Honey siriacha chicken wings

1-2lbs chicken wings, split and tips removed.

1/4 cup honey
About enough siriacha for you to stand
A few tbsp of oil
A few tbsp of soy sauce
A dash of ground ginger
A few tbsp butter.

Cook chicken wings however you want, bake em at 500 deg, or deep fry them, no difference.

While wings are cooking, mix sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes,

Put cooked wings in a bowl with a cover. Dump sauce on wings, cover bowl and shake it all about.

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Sea Salted Caramel Awesome Cookies

These cookies are – in a word – awesome.

I made these for the first time a few weeks ago, and I can’t express enough how much Somebody *really* liked them…so much so, that He seemed to insist on an offering of the first dozen of them as soon as they came out of the oven 🙂

Ingredients

* 1/2 cup butter, softened

* 3/4 cup granulated sugar

* 1 large egg

* 1/2 teaspoon vanilla extract

* 2 tablespoons milk

* 1/2 teaspoon baking soda

* 1/4 teaspoon baking powder

* 1 package of butterscotch instant pudding mix (3.4 ounce pkg, or 4 serving size pkg)

* 1 3/4 cups of all purpose flour

* 30 soft caramel candies, unwrapped

* 2 tablespoons sea salt

Preparation:

1. Heat oven to 375 degrees F.  Line two large cookie sheets with parchment paper.  (Please note: If you don’t have parchment paper – which I didn’t – you can lightly grease the cookie sheets with Crisco shortening before putting cookies on the sheet.  Be sure to re-grease with the shortening between batches, though, otherwise the cookies will stick.)

2. In a large mixing bowl, beat the butter and sugar together until creamy.  Add the egg, vanilla, and milk; beat until mixed.

3. In a medium bowl, combine the baking soda, baking powder, pudding mix and flour.  Gradually add the dry ingredients to the wet ingredients, mixing until combined.

4.  Shape the cookie dough into one-inch balls.  For each cookie, flatten one cookie dough ball into the palm of your hand; place caramel candy in the center, and wrap the cookie dough around the candy.**

5. Place the cookies on the prepared cookie sheets about two inches apart. You can either sprinkle the cookies with the sea salt…or you can take each cookie (before placing it on the cookie sheet) and dip it lightly into the 2 tbsp of sea salt that you have poured into a small bowl or dish, before placing it on the cookie sheet.

6. Bake 10 minutes, or until the cookie edges are light golden brown.  Sprinkle with additional sea salt, if desired.  Allow the cookies to cool 5 minutes before transferring cookies to wire cooling racks to cool completely.

Makes 30 cookies

** I used Werther’s Soft Caramels which are long and somewhat rectangular; I had difficulty trying get the cookie dough to completely surround the caramels.  And whatever caramel is exposed during baking will melt out and around the edges of the cookie and burn.  So what I did was before trying to wrap the cookie dough around the caramel, I rolled down the squared edges of a room temperature caramel so that the  caramel was more rounded than squared…and that made for much less caramel spurtage during baking.

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Here is the first batch — which I offered to Loki — because 1.) He seemed *really* excited about these and it seemed that He didn’t want to wait for them to cool; and 2.) He seemed to prefer that most of the first batch were a hot caramel mess. ❤

As well, I made another batch of these, and took the rest of those to a Yule ritual the next day – along with 5 dozen chocolate chip cookies – and these caramel cookies were gone within 15 minutes or so.  They taste incredibly awesome.  I would so make these again 🙂

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!

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.