Master, Your Morning Oatmeal Awaits

developed from original by Alton Brown

Morning Oats Welcome You to slave's special:

“The Little Black Book of Indiscreet Recipes”

These are fourteen special dishes created and designed as a tribute to my Master Indy. They are being presented one a day for the two weeks leading up to the second anniversary serving Master. The Man who, when He wishes to exert it, has total control over my life. ...and I would have it no other way!

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Ingredients:

2 cup steel cut “Old Fashioned” oats Not “quick” or “Instant” or “easy”
1 6 oz pkg dried cranberries and raisins
1 5oz pkg dried Apples.

6 cups water
¾ Cup fat free half-and-half
½ Cup fresh blueberries for garnish when serving.

1 Tbs Cinnamon

1 teaspoon Vanilla

Directions:

In a slow cooker, Spray with cooking spray,

Add oats, ½ pkg of Apples, ½ pkg cranberries and raisins, Cinnamon, and vanilla. Pour water and fat free half-and-half over and stir with a wooden spoon. Set cooker to LOW, or if Yours has the setting “warm”. Put a lid on it and let it sit for between 6 and 7 hours. The aroma will fool you into believing that a fresh homemade apple pie awaits you.

However in fact this will taste much better! And help lower You bad LDL cholesterol!

When you wake and check on its progress. Stir well. It might be soupy, crank the temperature up to HIGH stir in the rest of the cranberries and apples let finish cooking for about ½ an hour.

It is a heavenly way to wake.

You will find this very easy to play with not only to find just what satisfies Master the most, but also what might work for variety. For example: Masters favorites are blue berries and mangoes. But it would bore the Hell out of him if that were all slave ever used.

Crock pots and slow cookers vary so much in settings that it is difficult to make general “carved in stone recipes” with set times. However they are known to be forgiving.

Things to remember with this breakfast:

Lowest heat setting If Yours has the “warm” setting – use that!

spray the insides or you might find it will take all the next night chiseling off the baked on stuff.

Only add ½ the fruits at the start. After 8 hours of cooking most will have disappeared having been cooked into a pulp in the night.

Use DRIED fruits.

Now for playing around with this recipe, you will be only limited by your imagination (and some good sense – forget the garlic OK?)

Try Mangoes, Blueberries, Maybe apricots or frozen, unsweetened peaches..dried cherries, OR one chopped apple, 2 tsp of cinnamon and 1 tbsp of vanilla, or brown sugar, nutmeg, 1/2 stick butter, and a pinch of salt. How about almond milk?

The fruit cooked in it overnight disperses enough sweetener that sugar or syrup is not necessary.

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Oatmeal Muffins from leftovers

Double the recipe and use left overs to make muffins. Add a cup of Uncooked oats to mixture, also some flour, brown sugar, eggs and butter. The leftovers can make a passel of muffins... Freeze in zip bags of two each. Remove the night before, then carry with You to Starbucks for coffee, they should be perfect and will keep you “moving” everyday as well Sorry, just had to throw that in!

When Master wakes happy – slave will be happy all day!

Socialslave

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

Erection blasting Eggs Benedict

Welcome to slave's special:

"The Little Black Book of Indiscreet Recipes”

These are fourteen special dishes created and designed as a tribute to my Master Indy. They are being presented one a day for the two weeks leading up to the second anniversary serving Master. The Man who, when He wishes to exert it, has total control over my life. ...and I would have it no other way!

Erection blasting Eggs Benedict 

 

While this breakfast is often used as an example of a High Class Fancy treat, it is rarely attempted at home. It is labor intensive, what a shame for us slaves! We love to serve, Master loves to make us serve, and we love to eat like this! Here we have a Win-Win-Win!

So it does involve poaching the eggs and many have troubles with this, just a skill to learn.

Then there is that sauce: Hollandaise is one of the “mother” sauces of French cooking. This is an emulsion and can be very tricky. It can curdle on you or break apart into an oily mess. And Yes, it is loaded with fat! 

Doubt if this would ever be eaten except for the fact it tastes fantastic. It has been described as the French recipe of an egg yoke! Master Indy has often told me how much he enjoys this but simply can not afford the fat calories.

Well what a challenge for slave! Yes the internet is filled with “mock”, “Light”, and “substitute” etc. hollandaise recipes. Too often, slave finds that their tastes fall flat and simply do not fit serving my Master at all.

