Salisbury Steak in Black & White

Here is the slave kitchen take on the fifties TV dinner, Salisbury Steak. It was part of childhood at my house. Pull this out of the oven, put it on a TV tray and sit to watch Star Trek or Get Smart, and maybe even the Dean Martin Show!

A great recipe for a main dish, a fantastic gravy, and the best way to cook green beans. Guaranteed to be better than anything spooned out of those little aluminum trays.

NBC's Steaks:

Ingredients:

• 1 pound 85% lean ground beef

• 1 bratwurst, split open and sausage removed

• ½ tsp each:

     garlic powder

     onion powder

     Paprika

• 1 tsp dry mustard

• 2 TBS ketchup

• 1 TBS Worcestershire sauce

• 1 tsp. soy sauce

• 2 egg yolks, beaten

• ½ cup plain bread crumbs

• For the Gravy:

• 2 Tbs salted butter

• 12 large white button Mushrooms
  

• 1 cup diced onion

• 1 pinch salt

• 2 Tbs all-purpose flour

• 2 Tbs ketchup

• 1 Tbs Worcestershire sauce

• 3 cups high-quality, low-sodium beef broth

• salt to taste

• 2 Tbs salted butter

Directions:

Cut open the bratwurst and split open, then combine with hamburger, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg yolks, and bread crumbs in a mixing bowl.

Use a fork or your hands to stir the ingredients until very evenly distributed.

Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

SEE NOTE*

While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about ½ inch thick. Season both sides of the patties lightly with salt.

Melt 2 Tbs butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until lightly browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

CBS's Green Beans

Ingredients:

2 cans blue lake green beans, drained

2 slices bacon

1 cup low sodium chicken broth

½ tsp sugar

1 Tsp Grillmates (maple flavor)

Directions:

Drain the beans well and rinse in a colander.

Fry up the bacon until rendering grease and is as crispy as you like it.

Remove to paper towel to drain. Chop up.

In the pan with the grease add the drained green beans, the seasonings & sugar. Pour in the broth and add the bacon pieces.

Let simmer for 15 minutes.

ABC's Mashed potatoes:

Ingredients:

5 Yukon Gold potatoes, scrubbed and peeled. Cut into pieces just over an inch in size.

½ cup non fat half & half

1/3 stick of butter

salt to taste

1 egg yolk

Directions:

Scrub off the potatoes, peel them and cut into pieces just over 1 inch in size.

Put into a pot of cold water. Bring to a boil for 15 to 20 minutes.

Check with the back of a fork against the side of the pot. If they are soft, they are ready.

Drain into a colander and return to the warm pot.

In microwave, heat the creamer and the butter until well melted (about 25 sec)

Using a masher, smash the potatoes until smooth. Add the warm creamer/butter in parts as you mash to get to the right consistency. Salt to taste.

Once everything is just right, stir in the beaten egg yolk at the last minute.

Suggestion:

Put together the hamburger mixture, cover and place in refrigerator first.

Then cook the green beans – they can be warmed in microwave just before serving.

You can do this with the potatoes but they are not as forgiving, so start them to boil before you start making the gravy. It really is not impossible to cook along side and do the mashing as the “steaks” are simmering in the gravy.

What a wonderful childhood memory updated and improved for your table. Of course, watching TV while eating is optional although not preferred.

For our music: https://www.youtube.com/watch?v=5H_UJNIUhxQ

So proud to be serving this to 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

https://www.youtube.com/watch?v=zM3cPMINXho Star Trek

https://www.youtube.com/watch?v=AJ6gdRfBW6c Get Smart

https://www.youtube.com/watch?v=7alss3sDJdg Mission Impossible

Andros Poulet Vinaigre au Lyon

This dish consists of sauteed chicken cooked in a sauce made with balsamic vinegar, white wine and chicken stock. When the sauce is done the acidity level is adjusted by a generous addition of evaporated milk. The result? A one of a kind tangy, creamy chicken recipe. Named for the LGBT hero Phil Andros. Read about him after the recipe.

