Monday, July 02, 2012

Cayenne Buttermilk Ranch Dressing

Running late, but here I am! I was inspired and cooking today after a week out of the kitchen. I have a bunch of new recipes to share, but I guess I'd better follow through on my promise of Dinosaur Bar-B-Que's Cayenne Buttermilk Ranch Dressing.

This is the dressing they use on the Fried Green Tomatoes, and the House Greens. Turns out they also use it on a couple of sandwiches that I desperately need to go back and try. For research, of course. I'm doing it all for you! (I thought my husband supported my culinary efforts, but he just shook his head 'no' when I mentioned that the Dinosaur would still be open if we left right now...)

So I headed off to the public market last week, got a bunch of spices and came home to create this treat. I started off by making the basic Creole Seasoning, which has since been used on a bunch of different items!

Leni's Notes:
~ Excellent for dipping. I used it in many places that I might have used bleu cheese dressing in the past.
~ If you have a lot of 'dippers' in your family, double up the recipe.
~ If you want it to have a little more zest, you can add in more creole seasoning til it suits your taste.

Recipe, straight out of the Dinosaur Bar-BQue Cookbook:

1 1/4 C mayonnaise
1 C buttermilk
1 Tbsp. red wine vinegar
2 tsp. minced garlic
1/4 C finely chopped chives
1 Tbsp. lemon pepper
1/4 C freshly grated Parmigiano-Reggiano Cheese
1 tsp kosher salt
Freshly ground black pepper
1 tsp. Creole Seasoning

Whisk all the ingredients together in a bowl.
Pour into a container with a tight lid, and store in fridge til needed.

(Makes 2 1/2 Cups)

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