Thursday, November 15, 2018

Craig Spence Steak

We often spotlight a prominent LGBT person on this blog. It is a way of keeping their memory alive and offering a topic of table conversation. Mostly it has been leaders and heroes, but at times, such as this, just LGBT characters that all go to make up the fabric of LGBT's in this life. Such a person was Craig Spence. Read his story after the recipe.


Simple cube steak is a staple of our cuisine. Wither called “country-fried” or “chicken fried”, it is derived from the German Wienerschnitzel and adopted in the mid-west and south, esp. Texas where nearly a million servings appear yearly. Presented here with a mustard sauce, some tomatoes and a green vegetable. Perfect for your dinning pleasure.

Ingredients:

1/3 cup all-purpose flour
1 tsp smoked paprika
1 tsp onion powder
1 tsp salt + ½ tsp pepper
1½ pounds beef cubed steak
3 tablespoons vegetable oil
1/3 cup mayonnaise
2 tablespoons balsamic vinegar
1 tablespoon Honey Mustard (see Note)

Directions:


 
Open package of cubed steak, sprinkle with onion powder and paprika.

In a shallow dish, combine flour, salt, and pepper; mix well. Completely coat cubed steak with flour mixture. Press into each piece.



In a large skillet, heat oil over medium-high heat and saute steaks for
6 to 8 minutes, until juices run clear, turning once. Place steaks on a covered serving platter.

Drain excess liquid from skillet and reduce heat to low. 
 


In a bowl, whisk together mayonnaise, vinegar, and mustard; add to skillet. 



Return cubed steaks to skillet, completely coating them with mayonnaise mixture. Cook 3 to 4 minutes, or until heated through.

Note

You might want to use Dijon-style mustard one time and another time try one of the many mustard blends that are readily available in the supermarket.


Serve with a side of sliced tomatoes and maybe some broccoli and a fruit cup.


So proud 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





 

===================
 




1989 – Republican Lobbyist Craig Spence, committed suicide after it was discovered he was involved with secret tours of The Reagan White House with “Rent boys” (male prostitutes).

Spence’s name was splashed everywhere when an article appeared in the Washington Times. It identified Spence as a customer of a homosexual escort service being investigated by the Secret Service, the District of Columbia Police and the United States Attorney’s Office for suspected credit card fraud.

The newspaper said he spent as much as $20,000 a month on the service. He had also been linked to a White House guard who has said he accepted an expensive watch from Mr. Spence and allowed him and friends to take late-night White House tours.

After the scandal had died down, he was asked who had given him the "key" to the White House. The Washington Times reported that "Mr. Spence hinted the tours were arranged by 'top level' persons".

Background

Spence had been a correspondent for ABC News. During the Vietnam War, he covered Southeast Asia, but eventually was expelled by South Vietnam.

In January 1985, Spence registered with the U.S. State Department as a foreign agent for Japan and began lobbying for Japanese interests. Throughout the 1980s, Spence built a reputation as an influential lobbyist .
It was said that Spence entered a downward spiral in the wake of the Washington Times exposé.

Death
On November 10, 1989 Spence was found dead in Room 429 of the Boston Ritz Carlton, the city's most expensive hotel.
Two weeks before he lay down in his tuxedo and died in what police say was probably suicide, Spence invited a production company to his home to shoot a "video postcard," a seven-minute final message to his friends. 
Seated in a leather chair, the 49-year-old former television reporter said nothing of death. He was upbeat ("Take heart, good friends"). He joked that his Maltese dog, Winston, had been maligned in news reports as a terrier. He philosophized about a life that disintegrated in the four months since the stories in the Washington Times.
"Keeping a cheerful spirit in the midst of these pressures isn't easy, but Winston's holding up, and I'm working at it." He chuckled.

In his videotape, Spence criticized The Times, referring to it as "a local cult-owned newspaper." He reserved his strongest criticism for the government, saying it distorted "the Craig Spence puzzle."
"The government, through its various agencies and ambitious officials, sometimes looks right at the key pieces and cannot or will not see the picture," he said. "Worse, it sometimes pockets a piece or two to ensure that the puzzle is never put together."

In the video, he appeared healthy, vigorous and poised. He defended his patriotism, which friends said he felt was maligned by the unproven allegation of blackmail. He showed off a plaque given to him by Marines. He was known for dropping hints that he worked for the CIA.

"Some of you may know when it comes to the intelligence community, there is no such thing as coincidence. Now, I'm not sure I've seen the whole picture yet myself."

"I'll close by telling you I'm sure that in the end the truth will come out and this too will pass," he said.
"Now, I may be naive about my optimism, but I'm an American, proud of my country and confident of the fairness of its people. So take heart, good friends, and share that pride and that confidence with me. Good night and God bless."
Spence arranged for delivery of as many as a dozen copies of the numbered videotapes, including one provided to The Washington Post, "in case I ever disappear."

