Wednesday, June 26, 2013

Getting set for the holiday!

One week to go to Independence Day! Slaves orders are to set up a time line for you to follow. Complete with what is needed from the store and the recipes with pictures.

Go to the meat counter and ring for the cutter. You need to place your order for the 1 ½ inch thick pork stakes, to pick up on the 2nd.!

Your Time Line to follow along with for the Forth!

Ahead of forth:
Sun 30th Grocery trip!
Sun 30th Prepare and freeze Toasted Ravioli and Sauce Dip

Monday 1st English Pea Salad

Tues 2nd Pork Steaks to marinade
Tues 2nd bake Apple Pie

Wed 3rd Assemble Clam Chowder
Wed 3rd Baked Beans



On the fourth
9 AM Clam Chowder in crock pot
10AM Pork Steaks dry rubbed and into oven by 11
2PM Beer-Cheese sauce - baked beans set out to warm to room temp.
3PM Brats
4PM Pork Steaks with BBQ sauce Oven to 350 add Baked Beans
5:30PM Add dairy to Crock pot / corn to oven
Microwave to warm Cheese sauce / dipping sauce
Fry ravioli

6 turn oven back to 200. Brats in liquid into oven. Along with Cheese sauce. Everything to stay warm

Serve:
Pea Salad and Hot ravioli

Dish out Clam Chowder.
-
Bring out Corn first, then Baked Beans.
-
Serve Bratwursts With trimmings
Pans of Pork Steak
-
Flame the crapes
Serve pie / ice cream
light the sparklers!

Slave hopes you have a great holiday and consider following along with this four course meal for the Forth!

Serving 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!

Monday, June 17, 2013

Heads up for Independence Day!

Heads up for Independence Day! 

Master Indy was very specific about what He wanted for the Fourth Of July.
slave is to create a four course Independence Day menu packed with perfect food choices for a Master and His slave.”
slave will post what needs to be purchased and when, What can be prepared ahead of time and when. With a complete time line of what the slave is to do and at what time during the day on the 4th.
Wow, slave had been considering the description of a St. Louis cut of pork, not often found anywhere else. This evolved into a celebration of predominate heritages here in St. Louis. The English, French, German, and Italian. Each group brings a special dish to the table as it were.
So this is what slave has come up with. Please consider following along and adding suggestions from your traditions.
4th of July Menu
First Course:
(warm) Toasted Ravioli and Sauce Dip
Based on a recipe from one of our top rated Italian Restaurants. This appetizer was created here in St. Louis.
(chilled) English Pea Salad
This is an old English recipe that has the fat lowered.
Second Course:
Noah's Ark Clam Chowder
A New England recipe with Saint Charles ties, again the fat has be lowered.

Third Course:
St. Louis style BBQ Pork Steaks
This is a Saint Louis tradition. These are also known as blade steaks that have been cut from a Boston Pork Butt or shoulder roast
Grilled Brats
A large portion of Saint Louis is German heritage. In fact this kept Saint Louis on the side of the North in the Civil War when the rest of the state was Confederate.
Oven Roasted Corn on the Cob
We are the corn belt and roasting is the best way to cook this.
Baked Beans
Another New England recipe that made its way west with
the wagon trains.
Fourth Course:

Crepes Suzette Flambe

What better way to honor the French that founded the area

Apple Pie A' la Mode

Of course, in the end we are all now Americans. Gotta have our Apple pie.
Available through out the day
Ice Cold Beer, Iced Tea, and Lemonade
Chips, Pretzels, Dip
One more important note for what the day means to us. Please consider, we are free to be “in service” to our Masters. Many of us have found true freedom in our consensual servitude. Perhaps this Independence Day is a perfect time to reaffirm that consent.
Just a thought from
socialslave




 

Wednesday, June 12, 2013

Slutty Pig's Split Pea Soup

Slutty Pig's Split Pea Soup

 This easy homemade soup will impress your Master. Only 4 ingredients, it just takes time!

Ingredients:
1 lbs bag of dried split peas
1 lbs slice of cooked ham
4 cups Chicken broth
2 cups water
2 cups Non-fat Half and Half (optional)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Directions:
The package of dried peas will say "no need to soak". Pay no attention, pour them in a bowl big enough to then cover with 2 inches of water. Add 1 teaspoon baking SODA and stir it in.

Either let them soak overnight in refrigerator then drain OR
Bring to a boil over medium-high heat; boil for 15 minutes, skimming off any foam that accumulates then drain.
 
Pour the drained peas into a dutch oven or heavy pan. Add 4 cups of Chicken broth and 2 cups water and slowly bring to a boil.
 