What is a Traditional Eggs Benedict:

An English muffin topped with a slice of Canadian bacon. Upon this a poached egg is placed and everything is covered with a Hollandaise sauce and maybe garnished with a pinch of cayenne pepper and a sprig of parsley.

SIMPLE? Yes, easy no.

This is what we are up against:

The Original Hollandaise uses:

6 egg yolks, 1/4 teaspoon sugar, 12 tablespoons (1 1/2 sticks) unsalted butter
etc. etc.

even a “mock” Hollandaise uses:

2 tablespoons butter, 1 cup chicken broth, 5 large egg yolks etc.

So now: this is the sauce that slave has dedicated to Master Indy – so you know that it has to be great!

socialslave's “Horni-gaze” sauce:

2 Tbs Wondra brand flour

1 tsp salt

¼ tsp white pepper

2 pinches cayenne pepper

1 Tbs lemon juice

3 Tbs margarine / butter substitute. or unsalted butter

1 Cup skim milk cold

3 drops yellow food coloring

So right there you can see how little fat and calories this is going to have.

Also socialslaves sauce will not “break” and is much easier to handle.

BTW it is based on another of the French “mother” sauces: Béchamel sauce.

This is why we don't even use the word “Hollandaise”.

To poach eggs.

Heat water: Use enough to come 1 inch up the side of a narrow, deep 2-quart sauce pan. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar. Bring to a boil then reduce the temperature to just a very light simmer over medium-low heat.

(Use this method for one or two eggs.)

Meanwhile, crack 1 very fresh cold large egg into a saucer. Use the handle of a spatula to stir the water in one direction until it's all smoothly spinning around.

Carefully slip the egg into the center of the whirlpool while holding the saucer very close to water. You don't want to drop the egg in. Once eggs are in water, turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek!

Remove the eggs with a large slotted spoon, let water drip off then place on the Canadian bacon.

OR

Simply use egg poaching cups, as slave does. Of course please notice that the one I bought was too small for the extra large eggs. Check this out before Your Big Breakfast! Also be sure to “butter” each cup like you would a cake pan. Just a touch of margarine and they slide out when you need them! Place cups in lightly boiling water for no more than 3 -4 minutes. We want the yoke to start to thicken but remain a liquid.

OK lets put this all together:

Split and toast the English muffins. Heat the Canadian bacon by rubbing lightly with margarine and just a drop of maple syrup, cover and microwave on 50 % power for no more than 40 seconds. You will hear loud explosions!

Poach the eggs.

Now make the sauce:

Place the margarine / butter substitute in the pan.

Using a small bowl mix the four, salt and peppers. Add just enough from the cup of skim milk to the mixture so that you can dissolve everything. Add the rest of milk to pan with food coloring.

Stir the flour mixture into the pan and heat over medium heat until bubbles start. Keep stirring for at least 1 ½ minutes. Remove from heat and add the lemon juice. If you add it earlier the milk will tend to curdle, not all bad just not the taste we are looking for. It would be more like you used buttermilk. Another variation!

Assemble:

English Muffin

Canadian bacon

poached egg

cover with sauce

garnish.

 

Feel that warm feeling as you see your guests or Master enjoying this lighten treat. If for no other reason the creation of this sauce is worth dedicating it to My Master Indy!

Num num

serving / obeying/ living to make His life easier,

socialslave

An alternative way to present this IF you really don't want to poach the eggs.

Hard-cook the eggs, shell, then chop them and place on English muffin - Canadian bacon. Spoon this sauce on top. It will look just as elegant, especially with a dusting of cayenne pepper.

ALSO make this even lighter by just using ¼ cup eggbeater type product in each egg cup. Poach even less time – it will cook quickly

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

Blueberry-Mango Focaccia

Welcome as slave starts the special:

“The Little Black Book of Indiscreet Recipes”

Fourteen special dishes created and designed as a tribute for my Master Indy. These will be presented every day for two weeks leading up to my second anniversary serving Master.

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A multi-purpose: appetizer / breakfast bread / desert / snack

Ingredients

• 3 packages Pizza dough mix (12 inch size)
• 4 tablespoons extra virgin olive oil
• 1 teaspoon sugar
• 2 teaspoons kosher salt
• 1 pkg frozen Mangoes thawed
• 1 cup fresh blueberries Well rinsed
• 3 tablespoons sugar
• 2 teaspoons vanilla
• 2 teaspoons cinnamon
  1/2 Cup dried cranberries- raisin mixture
• 2 - 3 tablespoons small fresh basil leaves (optional)

Directions

1. Prepare the fruit in large bowl. Gently mix the mangoes and blueberries with 3 tbs sugar and the cinnamon. Cover and sit in refrigerator while you work on the dough.

