You might know that I have worked in the restaurant community in the not so distant past. Unfortunately one of the fine dinning restaurants that I worked at was bought out by a corporation and wasn’t keeping a pastry chef…me, and buying the desserts from food vendors instead. I could have stayed with the company working on the savory side, but frankly anyone that was not going to take advantage of my full abilities was not going to get any of them.
When I left I walked out with some really great recipes and that’s okay because they were not going to be using them anyway. They turned this restaurant into a wood fire pizza place. Its a great idea, but not after being a fine dinning restaurant. Just saying.
The recipe I’m sharing today is very easy to make at home and to customize. This recipe makes a little over a quart if I remember correctly. So you should start out by cutting it down, but once you taste it you might make the full recipe.
6 roasted, peeled, cored and processed till smooth poblano peppers (this is where you might want to substitute your favorite pepper. Jalapeño, scotch bonnet, just red pepper)
2 cups full fat sour cream
6 cups mayonnaise
1 1/2 tsp celery salt
1 cup buttermilk
1 T black pepper
1. Roast the peppers. You can oven roast them at 450F or you can grill them. Blacken all the skin, turning them occasionally, then throw them in a plastic zipper bag or a covered bowl for about 15 minutes. Scrape all of the black skin off, use the dull side of a knife, slice them open and take out the seeds. Blend in a food processor or blender till smooth.
2. Add the rest of the ingredients except the buttermilk, then add the buttermilk as the machine is going.
It’s as simple as that! It’s a great dressing to go with wings, on a salad, to dip veggies into, top your pizza with, whatever you do with your regular ranch dressing, substitute this dressing and you can thank me later.
Let us know if you try our recipes. If you followed the directions or made a modification, like they say in knitting (my other passion). Just let us know how we’re doing.
I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.