Lower the heat till it is just simmering (very slow boil) Place lid on pot so that steam can escape but it will hold down the splatters.

Make sure that you stir this every 10 to 15 minutes or you will get stuff burned on the bottom of pan. That will ruin the taste and be very hard to clean off latter!

Take out the slice of ham and place on cutting board. With point of knife cut off the outside edge or rind. Pop out the circle of bone and place in the soup pot for flavoring.





  

With a sharp Chefs knife dice the piece and cut away any of the fat.

After the soup has been simmering for about one hour, add the cubes of ham. Continue cooking for a total of at least two hours.

With about 15 minutes of cooking time left, slave prefers to add 2 cups of non-fat Half and Half.

At this point you have created a home made soup that is better than any condensed stuff from a can! As always salt and pepper to taste.
 
Some people start off with a cup of minced onion, and/or garlic. Some add chopped carrots, or a bay leaf, or fresh thyme, whatever. Taylor the soup to your Master's tastes. 

 However you can start off with just these basic four ingredients and impress anyone. No wait, slave should say five ingredients, the last and most important one is love. Never skimp on that one!



Proud to serve 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! 

 

Monday, June 10, 2013

LGBT Libido Lobster Pizza



LGBT Libido Lobster Pizza


The taste combination for this pizza was inspired by the Legendary San Francisco Dish “Crab Louie”.

Ingredients:
1 avocado, diced
1
bunch fresh asparagus, cleaned and just the 3 inch tips used ¼ tsp white pepper
¼ tsp cayenne pepper
1 tsp lemon juice
1 tsp roasted red pepper flakes
1 (8-ounce container)
imitation Crab or Lobster
3 tablespoons finely chopped green onion
1 cup grape tomatoes cut in half
1 cup low fat cream cheese softened
2 tsp Dijon mustard
1 cup shredded Monterey Jack Cheese
1 prepared pizza dough


Anytime you get fresh produce wash it when you get it home in a nice vinegar-water bath!


Directions:
Pre-heat oven to 400 with a pizza stone inside.
In a medium bowl mix the low fat cream cheese with the Dijon mustard, peppers, and red pepper flakes. If using, add the chili powder and Tabasco. Mixture should be thick.
 
Ladle this sauce to cover the bottom of pizza to within an inch of the edges. (just like you would a red pizza sauce. I used less than 3 tbs. of sauce. Scatter the green onion over the sauce.




Peel, seed and dice the avocado. Just cut into the side until you touch the large seed, then continue around and pop the seed out with a spoon. Then with a table knife cut parallel lines down to the skin but not through.
The diced avocado can then be scooped out with a spoon. Place in a small bowl and squirt some lemon juice over it so that it does not turn brown.

With small knife cut the grape tomatoes in half.
Cook the asparagus tips in boiling water to chicken broth for only 3:30 minutes. Scoop out and drain on paper towels.

Make sure that the imitation Lobster Flakes are thawed

Distribute all of these evenly across the pizza on the cheese-white sauce. Accent with the half grape tomatoes.
Cover with Monterey Jack Cheese and dust with paprika.

Bake the pizza until crisp and golden, about 10 – 13 minutes. Remove from oven let it set for 2 minutes then Slice and serve.

Master Indy had told me that “white Pizza” is all the rage out in California now. So slave threw this together in time for the Pride Celebrations this month around the world.

June 27th 1969



Forever His property,
socialslave
To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook! 

 

Friday, June 7, 2013

The Master Indy Masterpiece Pizza

The Master Indy Masterpiece Pizza


Ain’t no Guido pie!

Ingredients

Balsamic Mango Glaze:
  • 1 cup balsamic vinegar
  • 1pgk frozen mango chunks
  • 2tbls Dijon Mustard
  • ½ cup dark brown sugar
  • ½ cup ketchup
  • 2 slices thick cut bacon diced
Beef:
  • 1 (10–12 oz.) NY strip steak
  • Canola oil
Salt and freshly ground black pepper

  • ½ cup crumbled Blue Cheese
  • 1 cup grated Monterey Jack Cheese
  • Diced yellow onion
  • 1 cup clean fresh spinach


For the glaze:
Bring vinegar to a boil. Add raw bacon pieces, half of the mango chunks, mustard, brown sugar, and ketchup.
Cook and stir so that it reduces to about 1 cup, about 30 minutes, add the remaining fruit and let simmer until it has softened.
Season with salt and pepper, to taste.



