Posts Tagged Recipes
APPLE SMOKED PORK CHOPS – MONDAY NIGHT – WEDDING WEEK AT THE LARK INN
Posted by patandkrislarkin in Cooking and Baking on February 20, 2012
This is a recipe from our recipe book: Wedding week at The Lark Inn. For those of you not familiar with this recipe book, it is something we put together after our daughter’s wedding. The wedding was a destination event so, as all the guests arrived during the week prior to the wedding, we were cooking for an increasing number of guests. We reached the peak at the Dinner the night before the wedding and the brunch the morning of . . . about 100 guests. This recipe is for apple smoked pork chops my husband Pat made for our Monday night group of about 15 friends and relatives. In the next few days, I will be sharing more recipes from that day. Save them and put them together for an outstanding dinner party!
Shopping List:
2 Packages of 10 Center Cut Pork Chops (make sure they are about 1/2″ thick.
Fred’s Rub
Servings: 15
Season the pork chops heavily on one side with “Fred’s Rub”*
Cover and put the seasoned chops in the fridge for at least 2 hours.
Preparation:
Start smoker with apple wood in the smoke chamber and crank the heat up to high. On our Treagor electric smoker, that is about 425 to 450°.
Once smoker has reached at least 425° put the chops on the grate, seasoned side down.
Cook for about five minutes and turn.
Continue to cook until temperature in the middle of the chop is 145° and remove and cover in foil.
Let stand for at least 10 Minutes before serving.
Alternate cooking method:
Because of the small size of my smoker and the large number of guests for dinner I also fired up my gas grill on high.
I put half of the pork chops on the smoker, seasoned side down and the other half on the grill, seasoned side down.
I cooked them for about five minutes, turned them and cooked them for another 5 minutes or so.
Then, I switched; moved the chops from the smoker on to the grill and those from the grill on to the smoker.
Tip: You might want to use a tray to put one of the groups of chops on to make room for the other set of chops . . . otherwise you could become trapped in a terminal do-loop of making room on the grill for the smoked chops . . . but there isn’t room . . . I better move them . . . but there isn’t room . . . so I better move them . . . we don’t want to have to send someone over to rescue you. If you think this may be a problem . . . you should probably not cook pork chops alone! This could be especially dangerous if alcohol is involved.
Once you have finally navigated the switching process, cook them for another 5 or so minutes on each side until the internal temp reaches 145°.
Remove, cover with foil and let stand for at least 10 minutes before serving.
I hope you enjoyed this recipe. As I said before, save these “Wedding at The Lark Inn” recipes and put them together for a great meal for whatever occasion.
Thank you for reading!
Kris
Visit my web site for videos, menus and a schedule for upcoming cooking classes at The Lark Inn.
APPLE CHEESE BALL
Posted by patandkrislarkin in Cooking and Baking on February 15, 2012
OK . . . OK . . . I KNOW . . . CHEESE BALL . . . REALLY?!?!? YES REALLY! This Cheese ball (apple) is great tasting and . . . it’s fun to make! I love to have it ready at the beginning of my cooking classes or at a social gathering. I just serve it with some wheat or multi-grain crackers . . . . really, almost anything will go well with it. It works great to have something there that my guests can “nosh” on while they are waiting . . . for whatever they’re waiting for.
We made this in our Lark inn Cooking Class last October and it was a big hit. Enjoy!
PREP: 15 MINUTES
CHILLING TIME: 2 HOURS
SERVES – 10 TO 12 APPETIZER SERVINGS
Ingredients:
8 OUNCES WHITE CHEDDAR CHEESE, SHREDDED
1 (8-OUNCE) PACKAGE CREAM CHEESE, SOFTENED
1 TEASPOON GARLIC POWDER
1/8 TEASPOON GROUND RED PEPPER
SMOKED PAPRIKA
1 ½ INCH CINNAMON STICK
1 BAY LEAF
Directions:
- 1. Process first 4 ingredients in a food processor until smooth, stopping to scrape down sides. Chill 30 minutes.
- 2. Shape cheese mixture into a ball, and make an indentation in the top to resemble an apple. Chill ball 30 minutes.
- 3. Coat ball heavily with paprika; cover and chill 1 hour
- 4. Insert cinnamon stick and bay leaf into indentation to resemble apple stem and leaf. Serve with assorted crackers or Cheddar-Pecan Shortbread leaves.
If this was interesting to you, visit my web site and check out a cooking class that works for you.
Thanks for reading!
Kris
SPINACH CHICKEN SALAD
Posted by patandkrislarkin in Cooking and Baking, Uncategorized on February 7, 2012
This is a fabulous chicken salad . . . and pretty too. We made this in my December cooking class and the spinach makes it light enough to go well any time of year. On the other hand, the chicken is heavy enough that it can hold it’s own in the Winter or Fall. it’s appearance is festive regardless of the time of year or event. ENJOY!
