Princeton Pork Steak

It is almost the season to Bar Be Cue here in the states. Often overlooked is the joy of cooking with a dry rub. These seasonings use the meats natural juices to tenderize and flavor. It is true joy on the first bite when you feel the powder become sauce inside your mouth! So today we will learn how to create a dry rub, make it your own and fix a wonderful dining experience!

 

 

Even if it is rainy and still cool outside, this low and slow oven masterpiece will create a “party in your mouth”!

 

 Dry Rub: Ingredients

 

2 tsp white sugar

2 tsp brown sugar

2 tsp kosher salt

1 tsp white pepper

½ tsp black pepper

4 tsp sweet paprika

2 tsp dry mustard

2 tsp garlic powder

 

How this rub was designed:

 The first thing slave considered was the ratio of salt to sugar. A higher sugar to salt ratio is best for pork.  Then pepper was added in small increments.  White pepper provides background warmth: black pepper has a stronger flavor highlight.

Sweet paprika has a deeper, heartier flavor, so it is used as a transition spice to unite the sugars, salts, and peppers. The amount equals the sugars in this pork rub. 

For my signature flavors: I relied on the Carolina's favorite: mustard for overall tastes and a touch of garlic.

Directions:

·     Preheat oven to 250 degrees.

·     Wipe off the steaks and dry with paper towels.

·     In a small bowl mix together all dry rub ingredients, set aside.

·     Line a roasting pan with foil and spray with cooking spray (makes clean up easier).

·Rub corn starch into the steaks then rub all over with dry mixture, working it into the meat with your fingers so that it has a good coating.

 

Cover the ribs tightly with aluminum foil.  If needed use a 2nd piece of foil to make sure no liquids come out. The meat will braise in the mixture made from its own juices and that dry rub.

Place the foil-wrapped ribs in the oven and bake for 2 ½ hours. (this is fine for 2 lbs of pork steak)

Test to make sure the meat is ready by piercing the foil with your instant read thermometer and check for at least 145 degrees.

Remove the ribs from the oven.  Let the juices drain out of a torn hole in a corner of the foil.

Open completely and place them carefully (they will want to fall apart) on a foil-lined baking sheet. Turn on the broiler in the oven. Return the ribs to the oven and broil until they are brown and crackly, about 5 minutes.

 

If your rub is spicy and your Master likes a lot of heat, may slave suggest a cooling side dish?  Like Mac & cheese or Cole slaw? Slave added a nice side of pan-fried green beans and cherry tomatoes for taste and color.

 

For our music slave stumbled across this older recording which perfectly outlines the dynamic of M/s feelings:

 

 https://www.youtube.com/watch?v=oO1DKxrjsU0

 

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 Bitten Peach – Chicken and Yam Bake

Peach cultivation has gone on for about 4,000 years. You might not know that the term "bitten peach", first used by Legalist philosopher Han Fei in 250BC, became a byword for homosexuality. The book records the incident when courtier Mizi Xia bit into an especially delicious peach and gave the remainder to his lover, Duke Ling of Wei, as a gift so that he could taste it as well.

Well the marriage of peach and sweet potato is 

heavenly on the pecan encrusted chicken. This is 

served with a simple side of green beans and 

cherry tomatoes. Try it and see what mischief you 

can get into!

Ingredients:

 

2 (15-ounce) cans yams, drained + diced 

(save back ½ cup of the juice)

 

1 can peach slices drained (save back ½ cup 

of the juice)

 

½ cup peach preserves

 

Split chicken breast (about 2 lbs) Use both 

halves

 

½ teaspoon salt + 1/4 teaspoon black pepper

½ cup crushed pecans

½ cup brown sugar

What To Do:

Before you start, rinse chicken and place in a 

large bowl to cover with buttermilk. Let this 

sit while you get everything else ready and 

the oven pre-heats. If you think about it, let 

it sit overnight in the refrigerator!

Preheat oven to 375 degrees F. Coat a 9" x 

13" baking dish with cooking spray.

In the prepared baking dish, combine the 

yams, peaches, mix well.

In a medium bowl mix brown sugar with 

pecans.

