Sunday, February 28, 2021

Proud Pork Chops

Start with thick pork chops, like “double cut”. All the work you do will be lost if you don't start with the right meat! These babies strut their stuff, and will do you proud. The glaze is a simple mix with the seasonings already mixed for you.


Thick pork chops are cooked in a two step process that brings out the juiciest, most succulent bite. This takes no special kitchen skill but tastes like you are a Master Chef.


Start with a dry rub:

¾ cup brown sugar

½ tsp paprika

½ tsp garlic powder

½ tsp salt

¼ tsp pepper


Mix in a shallow bowl and roll each chop until all sides and edges are covered. Place each in a zipper bag and set in refrigerator for a minimum of three hours or overnight.


Take out at least an hour before cooking, Rinse well, you want all of the remaining salt gone. Wipe off any rub left on.


Preheat oven to 210 degrees

Baste:

2 Tbs softened butter,

½ tsp garlic powder

½ tsp baking soda


Rub on both sides and place on rack over a foil lined pan

Roast for 1 hour to get chops to 110 to 115 degrees. Check with thermometer.

Turn oven over to broil. Make sure there is at-least 3 inches between top of chops and the heating element.


Sauce:

½ cup sweet & sour sauce

¼ cup brown sugar

2 Tbs yellow mustard

Stir to mix well and brush on both side of each chop.

Carefully watch as you let them broil for about 4 – 5 mins per side. You will get a nice dark brown crust.

CHECK again with thermometer: Chops should reach 135. Take each out and tent with foil. Let them rest for 5 to 7 mins.

This is always a good time to cook any microwave vegetable side dish while you wait.


I just love snapping green beans:, excuse me, Haricots Verts! Sitting there allows me to re-center and focus on pouring love into the food.

You can spoon any extra sauce over the chops when serving.

Let the chops be the star of the meal. Serve with a simple green vegetable without sauce and maybe some herb pasta.


What a beautiful meal for my Master and guests!

For our music:https://www.youtube.com/watch?v=a3M2-D7txw8 Bad Boy


So privileged 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_vAT4sb0934RTMvia @amazon




 

Wednesday, February 24, 2021

Chicken and Waffles Elegant

Here we present a whole new twist on an American classic dish. Breakfast, brunch, dinner are all suited for this paring of savory and sweet. If you have never enjoyed this dish, please try it and read about the rich history following the recipe. It makes for interesting dinner conversation. IF you stop eating long enough to talk!


The best tasting chicken you ever had, cooked in the French “confit” (CON-fee) style and served on a rich bed of fresh Belgium waffle! Of course you deserve this dish.



Ingredients:

4 – 6 chicken thighs

2 Tbs salt

1 Tbs smoked paprika

½ tsp baking soda

½ tsp garlic powder


1 lbs Lard


Directions:

Mix the seasonings in a shallow bowl. Don't worry about using it all, you are going to wash it off latter. Roll each piece in the rub and place in zipper bags (2 per bag is fine). Refrigerate for about 10 hours.


Wash your hands anytime you touch raw chicken! When in doubt, wash again. Wash off any handles, doors, etc that you touch with raw chicken on your hands.


Now when you are ready for the overnight poaching: 

 

 Check to make sure your pans fit. A flat baking pan with a rack on the bottom rack, then the other rack needs to hold the dutch oven.


Wash off each piece of chicken to remove all the salt and seasonings. Pat them extra dry with paper towels.


Any water can cause small explosions when immersed in the hot oil.

Preheat oven to 200 degrees.


Scoop lard into a dutch oven and melt it over a medium heat. You want enough to cover the chicken by at least ½ inch.


When it comes to a simmer with the chicken in it, carefully put the pot in oven. Uncovered. This is the hardest part of this recipe. Let this poach overnight, for at least 12 hours.


The next day, carefully remove the pot and lift out the chicken to drain. The pieces will be fragile and tender. Let them drain well.


Raise heat in the oven to 350 degrees that the waffles call for. Carefully place the pieces on the rack of the baking tray along side of the waffles.

Bake in oven for at least 12 mins or as long as the waffles take. This will dry out the skin and get it extra crispy. This is the sign of “Confit”.

Remove from oven and let rest for 10 mins before serving.


Serve the waffles with the chicken either on the side or on top as you wish.

An elegant take on an old classic.

For our music: https://www.youtube.com/watch?v=XeNaHAh5sPU


So happy 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_vAT4sb0934RTM via @amazon




What is Chicken & Waffles?