The official account of his death states at 5:30 AM Friday, Spence was in Room 429 of the Ritz-Carlton. He had set out a copy of his will and his birth certificate. He moved the bed to block the door. He dressed in a black tuxedo with white bow tie and white suspenders. Then he lay on the bed and called a friend in Virginia. "He told him not to have any regrets personally, and he said he had taken a lot of pills," reported the friend to The Post. "He began to ramble and be incoherent." The friend, whose identity was not disclosed, hung up and frantically called the Ritz-Carlton to report that Craig Spence appeared to be dying in his room. The operator said the hotel had no record of anyone by that name.

Investigators later learned that Spence had registered under the name C.F. Kane, an apparent reference to Charles Foster Kane, protagonist of Orson Welles's "Citizen Kane," Spence's favorite movie. Spence's body was not discovered until Friday afternoon. Firefighters sawed through the door and found him on the bed, the telephone cradled on his shoulder.

In black felt-tip marker he had written on a mirror of his room:
Chief, consider this my resignation, effective immediately. As you always said, you can't ask others to make a sacrifice if you are not ready to do the same. Life is duty. God bless America.
As a postscript, he wrote, "To the Ritz, please forgive this inconvenience."

A few months before his death, Spence alluded to more intricate involvements. “All this stuff you’ve uncovered (involving call boys, bribery and the White House tours), to be honest with you, is insignificant compared to other things I’ve done. But I’m not going to tell you those things, and somehow the world will carry on!

Tuesday, November 13, 2018

Plan for next Week

In a week the biggest and most stressful meal of the year happens in much of the United States. It is your choice! This can be a wonderful meal of happy sharing and making great memories. Or a disaster if you don't plan.


This is the one day of the year we set aside to be grateful, let's enjoy it as much as possible.
Please allow slave to offer some suggestions for getting ready so it will be a great day. 
 


Thanksgiving Notes:

When buying:
Consider –
It’s pretty obvious that two people don’t need an entire turkey, perhaps cooking just a turkey breast? So much faster!
Or maybe purchase a “boneless” turkey – these are about 3 lbs each and you eat the whole thing, no paying for bones to throw away.
You might consider a recipe that cooks turkey in a slow cooker – that frees up the oven for other important duties.



 Do NOT wait to buy!!
Allow 1 pound of turkey per person for a fresh or frozen bird
Allow approximately 24 hours for every 4 pounds of bird weight for thawing in the refrigerator – the best way!

If it is just the two of you consider inviting another couple. Cooking for four can be easier than just two. Plus you can divvy up what each couple cooks. You do Turkey & dessert, they do sides and bread.



Write out a time line!
This reduces stress and provides a check list.

ALWAYS let a turkey stand for 20 minutes before carving to allow juices to set



Please:
You have worked so hard all year to eat healthy and watch the calories. The holiday meals are no reason to forget what you have learned.

1.) “PORTION CONTROL”. Think since there is twice as much on the table as usual, use only half portions.

2.) Serve on 9 inch plates instead of the usual 12 inch dinner plates. Think of all the extra room on the table top!

3.) As you serve, keep a disposable foil pie pan with you to load with another serving. Cover and take to an elderly neighbor or someone who might be alone. (Even better invite them to join you!)

4.) After the meal, immediately portion, bag and give away to your guests. (LOL Don't let them leave without a zippered bag of food. Better for them – leftovers) (Better for you not as much temptation)

Of course don't forget to keep a couple of slices of turkey meat for late night sandwiches! 
 

Monday, November 12, 2018

Zuppa Toscana

Well slave quarters got to look out over our first snow of the year. Nothing much, just a minor inconvenience. Still slave decided to go with a nice comforting soup for tonight's meal.


This is very much like what you will find on the menu at certain Italian restaurants. Still it is something You made for Your table. It is an easy fix and quick clean-up. Italian sausage, chicken broth, onion, can a diced potatoes and a bag of fresh spinach. You can do this and enjoy the rich aromas you have created in your kitchen.



Ingredients
  • 1 lb ground Italian sausage
  • 1 can diced potatoes
  • 1 yellow onion
  • 2 cloves large garlic minced
  • 32 oz chicken stock
  • 1 bag fresh spinach
  • 1 cup half & half
  • 2 Tbsp flour
  • Salt and pepper to taste
  • Pinch of red pepper flakes optional


Instructions
Do your cutting. Chop the onion and garlic,


  
stem the spinach.


In your dutch oven, brown the Italian sausage over MED-HIGH heat.


The last minute or two, add minced garlic. Drain off grease.


