
  
  
  
  
  
  

Serve the leverpostej warm on a serving plate and garnish with pan roasted mushrooms and crispy bacon along with rye bread.
Notes

Leverpostej can easily be frozen and heated for next enjoyment.

Now lets dance:

https://www.youtube.com/watch?v=_LBmUwi6mEo

This special dish for Master's special one.

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

Her Majesties Toad in a Hole

After several comments on slave's Tennessee Toad in a Hole. It might be beneficial to share with you the more traditional style of this old English dish. Maybe you are aware of the “Yorkshire Pudding” that is often served along side of a good roasted beef. Of course it is NOT pudding and some say never had anything to do with Yorkshire. Be that as it may. This puffy bread like muffin tastes wonderful and is supper easy to whip together. In the traditional “Toad in a Hole” the batter around the sausages are made like Yorkshire Pudding.

Oh come on Try it some time. Easy and impressive with a quick clean-up, what more do you need?

Ingredients:

1 package of 4 sausages (your choice)

2 strips of bacon

½ cup flour

¼ teaspoon salt

2 eggs

1 cup milk

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Directions:

Preheat the oven to 425 degrees. In an 8 x 8 glass baking dish lay 2 strips of bacon cut in half – making 4 pieces.

When oven is ready, place dish in oven and set timer to 20 minutes.

In a large bowl mix the flour and salt with the eggs and milk. Whisk until well mixed and set aside to rest.

When 20 minutes are up remove the dish and place bacon on paper towels to drain. Place sausages in dish and return to oven for another 13 minutes.

Then carefully give the batter another couple of stirs and pour over the hot sausages and let bake for about 22 minutes. 

 

 The batter will have puffed up and turned a light brown.

This dish does not have to rest but can be served right away. Great for an upcoming Easter Brunch! Hope Master Indy likes!

Lets have some music for this:

https://www.youtube.com/watch?v=eDFPUUVB--A

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