Bit of an odd one this - another sort-of bonus recipe. This doesn't actually get eaten in the end, but since we are cooking a big hunk of dragon meat for the next recipe anyway, I thought we might as well split part of the process to represent this recipe!
Here we have a boneless hunk of dragon, already wrapped up nicely. I didn't have to do the butchering myself so I guess this is it... but!!! Actually, we're going to roast it here, and also show how I convert the meat into a fitting "red dragon" flavour with a sauce coating.
So naturally "spicy and smoky" are what come to mind when I think of flavours for a red, fire-breathing dragon. I've got a fresh red pepper, some olive oil, im gonna use a load of smoked paprika and a lil bit of ginger, and then some of that leftover reggae reggae bbq sauce to add just a little bit of sweetness and other woody spices.
I roughly chop the chilli and then im just gonna blend this all together. We can a bit of water if we need. I also had a thought, I should probably add salt as well so lets do that.
That's a nice sauce colour! Looks like it'd mess you up if it splashed in your eye. I don't know why I said that.
I scored the meat a bit and then I just sort of slap it on with a thin spatula like im plastering a wall.
AH GODDAMNIT i dropped my sauce container. Fortunately I didn't lose too much, but UGH. This is the kind of tough trials you might face when you take on a red dragon.
It's all sauced up and then I wrap it up and stick it in the oven for like 3 hours.
!!! This just in! I checked the other block of red dragon recipe and its got wine in the ingredients. So part way through as I check on it, lets baste it with a lil' red wine to keep it all moist.
I don't really know how to rate this, its not really done yet, its the base for next recipe... But trying a bit on its own, yeah... it tastes pretty good, its quite tough... i don't know what im doing with red meats... the sauce coating is nice but its a little subtle in the end I guess.
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