A Savage Round Steak

slave came up with this recipe to honor Dan Savage. He has been an outspoken hero to the LGBT community for nearly 25 years. Always controversial, he gets noticed! He gets things done. However unlike most public figures, when he makes a mistake, he will admit it. To slave, this constitutes a genuine hero. 

 

So this is not your typical round steak in the crock pot recipe befitting a non-typical personality. What the hell, try it: you just might like it!

Ingredients:

2 pounds round steak cut into serving sizes

1 (10.75 ounce) can condensed tomato soup

1 Cup shrimp cocktail sauce

4 carrots cut into 3 inch pieces

2 yellow onions cut into big chunks

1 package fresh spinach

white rice as a side

Directions:

Since this cooks for a total of 7 hours, do your cutting the night before.

In the morning, wipe out the crock pot and spray with cooking spray, set the heat on LOW.

Place the carrots in slow cooker.

Then the meat on top and cover with the onions.

In a mixing bowl, combine the soup and shrimp sauce; pour over beef.

1. Cover, and cook on Low for 6 hours.
   
2. Remove the vegetables with a slotted spoon to a bowl and cover with foil.
   

3. Mix 1/3 cup cornstarch in same amount of water and blend the slurry into the pot. Stir in to mix well.
   

4. Stir in the chopped spinach. Switch to HIGH and cook for additional hour.
   

5. Fix a side of white rice.
   
6. “Bump” the carrots & onions in the microwave to make sure they are hot to serve.
   
7. Place the rice as a bed on your platter. With slotted spoon remove the meat to serve in center of the rice.
   
8. Place the vegetables in a serving bowl and dish out the spinach mixture into another.
   

This is a great way to send March out like a lion! 

 

https://www.youtube.com/watch?v=wj23_nDFSfE

Time to dance to the crock pot!

Our Honoree!

Dan Savage

Savage started writing an advice column: Savage Love in 1991.

In addition to his weekly column he has written four books: From 1994 until 1997, he had a weekly three-hour call-in show called Savage Love Live on Seattle's radio KCMU
From 1998 to 2000, he ran the biweekly advice column Dear Dan on the news website abcnews.com.
Savage stars in Savage U on MTV.
The Savage Lovecast is a weekly audio podcast based on Savage's column Savage Love.
On September 21, 2010, Savage started the It Gets Better Project.
The project encourages adults, both LGBT and otherwise, to submit videos assuring gay teenagers that life can improve after the bullying.
Almost always creating controversies, he is very pro-pornography, especially on the internet. He likes to point out the Internet was invented for pornography.


Wither you agree with his latest rant or not, you have to agree that Dan Savage is a character with a full force personality and a huge impact on the LGBT culture and scene for nearly 25 years! Hat's off to Dan!


Serving my Master Indy with all of my heart mind and soul.
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

Tasty Tennessee Toad in a Hole

slave was complimenting one of the ladies here on her wonderful accent. She said that she was from Derbyshire England. The American southern accent is a direct derivative. Well that turned thoughts to English cuisine as well as southern classics. So what we have here is a blend. Toad in a Hole is typical English fare of sausages baked in a batter. Well in the south we find corn dogs fried in a cornbread batter. Why can't the two come together?

This is really a very easy dish to bake and will bring much needed sunshine to your table.

Ingredients:

6 lean sausages (used here are big Andouille cut into thirds)

½ yellow onion thin sliced

½ teaspoon paprika

1 teaspoon ground mustard

1 cup cornmeal
¾ cup all-purpose flour
1 tablespoon sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs, lightly beaten
1½ cups buttermilk

6 tablespoons unsalted butter, melted

1 (15.25 ounce) can whole kernel corn, drained

1 (14.75 ounce) can cream style corn

Preheat the oven to 425 degrees F. Spray a 9 x 13 inch baking dish.

Prick the sausages with a toothpick and add to the dish.

Slice the onion thin.

Toss the onion with paprika and ground mustard

and sprinkle evenly over the sausages.

Bake in the oven for 20 minutes.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, buttermilk, and butter.

Add the cans of corn.

Pour the buttermilk corn mixture into the dry mixture and fold together until there are no dry spots (the batter will still be lumpy).

Pour the batter on top of the evenly spaced hot sausages and onions in the dish.

Some of the sausages may show, that is fine. It gives it the name Toad in a Hole.

Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 35 to 40 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

To serve just cut between the sausages.

What a gift it is to slave to be allowed to serve such a wonderful meal to my Master.

Since this is so much like sunshine, how about some KC and the Sunshine Band?

https://www.youtube.com/watch?v=mABuS9eSWnQ

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

Boston Cream Poke Cake

Here is a devilishly decadent cake just made for an evening of debauchery! Well, not really, but gee that was fun to say! We don't do a lot of deserts but when we do, they are wonderful. Just remember, yes they can be fattening if that is all you ate.

So be responsible! Don't eat it all in one sitting – even though you want to! Save this as a treat. Portion it when you serve. This makes a terrific reward for healthy living. It is proof the slave loves you!

Ingredients:

1 box yellow cake mix

ingredients needed to make cake; eggs, butter and water

2 (3.4oz) boxes instant Vanilla or French Vanilla pudding

4 cups milk

1 tub Chocolate Frosting

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

Directions:

Pre heat the oven to what is called for on the box. NOTE: if 350, then use 325 if your pan is dark or coated like the one used in this post. Also plan on it taking an extra 5 minutes to bake.

Rub some butter on the inside of the 9 x 13 pan.

The secret to improving any cake mix is to use real butter instead of oil and always add 1 more egg.

This cake mix calls for ½ cup oil, so slave uses 1 stick of softened butter Use the unsalted kind. The box calls for 3 eggs, so slave uses 4.

Now into the stand mixer place the softened butter and the eggs. Mix until the butter has blended well with the eggs, the smaller the lumps the better.

Add the mix from the box and, in this case, add 1 cup of water as called for. Always read your box. Some will call for different things. Just remember add an egg and use butter in place of the oil.

Mix according to the box directions as to the amount of time. This is important. Slave always sets a timer for 30 seconds more than called for and waits until it gets down to the right time, to start the mixer.

Use a flexible spatula to keep the sides of the bowl scraped own into the mix.

Pour mix into the pan.

When the additional time is up and a toothpick comes out clean inserted in the center, the cake is finished.

Remove from oven onto a cooling rack. While it is still warm, poke holes all over cake in about 1-inch intervals using a wooden spoon handle or other similar size object. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke down to the bottom. Now that your beautiful cake looks like Swiss cheese set it aside.

In a medium bowl, pour in the instant pudding mixture and add milk as called for on box. Use a whisk for this and continue to whisk until well mixed. It will be runny. Let it sit for about 2 minutes for it to thicken by itself.

Pour pudding on top of the warm cake.

Taking care to pour straight into the holes in the cake.

Take a spoon and spread it out. I like to very gently press down to ensure that pudding goes into the holes and spread it all the way to the sides.
Let cake cool until you can hold the pan with your hand underneath. Then cover and put it in the refrigerator to cool completely. (about 2 hours)

Remove the lid and foil covering from the tub of chocolate frosting. Pop it in the microwave for about 10-15 seconds.

Stir with a spoon. It should still be thick but pour-able - not bubbly hot.

Pour chocolate frosting on top of the layer of cold pudding.

Spread frosting to evenly cover cake. Start in the middle and gently spread to the sides. This frosting you don't want to swirl, it should be smooth.

Allow to cool on the counter for a few minutes, then put into the refrigerator to fully cool and set up. This cake needs to be kept refrigerated and covered. This is one of those cakes that tastes better after it has sat in the cold overnight. It really helps the pudding to settle in and blend all the flavors.

What a YUMMY desert. Just remember it is a desert, a treat. This is not your entire diet for the next few days. Be responsible. If you portion out pieces and use it as it is intended it is just fine and in fact healthy. Just remember: this is chocolate, eggs, butter and sugar after all. Everything in this desert is healthy when ingested in moderation. Use small amounts and use it as a reward for healthy living.

Just think back: Since the public started to really shun these natural fats in the late 70's and 80's, the national obesity has risen 30%! slave believes there is a correlation. It is hoped that be going back to the natural fats in your daily intake and natural sugars, the rates will go back down.

Here is some happy music to dance with while this cooks.

https://www.youtube.com/watch?v=OdyTFlOvXC8&index=77&list=PLEC4021292DACA6E1

Spring will be warming up soon an this will make a wonderful surprise, maybe an Easter treat for my Master!

