Balsamic and Rosemary Roast Pork Loin

Ingredients:

• 1 tsp salt
• 1 tsp fresh ground black pepper
• 2 tbsp fresh chopped rosemary
• 1 tbsp ketchup
• 1/2 cup brown sugar
• 1/2 tsp. red pepper flakes
  
• 1/2 cup balsamic vinegar
• 2 cloves chopped garlic
• 1/2 cup olive oil
• 2-3 pound boneless pork loin roast

Preparation:

In a small mixing bowl, whisk together all the ingredients, except the pork loin. Place the pork into a plastic freezer bag and pour in the marinade. Press out air, seal the bag, and marinate the pork for 3 hours to overnight.

Preheat oven to 450 degrees. Take pork out of marinade (save marinade--see below). Sear pork at high heat for 10 minutes and then lower heat to 350 degrees F. Bake until the internal temperature reaches 145-150 degrees (about 50 minutes). Remove and let the pork loin rest for 10 minutes before serving. Slice and serve with some of the marinade drizzled over the top.

(Can be grilled -- wrap in tin foil then grill)

Note: the marinade can be reduced in a saucepan while the pork is resting, if a thicker, more intense sauce is desired. After reduced then pour/spread over cooked loin.

Serve with rice, garlic mashed potatoes, or wild rice.

Korean Barbeque Beef "tacos"

3 lbs top sirloin
1 c. sugar
1 c. low sodium soy sauce
2 Tbsp sesame oil
1 c. green onions
6 large cloves garlic
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 tbsp cornstarch mixed with 1/4 cup water
romaine leaves, washed and dried
steamed rice
Add sugar, soy sauce, oil, onions, garlic and spices to blender and pulse on high 30 seconds. Slice meat along side into large thin pieces (1/2" thick) (Reserve half the marinade) Pour marinade into large ziploc with meat. Marinade 4 hours, then grill. Pour reserved marinade into saucepan and bring to a boil, whisk in cornstarch and water mixture. Stir until thickened. Pour over meat or serve on the side. Slice meat into small pieces (I just use my kitchen scissors) Make a "taco" by placing some rice, meat and sauce on top of lettuce leaf, fold in half and eat.
I have eaten them this way, yummy, but messy for kids. The next time I made it I just served it over rice and it was equally delicious.

Molten Chocolate Cake

10 Tbsp unsalted butter

5 ounces bittersweet, (unsweetened) or semi chocolate, chopped

3 large eggs

3 large egg yolks

1 1/2 cups powdered sugar

1/2 cup all-purpose flour

Whipped cream or ice cream, for serving

Preheat the oven to 450 degrees. Butter and lightly flour eight 6-ounce ramekins; tap out the excess flour. Set the ramekins on a baking sheet.

Melt the butter and chocolate in a small sauce pan. Cool slightly.

In a bowl, whisk together eggs and yolks. Whisk in powdered sugar then chocolate mixture and flour. Divide batter into the prepared ramekin.

Bake in the center of the over for about 11 (or up to 14) minutes.

Run a knife around the sides of the cakes to loosen them, turn them over, let stand for a few seconds and then remove the ramekins.. Serve cakes immediately with a dollop of whipped cream.