Texas Peteandreg Devils Ranch Dressing Food

RANCH DRESSING

Steps:

• Mash the garlic and salt into a paste with the side of a chef's knife. In a medium bowl, whisk together the garlic paste, mayonnaise, 1/4 cup buttermilk, chives, parsley, vinegar, scallions and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days.

TEXAS PETEANDREG; WARM BUFFALO POTATO SALAD

Steps:

• 1. Combine vinaigrette (or ranch) and hot sauce. Set aside. 2. Mix vegetable oil, garlic, Italian seasoning, salt and pepper in large bowl. Add potatoes; mix to coat potatoes with mixture. Transfer to sheet pan. 3. Bake potatoes at 375°F for 55 minutes or until tender. Cool slightly. 4. To make salad, toss potatoes, celery and onion with the hot sauce vinaigrette mixture. Top with bleu cheese crumbles.

RESTAURANT STYLE RANCH DRESSING

Steps:

• Mix all ingredients well and chill for about an hour (I used a food processor to mix).

TEXAS PETEANDREG; HUSH PUPPIES W/ CHEDDAR CHEESE AND BACON

Steps:

• 1. Preheat fryer to 350°F or pour 4 inches of oil into a deep, heavy pot. Clip a candy thermometer on the side of the pot and bring to 350°F over medium-high heat. 2. In a large bowl, whisk together the cornmeal, flour, salt, pepper and baking powder. Set aside. 3. In a medium bowl, whisk together buttermilk, egg, garlic, Texas Pete® Hot Sauce and Texas Pete® Medium Salsa. Pour wet ingredients into the dry ingredients and stir until just mixed. 4. Add cheese and bacon. Mix until just combined. 5. Using 2 tablespoons or a #30 scoop, carefully drop balls of batter into fryer. Fry for about 4 minutes, turning halfway through, until golden brown and cooked through. 6. Transfer to paper towel lined sheet tray and sprinkle with kosher salt to taste. Serve immediately.

TEXAS PETEANDREG; SULTRY GRILLED CHICKEN

Steps:

• 1.Combine Texas Pete® Original Hot Sauce, 2 tbsp. chopped garlic, ¼ cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. 2.Place chicken in large, sealable container or bag. Add marinade and allow to coat. 3.Refrigerate 48 hours. 4.Drain chicken before cooking. Discard marinade. 5.Grill chicken until internal temperature reaches 165°F. Alternatively, bake chicken at 400°F for 40 to 50 minutes or until internal temperature reaches 165°F. 6.To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, ¾ cup Texas Pete® Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.

TEXAS RANCH DRESSING

Steps:

• Combine all the ingredients in a large lidded jar and shake well.
• Chill at least 30 minutes.
• The dressing keeps, refrigerated, at least 5 days.
• VARIATION: Add one or two minced fresh or pickled jalapeños.

TEXAS TWO-STEP RANCH DRESSING COLE SLAW

Steps:

• In a large bowl, combine the first six ingredients.
• In a small bowl, combine the salad dressing, lime juice and cumin.
• Pour over the coleslaw and toss to coat.
• Refrigerate until serving.

TEXAS PETE® DEVIL'S RANCH DRESSING

Steps:

• Combine ingredients.
• Refrigerate until ready to use.