A Yank's Wellies

Beef Wellington is a classic English dish:  Yet it is 

basically the French “filet de bœuf en croute” 

(fillet of beef in pastry). BTW the name has 

nothing to do with the English hero, but rather it 

was invented for a civic reception in Wellington, 

New Zealand.  So really no reason to get all 

snobby about it.  Here is a truly an American 

(Yanks) version. Made for 21^st century tastes. 

(sorry no layer of pâté de foie gras).

Easiest way to make this is to make extra and save 

back a couple of hamburgers. Keep the patties 

frozen and thaw out when ready to fix. Before you 

know it you will have a fancy – serve to guests – 

dinner from frozen hamburger left-overs. It will be 

our secret.

 

Ingredients:

6 cooked hamburger patties – (room 

temperature)

 

1 pkg fresh mushrooms chopped fine

 

2 shallots chopped fine

2 cloves garlic chopped fine

 

3 Tbs Jack Daniels whiskey
 

2 tbs olive oil

6 slices American cheese

2Tbs ketchup

 

2 Tbs low fat mayonnaise

 

1 tsp sweet pickle relish

 

2 pkg’s croissant dough

 

1 egg whipped for wash

Directions:

 

 

Make sure your hamburgers are cooked, If 

frozen thaw them out to room temperature.

 

Set the oven to 375 and pre heat.

 

Do your cutting of the mushrooms, shallots, 

and garlic.

 

 

Saute them together in 1 tbs olive oil over 

medium heat for about 8 minutes until the 

moisture is cooked out of the mushrooms. 

Add the Whiskey and let them cook down for  

2 more minutes. Remove from heat and let 

cool.

To assemble: Whip the egg in a small bowl 

and have a pastry brush handy.

 

In another small bowl mix the ketchup / mayo/ 

pickle relish so it makes a nice sandwich 

spread.

On a lightly floured board. Unroll the croissant 

dough.  With a rolling pin carefully roll that out 

large enough to wrap 3 of the burgers.

 

Spoon 1 tbs of this onto the pastry, top with a 

patty, then a slice of cheese.

Spoon some of the mushroom mixture on top 

and wrap the dough over.  Seal with egg wash 

and brush some on top of each bundle.

Place on a lined baking tray.  With a sharp 

paring knife cut a few slits on top of each to 

vent any steam.

Bake for 30 minutes. All you have to do is 

heat the beef and brown the pastry.  

 

Serve with side.  If your guests prefer a spicer 

taste, try using shrimp cocktail sauce mixed 

with low fat mayo for the spread inside. If 

using a typical hot sauce be sure to mix with 

mayo so that it seals the bottom of pastry 

from becoming soggy.

For our music tonight:

 https://www.youtube.com

/watch?v=i3G3xm1-spg

So happy to serve up something so unique 

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

XXX Adults Only Mac & Cheese

How can a macaroni and cheese dinner be labeled 

as “XXX”? It’s in the matured taste of the Cheese 

and the spinach.

 

The “original" Asiago cheese is produced in the 

Italian Alpine town of Asiago near the Po River 

 Valley.

 

As it ages, it develops notes of hazelnut and fruit 

 

that become more pronounced in flavor with an 

emerging sharpness on the palate. This is no 

children’s cheese. The taste is fully grown up. In 

this dish it is mixed well with different cheddars 

that bring out an adult taste of the spinach.

Make this great “adults only meal with a fruit 

salad and some warm bread fresh from the oven. 

Then expect an “adults only” type of an evening! 

Cheers!

Ingredients

2 tablespoons olive oil

8 ounces zita pasta (larger sized tubes of 

pasta)

2 large shallots, thinly sliced

2 garlic cloves, minced

¼ teaspoon red pepper flakes

2 tablespoons flour

1/2 teaspoon kosher salt

1 cup chicken or vegetable broth

1 cup milk

½ lbs ground beef

2 tbs Worcester sauce

10 ounces baby spinach leaves

½ cup assorted cheddar cheese, shredded

1/2 cup Asiago cheese, shredded

Instructions

Preheat the oven to 375°F. Grease a 9 × 

13-inch baking dish, and set it aside.

Do your cutting: chop the shallots and the 

garlic place in separate bowls.

Bring a large pot of salted water to a boil. 

Add the pasta and cook, following the 

package directions, until 2 minutes shy of al 

dente. The pasta should still have a bite to 

it. 

