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December 2013

Chocolate Balsamic Glazed Sirloin and Potato Onion Bacon Hash

This recipe for chocolate balsamic glazed sirloin and potato onion bacon hash is certain to be a huge hit! While it tastes as though you spent hours preparing it, this gourmet meal takes less than an hour from start to finish.

I purchased chocolate mandarin balsamic vinegar from a vendor at our local Farmers Market, but it can also be found in specialty stores such as Dean and Deluca. You can also try online stores such as the Olive Branch Oil and Spice Company

CHOCOLATE BALSAMIC GLAZED SIRLOIN AND POTATO ONION BACON HASH
Servings: 2
Marinade Time: 20 minutes
Prep Time: 20 minutes

INGREDIENTS:

2 (5-ounce) Top Sirloin Fillets
1/3 cup Chocolate Mandarin Balsamic Vinegar
1/2 cup Extra Virgin Olive Oil, plus 2 Tablespoons
2 Tablespoons fresh Rosemary, finely chopped, plus 2 small sprigs for garnish
4 strips Bacon, chopped
2 medium Yukon Gold potatoes, thinly sliced
8-10 Pearl Onions, ends and skin removed
4-6 medium Baby Portobella Mushrooms, gills removed and thinly sliced
1 Tablespoon fresh Garlic, minced
Sea salt and freshly ground pepper to taste

DIRECTIONS:

1. In a medium bowl, whisk together balsamic vinegar, 1/2 cup olive oil, and chopped rosemary. Add the sirloin steak and coat boat sides, then allow to marinate in refrigerator for 20 minutes.

Chocolate-balsamic-glazed-sirloin-marinade-the-cheap-gourmet

2. Slice Yukon Gold potatoes and submerge in a bowl filled with cold water. 

3. Place a large saute pan on high heat and add remaining olive oil. Heat until oil begins to smoke. Drain water from potatoes and carefully add to pan along with pearl onions.

4. Place a medium saute pan on high heat and add chopped bacon. Cook until crispy, then reduce heat to medium and add portobella mushrooms and garlic. Stir ingredients together and cook for 5-6 minutes until onion becomes translucent. 

5. While the potatoes are finishing, remove sirloin steak from marinade and lightly season both sides with salt and pepper, if desired. 

6. Place the steak on a broiler pan or heated grill and cook each side for 3-4 minutes for medium-rare.

7. While steak is grilling, add bacon, mushroom and garlic mixture to potatoes and mix well to combine ingredients. 

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8. Remove steak from grill/broiler and let set for 2-3 minutes. Divide potato onion bacon hash in half and transfer to dinner plate. Serve the steak on top of the hash and garnish with a fresh rosemary sprig. 

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Chocolate Covered Marshmallows on a Stick

Chocolate covered marshmallows on a stick are one of the easiest treats to make and almost everybody loves them. I prefer to use the giant-size marshmallows, but you can use regular or mini marshmallows. When using mini-size, opt for a toothpick rather than a stick!

Kids love making chocolate covered marshmallows. Depending on their age they can do a variety of tasks. Little ones can help put in the sticks or decorate, while older kids can help dip in melted chocolate. It's a great way to create lasting memories or even family traditions. 

CHOCOLATE COVERED MARSHMALLOWS ON A STICK

Servings: 28-30 using giant marshmallows
Prep Time: 15 minutes
Dipping and Decorating Time: 30 minutes

INGREDIENTS:

1 bag giant marshmallows
1 (12 ounce) bag Milk or Dark Chocolate melting discs
1 cup chopped pecans, walnuts, peanuts, sprinkles, or mini chocolate or butterscotch chips
28-30 Sucker Sticks

DIRECTIONS:

1. Using a double-boiler, add chocolate wafer discs and heat over low heat until melted.
2. Line a large baking sheet with parchment paper. Place sucker stick in the center of each marshmallow and place on sheet.
3. Dip each marshmallow in melted chocolate. Shake off excess, then lightly roll the sides in nuts, sprinkles or mini chips. Set on baking sheet and let dry for 20-30 minutes.

 

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