Saturday, April 14, 2018

Chicken Cino

Tonight's casserole was designed to honor a gay visionary who started the “off-off Broadway” theater movement in the 60's. This hearty – healthy meal features the wonderful colors of Italy: White, green and red.


Learn about Joe Cino, his passion for theater, his work ethic, and tragic downward spiral in a short article following the recipe. 
 

Ingredients:
  • 3 chicken breasts (boneless-skinless)
  • ½ box “super greens” rotini pasta (any pasta made with greens)
  • 2 (10-ounce) packages frozen chopped spinach, thawed and well drained
  • ½ cup (1 stick) butter, melted
  • 1½ cups milk
  • 3 eggs, beaten
  • 1 package onion soup mix
  • ½ cup whipped cream cheese
  • ½ cup grated Parmesan cheese
  • 1 cup cherry tomatoes.
Directions:
Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
In a large pot of boiling water, cook noodles for earliest amount of time ( if 7-9 minutes use 7!), drain.


While that cooks, brown both sides of the chicken breasts just enough to give it color. 4-5 minutes per side


In a large bowl, mix the drained spinach, butter, beaten eggs, soup mix, and the cream cheese. Blend well. 
 

Place mixture in baking dish and arrange chicken breasts on top. Sprinkle the cherry tomatoes around the chicken. Top with the Parmesan and cover dish tightly with foil. 

 
 
Bake 45 to 50 minutes or until slightly golden around edges.
Serve with a hot bread, maybe some wine.



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



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



Joe Cino, an Italian-American theatrical producer and café-owner, created the “Off-Off Broadway” theater movement. He was born in a working-class family in Buffalo.

Joe grew up in a generation that was taught:
You can get anything if you just work hard enough for it: Fame, money, love, anything. But nobody wants a fat boy!

Joe wanted to be a dancer. Joe wanted to be successful. Joe wanted love. This was no different from anyone growing up in the most successful nation in the world.

No matter how hard he worked at it, his goals seemed just beyond his reach. Perhaps he never knew what a great legacy his life had. For when grief proved to be too much, Joe gave up and quit! In a final burst of pain he ended his own life. Never to know what a wonderful gift he had given, nor to understand the hurt his loss caused to so many.

At sixteen, Joe Cino moved to New York City to study performing arts in hopes of becoming a dancer. Though he made a living dancing throughout the 1950s, his continual struggles with weight curtailed his dance career.


In 1958, Cino managed to rent a storefront in Greenwich Village and opened a coffeehouse where his friends could socialize.

Cafe Cino would become a theatrical venue; Cino wanted to host folk music concerts, poetry readings, and art exhibits. Then plays were added to the performance mix.
Cino became so excited by the audience’s and his own response to the plays that he quickly established a weekly schedule for theatrical performances. He would introduce the acts with the phrase, "It's magic time!" All of Joe's life he was reaching for magic to happen.


The Cafe Cino, made its meager living from selling food and drink, where no one was paid except the police who were paid off, where reviewers seldom came and reviews were usually published after a show had closed. He crated a new type of theater. Later dozens of theaters would appear, based on the Cino model, in places which made their living other ways—cafes, bars, art galleries, and churches. To distinguish it from Broadway (large Equity theaters) and Off-Broadway (smaller Equity theaters), this new outside/underground theater world came to be known as "Off-Off Broadway."
Off-Off Broadway does not belong to fat cat “angels” with huge bank accounts; non-show people who may or may not like how you are doing it.

It is not a living it is a way of being. You are given the opportunity to do what you were born to do. Writers can write. Directors can direct. Actors can act.

The Cino was a friendly social center for gays at a time when openly gay life was restricted to bars and bathhouses.

A number of early Cino productions had dealt with gay identity, including Doric Wilson's Now She Dances! (1961). Director Andy Milligan staged a number of homoerotic productions, including Jean Genet's "The Maids" and "Deathwatch," as well as a dramatization of Tennessee Williams' short story "One Arm". It was after The Madness of Lady Bright, the Cino came to be recognized as a significant venue for plays dealing with homosexual themes. This was a time when it was still illegal to depict homosexuality on stage. 
 

Throughout Cafe Cino’s existence, Cino was plagued by police harassment as he continually took heat for licensing violations. (there was no applicable license available.) Window posters were designed so that they looked like abstract art to passersby, yet could be read by “those in the know”. Police knew. Cino paid a great deal of money in payoffs during the 1960s. He was working hard and acted as café host while simultaneously serving as its maintenance man, a server, and a barista. Through it all, he generally kept other jobs in order to support himself and the café.