Drain, and shake out all the water.

Heat the oil in a large non-stick skillet over 

medium heat. Brown the ground beef and 

break apart as you cook it. About 8 

minutes. After this time add the Worcester 

sauce and let steep for about 2 minutes to 

enrich the meaty flavor.  Remove with a 

slotted spoon leaving the flavored drippings. 

Sauté the shallots until soft, about 3 

minutes. 

Add the garlic and red pepper and cook for  

another minute. Sprinkle in the flour and 

stir to coat. Cook for a minute, then whisk in 

the salt, milk, and broth.

Simmer until thickened enough to coat the 

back of a spoon, about 4 minutes. Return 

the ground beef to the mix. 

Carefully fold in the spinach by handfuls; this 

might take 4 or 5.  Give it time to wilt before 

adding the next.

Stir in the shredded cheeses and stir until 

very well mixed. 

Pour into the pasta and spoon in the 

prepared baking dish. Spread in an even 

 

layer. Sprinkle with additional Asiago.

 

Bake the mac ‘n cheese until melted and 

crisp on the top, about 15 minutes. You 

can pop it under the broiler for a few 

minutes if you want the top to get extra 

brown and crunchy. While that is heating, 

slip some bread into the oven along with it to 

heat.

Serve with a simple dish of sliced peaches or 

pears in their own juice and a spoonful of 

low fat cottage cheese on top.

This is no kids play!

For our music tonight:

 https://www.youtube.com

/watch?v=MOKx0xy8QE8

My greatest Joy is being my Master's slave

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

John Preston Memorial Pasta

Tonight's meal is dedicated to an important writer 

named John Preston. Please check out the quick 

note about who he was after the recipe. This easy 

slow cooker dish is a hearty and different take on 

the classic pasta dishes.

Let this simmer all day and serve a wonderful 

creamy chicken pasta that tastes like you made a 

day long effort.

Ingredients

2 lb chicken thighs

3 slices bacon, cut into thirds, cooked and crumbled

2 to 3 cloves garlic, finely chopped

1 package (1 oz) ranch dressing and seasoning mix

1 can condensed cream of chicken soup

1 cup sour cream

8 oz fresh mushrooms, rinsed and sliced

1 cup frozen peas

8 oz pasta of choice, cooked

Directions

• Wipe out the slow cooker and spray with cooking spray. Set on low.
• Cut up the bacon and chicken thighs into thirds. Chop the garlic.

• Cook the bacon for about 7 minutes or until desired firmness and drippings have been released.
• Brown the chicken pieces (about 3 minutes per side) Place into cooker.

• In medium bowl, mix together the garlic, sour cream, condensed soup, and ranch mix. Pour over top of chicken. Stir it in.

• Cover; cook on Low heat setting 6 hours or on High heat setting 3 to 4 hours.
• 
  
  
  
  
  During the last ½ hour, stir in the mushrooms and the peas. This will give you time to cook the pasta and maybe slide a brown and serve bread in the oven.
• 
  
  Just before serving, toss creamy chicken mixture into the cooked pasta. Any of your favorite pastas would work great with this recipe.
  

For our music tonight:

 

https://www.youtube.com

 

/watch?v=El1kgCqD7Xk

 

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

 

John Preston

 

John Preston was an important writer of fiction 

and nonfiction, dealing mostly with gay life and in 

particular gay BDSM culture.  Preston helped 

found one of the earliest gay community centers in 

the United States. He edited two newsletters 

devoted to sexual health, and served as editor of 

The Advocate in 1975.

 

 

He was the author or editor of nearly fifty books, 

including such erotic landmarks as Mr. Benson 

and I Once Had a Master and Other Tales of 

Erotic Love. John Preston was known for the 

literary quality in his gay erotic fiction. He was an 

outspoken advocate of the artistic and social 

worth 

of erotic writings in general. He gave a lecture at 

Harvard University entitled “My Life as a 

Pornographer”. The lecture was later published 

in 

an essay collection with the same name.

 

In addition, Preston wrote the "Alex Kane" 

adventure novels about gay characters. These 

books, which included "Sweet Dreams," "Golden 

Years," and "Deadly Lies," combined action-story 

plots with an exploration of issues such as the 

problems facing gay youth.

 

He died of AIDS in 1994 at age 48, in his home in 

Portland, Maine.

Preston set a higher standard for gay writers and 

left a legacy of compelling literature for 

generations to study.