Photo: The Whisper Restaurant and Lounge

From: Chef Anthony Jacquet, The Whisper Restaurant and Lounge, Los Angeles. Yield: 24 twists.

1 12” x 12” sheet of puff pastry dough
1 cup of bacon, cooked, finely chopped
1 cup aged cheddar cheese, shredded
¼ cup chives, chopped
as needed, all-purpose flour

Tabasco Ranch:
1 ½ cups sour cream
1 ½ cups mayonnaise
1 cup buttermilk
1 oz. red wine vinegar
1 oz. roasted garlic, chopped
1 Tbsp. shallot, minced
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 tsp. celery seed
1 Tbsp. salt
½ tsp. black pepper
1 Tbsp. chives, chopped
1 Tbsp. parsley, chopped
2 oz. Tabasco brand pepper sauce

For Bacon Cheddar Twists: Lightly dust work surface with all-purpose flour. Lay puff dough on surface and gently roll to 1/8” thick. Sprinkle chives, bacon and cheddar over half of the dough sheet. Gently flip the half with no topping over the half with topping. Roll dough to ¼” thickness. Place in refrigerator for 30 minutes to rest.

Remove chilled dough from refrigerator and place on work surface. Trim away edges to make uniform shape. Cut ½” strips lengthwise. Roll each individual strip on work surface with both hands at the ends going in opposite directions, to create the twist. Place on sheet tray for storage. Cook after the twists rest, or store them in freezer for later usage. Heat oil in deep fryer to 350°F. Place 4 to 5 twists and fry for 2 minutes until golden brown. Drain on paper towels and lightly season. Serve with Tabasco Ranch.

For Tabasco Ranch: Place first 11 ingredients in a bowl and mix thoroughly with mixer. Fold in herbs and pepper sauce. Makes 1 quart.