East End Special

The East End is an area of Central and East London, England.

In the 1800's, it became synonymous with poverty, overcrowding, disease and criminals.

The Second World War devastated much of the East End during the Blitz.

Some parts continue to contain some of the worst poverty in Britain.

However a unique resurgence with of all things: “gourmet restaurants” have led a new energy to the community. Where the East End was known for jellied eel and fish & chips with the post war rationing, it is now becoming the “in” place to go for fancy food.

Proving that the WWII Propaganda image of the 'brave chirpy Cockney' may not have been that far off reality. So to honor these hard working citizens, let us prepare a simple traditional East End meal of fish & chips with mushy peas!

This is a basic fun dish to liven up the dreary winter evening. Simple: stick the fish & potatoes into the oven, and mash up some peas!

Ingredients: 1 box frozen battered fish filets

1 bag frozen “steak cut” french fries

1 pkg frozen green peas

2 slices bacon

½ cup chopped onion

1 Tbs apple cider vinegar

1 tsp sugar

¼ cup shredded cheddar cheese.

Directions:

Pre heat oven to 425 degrees (according to directions on potatoes & fish)

Line two baking sheets with foil.

Follow directions on packages for times to cook.

Mushy Peas:

In a medium skillet, cook bacon over medium heat, remove to paper towel when crispy and add onion to skillet, stirring until starting to turn transparent.

Pour in the peas. Stir well for about 4 to 5 minutes until thawed & fully cooked.

Pour into a medium sized bowl. Using a potato masher work this into a smooth mixture. Add the vinegar & sugar for the distinctive flavor of this side dish. Crumble the bacon into this and sprinkle with cheese.

Serve this with some strong tea, and a Pip Pip Cheerio!

Have a bit of fun with this silly and easy meal.

For our music:

https://www.youtube.com/watch?v=1D6NRyratoo

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


https://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM%20via%20@amazon 

Ice Storm Stew

This morning the TV and computer are issuing dire warnings of the impending Ice Storm! Well weather will happen, no sense worrying, just prepare and adjust. When I think of food to cure the storms, images of tomato soup and grilled cheese sandwiches come to mind. So this bad weather buster will focus on tomatoes and beef.

Stews are usually a meat with a mirepoix (three vegetables) in a liquid. Here the vegetables will be tomatoes, onions and carrots. The liquid will be thick and rich tomato based soup instead of the more traditional and clearer stock. This will be “hearty” and help keep the insides warm.

Ingredients:

2.5 to 3.5 lbs beef chuck roast cut into 3 inch pieces

2 cans condensed “Tomato Bisque” soup

1 soup can of beef stock (low sodium)

2 cans stewed tomatoes, drained

2 medium yellow onions, rough chopped

1 cup baby carrots

1 tsp fresh basil

Directions:

Wipe out and spray the large slow cooker. Set on low.

Do your cutting: roughly chop the onions into large pieces, they will break down as you cook.

Cut up the roast into 3 inch pieces, removing as much of the fat as you can.

Heat 2 tbs oil in a large skillet over medium high heat. Brown the meat.

To make it simple: place the pieces into the skillet in a clock-wise manner finishing up with pieces in the middle. You are not cooking these right now, just turning the red meat into brown. After 2 minutes, turn them once, going back around in a clock-wise fashion. After a second 2 minutes, remove to a paper towel lined platter. Continue with the rest of the meat in this fashion.

 

Place about half of the onions into the cooker as a bed. Dump the browned meat on top. Then the rest of the onions.

Drain the stewed tomatoes and add them along with the contents of the soup. (Hint: Always use a wooden spoon to remove soup from the can. Scraping with a metal spoon will leave a bad flavor.)

Now fill one of the cans with the beef stock and add that.

Distribute the baby carrots over this and sprinkle with the fresh basil. (You can find this in the produce section and is so much more tasty than the dried stuff).

Cover and let cook for 6 hours. Resist the urge to lift the cover and fuss with it! It will be just fine.

This serves well with a simple green vegetable and warm bread from the oven. Enjoy this and prepare to cuddle!

For our music:

https://www.youtube.com/watch?v=im7Eyl9HY-k

So happy 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

The Saint Louis

Or “Where did you go to high school” pizza! This city is world famous for many things, however a unique feature is how the locals identify themselves. If any person from Saint Louis meets any other person from Saint Louis anywhere in the world, the first question asked is always: “What high school did you go to?” The neighborhoods here were very insular and had their own characteristics. Identifying the high school was a short-hand to all kinds of information on social-economical status, even religion and politics!

While many high school haunts like the Palace of Poison, The Parkmoor, or Chuck-A-Burger are just memories, High Schoolers will always find their own cheep food places. This pizza honors the favorite tastes of these kids. Hope it brings back a few dating memories.

Ingredients:

1 pkg pre-made thin pizza crusts

1 box of 6 White Castle hamburgers (plain)

4 frozen toasted ravioli

1 bottle Imo's pizza sauce

1 pkg “provel” cheese

2 tbs olive oil

Oregano

Directions:

Prepare the ravioli according to package direction and let cool. (can do this the day before if you want)

Let the White Castle hamburgers thaw. Pry off the buns but try to leave the onions that are cooked into the hamburgers. Cut each hamburger into fourths.

