Pour marinade in shallow glass dish. Lay steaks in marinade. Poke well with fork. Turn steaks over and repeat. Turn over again. Let marinate at least 6 hours, preferably 12-24 hours. Turn steak and poke with fork every couple hours.

Grill to desired doneness.

Melt butter in large skillet over medium heat. Add mushrooms and cook until they become done to your preference.

Add enough Worcestershire sauce to coat mushrooms and continue cooking.

When mushrooms are done to the point desired, squeeze the juice of a lime into mixture and allow juices to absorb until mushrooms are crisping.

Serve with steaks, shellfish or your favorite dish.

• Preheat oven to 400 degrees F. Butter 9x13 inch glass baking dish.
• Fill large bowl with cold water. Peel and slice each potato into 1/8-inch-thick rounds and place in bowl with water. Repeat with sweet potatoes.
• Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat.
• Mix all herbs in small bowl.
• Mix sea salt and black pepper in another small bowl.
• Drain potatoes and pat dry with kitchen towels. Transfer half of potatoes to prepared baking dish, spreading out evenly. Sprinkle with half of salt-pepper mixture, then half of herb mixture. Sprinkle with half of the cheese. Repeat with remaining potatoes, salt-pepper mixture, herb mixture, and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture as much as possible.
• Cover gratin tightly with foil. Bake 30 minutes.
• Uncover and bake until top of gratin is golden and most of liquid is absorbed, about 25 minutes longer.
• Let stand 10 minutes before serving.
• NOTE: This can be made 6 hours ahead. Cover with plastic wrap and chill. Remove plastic wrap before baking.

Spread asparagus spears in a single layer on baking sheet. Drizzle with olive oil and balsamic vinegar; sprinkle with salt, pepper, garlic powder. Toss spears to coat. Make sure spears are in single layer again, sprinkle with sesame seeds, if desired.

Bake at 350 degrees for about 10 minutes until tender crisp, or until desired doneness.

NOTE: These can also be sautéed in skillet with same seasonings.

Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool.

Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes.

Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet. Bake until set at edges, but still soft in the center, about 18 minutes.

Before serving, run a sharp knife around the edge of the ramekin. Flip over onto a serving dish, tap a few times until the cake fall out. Serve warm with real whipped cream or vanilla ice cream.

TIP: Take the cake out of the oven when the uncooked portion in the middle is the size of a quarter.

NOTE: The batter can be made ahead the day before and stay in the refrigerator until you are ready to bake it. Cooking time varies greatly depending on how cold or room the batter is.