It is part of a variety of culinary traditions, including soul food and Pennsylvania Dutch cuisine. The pilgrims brought waffles to America in 1620. With the electric waffle irons introduced at the World's Fair of 1904, people fell in love with the Belgian waffles.


What do you need to say about fried chicken?

Around for thousands of years, in the 1800s, African slaves refined the recipe. Then Colonel Sanders brought fried chicken country-wide by the middle of the 20th century.

                        

The culinary marriage

A Dutch version from the 1600s consists of waffles served with pulled chicken and gravy. By the end of the 19th century, the dish was a symbol of Pennsylvania Dutch Country.

By the 1840s, broiled chicken and waffles were the specialty at a Tavern in Springfield, Massachusetts. The cooks were African-American women, either freed or runaway slaves, who learned their trade in plantation house kitchens.

Prior to the Civil War, chicken and waffles were extravagant breakfast staples in plantation houses through much of the South, prepared by the slave cooks.

In 1917, Edna Ferber's “Fanny Herself” mentioned a Chicago restaurant advertising "Southern chicken dinner with waffles and real maple syrup, 35 cents each." Fried chicken and waffles came to Los Angeles by 1931, when they were served at a restaurant that marketed the dish as “Southern specialty”.


Then in 1938 in Harlem, musicians, after the shows, would arrive in at a supper club needing something to eat between the dinner and breakfast services. As a compromise, they were served chicken and waffles.


Which brings us to this slave's new twist. Frozen Belgian waffles heated in the oven. Then we do an elegant French take on the chicken.



A confit (CON – fee) is a Old French cooking technique used to preserve meats by poaching them in their own fat. The best-known example is duck confit. Here we use the method to give the chicken a crisp crunchy exterior but leaves the insides very soft and juicy. Almost like a candy bar made of chicken!

Haute Cuisine mixed with slave cooking! By the way, may I suggest only the best maple syrup. I saw a post the other day complaining about being offered a “sugar-free” maple syrup! I think that roughly translates into syrup from a telephone pole and I am just sure there is a verse in Leviticus prohibiting it!


As to the eating, it makes no difference if you choose to eat the chicken and waffle separately, alternately, or with chicken on top of each bite and soaked with syrup. Honey, this is all up to you. Enjoy!



Monday, February 22, 2021

Lenten There Be Casserole

Here is a great meal for Lent. Blending a new take on Mac & Cheese with Asiago cheese and imitation lobster! Add a side of roasted Brussels Sprouts mixed with sweet potato along with a tomato and cucumber salad.


When meals taste this good it is hard to think of them as sacrificing anything. Enjoy a full table of flavor with this hardy casserole.


Ingredients:

1 pkg imitation lobster, thawed

1 pkg box mac & cheese

as called for on box:

4 Tbs butter

¾ cup milk (evaporated tastes better in this)

½ pkg cream cheese (lot fat)

½ cup Asiago cheese grated

2 slices American cheese torn up


Topping:

  • 2.5 tbsp butter, melted

  • ¾ cup panko breadcrumbs

  • ½ cup parmesan, finely grated

1/4 tsp salt


Preheat oven to 420 degrees. Line a baking tray with foil and spray a 9 x 9 baking dish lightly and set aside.

Cook pasta according to box directions. And thaw the sea food.

In a medium sized bowl: place the cream cheese, Asiago cheese, American cheese pieces, butter, mix packet contents, and milk. Microwave for 30 sec until melted and stir to blend. When pasta is done, drain and stir in the cheese mixture.

With a fork mix in the imitation lobster.


In a small bowl, melt the butter, add bread crumbs, parmesan and salt then stir until well combined.


Place mac & cheese mixture in the sprayed dish and cover with topping.

Bake until top is golden and crispy. About 40 mins. The same amount of time for the roasted vegetables.


For our music: https://www.youtube.com/watch?v=bOp04pxm7ro&list=PLMATWUx3t7L8QeY5IrBhRmQk0pXJTN3tB&index=176 Starwars Theme

What a great tasting change up to mac & cheese. Perfect for Lent

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




 

Sunday, February 14, 2021

Gaekkebrev Pork

 Denmark has a unique tradition on Valentine's Day of sending gaekkebrev (GAY-ga-brev). White spring flowers, known as snowdrops, are traditionally included with the notes. These letters are generally poems or rhymes, written on paper and then carefully decorated by cutting designs in them with scissors. These are never signed, but rather a series of dots, one for each letter of the name, are put on the end. The recipients are to guess who sent them. If the recipient guesses the identity of the note-giver, they receive an egg, on Easter Sunday. If not, one egg is owed to the sender (whose identity is then made clear.) This tradition dates back from the 18th century while our tradition of Valentine's day was not widespread in Denmark until the 1990's! While this wonderful meal is no joke, it is very much in the manor of the Danish, by way of the Russians, and Americans. 

