Deanos Dragon Breath Bombs Recipes

CHOCOLATE-CHERRY BOMBS

Steps:

• 1. Add boiling water to gelatin mix in a medium bowl; stir for 2 min. or until completely dissolved.
• 2. Microwave evaporated milk and chocolate in microwaveable bowl on high for 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Add to gelatin; whisk until blended.
• 3. Pour into 14 (3 oz.} paper cups sprayed with cooking spray. Refrigerate for 15 min.
• 4. Top with cherries, pressing in slightly to stick. Refrigerate 20 min. or until firm. Unmold to serve.
• Variation: Substitute mini-muffin pan or ice cube tray for paper cups.

DRAGON'S BREATH CHILI

Steps:

• Add the bacon grease and butter to a large stockpot over high heat. Add the Anaheim chiles, poblano chiles, red bell peppers, jalapeno chiles and onions, and cook until caramelized, about 5 minutes. Add the garlic and saute 1 minute longer. Add the chuck and brown, about 4 minutes. Add the ground beef and sausage and brown, stirring gently, trying not to break up the ground beef too much. Cook until the meat is nicely browned and cooked through, 7 to 10 minutes. Add the chili powder, cayenne, coriander, cumin, granulated garlic, granulated onion, paprika, salt and black pepper, and cook until fragrant, about 1 minute.
• Add the tomato sauce and paste, and stir to caramelize, about 2 minutes. Stir in the beer and stock. Add the kidney and pinto beans; lower the heat and simmer, about 2 hours.
• Serve the chili in bowls over Double-Fried French Fries and garnish with crackers, green onions and Cheddar.
• Peel the potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.
• Fill a large bowl with water and soak the potatoes, submerged, at least 30 minutes and up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.
• Fit a heavy stockpot with a deep-fry thermometer and heat the oil to 325degress F.
• Remove the potatoes from the water and pat dry to remove excess water. Carefully place two handfuls of potatoes into the hot oil. There should be at least 1 inch of oil above the potatoes. Parcook until the potatoes are light brown, 5 to 7 minutes. Remove the potatoes, gently shaking off the excess oil and let them drain on a rack. Repeat the process until all of the potatoes are parcooked.
• Raise the heat of the oil to 350 degrees F. Cook the potatoes again, two handfuls at a time, until golden brown, about 2 minutes. Remove the potatoes from the oil, shake off the excess oil, place in a bowl and sprinkle lightly with salt and pepper. Repeat the process until all of the potatoes are cooked.

DEANO'S DRAGON BREATH BOMBS

Steps:

• Grease a 9- by 11-inch baking pan with butter.
• Melt the butter in a large pot over medium heat. Add the marshmallows, and stir until melted and smooth. Add the cereal and mix well. Working quickly, add the chocolate chips. (Depending on the temperature of the crispy mix, your chips may melt and you'll have chocolate crispy squares. If you add them as the mixture gets stiff and cool, they'll stay intact as chips. It's completely up to you.)
• Spread the mixture out evenly into the greased pan with an oiled spatula or waxed paper, pressing down gently to fit it into the pan. Dust the top with rainbow sprinkles and refrigerate. When cool, cut into 1-inch squares.
• Pour 2 to 3 inches of liquid nitrogen very slowly into a stainless steel bowl. Make sure to wear your goggles and gloves!
• Drop 8 to 10 crispy squares into the liquid nitrogen for 30 to 40 seconds. Scoop them out with a slotted spoon and place on a serving plate. Wait 10 seconds then eat the squares. You will have some 'dragon's breath' coming out of your mouth and nose. Thrills and chills will ensue!

NACHO DEANO'S TACOS OF LOVE

Steps:

• Preheat the oven to 250 degrees F.
• For the tomatillo sauce: On a baking sheet, combine the tomatillos, garlic, Anaheim peppers, jalapenos and onions. Drizzle olive oil over everything and hit it with salt. Place in the oven and roast until the vegetables are browned and soft, roughly 45 minutes.
• For the pork: Combine the cayenne, coriander, cumin, garlic powder, dry mustard, oregano, paprika, thyme and 1 teaspoon each of salt and pepper in a bowl and mix well.
• Trim the excess fat off the pork butt and belly and cut into 3- by 3-inch chunks. Put the pork in large bowl. Pour the spice rub mixture onto the pork a little at a time and toss the pork to make sure every piece is coated with the rub. Let sit.
• Heat the vegetable oil in a large frying pan. When the oil gets super hot, add a few pieces of pork and put a nice sear on it. Brown the meat on both sides and remove from the pan. Continue to sear off the remaining pieces of pork, adding more oil if needed.
• When all the pork is seared, put it in the pressure cooker and add all the juices from the frying pan into the pressure cooker. Don't forget to get all the little brown bits off the bottom of the pan. This is called fond and it's full of flavor.
• Add the garlic, Anaheim peppers, jalapenos and onions. Give it a good stir and turn up the heat.
• When things are sizzling and rocking and rolling, deglaze the pot with the beer. (You're not going to have a lot of room to move in your pressure cooker pot, but get a spatula or wooden spoon down in there and give the bottom of the pot a good scrape to loosen the fond off the bottom to get them into the mix of peppers, pork, onion and garlic.) Hit the pot with a good pinch of salt and some pepper, then put the pressure cooker top on and cook for 45 minutes. Then release the steam from the pressure cooker very carefully. (Note: Please follow manufacturer's instructions for this.)
• To finish the tomatillo sauce: Remove the tomatillos and peppers from the oven. Remove the stems from the tomatillos and place them in a blender with the roasted vegetables. Rip all the leaves off of a bunch of cilantro and add that to the blender. Blend until smooth. Adjust the texture of the sauce with a few tablespoons water. Taste and adjust seasoning with salt and pepper. Put in the refrigerator to chill and set up.
• Remove the pork from the pressure cooker and place on a baking sheet. With the back of a fork and a pair of tongs, shred the pork, and mix the belly and butt together. This should be easy to do after the pressure cooker has worked its magic.
• With a slotted spoon, remove the peppers, onion and garlic and put them all into a blender. Add one third of the liquid from the pressure cooker and blend. Use the liquid to adjust the consistency so you have a sauce that is not too thick. Taste and season with salt if needed.
• For the tacos: Heat the vegetable oil in a large frying pan over medium-high heat. Cook the chorizo until browned and cooked through.
• In a hot frying pan with some vegetable oil, add a handful of the shredded pork in silver-dollar-pancake-size portions. We want to get a little crust on the outside of the pork.
• In another frying pan over medium heat, warm up the tortillas one by one and cover with a towel to keep warm.
• Place a crispy pork pile on 2 stacked tortillas, then top with 1 teaspoon of the braising sauce, some chorizo, some shredded cabbage, 1 tablespoon of tomatillo sauce and some crumbled Cotija cheese. Sprinkle with cilantro, then hit it with a squeeze of lime and enjoy. It seems labor intensive, but trust me, the flavor will blow your sombrero off!

DRAGON'S BREATH CHILLER

Steps:

• In a big pitcher mix together all the ingredients but the blood oranges. Pour into glasses and garnish with a few slices of blood orange.