2. In a medium bowl prepare the 3 packages of pizza dough mix. Turn out onto a lightly-floured surface and knead until it is nearly smooth but still slightly sticky (about 3 minutes).

  

3. Coat a jelly roll pan with ½ cup olive oil.

This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!.

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.

Yes, this is strange. But when the dough cooks it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.
Put the dough in the warm place while you preheat the oven to 425 degrees F.

4. Drain the fruit well. Arrange peaches and blueberries atop dough in pan. Sprinkle with 1 tsp. salt. In a small bowl stir together 1 tbsp. olive oil and the vanilla. Drizzle over focaccia.

5. Bake about 30 minutes or until bread is golden brown. Cool on a wire rack for 15 minutes. Sprinkle with basil just before serving. Makes 24 servings.

Cut with a pizza cutter.

Great for breakfast,

or anytime during the day as a companion for coffee,

Even will substitute for a quick dessert.

This all day, multi-purpose winner is the perfect dish to start slave's tribute to my All Day, Multi-Purpose Magnificent 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!

The Little Black Book Of Indiscreet Recipes

The Little Black Book Of Indiscreet Recipes

NO! 

No way in Hell. 

Not only No—but Hell No! 

Man have You got a wrong number. 

That just is not gonna happen.

Why is it that when the most important things in our lives happen, it is when we are NOT expecting them? They refuse to come from the direction we were looking. They hit at the “wrong” times and frankly give the first impression of being damned inconvenient and unwanted.

I guess that is why we refer to these glitches as miracles. These unplanned, unexpected and uninvited mistakes, come out of nowhere. Immediately our lives are changed forever and for once, the world bathes us in elation. It is in that quick moment all of the “false” stuff surrounding us becomes correct: all the jagged edges fit together into a smooth comfortable “just right”. Why didn't we see it coming?

What happened? Did you get the number of that truck that just hit me?

How? What makes it happen? Why does it happen?

I have no idea. In fact, I doubt if anyone will ever know. I remember it happening and it left me weak. I celebrate its anniversary on August 24th. That and honor how much work has gone into making it succeed as—as whatever it is.

Now leading up to the 2nd anniversary of finding out who and what I am, I timidly reach back into my past to touch that magic memory. Yes I am more than half afraid it will no longer affect me as strongly as it did then.

However I find it as powerful and as meaningful AND as reaffirming as ever. In fact it is even more so. It has been strengthened by the work, the joy, the tears, and hurt feelings – all the mush has hardened and solidified into a potent, simple and strong foundation.

Two years! So much has gone on. So much growth, so much learning: the devastating emotional traumas, the separation, the tentative reuniting, the sheer bliss brought by the studied turn of a phrase. The laugh out loud fun and quiet reflections that make up this “relationship”.

There can be no doubt that He is the most wonderful combination of masculine intelligence, surgical sense of humor, and sensitive caring ever assembled into a MAN on this earth.

How do I attempt to honor all of that? What kind of tribute, gift, offering, enrichment can I present to my Master Indy that would even come close to befitting Him or the occasion?

Well this is what slave has come up with. For the two weeks leading up to the 24th. I will be posting, everyday, a different recipe designed and dedicated to be just for my Master Indy. 14 dedications of work and hard effort custom fit for Him. Indiscreet Recipes Indeed!

I know that others can and often do give Him gifts that cost a shit load of money. Very luxurious trips, pamperings, and treats. All kinds of things that can be bought, built and created by someone else.

These efforts here have been created by me especially for Him. No one else can do this in that way. Just as no one else could have shaken my world as His words did two years ago when he said “I own you” and I felt a euphoria I never dreamed existed.

Who knows what happens tomorrow? Tomorrows are not to be counted on. Today and for as long as I can function, I will serve my Master Indy, and bust my balls everyday in my BEST efforts to make Him proud.

