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

Tuesday, May 28, 2013

Ben-Wah Balsamic Meatballs

Ben-Wah Balsamic Meatballs
This great sweet and sour combination is served on toasted quinoa served in Pilaf style with mushrooms and green peppers.

Ingredients:

Meatballs:
1 ½ lbs ground beef
1 Large egg
½ cup finely chopped onion
½ cup finely chopped celery
¼ cup oats
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon kosher salt
½ teaspoon black pepper

Sauce:
1 20oz can of crushed pineapple in juice
1 cup packed dark brown sugar
3 tbls cornstarch
¼ cup balsamic vinegar
1 tbls Worcestershire sauce (low sodium)
Quinoa bed:
1 cup quinoa
2 cups beef stock
½ cup mushroom stems and pieces
½ cup diced green pepper


Directions:
Pre-heat oven to 350
Mix together the ingredients for the meatballs loosely, with a big wooden spoon.
Shape into balls approximately 1 inch wide or so. Be careful not to overwork these. The more you squeeze them, the more likely they will turn out rubbery.
Heat 2 tbls oil in saute pan. Add meatballs to roll around on the heat. All they need here is to get a bit brown on the outside. I do it in 2 or 3 batches. When you are satisfied with the color place them in baking pan and put in oven for about 25 minutes.
 
While that is in the oven, mix together the ingredients for the sauce in a medium sized pan over medium heat. Once it starts to bubble, lower5 the temperature to a simmer and let thicken for about 8 minutes.



Then take meatballs out of oven and with about 5 sheets of paper towels all rolled together, blot up most of the grease and water out of the meat pan.
Pour the sauce over them and put back in oven to cook the sauce into the meat.

In a large frying pan on medium heat toast the dry quinoa. Just keep stirring this around until you start to smell that rich nutty aroma. In will take 5 to 8 minutes. This adds a new dimension to the taste. If you like you could add some smashed garlic, but it is not necessary. Add the mushrooms and diced green peppers and stir in 2 cups of beef stock. Once this starts to boil reduce heat to a simmer and cover for about 20 minutes or until all the liquid is absorbed into the quinoa.

 
  
Slave chose to serve this with some simple steamed sugar snap peas.
Fluff the quinoa with a fork and lay out a bed for the meatballs on the individual plates.

The taste of balsamic vinegar and pineapple make a wonderful unsuspected sweet and sour blend. Toasting the quinoa then adds just the right touch to impress. Then just sit back and shut-up! You know how very healthy this is for your Master even as the sweetness of the sauce satisfies a “comfort” need.

Then the rest of the night, well that's up to Master.

Master's property,
socialslave

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



Saturday, May 25, 2013

Depraved Mango Orgasm Cake!

Depraved Mango Orgasm Cake!
Here is a quick and insanely easy cake for your summer celebrations! Slave only wishes you could smell this fantastic aroma!

 
Ingredients:
1 (18 ½ oz.) box of pineapple cake mix
  • 2 pkg (10oz each) Frozen mango chunks Thawed
  • ¼ cup orange juice
  • 1 tablespoon lemon juice
  • 1 cup granulated sugar
  • 2/3 cup brown sugar
  • dash salt
  • 1 teaspoon vanilla
  • ¼ cup cornstarch
1 stick of butter substitute (Smart Balance Baking sticks)


Directions:
Put 1 pkg thawed mango chunks in processor, pulse a few times until it looks like crushed pineapple.
In medium saucepan mix sugars, cornstarch, vanilla, salt. Gradually stir in juices and puree. Cook and stir over medium-high heat until thickens and bubbly (about 7 minutes) reduce heat and continue for 2 minutes more. Stir in 2nd pkg mango chunks and set aside to cool as you preheat the oven to 350.


When oven is preheated, pour mango mixture into a 13 x 9 inch cake pan No prep is necessary.
Evenly sprinkle the dry cake mix over to form a relatively smooth layer.
Slice the stick of butter substitute into pats and dot the top evenly.
Bake at 350 for 1 hour
Serve right out of the pan. Warm and crunchy, slave served it with low fat chocolate ice milk.
IF POSSIBLE fix this at night and allow to sit in refrigerator overnight. Then it will be moist and soft!

 
The beauty of this cake is the versatility. It is derived from what is known as a “Dump Cake”.
Any flavor of cake mix,
2 (20 oz.) cans of any pie filling,
and dot with stick of butter.

Possibilities are endless:

Dark Chocolate Cake – Cherry pie filling
Spice cake – apple pie filling
Yellow cake – peach pie filling
or 2 (20oz cans) crushed pineapple in juice
Chocolate cake – raspberries?
Lemon cake with blueberry?
Yellow cake with apple
ANY cake with mixed pineapple and berry or fruit


 
This is just too easy to make not to try several combinations until Master decides which He prefers!

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!