Dragon cheeks belong to the most sought-after cuts of any dragon. The reason for this is clear: The constant spewing of flames actually "slow-cooks" the cheeks for a very long time--basically, the dragon's lifetime--and at a relatively low internal temperature. This results in a deliciously-charred outside and a succulent, spoon-tender interior of the meat. Eat your heart out, Kobe!
- Dragon lips should also be eaten without any further cooking, and as soon as possible after the kill. Due to their repeated exposure to the hottest part of the flame (the tip) - they're already done. Crispy and a bit dry maybe...but there's nothing a little ketchup or hot sauce can't fix.
- Dragon wings. Not all dragons have wings. If they do, however, throw them out - nothing but skin and bones. One way to utilize them is to cut them up and make hand fans for the (Southern) ladies and tooth picks for the gents. Cumbersome, though.
- Eyes of the dragon change from a lively green to a dull white after boiling. Since dragons don't have eye lids, their eyes remain open during the whole cooking/dying process. Otherwise, they won't feel a thing. Honest.
- "Tip o' th' tail". We're talking about the arrow head of the dragon's tail, the very last, bony, triangular part which is totally inedible. Late in the early 70s--in 1875, to be exact--some Scotsman invented an ever-increasingly popular party game called "Tip o' th' tail", so even this part could be put to good use. Here goes: At the beginning of the meal, some guy secretly hides the "ToT" in the cleavage of a female party guest. At the end of the meal, all males go searching for it. Is all. Simple but fun.
Now that you know how to cook a dragon, will you be courageous enough to try it?
DerdriuMarrinerOct 24, 2018
Dare I ask what the real model is for the beheaded ingredient on the very fine-looking porch planks? How do you preserve the hands and feet for next week's Wellington?
chefkeemApr 22, 2017
SoyCandleLover-MakerApr 22, 2017
BW Duerr SoyCandleLover-MakerApr 22, 2017
georgebassSep 14, 2016
chefkeemJul 9, 2012
BrendaReevesJul 9, 2012
chefkeemJul 9, 2012
@Tolovaj - you are correct. Similar to breadsticks with Italian meals, you'll get 2-3 medium-size princesses (marinated in extra-virgin olive oil) with every dragon entree.
TolovajJul 9, 2012
nickuptonJul 6, 2012
ChrisHughJul 6, 2012
chefkeemJul 6, 2012
katiem2Jul 6, 2012
chefkeemJul 5, 2012
Thank you too, Susan. :)
EnelleLambJul 5, 2012
SusanMJul 2, 2012
chefkeemJul 1, 2012
RagtimelilJul 1, 2012
chefkeemJun 30, 2012
Angel - be careful! Dragons tend to splatter a lot, especially when they're still a little alive.
AngelJun 29, 2012
Sheri_OzJun 29, 2012
chefkeemJun 29, 2012
GuestJun 29, 2012
chefkeemJun 28, 2012
GuestJun 28, 2012
chefkeemJun 28, 2012
Or, as Jo recommends - do NOT cook or eat Y Ddraig Goch. Wave flag instead.
Thanks for your comments, dear friends. :)
dustytoesJun 28, 2012
JoHarringtonJun 28, 2012
You crack me up, Chef Keem. <3