Cool ranch: Recipes for waffles, braised chicken, latkes and bloody marys with a tangy twist

Ranch is both old and new: It was created around 1950, when Steve Henson, a plumber from Thayer, Neb., mastered the recipe. Working construction in Anchorage, he tagged in as cook for the crew. Henson’s mix of dried herbs was a product of necessity, as fresh was scarce in Alaska.

Steve and his wife, Gayle, moved to California in the the mid-1950s, purchasing the Sweetwater Ranch, just north of Santa Barbara. They renamed their new home Hidden Valley and operated it as a guest ranch, with a steakhouse. Guests loved the dried herbaceous “ranch” mix, taking it as a lovely parting gift.

“It was all dry ingredients, the way my dad made it,” according to son Nolan Henson, who grew up at Hidden Valley. “People carried it home in mayonnaise jars. Seemed like we were always mixing it, and we put it on everything: steaks, vegetables, potatoes.”

The Hensons had it right: Ranch is by far the most popular salad dressing in the U.S., according to a report from the NPD Group, a consumer market research firm. It’s the “Swiss Army knife of salad dressings,” NPD says. “It dresses salads, gets kids to eat their vegetables and adds oomph as an ingredient.” The Hensons sold the Hidden Valley Ranch brand in 1972 for $8 million. The lucky new owner: the Clorox Co.

Plano-based Frito-Lay then introduced Cool Ranch Doritos in 1986, taking the flavor profile to the next level. Ranch became a culinary ingredient.

Ranch-flavored products now span many categories: Lester’s Fixins Ranch Dressing Soda, Giants Bacon Ranch Cashews, Ranch Pirate’s Booty, Wasabi Ranch Harvest Snaps, Dee’s Nuts Cool Ranch Sriracha Flavored Gourmet Peanuts and Ranch StarKist Tuna Creations, for example. Most items are widely available in local markets and online.

The jalapeño ranch sauce is a fan fave at Whataburger. It makes appearances on the menu and is a popular request with fries. The combination might be nirvana: just enough hot to balance just enough cool.

Ranch mix is the perfect addition to chips, popcorn and cereal snacks. Potatoes particularly love ranch: mashed, roasted, scalloped, red-skinned salads. Biscuits are better, and so are fried chicken, pot roast, green beans, quesadillas, fajitas. You can also give hummus a twist with a packet of ranch seasoning.

I’ve even witnessed a bride choose ranch in lieu of Champagne for her silver fountain as an appetizer station at an upscale wedding. The base was surrounded by fresh vegetables, fried chicken wings and homemade chips. Popular ... and messy. Note: If you see a ranch fountain at a wedding reception, use social distancing to avoid the splash.

While ranch mix is readily available in the familiar packets, it is now also sold in a shakable container. The homemade recipe that follows closely mirrors the original’s flavor. Buttermilk powder is available online and at many local grocers in the baking aisle. The flavor profile is echoed in the recipes, from waffles to braised chicken.

Homemade Ranch Dip/Dressing Mix

1/2 cup buttermilk powder

3 tablespoons dried parsley

1 tablespoon granulated garlic

2 teaspoons granulated onion

2 teaspoons dried dill

1 teaspoon dried onion flakes

1 teaspoon dried chives

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon sugar

In a small bowl, whisk all ingredients. Store, covered and refrigerated, for up to 1 month.

Ranch dressing: Whisk together 1/2 cup mayonnaise, 1/2 cup whole milk and 1 tablespoon seasoning mix. Refrigerate, covered, at least 30 minutes before use.

Ranch dip: Whisk together 6 ounces sour cream and 2 tablespoons seasoning mix. Refrigerate, covered, at least 1 hour before use.

