Ranch Dressing

The Best Ranch Dressing

In my opinion, a great Ranch Dressing is NOT going to come in a bottle. Mostly because the ingredients are so tweaked and skewed, in comparison to homemade recipes, to create a longer lasting shelf life. So you’re never going to get the flavor that is/was originally intended, if you buy into the preservatives. Fresh dairy is always going to conquer a powdered mix or a mix with just mayo in it. But, if a powdered mix is all you’re using, there’s a better way to make this dressing than just following the package instructions and I’m going to show you how to do that as well.

Ranch Dressing Recipes

First of all there are many different ways to make an amazing Ranch Dressing and, yes, it can be done with a powdered mix. The directions a package usually recommend mixing the ingredients with milk and mayo but I say that’s not enough. The base of my recipe can be applied to this as well and that means using Buttermilk, Sour Cream and Mayonnaise. Trust me. You’re dressing will be twice as good just adding those other two ingredients. But what else can you do?

If you like spicy food or dressings with a little kick to them, try adding some cayenne or dried chili flakes. It doesn’t take much to spice it up. Sometimes I’ll even dice a Jalapeno Pepper and add that, as well. And, if you really want to trick it up and make more of a Mexican Style Ranch Dressing, add an Avocado and squeeze in some lime. You’ll love it.

I while back, I posted a few salad recipes you might be interested in; Taco Salad and P.F. Chang’s Curry Chicken Salad. And if you want to really go pro, try this Dill Havarti with Seared Peppers. All three of these recipes are amazing, so be sure to check them out.

Ranch Dressing Ingredients:

1 cup Mayonnaise
1 cup Sour Cream
1 cup Buttermilk
1 tsp Dill, fresh or dried
1 tsp Parsley, dried
1 tsp Chives, dried
1 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Salt
1/4 tsp White Pepper
1 tbsp Lemon Juice

Leg of Lamb with Sweet Chili Glaze

Asian Style Leg of Lamb

This Leg of Lamb recipe is phenomenal and I’m not just saying that. It’s got all of the flare and Sweet flavor that any Lamb recipe should have. It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied. Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together. Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.

4 to 6 lbs Leg of Lamb

The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast. How is this achieved? Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats. Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming. Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste. In this recipe, I’ve chosen to use Wasabi and it really does the trick. And, you don’t have to be afraid of using it either. Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either. In fact there is no spiciness left in the meat, whatsoever. And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!

Be sure to check out my Garlic Crusted Rack of Lamb, my Grilled Lamb chops with Pesto or my pan seared and baked Rack of Lamb with Aju.

Leg of Lamb with Sweet Chili Glaze Ingredients:

1 Leg of Lamb, 4-6 lbs.

4 Garlic Cloves
1.5 oz Wasabi Paste
1 tbsp Balsamic Vinegar
1 tbsp Honey
1/2 tsp Anchovy Paste

Glaze
2 tbsp Garlic Bean Sauce
2 tbsp Hoisin Sauce
4 tbsp Sweet Chili Sauce

Garnish
2 tbsp Toasted Sesame Seeds
2 tbsp Fresh Mint, chopped
1/4 cup Pineapple, diced
1/4 cup Mango, diced

Follow the instructions in the Leg of lamb with Sweet Chili Glaze video tutorial and I’ll show you exactly how to make this recipe.

Pork Chorizo – How to make Chorizo from Scratch

The Best Pork Chorizo

This Pork Chorizo recipe is excellent and on point. It’s got everything you want in a great Chorizo and it’s fun and easy to make. In this post and video tutorial, I show you how to make sausage stuffed in hog casings and I give you the option of making sausage links that you can grill or make a real pasty Chorizo that you can combine with Eggs for breakfast, homemade Chili or some amazing burritos like this Chimichanga recipe.

Making Pork Chorizo From Scratch

You’re going to need a good Pork Roast and either Pork Belly Fat or Fat Back. I use 3 parts, a 2 to 1 ratio; 2 parts Pork to 1 part fat. I cut everything down into portions that will fit through my meat grinder and then mix in all of my other ingredients. From there it’s like clock work, stuffing the hog casings and twisting links. Now there are some alternatives to this recipe that I’d like to mention. If you don’t want to make sausage links you can twist the sausage up in saran wrap and I show you how to do that in my Italian Sausage video found HERE.

If you want a pasty Pork Chorizo, you’re going to want to make my homemade Enchilada Sauce and add it to this recipe. There’s nothing else like it. My recipe is thick and pure, so you’ll want to check it out before you decide to add your own or resort to a canned product.

If you’re interested in more recipes that use a kitchen aide to stuff hog casings, you should take a look at my Cajun Boudin recipe.

Pork Chorizo Ingredients:

2 lbs Pork Shoulder/Butt, ground
1 lbs Pork Belly Fat or Fat Back, ground

3 Garlic Cloves, chopped
2 tbsp Salt
1 tsp Pepper
1/4 cup Smoked Paprika
1 tbsp Cumin
1 tbsp Corn Syrup or Brown Sugar
1 tbsp Chili flakes
1 1/2 tbsp Red Wine Vinegar
1/4 Lard or Shortening

1 cup Enchilada Sauce, optional (CLICK HERE)

Follow the directions in my Pork Chorizo video tutorial and I’ll show you how easy this recipe is to make.