Wednesday, September 7, 2016

Leslie Jordan Spicy Fruit-Glazed Meatballs


Tonight's entree takes the meatball on to yet another level with a hot spicy pear nectar glaze. slave could think of no one better to be an example of this than our national LGBT treasure Leslie Jordan! Be sure to read a little write up of this talented genius.


With the holidays coming around the corner, this is no time to forget our resolutions to be healthy with our eating. Remember we can still have things that taste wonderfully, like these meatballs and remain true to our goals. We only need to remember responsibility and portion! We can learn a lot from our honored guest. Follow his leadership and pay attention to what is important and keep our sense of humor while we limit how much we shovel in.


Ingredients

Spicy Meatballs

  • 1 egg
  • 1/4 cup milk
  • 2 slices white or whole-wheat bread, torn
  • 1 pound 85% lean ground beef
  • 4 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon vegetable oil

 

Fruit Glaze

  • 1 cup pear juice
  • 1/4 reduced-sodium soy sauce
  • 3 tablespoons packed brown sugar
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon ground ginger
  • 1/4 teaspoon red pepper flakes
  • 6 green onions, chopped

Directions
    For Spicy Meatballs,
    Pre heat oven to 350 and line a baking sheet with parchment. In a large bowl whisk together egg and milk. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, black pepper, salt, and red pepper flakes. Mix thoroughly with wooden spoon. Shape beef mixture in one-inch meatballs.


    Place on a parchment-lined baking sheet and bake for 18-22 minutes, or just until the center of each meatball is cooked. Transfer meatballs to a covered dish to keep warm.
Start the Mac & cheese so they both will cook together in the oven.

Mac & cheese


Ingredients
1 package (7 ounces) elbow macaroni
    6 tablespoons butter, divided
    2 tablespoons cake flour
    1 cup milk
    1 package (8 ounces) cream cheese spread
    2 cups (8 ounces) shredded cheddar cheese
    2 teaspoons mustard
    1/2 teaspoon salt +  1/4 teaspoon pepper
Directions
    Preheat oven to 350°. Cook macaroni according to package directions.


Meanwhile, melt 2 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.
    Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth.


Drain macaroni; add to cheese sauce and stir to coat.
    Transfer to a greased shallow 3-qt. baking dish.
Bake, uncovered, 30 minutes or until golden brown.

Yield: 6-8 servings.
Nutritional Facts  1 cup: 453 calories30g fat, 92mg cholesterol, 623mg sodium, 32g carbohydrate, 15g protein .


    For Fruit Glaze, in a small bowl combine pear juice, soy sauce, brown sugar, cornstarch, ginger, and red pepper flakes. In a skillet, cook and stir juice mixture until thickened and bubbly (at full boil). Cook and stir 2 minutes more. Return meatballs to skillet to heat through and coat with sauce.




    Transfer glazed meatballs a serving dish. Top with green onions. Drizzle sauce over.
Per serving of meatballs: 143 kcal cal., 8 g fat ,42 mg chol., 297 mg sodium, 10 g carb., 6 g sugar, 9 g pro. 
 
Serve these meatballs with some sugar snap peas.

This makes a well balanced meal. The sweet balances with spicy. The fruit balances with the cheese. The colors balance each other.


For our music:

So happy to serve 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

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

 Leslie Jordan

 



Leslie Jordan is one of the most consistently 

recognizable faces in popular entertainment. 

Standing at 4' 11", this talent packed powerhouse 

is an LGBT National Treasure!   His 

dead-giveaway drawl quickly reveals his southern 

roots. Jordon deserves recognition for managing to 

escape his highly conservative, deeply religious 

background, born in 1955 in Chattanooga, 

Tennessee.


He arrived in Hollywood back in 1982 (with 

$1500 sewn into his clothing by his Mother). 

 After a brief career as a jockey, Jordan has 

enjoyed the full show-business spectrum; reaching 

the pinnacle of television performing with award 

recognition, followed by an alarming and 

unexpected down slope, he became involved with 

drugs and alcohol and was arrested many times 

before reaching full recovery (since 1996). After 

that long and painful process Leslie Jordan has 

remained constant, relevant and – above all – 

Funny!




 

His ability to take it all in stride has kept him 

moving onward, upward and forward!

Leslie won an Emmy Award in 2006 for his guest 

starring role in “Will & Grace”. He has enjoyed 

fantastic reviews for his original stage plays (“My 

Trip down the Pink Carpet”, “Stories I can’t tell 

Mama”, “Fruit Fly”), and supporting presence in 

one of Hollywood’s most prestigious, message-

minded films of the last decade “The Help”, 2012.


Leslie Jordan has conquered the international stage 

with sold out runs in Mexico, Canada and the U.K., 

and remains an in-demand mainstay as a Stage / TV 

/ Film performer, voice-over artist, fund raiser, 

spokesperson, out artist, equal rights activist and 

all around Southern Baptist celebutante.
 