Add chicken stock can of diced potatoes and onion, Scraping the bottom of the pot to loosen and deglaze. Bring to a simmer.



Add the spinach by handfuls, It will wilt quickly and almost disappear as you stir.

Let simmer un-covered for 15 to 20 minutes to fully cook the spinach.


Mix the flour with the cup of half & half. Add while stirring, until incorporated. Continue to simmer for another 10 minutes.



 

Adjust any seasonings, then serve with a bread. Perfect to warm up anyone caught up in the first snow of the season.




Recipe Notes
** if desired, top soup with slices of crumbled peppered bacon
** goes great with a nice crusty bread

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



Saturday, November 10, 2018

Thor's Crock 'O Kylling

slave quarter kitchen is settling back to normal after a general stove malfunction. Now new equipment and a learning curve of getting it to work right. So here is a slow cooker meal designed after the Danish fashion. With a delightful balsamic gravy featuring prunes and blue cheese!


Chicken thighs slow cooked with a sweet and sour touch, a bed of healthy quinoa and a green vegetable. Super easy to cook and to clean up after. Try it while you are busy getting things ready for the holiday. 
 

Ingredients

  • 1½ cups low-sodium chicken broth
  • ¼ cup balsamic vinegar
  • ¾ tsp salt + ½ tsp pepper, divided
  • 8 ounce prunes, stems removed
  • 2 tablespoons vegetable oil
  • 2 pounds boneless, skinless chicken thighs
  • 1 large onion, thinly sliced
  • 2 tablespoons flour
  • 16 ounce Quinoa - cooked
  • 2/3 cup crumbled blue cheese
  • Green beans
Directions
In a small bowl, stir together broth, vinegar, and ¼ tsp each salt and pepper; set aside. 
 

Coarsely chop prunes. 
 

On a mandolin slicer carefully slice the onion into a large bowl


Heat oil in a large nonstick skillet over medium-high heat. Add chicken to skillet and cook 5 minutes per side or until just browned. 


 

Remove chicken to slow cooker.



Add onion to skillet. Sprinkle with ¼ teaspoon each salt and pepper and cook, stirring often, for 6 minutes. Stir in flour and cook 1 minute.


Pour in broth mixture and bring to a boil About 5 minutes. Pour skillet contents into slow cooker and add prunes. 
 


Cover and cook on HIGH for 3 hours.

This will give plenty of time to fix the vegetables.

When fixing the quinoa use a mixture of water and chicken stock and add 2 Tbs butter in the last 5 minutes of cooking. This will make it wonderfully creamy and pull together the tastes.
Do your green beans in the microwave to add a bright color and texture.



Serve piece of chicken on a bed of quinoa and pour some of the pot gravy over each, then sprinkle with 2 Tbs of crumbled Blue Cheese.


Nutrition Information for Chicken with Figs & Blue Cheese
Servings Per Recipe: 6
Per Serving: 5 g fiber, 17 g Fat, total, 42 g carb., 5 g sat. fat, 160 mg chol., 997 mg sodium, 37 g pro., 459 kcal cal.


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










Friday, November 2, 2018

November Meatloaf


Nice meatloaf is always good to fill your dinner plans. The secret is to make it just a touch different without being strange. Here your secret is using gingersnaps! It is amazing.


Don't be afraid to try another meatloaf! This time get out the old food processor and let it do the work. 
 


Ingredients:
1.5 lbs ground beef
About a cup of gingersnap cookies
4 pieces of honey wheat bread
½ yellow onion
4oz Gruyere cheese
1 egg
½ cup beef broth – low salt
2 Tbs mustard
2 Tbs ketchup

Directions:
Pre heat oven to 350 and spray a baking dish.
Peel and cut the onion into 2 fourths.


Set the food processor on chop. Pause the gingersnaps until a fine crumble, add the pieces of bread and continue to pause until well crumbled.
Unplug the processor while you change the blade to the grater attachment.
Plug back in and feed the 2 onion quarters into the grater. Next put in the cheese. Let this mix well.

Place into a large bowl with the ground beef. Add the egg and ½ cup of broth. Mix this well and spoon in the mustard. 
 
When incorporated, let this sit on counter for at least 7 minutes. This will let the broth and egg swell into the crumbs and produce a wonderful tasting binder to hold the loaf together.


Form into a loaf in the baking dish leaving room on each side for the grease to escape. Rub the remaining Tbs of ketchup on the top to make a nice crust and place in the oven.


Let bake for about an hour or until thermometer reads 160 degrees. Remove and let sit in the dish for 5 minutes to rest and recover before serving.
This pairs nicely with some macaroni and cheese and a green side vegetable.. 

 


So happy to be serving my Master Indy with a brand NEW STOVE!

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