Best 3 Fire Dragon Sauce Recipes

FIRE DRAGON SAUCE

Steps:

• In a medium bowl mix all ingredients together.
• Place this sauce in a sealable container and refrigerate.

FIRE BREATHING DRAGON ROLL

Steps:

• Mix the tuna with 3 tablespoons Ghost Pepper Sauce and the mayonnaise. In a separate bowl, mix the crabmeat with the remaining 3 tablespoons Ghost Pepper Sauce, habanero powder and sliced habanero peppers.
• Wet your hands with water, and then press the Sushi Rice onto the seaweed paper evenly, about 1/4-inch thick. Sprinkle the sesame seeds and some habanero powder over the rice. Flip over so the seaweed paper is facing up. Add the tuna mixture and shrimp tempura down the center of the seaweed. Place the seaweed paper onto a bamboo sushi mat and roll the seaweed paper tightly. Remove the mat and add the crab mixture on top of the roll. Place a piece of plastic film over the roll and, with the sushi mat, press it over the plastic film and roll to make certain the crab is pressed onto the roll. Remove the mat and gently remove the plastic film. Cut the roll into 8 pieces.
• To serve, place the sushi roll onto a serving plate and drizzle Ghost Pepper Sauce over and around the roll. Top the roll with the micro cilantro and sprinkle the pop rock candy around the roll.
• In a medium bowl, mix the habanero and ghost peppers with both the hot sauces, Sriracha, chili paste, chili sauce, chili powder, ichimi, lemon pepper seasoning, lime juice, sesame oil and shallots to create the ghost pepper sauce. Let stand for 1 hour. Then blend for 30 seconds. WARNING! Please keep in mind that these are some of the hottest chiles in the world. So handle carefully with latex gloves.
• Mix the rice vinegar in a bowl with the sugar and salt.
• In a steamer, cook the sushi rice with 1 cup water for 45 minutes. After your rice is done cooking, add the sushi vinegar and mix together with a wooden spoon. Let the rice cool for 10 minutes.

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.