He lived by his motto, “Do what you have to do,” and encouraged his writers to live by it as well. At the Cafe Cino’s peak, plays were performed twice nightly, with three shows per night on weekends. Even if audiences failed to turn up, Cino insisted on a show. “Do it for the room,” he would tell the performers, and they did.


Cafe Cino relied heavily on electricity stolen from the city grid by Joe’s lover, electrician Jon Torrey. The cafe had no stage which made for intimacy between the performers and audience.

In 1967 Jon Torrey was electrocuted and died. His death was ruled accidental. The event sent Cino into a depressive spiral. He started to do drugs. Cafe Cino itself was suffering. Joe refused to charge an admission or even a minimum.

Within weeks, Joe Cino savagely attacked his own arms and stomach with a kitchen knife. He was rushed to the hospital, where doctors announced he would live. However, on April 2, (what would have been his lovers birthday), Joe Cino passed. 

Though friends tried to keep Cafe Cino open, it closed in 1968, finally falling victim to cabaret laws now being strictly enforced.
Police issued summonses so often that when a policeman appeared down the block, actors had to be ready at a signal from the doorman to leap offstage and sit, often in fantastic costumes, at tables with patrons.

Perhaps Joe never knew the gift he gave to life! It would be easy for some to condemn him for being weak. But his struggles and work proved his true strength. Maybe it was the world that proved too weak to support his bright spirit and infectious smile. This gay steward deserves to be remembered!


Friday, April 13, 2018

The Jaycee Sandwich

The egg foo yung sandwich known as the “Saint Paul” has long been identified with Saint Louis. A crispy-brown fried egg foo yung patty served between slices of white bread, with a slathering of mayonnaise, a leaf of iceberg lettuce, sliced tomatoes and dill pickles!
In researching this I was inspired to create a modern classic:
The Jaycee sandwich which I humbly present here for your enjoyment.


What is not to love about fluffy-crispy omelet filled with onion and meat, topped with a slice of cheese? Made with an egg substitute there is very little fat in this surprisingly good sandwich.
Ingredients:
Egg beaters – or similar egg substitute
1 Tbs finely chopped red onion
1 Tbs chopped bologna
1 slice American cheese
2 pieces honey wheat bread – or whole wheat if you chose
1 tbs stone ground mustard optional

Directions:
Do your cutting. I find the best way to finely chop onion is to take some already chopped that has been frozen. 
 

Cut up about ½ a slice of bologna.


Heat 2 Tbs oil in small skillet until very hot or shimmering –  
this is key to any egg foo yung!
Mix up between ¼ to ½ cup of egg replacement with the Tbs of onion and meat.



Pour this into the HOT oil. The egg mixture will puff up quickly and the bottom will start to turn brown, flip this like it were a patty to crisp up the other side.


Serve this on a slice of cheese between two slices of bread. If you like spread a bit of stone ground mustard.


It is as easy as that. The red onion lifts this simple sandwich into something special.



Happy to create this for 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 St. Paul Sandwich: A St. Louis Classic


According to legend it was created on board a Steamboat “The Saint Paul” by its Chinese cook. This steamboat regularly moored on the Saint Louis riverfront in the late 1800's. There was a huge influx of Chinese immigrants in those years. Many found jobs feeding the rail road workers, the wagon trains, and steamboats. Some of their dishes became more “American” than they ever were in the old country. Chop Suey, crab rangoon, and egg foo yung became ours and we loved them!
The St. Paul sandwich can be found in many Chinese American restaurants in St. Louis, Missouri, as well as other cities in Missouri, including Columbia, Jefferson City, and Springfield.
The sandwich consists of an egg foo young patty served with dill pickle slices, white onion, mayonnaise, lettuce, and tomato between two slices of white bread. The St. Paul sandwich also comes in different combinations and specials, such as chicken, pork, shrimp, beef, and other varieties.
According to the trade publication Chinese Restaurant News, the U.S. is home to roughly 36,000 Chinese restaurants. In other words, there are more Chinese restaurants in the United States than there are McDonald's, Wendy's and Burger King franchises combined.

Tuesday, April 10, 2018

Crispy Pork Fried Rice

Here is a great way to use up those left overs from the refrigerator. Doing so not only helps the budget but helps the soul feel like you are doing the best you can. 
 

Left over pork chops and some cold rice can blend with soy sauce and a scrambled egg into the most delicious crispy pork rice dish. Throw in some frozen or left over peas and voila! What a restaurant style meal. 
 


