4 ounces crumbled blue cheese |
1 pint mayonnaise |
1 cup sour cream |
9 ounces milk |
1 tablespoon lemon juice |
1 tablespoon worcestershire sauce |
salt and freshly ground black pepper |
1/2 cup allspice cafe cayenne habanero hot sauce |
8 celery stalks |
2 large onions |
2 to 3 tablespoons butter |
hot sauce (recommended: frank's) |
1 to 2 cups bread crumbs |
4 chicken breasts, pounded out |
4 pound butterflied pork tenderloin |
salt and freshly ground black pepper |
olive oil, enough to coat the chicken and tenderloin |
blue cheese finishing sauce |