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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Candied bacon with Siriacha sauce

It’s  a pretty straight forward recipe.  Nothing frilly

1/2-3/4 cup brown sugar, if not more, depends on how many slices you want to make.

bacon.  Again, however many slices you want to make

Siriacha sauce. (Huy Fong, the rooster one, accept NO substitute)

First, take a slice of bacon, squirt a little sirriacha sauce on it,  rub into bacon with fingers, repeat on other side, if you have sauce on your fingers then just use that.  Dredge in brown sugar.  Place on broiler rack.

Repeat until all the slices you want done, are done.  Cook at 375 for about 20 mins or so. 

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I made 4 slices.  You can make more if you want.  I doubt Loki would mind if you made more.  Seriously.

 

Now, this is the hard part.  Let it cool before eating or you’ll wind up with a mouthful of molten sugar.  NOT COOL.  (of course Loki wouldn’t care, you can plop these bad boys on His altar and He’d just go OMNOMNOMNOMNOMNOMNOM)

 

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Maple Bacon BBQ Baked beans in the crock pot

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Maple Bacon BBQ Baked beans in the crock pot

We all know how Himself loves maple syrup, and bacon. I made this for a Scouts Canada potluck we are having tomorrow. (note Scouts Canada is not like BSA. They do not exclude due to sexuality, or gender (Not even Transkids/folks get excluded, and we have the first Mantracker as our Head Scout..so umm yeah we rock)

Anyway in celebration of Lord Baden Powell week, our Scout unit has a potluck dinner, with all the awards and ceremonies that go with it. We are kind of tight in the grocery budget so I needed to do something that could feed many people for as little cash as possible.

This is what I made (or am making since I have yet to turn the crock pot on)

Maple Bacon baked beans done up in the crock pot.

Ingredients:

1lb or so of yellow eyed beans.

about 6 cups of home made chicken stock (because better) I added a bit of water to thin it out.

1 cup of Maple Bacon flavored BBQ sauce, maybe more, I eyeball it.

(I used storebought because lazy, but here’s a recipe for one:

1/4cup REAL maple syrup, not table syrup, MAPLE syrup. trust me
1 can tomato paste
1/4 cup blackstrap molasses
bacon cooked and crumbled
a few tbsp of apple cider vinegar
1/4 cup brown sugar
Dash of liquid smoke
Mix it together, done)

dash Salt,
1tbsp yellow mustard,
2 tsps summer savory,
2tsps thyme

Salt pork (those white things you see floating around)

Soak beans for about 24hrs or so, with 2tbsp baking soda Drain/Rinse

Dump them into the crock pot with the stock, BBQ sauce and seasonings. Give it a stir.

Cook on low for around 12-16hrs give or take. Because crockpot is good.

Because of the long soaking time with the baking soda, you don’t need to pre-boil the beans. If 12-16hrs isn’t long enough just cook until the beans are tender, adding water/stock as needed.

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.