Today's recipe is a link to something I found a few weeks ago.

We were looking for a recipe for home made French vinaigrette dressing. We have been using Le Martinique True French Vinaigrette Dressing, purchased in small bottles. We like that brand a lot, but, unfortunately, it's fairly expensive purchased locally or over the internet since the bottles are so small.

I found a page on davidlebovitz.com that describes (with photos and a detailed narrative) a simple recipe for making a nice french vinaigrette dressing with shallots, red wine vinegar (or sherry), Dijon mustard, olive oil, sea salt, and herbs (chives). We found it to be quite tasty, and it only takes about two minutes to make (total prep time is about 12 minutes since you have to let the shallots marinate in the red wine vinegar and salt for 10 minutes before adding herbs).

If you read the recipe, the narrative and photos might give the impression that it's a complicated recipe. Fear not! Just scroll down to the bottom of the narrative, and there's a simple recipe that you can snip and use.

We enjoy this Chile Verde recipe. Tender chunks of pork shoulder slow-cooked in a rich green sauce make for a tasty meal, and the leftovers are delicious over the next day or so.

Those not on a carb-restricted diet can use it to make a burrito, or serve it over a bed of rice.

It's great all by itself, though. Do try it!

This recipe makes enough to serve four adults with some leftovers remaining. You can freeze the leftovers if you aren't in the mood to have this for lunch or dinner in the next few days.

Ingredients

• Salt and pepper for seasoning.
• 1-1/2 to 2 lb. pork shoulder roast.
• Vegetable oil for frying.
• One medium yellow onion, thinly sliced.
• Two large cloves garlic, crushed or chopped fine.
• (Optional) 2/3 cup white wine (I use inexpensive Chardonnay) for deglazing.
• One or two 16 oz. jars of Salsa Verde. We like Herdez Salsa Verde or La Victoria Salsa Verde (mainly because it's what we have available locally), but you can use whatever you like -- choose your level of spiciness.
• 1/2 cup water
• (Optional)Small (7.5 oz) can of red salsa. This adds to the richness of the green sauce. We really like El Pato Jalapeno Salsa (available at most local grocers).

Preparation

The main task is to cut the pork shoulder into bite-sized chunks. We try to remove as much of the external fat and any connective tissue that might make the meat tough to chew. This may take a while depending on your knife skills, so budget your time accordingly–it usually takes me about 15 to 20 minutes to prep the pork roast.

Cut the meat into 1 inch cubes (or smaller if you like, but not too small.)