From the Charlotte Observer via Fred Thompson, who focuses on the best of North Carolina’s food in Edible Piedmont magazine, here is a blue cheese dressing from Kyle Wilkerson, founder of Roxboro’s Heirloom restaurant. The dressing can be used with Buffalo Chicken, as a salad dressing, or a dip for veggies.
2 cups crumbled blue cheese
1/2 cup Maple View Dairy Buttermilk
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon Texas Pete or to taste
1/2 cup Duke’s Mayonnaise
juice of 1/2 lemon
1/4 cup thinly sliced chives
Kosher salt and freshly ground pepper to taste
Combine the blue cheese and buttermilk in a large mixing bowl and let sit for an hour.
Add the remaining ingredients and stir until well combined. Refrigerate for at least 3 hours. I like to do this a day ahead. Store refrigerated for up to a week.
Fred Thompson’s recipe hack to make ranch dressing: Eliminate the vinegar and use only a 1/2 tablespoon of Worcestershire sauce. Add a 1/4 cup of sour cream. Keep the chives and add 1/4 cup chopped flat leaf parsley, and a couple of tablespoons of fresh tarragon, some dill, minced garlic to taste, salt and pepper. Now you have a ranch dressing that will add to your wing enjoyment or dress a salad.