In a larger bowl combine the juice from 

yams and peaches Spoon in the peach 

preserves and bump in the microwave for 

about 1.5 minutes. Stir this well. This will 

serve as the marinade.

When oven is ready. Rinse off the chicken 

and pat it dry with paper towels.

Place the chicken with meat & skin side up 

on the bed of peaches and yams. Spoon the 

pecan-brown sugar mixture on top and pack 

it down with you hand to cover it well.

Spoon the juice mixture around this and wet 

it.

This will bake for about an hour. Set 

your timer for 20 minutes as the dish goes 

in the oven. When it goes off, baste with 

more of the juice mixture and turn the pan 

around in the oven. Re-set the timer. 

Repeat this a  third time to take you to the 

full hour. 

Check the chicken with an instant read 

thermometer. It must read 160 to 165 for 

 

the chicken to be cooked.

Remove from oven and let rest for 

5 minutes.

Notes

You can also sprinkle with dried cranberries 

for a little additional color and flavor. Or 

 

even try substituting crushed pineapple for 

the pecans, its all good.

What a beautiful meal to place before your 

Master! For our music:

 

https://www.youtube.com

/watch?v=tDwcSOUKRkA

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

Dutch Roasted Chicken

A Dutch oven is a thick-walled cooking pot, 

usually cast iron; they have been used in cooking 

for hundreds of years. Other English speaking 

countries call them casserole dishes ("casserole" 

means "pot" in French) Heavy but very handy it 

goes from stove top to oven with no problems. A 

trait we will be using for this meal.

 

This is a great basic meal that includes both meat 

& vegetables. It is a healthy dinner for any 

“shut-ins” you might know.

 

 

   

Chicken, potatoes, tomatoes, green beans and a 

touch of onions, what more could you want?

Ingredients:

 

4 - 6  Chicken thighs (boneless-skinless) about 2 lbs.

½ package frozen hash brown potatoes (diced) thawed

½ red onion, chopped

½ tsp Garlic powder

2 cans stewed tomatoes (Do not drain)

2 cups fresh green beans

2 Tbsp Olive Oil

Kosher Salt + Black Pepper, to taste

Directions:

 

Preheat the oven to 450 °F.

Do your cutting: dice the onion, open the thighs and cut in half so you have big chunks of meat. 

While you wait for the oven to come to temperature, soak the chicken in some buttermilk for a juicier taste. In fact if you have time, let it sit overnight! Season the chicken with the salt and pepper.

Snap the ends off of the green beans and place in a bath of warm water and ½ cup white vinegar (to wash them).

Yes this may seem old fashioned. But it is the cheapest and healthiest way to care for someone you love.  Slave finds the hands on time snapping the ends to be a great centering exercise. Especially true when you keep your thoughts filled with happy memories of the ones you are cooking for: the look of their sleepy smile in the morning, the sound of their laugh, the gentle touch of their head against yours.

 

FOOD TASTES BETTER WHEN COOKED IN LOVE AND HAPPINESS!

 

If your hash brown potatoes are still frozen, empty about half a bag into a large bowl and bump them in the microwave for about 3.30 just to thaw out.

Warm up the olive oil in a Dutch oven over medium-high 

heat. Place the chicken in the pan and brown on all sides 

(about 4 minutes per side) You might have to do this in 

two shifts so the chicken is not crowded. Remove the 

chicken, and set aside on a paper towel lined plate.

In the same pan toss in the onion, salt, and pepper. Sauté 

until fragrant, (about 4 minutes) then add the un-drained 

stewed tomatoes. Cook for 4 more minutes.

Place the chicken, green beans, and the potatoes in the 

pan.

Carefully stir well to coat with the sauce. Then cover and 

move the pan to the oven.  Bake for about half an hour.

Slide some brown & serve bread in the oven along with pot 

and serve.

 

This makes another great casserole to share with 

neighbors. Just remember the elderly don't eat as much, so 

about a cup and a half is just fine!

 

For our music:

 

https://www.youtube.com/watch?v=LlLsbL2LJKw 

 

 

So happy to be serving my Master

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