Chop the crunchy ravioli into tiny bits and set aside.

Preheat the oven with a pizza stone in it, according to the instructions on the crust package. (425 degrees)

Lay out the crust on the cutting board. Spoon about 2 tablespoons of sauce. Spread it around with the back of the spoon. Space out the hamburger and ravioli bits. Hint: DO NOT over load it. Sprinkle the cheese over the top. If desired, sprinkle some oregano around the pizza top. Bake for the 10 minutes called for on package.

Remove and let sit for 2 minutes before slicing it.

Note: the pizza did not hang around long enough to get pictures! When practicing, we decided to cut back on the number of ravioli! New number reflected in list.

For our music:

https://www.youtube.com/watch?v=Kzg7YSXq5WQ

https://www.youtube.com/watch?v=GGyeV2eO5R0

So Happy 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

A Quiche To Build A Dream On

OK, so maybe this is not that grand, but it is a great way to enter the world of the quiche. It uses chicken sausage with apple and sharp cheddar cheese. Remember the old fashioned way of serving apple pie with cheese? Once you are used to how easy this dish is you can try all kinds of flavor mixtures.

This works for a breakfast, brunch, lunch or dinner. Dress it up or down. Just remember: It will puff-up in the oven! Allow it room or you will find yourself cleaning the broiler and top of oven.

Ingredients:

1 cup frozen tater tots

½ tsp onion powder

½ tsp sweet paprika

12 oz. pkg chicken sausage with apple, diced

½ small yellow onion chopped

6-8 eggs

½ cup milk evaporated milk

1 (8 ounce) package Cheddar cheese, shredded

1 tsp salt and ½ tsp white pepper (or to taste)

1 pinch white sugar

Directions:

Heat your oven to 350 degrees.
Lightly butter a square glass baking dish.
Arrange a single layer of tater tots in bottom.

Bake the tater tots for 20 minutes.
Use a spoon to mush them down to create a crust. Sprinkle with onion powder & paprika.

Bake for another 15 minutes.

While that is baking:

Finely chop the onion and dice the sausage, (slice them, then cut into fourths).

Heat skillet over medium heat and cook onions and sausage in oil until the onions are starting to turn transparent.

Let cool.

Spread the shredded cheese over the warm tot crust.

Next spread a layer of the sausage- onion mixture.

In a medium bowl whisk together the eggs and evaporated milk with salt, white pepper and sugar. Pour over the sausage mixture.

Shake lightly or tap the pan on the counter to remove air and to level contents.

Return to 350 degree oven for 45 to 55  minutes, or until the top is puffed way up and golden brown. Don't be alarmed, this rose up to about 5 inches high before removal from oven.

Let cool 10 minutes before serving.

Tomatoes make a nice side, here slave sliced a tomato and cut up ½ lbs of fresh asparagus, then sauteed them until soft. If you like a nice crusty bread goes well.

Our music:

https://www.youtube.com/watch?v=fHjZQb-kGek

So happy to be serving something different for 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

Oven Slow Fried Chicken

This shall become your “nouveau chef d'oeuvre” - A New Classic! It is really an oven-fried chicken that comes out crispy and browned. You will love it so much, it should become your standard “go to” for chicken.

The original recipe is from an old Good Housekeeping Cookbook that has been modified over the years. Super easy and goes with just about any side dish you wish to use.

After a few times you wont need to even measure the ingredients any more. Use what you like as much as you like. Makes a great New Years meal.

Ingredients:

1 stick butter

½ to ¾ cup flour (depending on how much chicken you have.)

1 teaspoon sweet paprika

1 teaspoon salt

½ tsp white pepper

½ tsp onion powder

½ tsp garlic powder

¼ tsp Thyme 

1/4 tsp sugar

2 lb of chicken thighs with skin & bones

Directions

Now slave always rinses the chicken and lets it rest in buttermilk overnight but not necessary. Do pat them dry and dust well with cornstarch.

Let come to room temps for about 30 minutes. This will dry the skin and give a crispy crunch.

Line a metal 9 x 13 roasting pan with foil and preheat oven to 425°.

Place the stick of butter in the pan in the oven until it melts.

Meanwhile mix your dry ingredients in a plastic bag.

Brush off the cornstarch and shake chicken pieces in the bag, one at a time, until evenly coated with flour mix. (save the used flour mixture to make gravy)

Carefully remove the pan from the hot oven and place the chicken, skin side down, in the melted butter. Do not over-crowd; Now bake 30 minutes.

Turn chicken pieces and bake 15 minutes more until pieces are fork-tender and the thighs reach 155 to 160 degrees on thermometer.

Remove and cover chicken with foil to let rest and absorb the juices back into the meat for 5 minutes. This will also let the thighs reach 165 degrees which is optimum. If they are not as crispy as preferred, try finishing under broiler.

I usually make gravy from the de-greased pan juices, using some or all of the leftover flour and some chicken stock.

This makes a wonderful meal that tastes like it took all day with very little effort.

For our music:

https://www.youtube.com/watch?v=mobvrJ5l95Q

So happy to be able 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!

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