Based on classic French cuisine, this easy chicken dish will provide a real star to your list of dishes. Chicken in a creamy and tangy sauce, served on wide noodles with mushrooms and a side of home-style green beans will cement your reputation as a genius of the kitchen.

Ingredients:

4 pieces of chicken thighs

1 medium sized red onion roughly chopped

2 cloves of garlic

1 roma tomato cut up in small pieces

1½ cups (12oz) evaporated milk

2 cups chicken stock

1½ cups white wine (Used Riesling)

¾ cup balsamic vinegar

½ tsp ground sage

½ tsp ground thyme

Salt and pepper to season the meat

1 Tbs of butter and oil to cook the meat

Directions:

Do your cutting: chop the garlic, tomato, and onion.

Freeze the half you don't use.

 Mix oil with butter in dutch oven and lightly brown the chicken thighs, really only more of a slight blond color than brown. Remove from pan and cover.

Add the onion, tomato, and garlic to pan. Just to “sweat” again not to brown. Less than a full minute.

Stir in the balsamic vinegar. This will de-glaze the pan. Let reduce until a syrup like consistency. (it will stick to spoon).

Pour in the white wine. Bring to a boil for a couple of minutes. Now add the chicken stock.

Sprinkle with sage & thyme.

When back to a boil, gently reintroduce the chicken thighs to the pot. Lower the heat and let simmer between 15 – 25 minutes with a lid on. Again remove the chicken and cover (you can make it before hand if necessary)

Raise heat and let liquid boil for 10 mins to reduce and concentrate the flavors.

Add the caned milk and let that reduce for another 15 mins. It should now coat the back of the spoon.

Place the chicken back into the creamy sauce to warm up, about 10 mins or so.

This serves nicely over a nest of wide egg noodles, (with saute mushroom pieces) and “granny style” green beans. Recipe follows:

Granny Style Green beans

2 14.5 OZ CANS OF GREEN BEANS (one drained, one not)

1/8 CUP COOKING OIL (used EV olive oil)

1 TBSP. GRANULATED SUGAR 

 

Add beans with juices to a medium saucepan. Add oil and sugar. Bring to a boil and boil until there is No Water in the bottom of the pot. 

 

When the water is almost gone the beans will begin to sizzle and you need to stay in kitchen during last stage. The oil and sugar will then begin to caramelize in the bottom of the stock pot and form brown edges.

Once this begins, take them off element before they burn, but make sure and leave them on as long as you can.

Note: No salt, pepper or water needed. These take about 30 minutes cook.

 

“The key to the right flavor is not how long you cook them, it is the oil and sugar and cooking down with no water to caramelize.”

If it is easier for you, cook these first then plan to “bump” them in the microwave to reheat for serving.

At first bite of chicken, you taste the nice creaminess and the rich chicken flavor then the acidity presents as a background note.

I served this over a bed of wide noodles with a small can of bit & pieces mushrooms sauted into them.

What a wonderful, surprising meal for my Master.

For our music: https://www.youtube.com/watch?v=S_3vZYOYNYU&list=RDmAUvMA1r97w&index=11 Morning Train

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

===============================================

Phil Andros

Samuel Steward (1909 – 1993), also known as Phil Andros, (and many other pseudonyms), was a poet, novelist, and university professor who became a tattoo artist and pornographer.

He led one of the most extraordinary (and unknown) gay lives of the twentieth century. Andros maintained a secret sex life from childhood on, and documented these experiences in brilliantly vivid (and often very funny) detail.  He was also was an intimate friend of Gertrude Stein, Alice B. Toklas, and Thornton Wilder.

He was born in Woodsfield, Ohio and began attending Ohio State University in Columbus in 1927. He taught English from 1932 until 1934 as a university fellow.

Andros gained an introduction to Gertrude Stein in 1932 through his academic advisor and began a long correspondence with her which resulted in a warm friendship. He paid visits to her rented country home in France during the summers of 1937 and 1939.

His first year-long post was as an instructor of English in 1934 at Carroll College in Helena, Montana. In 1936 he was dismissed as the result of his sympathetic portrayal of a prostitute in his well-reviewed comic novel Angels on the Bough.