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

Easter Indy Cod Packets

These make such a brightly colored dinner. They are just right for a spring meal. Cod fillets in paper.

In addition to the wonderful colors, this is a very healthy meal and a snap to pull together. Good practice for your “en papillote” (cooking in paper) skills. The light sauce does not overpower the delicate taste of cod but rather lights it up like an LED! While it would not have been elegant, slave was severely tempted to eat the paper wrapping!

Ingredients:

2 cod fillets

3 oz. Dried cranberries

1 cup shredded carrots

2 Tbs Mayonnaise

1 Tbs Mustard

Side of a green vegetable. Slave chose a can of French style green beans.

======

Preheat oven to 400 degrees

1. Open and drain the green beans well. Place in a non-stick cake pan and drizzle with olive oil and sprinkle with kosher salt.

Place this in heated oven 10 minutes before the cod.

1. Shred the carrots: Using a peeler, take off the skin, discard, and then keep peeling to make thin strips of carrot.

3. Make the dressing by combining 2 tbs mayonnaise with 1 tbs mustard, with a pinch of kosher salt in a small bowl.
4. Stir the cranberries into the shredded carrots
5. Lay out the parchment paper, fold and cut into a half heart.
   

6. Lay cod filet inside and top with carrot mixture. Spoon dressing on top and fold package tightly.
   

When first ten minutes are up for the green beans, give them a stir. Then add the tray with the Cod packet.

6. Bake for 10 minutes.
   

Spoon the green beans into a serving bowl. Use a spatula to place the cod packet onto the plate and serve still closed. This was the guest will get to pull the beautifully wrapped “gift” open and ease it off of the paper.

This easy meal is so elegant. Don't fuss over making the folds in the paper just right, as long as it is folded over, the paper will hold in the steam and the fish will be delicious!
This dressing also can make the carrots and cranberries into a quick salad if you wish. The tastes work wonders and the bright red of the cranberries livens up the carrots with the yellow of the dressing.

Now how about some music!
https://www.youtube.com/watch?v=BtwOeoeWhoo
Let's get to dancing!

How wonderful it is to have the opportunity to serve a Master like Master Indy. That truly is a gift to me this 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

Canned Strawberry Rhubarb Pie

Never be afraid to try something you never fixed before and NEVER let anything intimidate you in your kitchen. This is your temple and you are the high priest! For example slave has never even tasted Rhubarb! However my BFF Charlie is coming over this afternoon to watch the NHRA Drag Races. While at Wally World, I spied a can of Strawberry-Rhubarb pie filling! Charlie has told me that he loves rhubarb pie and his wife will never fix it for him! 

slave says: "So why not try it?"

While this might not be a typical recipe or post for this blog, slave just wanted to show you that in your kitchen, you are invincible! If the crust didn't turn out, this can always be scooped into a parfait glass! Go ahead and try something new! When in doubt: read the can, it wont let you down!

Ingredients:

1 nine inch deep dish frozen pie shell

8oz. sour cream

¾ cup sugar

1 egg

2 tbs flour

2 tsp Vanilla extract

1 full can pie filling

Topping:

3 Tbs Flour

2 Tbs Sugar

3 Tbs butter cut into pieces

Directions:

Pre heat oven with pizza stone (cover with foil) to 400 degrees.

Anytime you use a pre-made pie crust, always set the foil pan into the same size metal pan. This will support it and avoid potential problems!

In a large bowl mix together the sour cream, sugar, egg, flour, vanilla extract until smooth.

Gently fold in the can of pie filling. Anytime you have to get something out of a can USE a spatula or wooden spoon! Never a metal one.

 

Pour filling into the unbaked pie crust and bake for 25 minutes.

While this is baking, prepare the topping: mix together the flour and sugar. Cut the cold butter into small pieces and cut into the flour mixture until crumbly. Set in refrigerator until ready to use.

After pie has baked for 25 minutes, remove from oven and spread topping over pie. Return to oven for the last additional 15 minutes.

Let pie cool before serving.

Using canned fruit, in this case Strawberry and Rhubarb is not a “cop-out”.

Especially for first time bakers and for when the filling is NOT in season!

OK, while that cooks, let your HAIR down and dance!

https://www.youtube.com/watch?v=_VE4MMs2JRM

Such a happy way to serve!

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