See ” Ina’s Story” for how salt became my passion in dressings.
Cooking for an army is easy. Thanks to Siobhan Powers who started me on frozen tenderloins. Who ever knew? So much of this kind of cooking is about not being nervous. If you leave out an ingredient, remember, only the salt, acid and oil, matter.
Ingredients and Guidelines
1 bag of frozen chicken tenderloins (Costco or Trader Joe’s—TJ’s bag is half the size)
2 cups of home made Italian dressing ( this is for the 6 lb bag)
Several tablespoons of Kosher salt
3 to 4 freshly squeezed lemons
3 large cloves of garlic minced
Let the salt and garlic sit in the acid for an hour or so
Add olive oil so that the container has a little less than half in acid as it does in oil.
Shake it up, blend it, do anything you like with it, including throwing the lemon rinds into the marinade.
Pour into the 6 lb bag of frozen chicken
Shake the bag around a little. Distribute the liquid.
ADD
1 jar of Tamarind sauce
1 cup of Worcestshire Sauce
Let it sit in the resealed plastic bag in the refrigerator for at least a day. It will defrost.
Fire up the grill to high.
Put the tenders on until they get grill marks, flipping only once. DO NOT OVERCOOK. Just grill marks.
Heat oven to 225. Place the grilled tenderloins in an open roasting pan in one layer, spoon some of the marinade over the chicken and cook for about 15 minutes.
SALAD DRESSING
4 tablespoons of Kosher salt
Juice of 2 lemons
1/8 cup of white vinegar
1 tablespoon Poupon Mustard
Splash of Worcestshire Sauce
About 1/2 cup Vegenaise Mayonnaise (This brand is the only non egg brand that tastes like Hellmans. Buy it at Whole Foods)
1 small can of anchovies
Put all of this in a blender and throw in 1/4 cup of parmesan cheese. Keep tasting. I don’t measure, but you will learn to judge by eye and taste.
