Chipotle Ranch Dressing Food

CHIPOTLE RANCH DRESSING

Steps:

• Mix in mixer on low speed until well mixed.
• Refrigerate.

CRUDITE PLATTER WITH CHIPOTLE RANCH DRESSING

Steps:

• Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water and salt that as well. Drop the broccoli into the boiling water and cook, uncovered, until crisp-tender, about 2 minutes. Scoop them out of the water and immediately plunge the broccoli into the ice water; this stops their cooking and sets their color. Cool, remove them from the ice water, and pat dry. Repeat with the asparagus, cooking 1 to 2 minutes depending on how thick they are. Arrange all the vegetables on a large serving platter and serve with the chipotle dip.
• For the dressing: Smash the garlic cloves, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing.

RAW VEGGIES WITH CHIPOTLE RANCH DRESSING

Steps:

• In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
• Serve the carrots, celery and cucumbers with the dip.

CHIPOTLE RANCH DRESSING

Steps:

• In a food processor or blender , combine all ingredients. If you want more peppers, puree two then add more, taste until you have it spicy enough for you.

CHIPOTLE RANCH DIP

Steps:

• Whisk the mayonnaise, sour cream, ranch dressing mix, green onions, garlic, lime juice, and chipotle chile together in a bowl until blended. Serve immediately, or refrigerate until needed.

GRILLED DUCK BREAST WITH CHIPOTLE RANCH DRESSING

Steps:

• Duck Breast:
• Prepare the grill.
• Brush the duck breasts with peanut oil and rub with chile powder.
• Put the duck on the grill skin side up and cook for three minutes.
• Turn skin side down and cook for three more minutes.
• Internal temperature should be 140 degrees F. for rare.
• Cook longer if you want the duck more done.
• Serve over salad greens with the chipotle ranch dressing.
• Chipotle Ranch Dressing:
• Smash the garlic and put into a blender.
• Scrape the resulting garlic paste into a small bowl; add salt, sour cream, buttermilk and chipotle and pulse to blend well.
• Put in a bowl, add the cilantro and scallions or chives and stir well.
• Per Serving (excluding unknown items): 163 Calories; 15g Fat (81.0%.
• calories from fat); 3g Protein; 5g Carbohydrate; 1g Dietary Fiber; 18mg.
• Cholesterol; 585mg Sodium. Exchanges: 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat.
• NOTES : For great flavor, KEEP THE FAT ON THE DUCK. Score some.
• slits in it and allow the fat to naturally render during the cooking process. The result will be a deliciously crispy outside and tender inside! If you remove the fat, the duck meat will be dry. The duck breast can also be served with rice or potatoes and a vegetable for a heartier dinner.