> Subject: houston's cheesy bread w/buttermilk garlic ranch dressing
> From: michele >
> Houston's Cheesy Bread W/Buttermilk Garlic Ranch Dressing
> this is not on their menu, but believe me...it is THAT good, that
everyone
> I know requests it when they go

Houston's Cheesy Bread with Buttermilk Garlic Ranch Dressing

Hi!

I can help you with the Houston's Cheese Toast recipe. I worked there
for years as a hostess and server, and one of the most hated morning
duties for servers was making the cheese toast. It had to be made up
ahead of time by the panful, and we did it using an assembly line
technique. Here's the way we did it:

The bread was some kind of good hoagie rolls. Not hot dog buns, but
something you'd eat a sub sandwich or a grinder on. It was cut open
like a sandwich roll, the cut sides were dipped into clarified butter,
then the roll was put back together.
The next person halved the roll down its length and then halved across
its width (8 pieces), then placed the pieces cut-side-up on a sturdy
half-sheet pan.

The next person covered the whole thing with about a 1-inch layer of
shredded (big shreds) mild cheddar and Monterey Jack cheese.
The last person shook a mixture of parmesan cheese, a little paprika
and a little garlic (around 1 cup / 1/8 t. / 1-2 t. ratio) over the
whole tray.
The trays were heated in the oven (or broiler - it's been a long time)
until the cheese melted, then kept warm under heat lamps for serving.
We would have to make dozens and dozens of these trays each day
because of the bread's popularity.

I hope you enjoy this. It's the real thing. Simple and delicious.


Buttermilk Garlic Ranch Dressing

I also have some advice on the buttermilk garlic dressing. There is a
recipe floating around the internet that is NOT it, but you'll find it
everywhere. I've made it and it doesn't taste anything like real
dressing. I have been working to develop a clone for years, and here
is the closest I've come:

1 cup mayonnaise
3/4 cup buttermilk
1 to 1 1/2 cloves fresh garlic, crushed (minced very fine)
1/4 tsp. kosher salt
1 tsp. freshly ground black pepper (this is a lot, but it's necessary)
1 tsp. dry mustard
1 1/2 tsp. onion powder

Blend all ingredients in blender until smooth. Refrigerate. The flavor
is better after a couple of hours. Play with this and see what you think.
I have tried it side-by-side with the actual Buttermilk garlic dressing
from the restaurant, and find that it lacks a bit of "eggy" flavor. Since
nothing tastes like eggs but eggs, I can only assume there must be eggs
involved in the recipe, but I've been told that's not the case. Perhaps a
bit of buttermilk powder would do the trick?

It you figure it out, I hope you'll share!
Elizabeth

--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/