Buttermilk Braised Ranched Chicken

1 4- to 5-pound chicken, spatchcocked

3 cups full fat buttermilk

1 small red onion, minced fine

1/2 cup chopped parsley

4 cloves garlic, minced

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh chives

2 teaspoons sea salt

1 teaspoon ground pepper

Dill sprigs for garnish

Chives for garnish

Place spatchcocked chicken in a large ovenproof Dutch oven, skin side up. Pour buttermilk over chicken. Evenly sprinkle onion, parsley, garlic, dill, chives, salt and pepper over chicken. Cover and marinate, refrigerated, for 6 to 24 hours.

When ready to braise, heat oven to 350 F. Place covered chicken in oven and roast for 35 minutes. Remove lid and continue roasting for additional 30 to 35 minutes, until interior temperature of chicken is 165 F. Garnish with fresh dill and chives. Serve with ranched buttermilk curd from pan.

Makes 4-6 servings.

Ranched Waffles With Pulled Pork and Bourbon Maple Syrup

1 cup all-purpose flour

3 tablespoons ranch dip/dressing mix

1 teaspoon baking powder

1 cup full fat buttermilk

2 large eggs

4 tablespoons butter, melted

1 pound pork butt, cooked and pulled

1/2 cup bourbon maple syrup (recipe follows)

Chopped chives, diced onion, chopped parsley and dill to garnish

Heat waffle iron according to manufacturer directions. Sift flour, ranch dip/dressing mix and baking powder into a medium bowl. In a small bowl, fold together buttermilk, eggs and butter. Gently fold liquid mixture into flour mixture. Pour half of mixture onto preheated waffle iron and bake until golden and crispy.

Pour 1/8 cup bourbon maple syrup on each of 4 plates. Top with 2 waffle squares and 1/4 pound cooked pulled pork. Garnish.

Bourbon maple syrup: Combine 1/2 cup maple syrup and 2 tablespoons bourbon.

Makes 4 servings.

Ranched Bloody Mary

4 cups spicy bloody mary mix

6 ounces vodka

2 tablespoons minced fresh dill

2 tablespoons minced fresh chives

2 cloves garlic, minced fine

1 tablespoon minced fresh parsley

2 tablespoon ranch dip/dressing mix

6 green onions

In a large pitcher, add spicy bloody mary mix, vodka, minced dill, chives, garlic and parsley. Stir to incorporate.

Rim 6 glasses with ranch dip/dressing powder. Fill glasses with ice and Ranched Bloody Mary. Garnish with green onion.

Makes 6 servings.

Ranched Latkes

2 large potatoes

1 egg, whisked

3 tablespoons ranch dip/dressing mix

3 tablespoons all-purpose flour

3 tablespoons butter

1/4 cup ranch dip

Peel potatoes. Grate potatoes and rinse. Place grated potatoes on a kitchen towel. Squeeze out as much liquid as possible.

In a medium bowl, fold together potatoes, egg, ranch dip/dressing mix and flour.

In a large skillet over medium heat, melt butter. Drop potato mixture by heaping tablespoons in butter and cook for 2 minutes. Turn and cook for additional 2 minutes, until golden brown and crispy.

Serve with ranch dip.

Makes 12 to 14 latkes.

Chilled Ranched Grilled Salmon Salad

4 6-ounce pieces of salmon

2 tablespoons ranch dip/dressing mix

1 small red onion, minced fine

1/2 cup chopped parsley

4 cloves garlic, minced

2 tablespoons chopped fresh dill weed

2 tablespoons chopped fresh chives

2 teaspoon olive oil

2 teaspoons sea salt

1 teaspoon ground pepper

1 teaspoon fresh squeezed lemon juice

1 teaspoon lemon zest

5 ounces baby greens

Lemon halves for garnish

Rub ranch dip/dressing mix on salmon. Grill and chill.

In a medium bowl, combine onion, parsley, garlic, dill, chives, olive oil, salt, pepper, lemon juice and lemon zest to make “ranch pico.”

Divide baby greens among 4 plates. Place 1 6-ounce piece of chilled salmon on baby greens. Top salmon with “ranch pico.”

Makes 4 servings.