Dragons Breath Recipes

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.

DRAGON'S BREATH

Steps:

• Pour the cereal in a medium metal bowl.
• While wearing protective gloves and eyewear, slowly and carefully pour the liquid nitrogen over the cereal so it is completely soaked; wait for the liquid nitrogen to evaporate.
• Transfer the cereal into cups. (VERY IMPORTANT: Make sure there is absolutely no liquid nitrogen remaining in any of the cups by covering each cup with the slotted spoon and pouring any remaining liquid back in the bowl.)
• Use a skewer to pick up the cereal and pop in your mouth. Gently chew and exhale to breathe like a dragon!

DRAGON'S BREATH WINGS

Steps:

• In large plastic bag, combine the marinade ingredients.
• Add the chicken wings to the bag, give it a bit of a shake, then allow the wings to marinate at least one hour in refrigerator.
• Drain the wings, and place in one layer on a well-greased baking pan.
• Bake on the middle shelf of a 400 F oven for about 40 minutes, or until cooked.
• Mix the sauce ingredients together until thoroughly blended.
• Arrange wings on a warm serving platter.
• Pour sauce over wings to completely cover.
• Garnish with finely chopped green onion.

DRAGON'S BREATH CHILI

Steps:

• In large stock pot over high heat, add butter and bacon grease.
• Add bell pepper, jalapeno, chiles and onion and cook until caramelized, about 5 minutes.
• Add garlic and saute a minute longer.
• Add chuck and brown.
• Add ground beef and sausage to brown and stir gently, trying not to break up the ground beef too much.
• Cook until meat is nicely browned and cooked through, about 7 to10 minutes.
• Add in granulated onions, granulated garlic, chili powder, paprika, cumin, coriander, cayenne, salt and pepper and cook for 1 minute.
• Add in tomato sauce and paste and stir for 2 minutes.
• Stir in beer and chicken stock.
• Add beans, lower heat and simmer for 2 hours.
• Serve in bowls over Double-Fried French Fries and garnish with Saltine crackers, green onions and shredded Cheddar.