Easy marinade:
-Mr. Yoshida’s sauce and marinade (you can buy the big size at Costco or check at the asian food aisle at any grocery store)
-3 or 4 green onions chopped 
-beef about a pound or so (the kalbi beef is the korean short ribs but you can use any type of meat like flank steak and just slice it against the grain)

You want to place the beef in a plastic bag (gallon size ziplock bags work well) and place the meat into the bag and fill it with just enough marinade to cover the meat completely.  Since its in a plastic bag the meat should be covered able to get marinade on all sides.  Let the meat sit in the marinade for at least 2 hours.  The longer the better to get all the flavors in the meat, I normally let it sit overnight in the fridge.

marinade from scratch
-2 1/2 cups of soy sauce
-1/4 cup of brown sugar
-1 tablespoon of sesame oil
-3 cloves of garlic minced
-1 teaspoon of black pepper 
-green onions about 3 or 4 minced
-optional: chili flakes for heat, Filipinos like to add minced ginger to their marinade, Thai or vietnamese style you serve with cilantro and/or basil.

you can serve the meat as lettuce wraps with rice and kimchee

1 cup peanut butter                     2 cups powdered sugar
1 stick softened butter                 1 cup graham cracker crumbs
 
Mix above by hand & press into 9 x 13 inch pyrex pan
 
1 cup sugar     4 TBS butter     4 TBS milk
 
Bring to boil, remove from heat & stir in 1 large package chocolate bits (12 oz) until chocolate melts.  Pour into crust mixture & chill in refrigerator until set.  Cut in squares after 30 minutes.  Can be frozen or stored in tin.  Tastes better when served at room temperature.

Puffs:
1/2 c. butter
1 c. water
1 c. flour
½ tsp salt
4 eggs
 
In a 2 qt. Saucepan, bring water to boil.  Add butter & melt.  Add flour & salt at once, & stir till mixture leaves sides of pan.  Remove from heat.  Add eggs one at a time 7 beat after each addition thoroughly.  Drop dough by scant ¼ c. onto baking sheet.  Bake in preheated oven 400º for 40-45 minutes.  If baking small puffs, bake for 20-25 minutes.
 
Filling:
2 pkgs 3 ½ oz. French vanilla pudding
2c. heavy cream
1c. milk
2/3 Godiva chocolate liquor & Malibu rum
 
In large mixing bowl, beat ingredients till smooth & thick (about 2 minutes with electric mixer).  
 
Chocolate Sauce:
Hershey’s hot chocolate fudge topping
Godiva chocolate liquor
Malibu rum
 
Mix warmed hot fudge topping with liquors to taste.
 
Slice off tops of puffs, spoon filling into puffs, replace top & dribble warm chocolate sauce over cream-filled puff.

Serves 4

6 ounces Godiva original chocolate liqueur
6 ounces Creme de Cacao
2 ounces vanilla vodka
10 ounces half-and-half
4 to taste chocolate syrup , for rim
Directions:

1
Mix all ingredients in a cocktail shaker filled with ice and shake.
2
Pour into a chilled cocktail glass that is rimmed with chocolate syrup.

Read more: http://www.food.com/recipe/godiva-chocolate-martini-219828#ixzz1iLxswbLb

Stuff
1 cup coarsely chopped fresh cilantro, divided
1/2 cup minced shallots, divided
6 tablespoons fresh lime juice, divided
1/4 cup vegetable oil
2 pork tenderloins, about 2 1/2 pounds total
1/2 pound fresh cherries, stemmed, pitted,halved
1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
1 tablespoon. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Prep
Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.

Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld.

Remove tenderloins from marinade and season generously with salt and pepper.

Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°F, about 15 minutes. Let rest 10 minutes. Cut into thin slices and serve with salsa.

Read More http://www.epicurious.com/recipes/food/views/Grilled-Pork-Tenderloin-with-Cherry-Salsa-365469#ixzz1XQ5fsMmX

Stuff
1 pound Persian or English cucumbers, ends trimmed
1/2 medium red onion, halved lengthwise
1 stalk fresh lemongrass
1/2 cup sugar
2 teaspoons sea salt
1 teaspoon freshly ground coriander seeds
1/8 teaspoon pepper
3/4 cup Champagne vinegar

Prep
1. Slice cucumbers and onion very thinly on a mandoline or with a knife; rinse onion and drain. Put both in a medium bowl. Peel tough outer layers from lemongrass and smash core with a meat mallet or back of a small heavy saucepan until flattened. Mince core and add to bowl.

