3Dragons Aioli
Mayonnaise 1 cup
Smoked Paprika 1 tsp Garlic, minced 1 clove Lemon, zested & juiced 1 Three Dragon's Chili Oil 1 Tbl or more to taste Kosher Salt To taste In a medium bowl, combine mayonnaise, paprika, garlic and lemon juice. Mix well. Season with Three Dragon's Chili oil and salt to taste. Transfer to container, cover and place in refrigerator for at least 1 hour to chill. Crispy Fish Tacos with 3Dragons Cream Sauce
Asian Cream Sauce:
Mayonnaise 1/2 cup Milk, whole 1 oz. Lime juice 1 tsp Three Dragon's chili oil To taste 1. Make Asian cream sauce by combining mayonnaise, milk and lime juice in a medium bowl. Whisk until smooth. Add Three Dragon's chili oil to taste. Whisk, cover and chill until needed. 2. Fry or bake fish medallions using your favorite recipe. 3. Wrap the corn tortillas in moist paper towels and then place in microwave. To serve, use 2 tortillas per taco. Place fish in center, then spoon sauce over fish add 1/4 cup of shredded cabbage and top with your favorite salsa. EGG FLOWER SOUP
Chicken stock 32 oz.
Egg, beaten – whole 2 Ginger, sliced – fresh 2 Pepper, white ¼ tsp Salt ½ tsp. or to taste Cornstarch slurry 2 oz. Three Dragon’s Chili Oil 1 tsp. or to taste Onion, green – chopped 2 oz. for garnish In a medium sized pot over high heat, bring the chicken stock to a rolling boil. Add ginger, salt & pepper. Reduce heat to medium, add the cornstarch slurry to thicken soup. Add beaten eggs to soup in a circular pattern to form a flower design. Finish with Three Dragon’s Chili oil and remove from heat. To serve: Ladle soup into soup bowls and garnish with chopped green onions. Yields: Approximately one quart |
3Dragons Mignonette
Lime juice, fresh 1/2 cup
Shallots, minced 1/4 cup Yellow pepper, minced 1/4 cup Cilantro, chopped 1 tsp Ginger, fresh chopped 1 tsp Three Dragon's Chili Oil To taste Fresh Black Pepper To taste In a medium bowl, combine lime juice, shallots, pepper, cilantro, ginger and mix well. season with Three Dragon's Chili oil and fresh black pepper to taste. Spoon sauce on top of your favorite raw oyster on a half shell. 3Dragons Cocktail Sauce
Ketchup (your favorite) - 1 cup
Three Dragons Chili Oil - 3 Tbl. The simplest of recipes for this Asian cocktail sauce. All that’s needed is ketchup and a bottle of Three Dragon’s Chili Oil. In a small mixing bowl, add ketchup and Three Dragon’s Chili Oil whisking until blended. If desired, add more Three Dragon’s Chili Oil for a spicier sauce. Red Beans and Rice Recipe
1 lb red beans
2 quarts, Chicken, Pork Stock or water 1 large onion, diced ½ of green bell pepper, diced 2 ribs of celery, diced 4 garlic cloves 3 bay leaves 1 ham hock 1 lb smoked sausage, cut into ½ moon 1 bunch of green onions, chopped Salt and pepper to taste ¼ tsp. of thyme 3 Dragon’s Chili Oil to taste! Soak beans in water overnight, drain and add to pot with stock or water. Add veggies, ham hock and seasonings. Bring to a boil then reduce heat to low. Cover and simmer for 1 ½ hours then take a cup of beans, place in bowl mash until creamy. Add back to pot, stir and cover. Cook about 2 -2 ½ hours or until creamy. To serve, place rice on plate, top with red beans and 3 to 5 dashes of Three Dragon’s chili oil or more to taste. |
 |
|