 

 Pork Confit poaches in lard and is then crisps before serving Stroganoff style on egg noodles.

 

 Ingredients: 

3½ pounds pork steak or boned pork shoulder 

2 to 4 tablespoons coarse kosher salt 

½ tsp pepper 

Large pinch of dried thyme, 

4 to 6 cups lard 

Egg noodles 

1 can of cream of bacon soup 

½ cup chopped onion 

4 oz cream cheese 

½ cup of sliced mushroom are optional 

½ cup water 

 

Directions: A day in advance, cut the meat into portions, each weighing about ½ pound. Trim away any fat or bone. Roll the pork pieces in salt combined with the thyme and pepper. Place in a large bowl, cover with plastic wrap, and refrigerate overnight. 

 

 Remove the marinated pork pieces from the bowl; wipe with damp paper towels to remove any salt and juices leftover. Bring to room temperature. 

 

  Preheat oven to 200 degrees. Melt lard in a large dutch oven; the exact amount of fat will vary depending on the size and shape of the pot. Melt the lard over low heat; slip in the pieces of pork. Add the small amount of water. This will keep the lard from getting too hot and burning the meat. 

 The fat should cover the meat. However, if meat is almost completely covered, enough will render out in cooking to submerge it. Do not over crowd. 

If you try to cook too much for the pot, it will splatter all over your oven. 

Place in oven uncovered for about 4 hours until pork is fall apart tender. 

 

 Remove from oven. For better texture, let the pork cool in the fat for 1 hour! 

Pre heat the oven to 425 degrees

While you let the pork cool from oven: Cook the egg noodles according to package and drain. 


 Chop the onion and saute in a large skillet until turning transparent. 

 

 

 Add the can of Bacon soup and cream cheese, stir until blended. Stir occasionally until well heated. 

 

  On a sprayed baking tray, pull apart the pieces of meat with two forks, add a tbs of fat just to help the meat turn crispy. Slide in oven for 30 mins, no need to stir. 

Remove the crunchy pieces to a wire rack or brown paper bag to drain. Then stir into the soup mixture and serve over the noodles with a side of a green vegetable. 

 

What a Valentine's Day Meal! 

 For our music: https://www.youtube.com/watch?v=RLTJ95kj9ng Love's Theme 


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    


Saturday, February 13, 2021

Pollo Mineo (chicken in milk)

When milk’s involved, magic happens. The lactic acid in dairy milk tenderizes whatever it is you’re cooking It also makes its own sauce: Simply remove the meat, reduce the milk, and ta-da! This dish is named to honor actor Sal Mineo, who for many young gay men, was the first time they saw themselves in a film.


This creamy dreamy chicken will brighten your evening meal with a wonderful soft and juicy taste. Suggested sides, a green vegetable and mashed potatoes.


Ingredients:

3 – 4 chicken breasts, skinless ~ boneless

2 cans evaporated milk

2 tsp salt, plus more as needed

3 – 4 slices bacon, chopped

2 oz butter

4 cloves garlic, thinly sliced

1 tsp flour

½ tsp Old Bay Seasonings

Directions:

Preheat oven to 300F.


Cook and render the bacon pieces. Season the chicken, then remove the bacon before searing the breasts on all sides.


Remove the browned chicken to a dish and cover with foil.

Add the onion and cook gently until soft, adding bacon and garlic midway.

Sauté for 3 to 4 minutes.

When they are golden and fragrant, scatter the rest of the seasonings and flour into the pan. Cook, stirring often, for 1 minute more. Gradually whisk two cans of milk and bring the mixture to simmer.


Add your chicken to the pot, and add more milk to cover if needed. Bring the milk in the pot to a light simmer.

Place un-covered in pre heated oven.

Bake for about ½ an hour until the chicken is tender (about 160 to 165 degrees with a thermometer.) The milk should not only be reduced significantly but curdled and resembles flecks of ricotta.

If the milk is reducing too quickly, you can add more. If it hasn't reduced enough but the meat is ready, remove the meat to a separate plate and reduce the sauce on its own.

Let the chicken rest for 10 mins. This is a good time to microwave any side vegetables.


For our music: https://www.youtube.com/watch?v=i3G3xm1-spg stay Steve Grand


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


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

Sal Mineo


Salvatore  Mineo Jr. better known to the world as Sal Mineo, was the baby-faced American actor whose legend and cult following largely stems from his iconic role as the doomed ‘Plato’ in Nicholas Ray’s 1955 classic of ‘switchblade cinema’ – ‘Rebel Without A Cause’.

