Ingredients

4 boneless pork chops (each 6 ounces and about 3/4 inch thick)
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
Fresh basil
Halved or quartered cherry tomatoes

Directions

1. Place a pork chop between two layers of plastic wrap on work surface. Using a meat pounder, pound to 1/4-inch thickness. Repeat with remaining pork chops. Transfer to a large resealable plastic bag or nonmetal container. Add balsamic vinegar and oil. Marinate, covered, in the refrigerator 15 minutes.
2. Meanwhile, heat a grill or grill pan to medium-high heat. Remove pork from marinade; season with salt and pepper. Grill until cooked through and browned on both sides, about 1 minute per side. Serve hot, garnished with basil and tomatoes.

Serves 4.

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Ingredients

10 jumbo marshmallows
1 1/2 cups vanilla ice cream
3/4 cup chocolate chips (I prefer Ghirardelli 60% cacao chips)
2 tablespoons vegetable oil
3 full graham crackers, crumbled

Directions

1. Place the marshmallows on a skewer and roast over a stove top (at medium heat) or barbecue until toasted and golden. Be careful, the marshmallows should not catch on fire.
2. In a blender, combine the ice cream and marshmallows until smooth. The warmth from the marshmallows will melt the ice cream a little.
3. Fill popsicle molds with the blended marshmallow ice cream mixture and place in the freezer. Wait at least 6 hours or overnight, until the ice cream is completely hardened.
4. Prepare the chocolate coating. Choose a vessel that allows for easy dipping of the popsicles. I found a small coffee mug works best. Place the chocolate chips in the bowl or mug and melt in the microwave about one minute. Once the chocolate has melted, add the oil. Place in the refrigerator to cool. Cool until the chocolate is at room temperature, but do not chill until hardened. The chocolate should be in a liquid state for the dipping.
5. Set up a station with both the cooled chocolate coating and crushed graham crackers. Dip the popsicles in the chocolate coating and roll around in the graham crackers. The chocolate coating will harden. If you have extra chocolate, it's possible to do a double layer of the coating and graham crackers.
6. Serve immediately or cover with saran wrap and place in freezer until you are ready to serve.

Makes 4-6 popsicles, depending on the size of your mold.

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Ingredients

2 vanilla beans, split lengthwise and scraped
2 cups milk, chilled
6 large egg yolks
3/4 cup plus 2 tablespoons sugar
2 cups heavy cream
1 teaspoon pure vanilla extract

Directions

1. In a medium saucepan over medium heat, combine the vanilla beans and scrapings with the milk. Bring to a gentle boil. Remove from heat, and let steep, covered, 30 minutes.
2. Prepare an ice bath; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar on medium-high speed until thick and pale, about 4 minutes.
4. Place milk mixture over medium-high heat; bring just to a simmer. Slowly pour about 1/4 cup hot-milk mixture into egg-yolk mixture, beating on low speed until blended. Continue adding milk, about 1/2 cup at a time, beating until incorporated after each addition.
5. Return mixture to saucepan; stir with a wooden spoon over low heat until mixture is thick enough to coat back of spoon, 3 to 5 minutes. Custard should retain a line drawn across the back of the spoon with your fingertip.
6. Remove pan from heat; stir in chilled cream to stop cooking. Pour custard through a fine sieve into a medium bowl set in ice bath; let stand, stirring occasionally, until chilled.
7. Stir in extract. Freeze in an ice-cream maker according to manufacturer’s instructions.

Makes 1 1/2 quarts.

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