For the Pizza:

Lay out the dough on a pizza peel that is dusted with flour.
Cook 10 to 12 oz NY Strip steak* to medium rare and slice into ½ inch bites. Distribute across the dough, Then add Blue Cheese bits and diced onion.

* slave likes to marinade the steak overnight in a mixture of balsamic vinegar and peanut oil. Make sure meat is covered. Any marinade should include and acid and an oil.


Cover with Monterey Jack Cheese.









Pile on the 1 cup fresh spinach, it will look like too much, but will quickly cook down to almost nothing.

Spoon the balsamic glaze over the whole pizza Using no more than ½ cup total! As you can see from slave's picture, too much was used and was wasteful.

Slide on top of warmed pizza stone in 400 degree oven and cook for 10 to 12 minutes.

Check crust so that it is golden brown and not burned.

Remove and let sit for 2 minutes before cutting and serving.



Slave made this twice. When practicing, hamburger was used and works well with this recipe. The first time with just a balsamic glaze and not enough cheese. Then second one, slave made a full balsamic mango BBQ glaze, Much better! However this time a second layer of cheese was added. That was way too much and flowed out onto the pizza stone where, along with the BBQ sauce, it burned! Slave almost had to take a chisel to it.
...As slave tells everyone else, but is known to forget itself:

USE LESS TOPPING!

Since slave has not had a better blend of tastes in a pizza, it was decided
to name this for my Master Indy.
Hope he approves!

Socialslave

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!





Sunday, June 2, 2013

The Right Food for Doing What We Do.

The Right Food for Doing What We Do.

This week slave was reading about the subject of “AfterCare” and “sub drop” and what happens after an intense scene in the context of BDSM. Most of the article focused on the talking and communication that is necessary. However important changes happen chemically within the body. Different types of food could help or hinder our well being, remember there is also “Top Drop”.
Slaves orders this week are to write what kind of dinner should be served before, what snacks available during and what to eat afterwords. For while our lives are to serve at times we must also serve ourselves as well as Master.
Massive amounts of endorphin, oxytocin and dopamine are swirling around in our bodies which then cause prolactin and cortisol levels to rise, and blood sugars to drop.
Slave wants to especially thank people who have helped guide through a maze of medical articles and personal experiences.
A special thanks to:
Sir Real
Mistress 160
for their excellent articles
and to the mentors on FetLife:
JokersRwild
And countless others.
During a scene, intense experiences of both pain and pleasure trigger a release of epinephrine from the adrenal glands, as well as a dump of endorphins and enkephalins.”
-Copyright 1012 Dr. Dexter-
Getting Ready
It is suggested that an hour or so before a heavy scene, a light, high protein, low carbohydrate meal be consumed.

May slave suggest:
Love's Nests of Passion

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 medium onion, thinly sliced
  • 1 cup prepared marinara sauce
  • 2 large eggs
  • 3 or 4 fresh spinach leaves, torn into small pieces
  • 1 1/2 teaspoons grated Parmesan cheese
  • 1/8 teaspoon freshly ground pepper
  • 2 slices whole-wheat country bread, toasted

Preparation

  1. Heat oil in medium skillet over medium heat. Add onion. Cook, stirring occasionally, until soft and beginning to brown, 4 to 6 minutes.
  2. Reduce heat to medium-low. Add marinara and adjust heat to maintain a simmer. Crack an egg into a small bowl, taking care not to break the yolk. Make a well in the sauce roughly large enough to hold the egg and slip it in so that the yolk and most of the white is contained (some white may spread out). Repeat with the remaining egg, spacing the eggs around the pan. Sprinkle the sauce with pieces of spinach; cover and cook until the eggs are the desired doneness, 6 to 8 minutes for medium-set. Remove from the heat and sprinkle with Parmesan and pepper.
  3. To serve, top each slice of toasted bread with an egg and sauce. Serve immediately.
    For a side:
    Sweet Potato Fingers

  • 1 1/2 pounds sweet potatoes, peeled (2 medium potatoes)
    1 tablespoon canola oil
    1/2 teaspoon salt, plus more, to taste
    1 tbs brown sugar
  • ½ teaspoon cinnamon.
  • Cooking spray
    Directions
    Preheat the oven to 375 degrees F.

    Cut the potatoes lengthwise into 1/2-inch thick fries, and toss with the oil and 1/2 teaspoon salt. Spray a baking sheet with cooking spray. Arrange the potatoes in a single layer on the baking sheet and bake until the "fries" are tender and crisp, about 30 minutes.