2. Whisk sugar, salt, coriander, pepper, and vinegar together. Pour over cucumber mixture and chill at least 1 hour, stirring gently a couple of times. Serve cold. Keeps, chilled, up to 1 day.
Note: Nutritional analysis is per 1/4-cup serving.

Stuff
Charmoula
1 tablespoon cumin seeds
1 1/2 cups (lightly packed) fresh Italian parsley leaves
1/2 cup (lightly packed) fresh mint leaves
1/2 cup (lightly packed) fresh cilantro leaves
2 large garlic cloves
1 tablespoon sweet smoked paprika (pimentón dulce)* or sweet Hungarian paprika
1 teaspoon coarse kosher salt
1/4 teaspoon cayenne pepper
6 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice

Lamb 8 (1 1/4- to 1 1/2-inch-thick) lamb loin chops (about 2 2/3 pounds)
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 1/2 pounds thin asparagus, trimmed, peeled, tops cut into 3-inch-long pieces, stalks cut into 1/2-inch pieces
3 tablespoons chopped shallot
1 teaspoon finely grated lemon peel

Prep:
For charmoula:
Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, stirring occasionally, about 2 minutes. Transfer to processor. Add parsley leaves and next 6 ingredients to processor. Using on/off turns, process until coarse paste forms. With machine running, gradually add 4 tablespoons oil. Transfer 2 tablespoons charmoula to small bowl; whisk in lemon juice and remaining 2 tablespoons oil. Cover and chill to serve with lamb.

For lamb:
Transfer remaining charmoula to large resealable plastic bag. Add lamb chops; seal bag and turn to coat well. Chill at least 4 hours and up to 24 hours.

Let lamb and charmoula sauce in bowl stand at room temperature 1 hour.

Preheat oven to 500°F. Line rimmed baking sheet with foil. Place rack on prepared baking sheet. Place lamb on rack and sprinkle with salt and pepper. Roast until thermometer inserted into center registers 130°F for medium-rare, about 13 minutes. Transfer lamb to platter. Tent with foil and let rest 5 minutes.

Meanwhile, melt butter with 1 tablespoon oil in heavy large skillet over high heat. Add asparagus and sauté until tender, stirring often, about 3 minutes. Add shallot and lemon peel. Sauté 1 minute. Season to taste with salt and pepper.

Place 2 lamb chops on each of 4 plates. Divide asparagus among plates. Drizzle lamb and asparagus with charmoula sauce, passing remaining sauce alongside.

Read More http://www.epicurious.com/recipes/food/views/Roasted-Lamb-Chops-with-Charmoula-and-Skillet-Asparagus-237904#ixzz1XQ1gtcAJ

Ingredients

• 4  tablespoon(s) balsamic vinegar
• 2 tablespoon(s) extra-virgin olive oil
• 3 teaspoon(s) Dijon mustard
• 2 teaspoon(s) packed fresh oregano leaves, finely chopped
• 2 bulb(s) (medium) fennel, cut into 1/4-inch-thick slices
• 1 small (4- to 6-ounce) red onion, thinly sliced
• 1 (1-pound) pork tenderloin
• Salt
• Pepper
• 1 pound(s) strawberries
• 1/4 cup(s) packed fresh basil leaves
• 5 ounce(s) baby spinach
• 1/2 pint(s) blackberries

Directions

1. Preheat oven to 450 degrees F.
2. In large bowl, with wire whisk, stir together 3 tablespoons balsamic vinegar, 1 tablespoon oil, 2 teaspoons mustard, and oregano. Add fennel, tossing until well coated. Arrange on outer edges of 18-inch by 12-inch jelly-roll pan. To same bowl, add onions, tossing until well coated. Arrange onions in center of pan. Add pork to same bowl and toss until coated; place on top of onions.
3. Sprinkle pork and vegetables with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Roast 18 to 22 minutes or until meat thermometer inserted in thickest part of pork registers 140 degrees F. Let pork stand 5 minutes.
4. While pork roasts, hull and slice strawberries. Finely chop basil; place in large bowl.
5. In bowl with basil, whisk together remaining 1 tablespoon balsamic vinegar, 1 tablespoon oil, 1 teaspoon mustard, and 1/8 teaspoon salt until well combined. Thinly slice pork. Add fennel, onion, spinach, and strawberries to bowl with dressing, tossing until well mixed. Divide among 4 serving plates. Top with blackberries and pork.

Read more: Balsamic Roasted Pork with Berry Salad Recipe - Good Housekeeping

Wow, it’s a bit challenging to post at sunset with several glasses of wine on my iPad. It seems that autocorrect wreaked havoc with my post. Also the pork loin was actually a lamb rib chop. Oh well, back to my wine ;)