Easy Caesar Salad Dressing

I adapted this from a recipe from Food and Wine magazine. I like it because it's simple, tasty and keeps well for several days.

• 1/4 C. Mayonnaise
• 1 Tbs. Minced Garlic
• 1 tsp. each:
  Red Wine Vinegar
  Fish Sauce
  Worcestershire Sauce
  Water
• 2 to three dashes Tabasco
• Pinch of Salt and Ground Pepper to taste

Whisk all ingredients together. Toss dressing with greens and top with shaved Parmesan.

This is enough to dress a large head of Romain, serves 4 to 6.

Simple Chicken Stock

This is a simple process that produces both chicken stock and cooked chicken that can be used a thousand ways.

• 4 Chicken Breasts, Bone-In
• 2 Large Carrots cut in to chunks
• 2 Ribs Celery cut in to chunks
• 1 Small Onion cut in to chunks
• 2 Bay Leaves
• 2 Tbs. Coarse Salt
• 1 Tbs. Coarse Black Pepper

Place chicken breasts, vegetables and seasoning in a stock pot. Cover with cold water (7 to 8 Cups). Place over high heat and bring to a boil. Turn down the heat and simmer for 45 minutes to an hour.

Remove chicken and set aside to cool.

Stain broth into a separate container and refrigerate to cool.

Remove skin and bone from chicken breasts and shred the meat.

When broth has cooled completely skim the fat from the surface.

This should yield approximately 4 to 5 cups of cooked chicken and 6 to 7 cups of stock.

Both stock and chicken can be used immediately or frozen for up to 4 months.

Pork Tenderloin with Chimichuuri

Two Pork Tenderloins to serve four to six.

• Two cups loosely packed Cilantro
• 5 Cloves Garlic
• 2 tsp Salt
• 1tsp White Pepper
• 6Tbs Lime juice
• 1/3 C. Olive Oil

Pulse garlic in food processor. Add cilantro and pulse until finely chopped. Add lime juice, oil, salt and pepper and pulse until sauce just comes together.

Reserve ½ C. Chimichurri sauce.

Pierce tenderloins with a fork several times on each side and place in a large zip lock bag. Pour remaining sauce over pork and marinate 4 to 6 hours turning several times.

Bring tenderloins to room temperature. Heat a grill to 400 degrees, cook about 8 minutes per side.

Let the meat rest 5 to 10 minuets. Slice and drizzle remaining sauce over the sliced pork.