So with Dragon Con this week I’ll be taking a little bit of a detour from the usual inspired recipe on this blog. Today I’ll be posting recipes inspired not by film, animation, video games, books, etc. Today Dragon Con itself will be my inspiration.
To those whom never been to this 4-5 (or is it 6 now?) day long tribute to all things fandom filled and nerdy, Dragon Con is the largest Sci-fi/Fantasy convention in the Southeast. Having grown from humble beginnings in 1987, this massive gathering now takes up five host hotels and saturates the entirety of downtown Atlanta with thousands of fans. There is really a little something for everyone with 46 fan tracks, costume contests, live performances, parties and gaming, and celebrity guests from all areas of geek-related media.
So what does this have to do with food, you ask? Well, not so much food but how it relates with another fun, yet fan-created aspect of Dragon Con — home-brewed booze, and lots of it. Being that this convention is a fantastic way to meet new friends, or share time with ones you haven’t seen in a long while, what better way to connect in the world’s largest proverbial meadhall than to share tasty and dangerous libations!
So today I’m going to share Dragon Con’s most famous, and worst kept secret boozy concoction — Pie. Pie, is an apple cider or juice based drink mixed with grain alcohol, spices, and pretty much anything feel like putting in there. It generally tastes like a melt-in-your-mouth apple pie. I say generally because there is no one standard recipe for it. In fact, that’s part of the fun. I believe there are fan-organized meetups specifically to try different varieties. It doesn’t even need to be apple flavored. I’ve seen and tasted varieties from blackberry to cherry vanilla.
This post I will be presenting the pie recipe handed down from my late best friend, Tammie Hood, better known as the Dungeon Mistress from the Georgia Renaissance Festival. This lady had a way of getting us all trashed on the tastiest of cocktails before AML leukemia took her from this world to serve drinks in the great pub in the sky. I believe she would have wanted us to make this and toast with it in her honor.
So without further ado and submitted in her own handwriting:
Now I wouldn’t leave you with just a recipe for a delicious, yet deceptively dangerous libation without something to settle your stomach. While Pie has become a commonly known term to Dragon Con goers, so has the term “Dead Dog”. Dead Dog refers to Labor day, the final day of con, and sometimes the day afterwards where everyone packs up their hungover selves and tries to make it though the Con’s laid back, yet still very fun-filled hours.
The inspiration behind this recipe is what happens when you come home from Con, you’re sick of food court food, and there are items in the fridge you should probably use before they go bad.
In such case, you’re probably still a bit hungover, breakfast food sounds amazing, and you somehow have a little Pie left over from the weekend.
Hair of the Dead Dog that Bit You Breakfast Burritos
- 1 large, burrito sized tortilla
- 2 eggs
- mini-moo half and half cup (or a splash of whatever dairy you have on hand)
- slices of whatever protein you want (salami, ham, bacon, turkey, etc.)
- splash of beer
- shredded cheddar cheese
- white pepper
- onion powder
- garlic powder
- cooking spray
- 1/4 cup pie
- 1/2 tsp cornstarch
- Put tortilla on your plate.
- In a bowl whisk eggs with dairy until well incorporated
- Scramble eggs in skillet coated in cooking spray, add splash of beer if any eggs start sticking to pan.
- Add eggs to tortilla.
- In same skillet, cook protein to desired doneness before adding to tortilla. Drain any excess grease.
- In a separate bowl, mix pie and cornstarch until no clumps remain. Cook in 10 second increments in the microwave until thickened to a glaze.
- Add shredded cheese, spices, and layer of glaze on top of proteins
- Tightly wrap burrito and then cook seam side down in skillet until browned. Flip and repeat on the other side.
- Serve whole or cut diagonally in half.