Nothing says I love you like slaying a Dragon for your Damsel. Nothing says “take that Dragon” like grilling it’s heart.
You’re going to need a very sharp knife for this one.
ANTICUCHOS DEL CORAZONES DE DRAGÓN – GRILLED DRAGON HEARTS
Yield: 12 Skewers
Ingredients:
2-3 pounds Dragon Hearts
13 cloves of garlic
1 teaspoon olive oil
1 tablespoon cumin
1/4 cup Korean Gochujang (chili pepper paste)
1/2 cup red wine vinegar
1 tablespoon sea salt
2 teaspoons freshly ground tellicherry peppercorns
Wooden skewers
Directions
- Cut Dragon Hearts into small chunks and place in a bowl.
- Mash the garlic into a separate bowl, adding the olive oil and a little water to help form a paste.
- In a bowl, add the crushed garlic, red wine vinegar, Gochujang, cumin, salt & pepper. Mix thoroughly.
- Gochujang substitutes:
- Ketchup mixed with chili pepper flakes,
- Bottled hot sauce
- Mash 10 chiles & mix with crushed garlic & a little bit of sugar
- Add Dragon Hearts to marinade & mix well. Allow to sit overnight in the fridge.
- Place 4 Dragon Heart chunks on each skewer.
- Grill each skewer about 5 minutes per side, basting with leftover marinade many times while grilling.
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When it’s cold outside, you’ll want something to warm you up. This one is hot, REALLY hot, but what else would you expect from Dragon Meat?!!?
9 ALARM DRAGON CHILI
Yield: 8-12 Servings
Ingredients
2 large Dried Ancho Chiles, stemmed and seeded
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped into small pieces
6 cloves of crushed garlic
2 lbs Ground Dragon chuck tender
1 – 12 ounce Mexican lager beer, suggested: Tecate
2 shots mezcal, suggested: Ilegal Mezcal
1/2 cup Worcestershire Sauce
1 can black beans
1 can dark red kidney beans
1 can pink beans
1 – 14oz can tomato sauce Italian herbs
1 can tomato paste
4 tablespoons Chili powder
2 tablespoons Cumin
2 tablespoons Paprika
1 Fresh Serrano Chiles, finely chopped, including seeds
1/4 cup canned Chipotle Chiles in Adobo
Directions
- In hot water, soak the ancho chiles for 30 minutes, then drain well.
- While the anchos are soaking, add olive oil, onions & garlic to a large sauce pot. Saute on high until onions are almost translucent.
- Add Dragon meat and cook until brown, stirring constantly.
- Once meat is browned, add the rest of the ingredients into the bot. Stir thoroughly.
- Once mixed, bring to a boil and stir once more.
- Lower temperature and simmer for two hours, stirring about every 15 minutes.
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