BBQ’d Rabbit Haunches

I got some rabbit in my CSA this week.  I figure I’ll share what I did with them and ya’ll can nom and drool and try it if you ever get rabbit.

First: Made a dry rub out of sage, paprika, Clubhouse Montreal Chicken Spice, some garlic and onion powders, and salt.  Applied liberally to both sides of the haunch, and wrapped in saran wrap, and left in my fridge overnight until cooking time.

I took some garlic scapes, then blanched them a bit so they were more flexible, I then sliced them down so they made two long pieces of scape, then wrapped two halves around each haunch, THEN I wrapped each haunch in as much bacon as I possibly could (According to my husband’s buddy, it wasn’t enough bacon.. Loki agrees..but there is never enough bacon for  Him) 

THEN, I turned on one side of my BBQ, indirect heat is the key for this meat to remain moist and not burned to a cinder due to the bacon grease flareups, so if you are using a charcoal grill, push all the coals to the side and leave an empty space and put an aluminum pie plate in the space. Indirect heat!

Keep the temperature around 400deg F.  and cook for about an hour, don’t turn! Leave it alone…

Near the end of the cooking time, that’s when you can use some direct heat to do a final crisp of the bacon and use some bbq sauce if you want.  I used Diana’s Smokey BBQ.

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That’s what the rabbit looked like before tossing them on the BBQ.  They were SO moist and turned out so yummy

Whiskey Steak

Every time that I make this, Somebody *loves* it!

I usually use Jack Daniels or Jack Daniels Honey, but I have used Knob Creek, regular Jim Beam, and even Red Stag Honey Tea — any whiskey would prolly work well (except for something strongly spiced like Fireball.  I find that Fireball is best for use in fruity-spicy baking endeavors, but I digress…)

Ingredients:

1/4 cup whiskey (but I add more like a 1/2 cup or more, because…well, Loki)

1/4 cup light soy sauce

1/4 cup Dijon mustard

1/4 cup finely chopped green onion

1 teaspoon garlic powder (or 2 squished/minced cloves of fresh garlic if I have it)

1/2 teaspoon powdered ginger

1/4 cup packed brown sugar (or perhaps a bit more if I really went heavy on the whiskey…)

1 teaspoon salt

1 dash Worcestershire sauce

Ground black pepper to taste

Stir together all ingredients, and marinade up to 2 lbs of sirloin or flank steak for about 20-30 minutes before cooking (or more if it’s a thick cut over 1.5″ thick, like London broil)

I suggest grilling the steak on a preheated barbecue grill, but if you can’t grill it, pan-searing this way works too:

If you own a cast iron pan — Preheat oven to 500 degrees (yep) with the cast iron pan in the oven.

Remove pan; add one whole stick of butter.  Let melt.  Add marinated steak to pan.

Cook steak 25 seconds per side.

If done this way, steak should be medium done at this point (still a bit pink in the middle).  This pan-searing really seals in the juices.  Awesome.

Enjoy!

Iced Coffee Yo!

Ok, we all know how Loki loves His coffee, and well the other Gods are pretty keen on it, too.  I know Thor doesn’t mind a cuppa, and neither does Odin, but it’s SOOOOO HOT where I live right now. Crazy hot.  Like stupid crazy.  So, I’ve figured out that iced coffee is great!  Not too hard to make, if you have prep time and a decent blender.

I own a Ninja Blender.  Vitamix will do well, too, it just needs to do a darn good job at crushing/pulverizing ice.

now, my hint.  I make a pot of coffee, then I pour it into ice cube trays to let it freeze!  I do this with whatever leftover coffee I have in the pot at the end of the morning.

I pop about 3 or 4 cubes per person out of the tray, and dump them in my blender.  I add a few spoon fulls of sugar, (I like my iced coffee the consistency of Tim Horton’s Iced Capp btw)  Some chocolate milk, or even better, Flavoured creamer, like, hazelnut, French Vanilla or whatever.  you can use different creamers for different people, just make sure you blend in different batches is all, milk is good too.  Milk and creamer *nodnod* or Ice cream and creamer *nodnodnod*

Well, what you do is you pulse the blender to crush the frozen coffee.  then you add whatever creamy and sweet deliciousness to the coffee slush.  Pour, and serve!  Caffeine on a hot day with no trip to the coffee shop because dude, it’s hot out.

An offering of hearts for Loki

Greetings, gentle readers. July is known as a month for Loki, because in the dog days of summer, Lokabrenna (Loki’s Torch) rises. For those of you unfamiliar, Lokabrenna is another name for Sirius. Himself is active this time of year, and many Lokeans honor Him this month by posting poems, recipes, or other devotional works. I’m starting my month with a recipe for Him – a meal of hearts.

Loki’s lore includes the eating of hearts. Here in the modern US, we don’t do a lot of cooking with organ meats, but for seidhr I experimented with cooking chicken hearts, because it was what I could get my hands on locally. I offered Loki some, and He was positively FERAL and overjoyed to get them, because it is such a rare treat. So I’m gonna encourage y’all to try offering Him hearts, and since people usually don’t know how to cook organ meats (I had to play Hail Lady Google), I will offer my own experience. I started with this recipe, because it involved grilling the hearts, and if you’re familiar with Gullveig in the sagas. you know that He found her heart smoldering in embers and ate it, and barbecue is the closest that I can offer to that experience right now. If I ever get my lungs to a state where I can go camping and not have to worry about campfire smoke messing with them, I’d like to attempt cooking a larger heart for Him the way you do a baked potato, cooked straight on the coals, rubbed with butter and herbs, wrapped in tinfoil.

I did a very Florida marinate for the hearts, with white wine, fresh garlic, ginger, a little mojo, key lime juice, salt, and pepper. I let them soak overnight and then sauteed them for 5-7 min, just long enough to cook them a little and then put them on the grill. As the recipe notes, if you use wood skewers for this, soak them or they will burn while the hearts are cooking. If you don’t have access to a grill, you could cook them all the way through and then put them under the broiler to give them some char. I have a friend who suggests that you cut the tops of the hearts off, but it’s my experience with Himself that He loves the WHOLE THING. NOMNOMNOM. I gather the hearts are more tender if you cut off the top with the aorta and veins. I only ate one to share the experience with Him, because I’m not personally big into organ meats, but He LOVED it, and I think He appreciated the gesture of me trying something that He loves. I’m also a big believer in kitchen witching – the time, love, and intention that goes into preparing meals and offerings is valuable and magical, and can be used to weave intention through mindful work.