This weekend Leslie Jordan is bringing his act 

here to Saint Louis.

This man deserves our recognition!


Saturday, September 3, 2016

Arrivederci Ramen

Lately some of the recipes have been a bit heavy, 

so slave thought maybe it’s time for some lighter 

fare. This clean Italian influenced dish features 

some inexpensive Ramen type noodles.  Might as 

well use them up!
 
 





Roman flavored ground beef, green beans and 

ramen noodles: what’s not to like. Easy on the 

budget and the waistline!





 
Ingredients:
 

1 lbs extra-lean ( at least 90%) ground beef
 
½ cup chopped onion
 
1 can stewed tomatoes – undrained
 
1 can diced tomatoes with Italian herbs – 

undrained
 
1 pkg (3 oz) beef-flavored ramen noodle 

soup mix
 
1 ½ cups frozen cut green beans.

1 Tbs Italian seasonings
 


Directions:
 
Chop the onion

 



In a medium skillet (with cover) heat oil over 

medium high heat.  Cook the onions until 

transparent,







then add the beef and continue 

cooking until the beef is cooked brown – Not 

just gray). 

 




Drain the skillet.
 

Add both cans of tomatoes along with their 

liquids, water, Italian seasonings and the 

contents of the sauce packet from the soup 

mix.






Heat to boiling.

 



 Break up the noodles and 

stir in along with the green beans. Reduce 

heat to a simmer and cover. 







Let simmer for about 5 minutes or until 

noodles and beans are tender, stirring 

occasionally.

Serve this along with a brown and serve 

Italian bread and possibly a green salad.


 
Serves four, Per Serving:      Cals:160     Carbs:19     Fats:6      
  Protein: 9           Sodium:  416      Sugars: 2  
 
 
A nice lighter meal for Your Master that is 

still tastes heavy!
   



For our music:
 


/watch?v=9NDjt4FzFWY


 
So grateful 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



Thursday, September 1, 2016

Pork Shoulder Roast with a poire béchamel

To celebrate my Master Indy's Birthday, slave really went overboard with this rich wonderful meal ! The pork cooks so tender, you can cut it with a plastic spoon, and the sauce is a rich bechamel with real pears !


One of the reasons this is so tender and juicy is the marinade. A basic mix of Salt, brown sugar, maple syrup, and touches of pepper and thyme.
Sounds like a difficult meal but really it is simple to put together with few ingredients.


Ingredients

  • 1 pork steak (pork shoulder rib roast)(2 pound)
  • 1 tablespoon herbes de Provence
  • ¼ cup kosher salt
  • ¼ cup brown sugar
  • 1 teaspoon pepper
  • 2 Tbs maple syrup
  • 1 tsp garlic powder
  • 1 shallot minced
  • 1 can pear chunks in juice

  • 1 tablespoon sugar
  • 4 shallots, chopped
  • 1 teaspoons dried thyme
  • 1 box pear juice
  • 1 cup non fat half & half

Directions



The night before prepare the marinade:
2 cups water
¼ cup kosher salt
¼ cup brown sugar
1 teaspoon pepper
2 Tbs maple syrup
1 tsp garlic powder
In a sauce pan and heat to boiling, then remove and let cool all the way down.

Place pork in a non-porous container with the marinade and let sit over night, turning once.

 
The day of the meal:
Remove the meat from the refrigerator and the marinade: rinse well and pat dry with a paper towel. Let come to room temperature: half an hour.
Chop the shallot and set aside in a small bowl
Preheat the oven to 250 degrees.


Line a baking pan with foil and spray. Pour the can of pear chunks into the pan with the pear juice. (if needed add more juice to cover the bottom of pan.)
Place meat on rack in the pan. Sprinkle pork with the herbes de Provence, Thyme, salt and pepper.


Bake for about 45 minutes to an hour, checking with a thermometer so the meat just gets to over 100 degrees.



Remove from oven. Heat oil in a large skillet over medium heat. Brown both sides of the roast, (Approximately 5 minutes per side).



Remove and cover with foil.


In same pan, saute the shallots for about 3 minutes, then add 2 Tbs cake flour. And stir while you add the half & half slowly. Continue to cook and stir until this thickens, about 5 minutes.


With a slotted spoon, add the roasted pears from the baking pan and stir into the sauce. Reduce heat and let simmer while you prepare the side green vegetable and Set the table.


Nutritional Facts

Servings approx 2
605 calories: 1 each, 38g fat (22g saturated fat), 175mg cholesterol, 451mg sodium, 42g carbohydrate (24g sugars, 6g fiber), 26g protein .


This makes such a special meal for a special birthday Master!


Our music:

Happy Birthday!

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