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

1. Cut Dragon Hearts into small chunks and place in a bowl.
2. Mash the garlic into a separate bowl, adding the olive oil and a little water to help form a paste.
3. In a bowl, add the crushed garlic, red wine vinegar, Gochujang, cumin, salt & pepper. Mix thoroughly.
   1. Gochujang substitutes:
      1. Ketchup mixed with chili pepper flakes,
      2. Bottled hot sauce
      3. Mash 10 chiles & mix with crushed garlic & a little bit of sugar
4. Add Dragon Hearts to marinade & mix well. Allow to sit overnight in the fridge.
5. Place 4 Dragon Heart chunks on each skewer.
6. Grill each skewer about 5 minutes per side, basting with leftover marinade many times while grilling.

Get the t-shirt here!

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

1. In hot water, soak the ancho chiles for 30 minutes, then drain well.
2. While the anchos are soaking, add olive oil, onions & garlic to a large sauce pot. Saute on high until onions are almost translucent.
3. Add Dragon meat and cook until brown, stirring constantly.
4. Once meat is browned, add the rest of the ingredients into the bot. Stir thoroughly.
5. Once mixed, bring to a boil and stir once more.
6. Lower temperature and simmer for two hours, stirring about every 15 minutes.

Get the t-shirt here!