He subsequently moved to Chicago, where he taught at Loyola University until 1946. After leaving Loyola to help re-write the World Book Encyclopedia, he subsequently taught at DePaul University.

Andros met famed sex researcher Alfred Kinsey in late 1949 and subsequently became an unofficial collaborator with Kinsey's Institute for Sex Research. During his years of work with the Institute, Andros collected and donated sexually themed materials to the Kinsey archive, gave Kinsey access to his lifelong sexual records, introduced him to large numbers of sexually active men in the Chicago area, and provided him with large numbers of early sex Polaroid photographs which he took during the frequent all-male sex parties he held in his Chicago apartment. He also allowed Kinsey to take detailed photographs of that sexually-themed apartment. He ultimately donated large numbers of drawings, paintings and decorative objects that he himself had created to the Institute.

After Gertrude Stein, Kinsey was Andros' most important mentor; he later described Kinsey not only "as approachable as a park bench" but also as a god-like bringer of enlightenment to humankind, thus giving him the nickname, "Doctor Prometheus."

While making the transition from professor to tattoo artist during the 1950s, Andros befriended a number of gay artists and writers including Paul Cadmus, George Platt Lynes, Julien Green, Fritz Peters, and Glenway Wescott. At Kinsey's specific request he also kept highly detailed journals and diaries of his daily sexual activities, and chronicled them in a secret card catalog he referred to as his "Stud File." Starting in 1957, he began contributing short stories based on his many sexual encounters to the Zurich-based homophile magazine Der Kreis ("The Circle"), to which he also contributed essays, reviews, and homophile journalism.

Some of his early works described his fascination with rough trade and sadomasochistic sex; others focused on the power dynamics of interracial sexual encounters between men. In 1966, thanks to changes in American publishing laws, he was able to publish his story collection $TUD with Guild Press in the United States, under the pseudonym Phil Andros. By the late 1960s, he started writing a series of pulp pornographic novels featuring the hustler Phil Andros as narrator.

Unlike modern gay porn, his characters were exceptionally well written to the point where some spouted Shakespeare while they screwed handsome young men. His descriptions of sex are among the most graphic in the language.

The frustration  from living in that closeted era combined with his sexual obsession drove Andros to alcoholism which he eventually overcame.  He suffered through long periods of dark depression and self-destructive behavior. Dangerously violent characters fascinated Andros, and his overtures and adventures frequently landed him in the hospital.

In his later years Andros abilities as a writer were compromised by COPD and a barbiturate addiction.

As a leading tattoo artist of the 1950s and '60s, Andros was mentored by Milwaukee-based master tattooist Amund Dietzel. After retiring from tattooing in 1970, Andros wrote a social history of American tattooing during the 1950s and '60s, which was ultimately published as Bad Boys and Tough Tattoos.

Samuel Steward AKA Phil Andros died at the age of 83 in California  and left behind over 80 boxes full of drawings, letters, photographs, sexual paraphernalia, manuscripts and other items, including an autograph and reliquary with pubic hair from Rudolph Valentino, a thousand-page confessional journal created at the request of the sex researcher Alfred Kinsey, and a green metal card catalog labeled “Stud File,” which contained a meticulously documented record on index cards of every sexual experience and partner.

The attic full of items contained a secret history of a little-documented strand of gay life in the middle decades of the 20th century. As new biographies of artists and writers like E.M. Forster detail the effects of sexual repression on their work, Andros’s history shows what a life of openness, when embraced, entailed day to day.

As Joshua Spring wrote in “Secret Historian: The Life and Times of Samuel Steward, Professor, Tattoo Artist, and Sexual Renegade”:  “He paid the price for being himself, but at least he got to be himself.”

Franklin Homestead Near Que

My grandfathers ancestors moved from Kentucky into southern Indiana in the year 1800. They settled in Franklin County. While many of their great recipes have been lost, a few remain and have been dug up by yours truly. This one has been modified for a modern kitchen but retains the original favors that sustained these pioneers. Hope you enjoy!

Relatively thin pork, grilled with a vinegar - brown butter sauce (no tomato) is a great substitute for traditional BBQ. Let this sunshine meal light up what ever season you find yourself in.