  • Toss them in a tablespoon of brown sugar, a pinch of salt, and about half a teaspoon of cinnamon.
For Dessert:
Blueberry Spooge:

Ingredients

  • 4 ounces reduced-fat cream cheese, (Neufchatel)
  • 3/4 cup low-fat vanilla Greek Style yogurt (try the lemon yogurt)
  • 1 teaspoon honey
  • 2 teaspoons freshly grated lemon zest (or try orange peel)
  • 2 cups fresh blueberries

Preparation

  1. Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
  2. Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
--------------------------------------------------------

For the dungeon: take a cooler with ice.
Sealed containers of cut up melon, oranges, pears, apples, and or bananas. Plenty of water! Some enjoy a sports drink, some would rather have apple juice. Stay away from sodas is you can.

Cinnamon Oranges

Ingredients

  • 4 navel oranges
  • 2 tablespoons orange juice
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon

Preparation

  1. With a sharp knife, remove rind and white pith from oranges. Cut each into 5 or 6 slices and arrange on 4 plates. Whisk together orange juice and lemon juice, sugar and cinnamon. Spoon over the orange slices to coat each one. Then fill up a resealable container for Your cooler. Also put in some cut up melon in another container, these “snacks” are great for breaks in the action. With basic sugars and potassium, it will keep your systems on full!
===============================================

For after the fun and games:
A thermos of hot chocolate – you will be feeling cold. In fact, pieces of chocolates, whatever flavor are encouraged for their cannabinoid effects are are similar to what you have been going through and include several stimulants that make you feel more alert.

Some want a quick sugar high with orange juice or apple juice. But these must be followed by a more complex carbohydrate. If not, you get a sugar spike that just as quickly leaves.

Have sandwiches made with whole wheat bread, cold cuts and a slice of cheese.
Have ready a thermos of a favorite smoothie to sip on. For example:


Ingredients

  • 1 cup frozen mixed berries (In Fact check out any favorite frozen fruit from peaches to Mangoes!)
  • 1/2 banana
  • 1/2 cup apple juice
  • 1/4 cup silken tofu

Preparation

  1. Combine berries, banana, apple juice and tofu in a blender; blend until smooth. Fill up a Thermos!
You can use non-fat plain or vanilla Greek style yogurt in place of the silken tofu. Probably not as much protein, but very tasty!
Instead of apple juice, throw in a regular apple (cut up)
=============================

Banana-cocoa Soy Smoothie

With plenty of protein from both tofu and soymilk, this banana-split-inspired breakfast smoothie will keep you satisfied until lunchtime.

Ingredients

  • 1 banana
  • 1/2 cup silken tofu
  • 1/2 cup soymilk
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon honey

Preparation

  1. Slice banana and freeze until firm. Blend tofu, soymilk, cocoa and honey in a blender until smooth. With the motor running, add the banana slices through the hole in the lid and continue to puree until smooth.
    ----------------------------------------------------
    A liquid multivitamin and extra supplement of B complex and also Vitamin C are very important at this point.
    Black tea is said to reduce the cortisol levels (stress)
The next day consider eating some liver will also reduce any ill effects.
Slave also suggests planning a meal of salmon for the Omega-3 fatty acids.
Bacon-Roasted Salmon
Ingredients
2 salmon fillets (7 to 8 ounces each)
1/4 teaspoon fine sea salt or table salt
3/4 teaspoon freshly ground black pepper
4 very thin slices of bacon

4 Tbsp Teriyaki Sauce

Directions

To prepare the salmon: Preheat the oven to 450 degrees. Season the salmon fillets with salt and pepper on both sides. Place 2 overlapping slices of bacon over each salmon fillet. Lightly oil a large heavy sheet pan and place the salmon on it and roast in the top part of the oven for
10 minutes for medium rare. The bacon should almost melt off.
serve with Teriyaki Sauce.
---------------------------------------------------------------
serve with

Lemon Garlic Broccoli


Ingredients
1 pkg frozen broccoli florets
2 teaspoons lemon zest
1 teaspoon minced garlic
1 tablespoon extra virgin olive oil
1 pat butter

Directions Do Not Overcook

I cooked a box of frozen broccoli (no sauce) in microwave using the lessor amount of time. Drain it well. I put it in a bowl. Added minced garlic, lemon juice, olive oil and a pat of butter or margarine. Salt and pepper. Mix it together and, if handy, dust top with a bit of lemon zest.
=============================

In summary allow slave to urge you to remember the one most important element to any of the things we do is COMMUNICATION. There is no substitute, supplement, or imitation of talking, stroking, touching.

Proudly serving my Master Indy
socialslave