In the movie Mineo played a troubled high-school kid who falls in love with James Dean’s character Jim Stark. (There are reports of a real-life love affair between the two off-set).This was the role for which he would earn the first of two Academy Award nominations.

He was born in 1939 of Sicilian descent; his father was born in Italy and his mother, of Italian origin, was born in the United States. He attended the Quintano School for Young Professionals. Mineo's mother enrolled him in dancing and acting school at an early age.

He had his first stage appearance in Tennessee Williams' play The Rose Tattoo (1951). He also played the young prince opposite Yul Brynner in the stage musical The King and I. Brynner took the young man under his wing and worked to help Mineo better himself as an actor.


Mineo's breakthrough as an actor came in Rebel Without a Cause (1955), in which he played a sensitive teenager smitten with main character Jim Stark (played by James Dean). Mineo's performance resulted in an Academy Award nomination for Best Supporting Actor, making him one of the youngest nominees in the category.

In Giant (1956), Mineo played a Mexican boy killed in World War II. Many of his subsequent roles were variations of his role in Rebel Without a Cause, and he was typecast as a troubled teen.

In the Disney adventure Tonka (1958), Mineo starred as a young Sioux named White Bull who traps and domesticates a clear-eyed, spirited wild horse named Tonka that becomes the famous Comanche, the lone survivor of Custer's Last Stand. By the late 1950s, Mineo was a major celebrity. He was sometimes referred to as the "Switchblade Kid", a nickname he earned from his role as a criminal in the movie Crime in the Streets (1956).


In 1957, Mineo made a brief foray into pop music by recording a handful of songs and an album. "Start Movin' (In My Direction)", reached No. 9 on Billboard's pop chart. It sold over one million copies and was awarded a gold record. He starred as drummer Gene Krupa in the movie The Gene Krupa Story (1959).

Mineo made an effort to break his typecasting. In addition to his roles as a Native American brave in Tonka (1956), and a Mexican boy in Giant (1956), he played a Jewish Holocaust survivor in Exodus (1960); for his work in Exodus, he won a Golden Globe Award and received his second Academy Award nomination for Best Supporting Actor.

By the early 1960s, Mineo was becoming too old to play the type of role that had made him famous. Mineo was baffled by his sudden loss of popularity, later saying: "One minute it seemed I had more movie offers than I could handle; the next, no one wanted me.

Mineo's role as a stalker in Who Killed Teddy Bear (1965), did not seem to help his career. Although praised by critics, he found himself typecast again—this time as a deranged criminal. The high point of this period was his portrayal of Uriah in The Greatest Story Ever Told (1965).


In 1969, Mineo returned to the stage to direct a Los Angeles production of the LGBT-themed play Fortune and Men's Eyes (1967), featuring then unknown Don Johnson as Smitty and himself as Rocky. The production received positive reviews, however its expanded prison rape scene was criticized as excessive and gratuitous. Mineo's last role in a motion picture was a small part in the film Escape from the Planet of the Apes (1971).

By 1976, Mineo's career had begun to turn around. While playing the role of a bisexual burglar in a series of stage performances of the comedy P.S. Your Cat Is Dead in San Francisco, Mineo received substantial publicity from many positive reviews; he moved to Los Angeles along with the play.


In 1962 his “girlfriend”, Jill Haworth, reportedly caught the 35-year-old actor in bed with his buddy, singer Bobby Sherman. “But he didn’t stop,” she said. “He kept going at it.” Rumors of Mineo’s sexuality circulated. He found serious work even more difficult to procure, predominantly because filmmakers saw him as an embarrassing relic of the 1950s.

In a 1972 interview with Boze Hadleigh, Mineo discussed his bisexuality. At the time of his death, he was in a six-year relationship with male actor Courtney Burr III.


The actor returned home on the night of February 12, 1976, following a rehearsal for the play P.S. Your Cat Is Dead.

After parking his car in the carport below his West Hollywood apartment, the 37-year-old was stabbed in the heart by a mugger who quickly fled the scene. Police pursued multiple leads but assumed the crime to be of "homosexual motivation". Two years latter, Lionel Williams was sentenced to 57 years in prison for both killing Mineo and committing ten robberies in the same area. Corrections officers said they had overheard Williams admitting to the stabbing. Williams' wife later confirmed that on the night Mineo died, he had come home with blood on his shirt. He was paroled in the early 1990s.

Mineo was buried at Gate of Heaven Cemetery in Hawthorne, New York.