Ingredients
  • ¾ lbs left over pork chops, cut into ½ -inch strips
  • 3 tablespoons plus 1 teaspoon soy sauce
  • 2 teaspoons oil
  • 1 tsp garlic powder
  • 1 ½ cups cooked rice
  • ½ cup peas
  • 2 egg, beaten to mix
  • 3 tablespoons cooking oil
  • 2 scallions including green tops, chopped optional

Directions
Scrape any coating off of the pork chops then cut into small thin strips. 
 

Roll in cornstarch and sprinkle with garlic powder. Let this sit for about ½ hour.



Next, heat a large nonstick frying pan over high heat with some oil. Add the pork to the pan and stir occasionally and cook for 4 minutes, until hot and the coating is brown & crunchy.


Remove from pan to drain on a paper towel.


Put the peas and the teaspoon of soy sauce in the now empty but heated pan and cook for only 2 minutes. Add the cooked rice to the pan with ½ cup of chicken broth. Stir for about 5 minutes or until rice has heated and absorbed the moisture.



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.
Return the pork to the mix and cook for 2 minutes more. Remove from heat and serve.



This meal needs nothing more. Serve with a bit of soy sauce or if you have it, some teriyaki sauce.

Enjoy a break from the ordinary.

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, April 5, 2018

Slave's Country Captain Chicken

This dish originated in the Lowcountry, that sunny area around Charleston and Savannah South Carolinian that is known for deep ports, salt marshes, and spicy cuisine. Country Captain has been a staple of church ladies cookbooks in the Southeast and is found in various forms from as far back as the 19th century.


Here are chicken thighs brightly stewed with tomatoes, a touch of spice and some cranberries for balance. It is served with a baked mushroom rice.



Ingredients

  • ½ cup flour
  • ½ teaspoon thyme
  • ¼ teaspoon cayenne pepper
  • 1 tsp salt + ½ tsp pepper
  • 2 pounds (about 4) chicken thighs (boneless - skinless)
  • 1 medium red onion, diced
  • 3 cloves garlic
  • 1 Tbs chili powder
  • ¼ cup Crasins (dried cranberries)


Directions:
Heat the oven to 325 degrees.
Do your cutting: Chop the onion and the garlic. Cut each thigh in thirds.



Combine the flour, 1 tsp salt, ½ tsp pepper, and the cayenne in a bowl. 

  
In a large skillet, melt the butter over medium-high heat until it foams. Dredge the chicken in the flour mixture, shaking off excess, and fry, in batches if needed, until browned on all sides, about 9 minutes.



Transfer the chicken to a plate.



In a large bowl mix the stewed tomatoes with juice, the onion, garlic, and chili powder.



 


Spread 1 cup of this sauce in the bottom of 

an ovenproof casserole large enough to hold 

the chicken in one layer.



Arrange the chicken on top.







Pour the remaining sauce over and around 

the chicken.






 




Top with the Crasins . Cover tightly with foil 

and bake for 45 minutes.


Remove the foil and cook for 15 minutes more Or until a thermometer inserted into chicken thighs registers 165°F

Serve with cooked rice.
------------------
Baked Mushroom Rice

Ingredients
1 lb mushrooms , quartered (Note 1)
3.5 tbsp butter , melted (hot, not cooled)
2 - 3 garlic cloves , minced
Salt and pepper
1.5 tbsp olive oil
Rice:
1 C. rice , uncooked
1 C. chicken broth , low sodium
1 C. water
1 tsp dried thyme
1 tsp garlic powder

Instructions

Place mushrooms in a large bowl. Pour hot melted butter over, add garlic, salt and pepper. Toss well.



Place all the rice ingredients in a baking pan - 9 x 9”.
Mix and shake the pan to spread the rice out evenly.
Spread the mushrooms over the rice - they will be partially submerged but should pretty much cover the whole surface area (to be the "lid" while the rice cooks).
Drizzle with olive oil.


Bake for 45 minutes or until mushrooms are golden. Remove from oven and let it rest when you uncover the chicken for its final 15 minutes.
This is a good time to fix a nice green vegetable to go with this dish.

Recipe Notes
Perfect quantity of mushrooms is when they cover the surface area in a single layer. That way, they will act as a "lid" for the rice as it cooks, then as the mushroom shrinks it allows most of it to brown

If the mushrooms are piled up too high, they won't brown as much and also the rice will be on the soft side because less liquid will evaporate from the rice as it cooks.
Risotto and paella rice is not suitable.

So Happy to be a slave to 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