Tuesday, July 31, 2012
On the Rise of Sriracha: NYC Chefs Speak
Posted by Sarah Zorn on Tue, Jul 31, 2012 at 11:28 AM
Page 2 of 3
Iceberg Wedge with Sri-Rancha Dressing
Courtesy of Chef Dale Talde
For the Sri-Rancha
3 oz. ranch powder
1 C buttermilk
16 oz sour cream
24 oz mayonnaise
1 ½ oz sriracha, dehydrated to a powder
Spread siracha on a silpat lined sheet tray and dehydrate in the oven at 200 degrees for 6 hours. Remove from oven and continue to air dry for an additional two hours, cool and buzz in a spice grinder. Mix all ingredients together for the ranch.
To serve: Pour sri-rancha dressing over a wedge of iceberg lettuce, Maytag bleu cheese, and Chinese bacon, steamed, sliced, and fried until crispy.
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