For You Sir: “The Little Black Book of Indiscreet Recipes”

socialslave

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

Crab Mikl

The original Crab Louie used Dungeness Crab, tomatoes, asparagus and chili sauce. Created in 1904 at Solari's in San Francisco and is still served in the Palace Hotel, San Francisco. It was known as a heavy, rich dish. Here is my Much lighter take:

Ingredients:

1 pkg (12 oz.) Imitation Crab chunks

½ Cup of no-fat unflavored Greek style yogurt

2 tsp light mayonnaise

2 tsp Coleman's Original English Mustard or Dijon

2 Tbs Sweet pickle juice

3 hard-cooked eggs chopped

1 cup thin sliced celery

1/3 cup finally cut onion. (I used green onion)

1 tsp salt

¼ tsp ground white pepper

2 pinches roasted smoky sweet red pepper flakes

2 large tomatoes or if preferred Green Peppers

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Directions

Thaw crab by running cold water over the unopened package in a bowl in the sink. This is the safest and fastest way to thaw frozen meat.

Boil the three eggs, when shelled and cool, throw away two of the yokes, then coarse chop the eggs.

Slice and chop very thin the onion and celery you want these tiny.

Dressing:

This makes a great substitute for regular mayonnaise.

Mix the yogurt, lite mayo, and mustard.

Add the pickle juice slowly, checking taste. If too sweet, add a drop or two of lemon juice.

Mix well, if you have time, allow to blend overnight in refrigerator.

Add egg, celery and onion to crab, fold in mayo mixture, Salt and pepper to taste

Wash and slice a big red tomato and scoop out just a bit of the seeds.

Stuff with Crab mixture and garnish with Red pepper flakes.

Serve this with simple steamed broccoli – no sauce and balance with drained peaches in natural juice, sprinkled with cinnamon and just a slight drizzle of real maple syrup, heated in microwave.

 

Master's guests will be amazed at how rich and decadent this tastes!

Please notice how slave attempted to not only balance the tastes, but also the colors and textures on the plates. You first taste with the eyes!

Forever the property of 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!

Serve, sit down and shut-up!

No matter how good things are going there is going to be times!

 

When your best course of action is:

FEED MASTER

then:

Sit down and Shut-up!

 

Simple meal of pork steak, marinaded for 5 hours in balsamic vinegar – brown sugar- peanut oil and of course Kosher salt!

Slice onions thin, sprinkle with salt, sugar, and paprika! Cook until softened. Transfer to dutch oven with simple apple juice.

Brown pork steak on both sides so there is a nice layer of caramelizeation.

Transfer to Dutch Oven, add some sugar free apple sauce, cover, and simmer slowly for 45 minutes.

Cut up, cook and mash a couple of Yukon Gold potatoes. Heat up a can of golden pork gravy.

Serve and then “zip it”!

 

You will be presently surprised, I'm sure.

Silently serving

socialslave

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

Threesomes make a Bean Salad

 

 

Ingredients

• 2 cups cut fresh green beans
• 1 pkg Lima beans, rinsed and drained
• 1 pkg red kidney beans, rinsed and drained
• ½ cup thinly sliced red onion
• 1/3 cup apple-cider vinegar
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 tablespoon Dijon mustard
• ¼ teaspoon black pepper
  

Directions

First soak the green beans in vinegar water bath. This cleans them and helps set the green color. Let it sit for about 7 minutes, swish them all around then drain. Sit down with a scrap bowl and with fingers snap off the “string end” of the bean.

Do you ever remember a family member doing this task getting ready for a big meal. Slave never had that chance. However I have seen this in many a movie.  It is used to show this was a hand made meal.  It was from scratch, just like in the “olden” days. 

 Forgive slave for getting sidetracked. It has been a rough couple of days and I found it so very relaxing to sit there and preform this small task and thinking about the Master I so gladly serve.

Mix green beans and red kidney beans and blanch steam for 12 minutes or until crisp-tender; drain and rinse. Set aside. Steam the Lima beans for a bit longer time, maybe 20 minutes or until these are soft and tender.

OR:

Blanch in a large pot of boiling, salted water until tender, about 12 minutes. Remove to an ice water bath to stop the cooking. Drain beans and set aside.

Either way: plunge them into ice water to stop cooking!

 

To make dressing:

In a small saucepan, stir together onion, vinegar and sugar.

Cook over medium heat just until sugar dissolves.

Remove from heat. Whisk in oil, mustard, and black pepper.

Add to bean mixture; toss to coat. Cover and chill for 4 to 12 hours, stirring occasionally.

 A great example of a crisp cool salad

Dedicated 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!