Ingredients:

2 tbs kosher salt

2 tbs pepper

1 tbs smoked paprika

¾ teaspoon cayenne pepper or red pepper flakes

2 Tbs brown sugar

1 tbs cornstarch

2 – 3 lbs bone-in pork, ½ inch thick, trimmed

8 tablespoons unsalted butter

½ cup distilled apple cider vinegar

Note:

Thin pork tends to buckle during cooking. To prevent this, we snip the fat surrounding the meat portion. Back on the homestead, these chops are eaten with your fingers. The most popular cut of meat is thin sliced pork shoulder( sometimes sold as pork steaks). Paired with a special pasta in corn sauce and a green vegetable, this makes a hearty meal. The kind that powered the pioneers to build a country.

Directions:

Combine salt, pepper, paprika, brown sugar, and cayenne/pepper flakes in bowl.

Transfer 2 tablespoons of this mixture to separate bowl and stir in cornstarch.

(Reserve remaining spice mixture for sauce.)

Using a sharp knife, cut any interior portions of fat surrounding muscle of each piece in 2 places, about 2 inches apart. Season the meat all over with cornstarch mixture. Let sit.

Go ahead and make the pasta before starting the meat.

Pasta in a corn sauce

Ingredients:

3 – 4 roma tomatoes

Kosher salt and ground black pepper

3 - 4 ears corn, husked

3 slices of bacon

12 ounces campanelle or other short pasta

The Easiest Way To Shuck Corn

Store in refrigerator - do not wash until ready to cook.

Bump each ear in microwave for about 1:30 sec. (If you want fully cooked corn on the cob – cook for 3 – 4 mins on high)

Using an oven mitt, take each ear out and cut off the stem end. 

  

Shake the ear out of the husk. Most of the silk will come with it. Any left can be brushed off with a clean pain brush or soft vegetable brush, even a damp paper towel will wipe the last threads off.

Directions

In a bowl, cut up the tomatoes and sprinkle with ½ teaspoon salt; cover and set aside.

In a large pot, bring 2½ quarts water to a boil. Add 1Tbs salt. 

 

In a large skillet, cook the bacon and remove to a paper towel lined plate. Cut into small pieces, reserve the bacon grease in skillet.

Set a box grater in a large bowl or pie plate. Using the grater's large holes, grate the corn down to the cobs. Cover with plastic and put the cobs into the boiling water. Reduce to medium and cook, covered, for 10 minutes. Using tongs, remove and discard the cobs, then remove the pot from the heat, dip out 2 cups of the cooking water. Leave the rest in the pot.

Return the skillet with grease to medium, Add the grated corn and 1 teaspoon salt. Cook, stirring, about 5 minutes. Stir in 1½ cups of the cooking water. Cook over medium-low, uncovered and stirring occasionally, until slightly thickened 

  

(a spatula should leave a brief trail when drawn through the mixture), 10 to 15 minutes.

Meanwhile, return the remaining corn-infused water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet and cook over medium, stirring constantly, until the pasta is coated and the sauce is creamy, about 2 minutes; if needed, add the reserved cooking water 2 tablespoons at a time to reach proper consistency.

Off heat, add the tomatoes with their juices and the pieces of bacon. Taste and season with salt and pepper.

Now back to the meat:

 

Heat butter in small saucepan over medium-low heat. Cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. Add reserved spice mixture and cook until fragrant, about 30 seconds. Take off the heat and carefully add vinegar (mixture will bubble up), bring to quick simmer, then remove from heat. Let cool completely, but do not let butter solidify.

Line and spray a broiler pan.

Set the oven to broil, cook about 6 minutes. Turn them over and cooked 3 - 5 additional minutes. The internal temp was between 145-155 degrees.

Check with thermometer! (times are only for guessing)

Place in a baking pan and pour the sauce over the meat. Loosely cover with foil and let sit for about 5 minutes, uncover, flip the meat and re-cover for same amount of time.

This 10 minute resting period give time for the meat to absorb the tangy flavors and you get a chance to fix the side vegetables!

What a wonderful down in the country taste to serve my Master Indy.

For our music: 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_vAT4sb0934RTMvia @amazon