PREP: 30 MINUTES
COOKING TIME: 5-10 MINUTES
RESTING TIME: 30 MINUTES
SERVES – 6
Ingredients:
4 BONE-IN SKIN-ON CHICKEN BREASTS, POACHED WITH HERBS AND AROMATICS
1-2 SPRIGS OF FRESH THYME
1 TEASPOON PEPPERCORNS
¼ CUP CELERY TOPS AND END PIECES
3-4 TABLESPOONS CRANBERRY HORSERADISH SAUCE (OR 3 TABLESPOONS WHOLE CRANBERRY SAUCE* AND 1 TABLESPOON HORSERADISH SAUCE)
½ CUP SLIVERED ALMONDS (TOASTED)
½ CUP CHOPPED CELERY
SALT AND FRESHLY GROUND PEPPER TO TASTe
¾ CUP MAYONNAISE
Directions:
- 1. After poaching chicken, discard the skin and bones and cut into bite-size pieces**
- 2. Combine cooked chicken with the cranberries, cranberry horseradish sauce, almonds, celery, salt and pepper. Add the mayonnaise and mix well.
- 3. Chill until serving time.
* recipe to follow for Whole Cranberry Sauce
** To poach chicken: place chicken breast (with bone and skin) in cold water to cover with fresh thyme, peppercorns and celery. AS SOON AS IT STARTS TO BUBBLE/BOIL TURN OFF THE HEAT!!! Cover and it will continue to cook for ½ hour.
If you would like to learn more about the Lark Inn Cooking Classes or crafting a custom cooking class for you or your organization, please visit my website.
Thanks for reading!
Kris Larkin
GARLIC BREADSTICKS
Posted by patandkrislarkin in Cooking and Baking on February 6, 2012
This is recipe we prepared in my January “Start your New Year Healthy!” cooking class at our guest house in The Flint Hills of Kansas; The Lark Inn
PREP: 15 MINUTES
BAKING TIME: 18 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 6
POINTSPLUS VALUE: 5
Ingredients:
2 TABLESPOONS OLIVE OIL
1 TABLESPOON UNSALTED BUTTER
3 CLOVES GARLIC, MINCED
½ TEASPOON SALT
1 12-OZ LOAF WHOLE-GRAIN ITALIAN BREAD
¼ CUP FINELY CHOPPED FRESH PARSLEY LEAVES
Directions:
- 1. Preheat oven to 350 degrees. In a small saucepan, combine oil, butter, garlic, and salt. Heat over medium-low heat until butter is melted; remove from heat.
- 2. Cut the bread in half lengthwise, then cut each half crosswise into 3 pieces. Then cut each piece into four ½ inch sticks. Brush the breadsticks with the garlic-infused mixture. Sprinkle with parsley, and place on a baking sheet. Bake until the edges are golden brown, about 18-20 minutes.
Nutrition per serving: 200 calories, 9g fat, 26g carbs, 2g fiber, 4g protein.
For more information about our recipes and gourmet cooking classes, visit my website.
Thank you for reading!
Kris Larkin
OVEN-ROASTED BRUSSELS SPROUTS With Chipotle-Lemon Aioli
Posted by patandkrislarkin in Cooking and Baking on January 20, 2012
Brussels Sprouts are probably one of the most misunderstood vegetables out there. Start with the spelling: B-R-U-S-S-E-L-S SP-R-O-U-T-S . . . Brussels . . . really? There is really an “S” at the end of “Brussel! Anyway, now that you’ve have your daily dose of spelling instruction let’s get on to it: Roasting vegetables is great way to unlock a great flavor of vegetables that most other ways of preparation won’t. I have run into very few people who tell me they like Brussels sprouts at the beginning of one of my cooking classes. I have also run into very few people after my cooking classes who don’t like roasted Brussels sprouts. Even the most simple roasting with olive oil and, seasoned salt and pepper is fantastic!
OK, lets get on to our daily recipe:
PREP: 30 MINUTES
ROASTING TIME: 20 MINUTES
OVEN TEMP: 400 DEGREES
SERVES – 4
POINTSPLUS VALUE: 5
Ingredients:
1 POUND BRUSSELS SPROUTS (ABOUT 50 SMALL SPROUTS)#
2 TABLESPOONS FRESH LEMON JUICE, DIVIDED
1 TABLESPOON EXTRA-VIRGIN OLIVE OIL
1 SLICE WHOLE-WHEAT OR WHOLE-GRAIN BREAD (ABOUT 1 OZ.) TORN INTO PIECES
2 TEASPOONS LEMON ZEST
1 TABLESPOON MINCED GARLIC
¼ CUP LOW–FAT OLIVE OIL MAYONNAISE
1 CHIPOTLE CHILE IN ADOBO SAUCE, MINCED, 1/8 TEASPOON ADOBO SAUCE RESERVED
Directions:
- 1. Preheat oven to 400 degrees. Cut Brussels sprouts in half. Transfer sprouts to a large bowl and drizzle with 1 tablespoon lemon juice and oil; set aside.
- 2. In the bowl of a food processor, pulse bread into fine crumbs Sprinkle bread crumbs, 1 teaspoon lemon zest and garlic over top of sprouts and toss until lightly coated
- 3. On a rimmed baking sheet, spread sprouts-crumb mixture in an even layer. Transfer to oven and roast for 10 minutes; remove from oven and use tongs to quickly turn sprouts over. Return to oven and bake until tender, 7 to 10 minutes.
- 4. Meanwhile, prepare aioli: in a small bowl, combine mayonnaise, remaining 1 tablespoon lemon juice, remaining 1 teaspoon lemon zest, chipotle chile and reserved adobo sauce; mix well. Remove sprouts from oven and place on a large serving platter. To sprouts with any remaining bread crumbs from baking sheet and serve aioli on the side for dipping.
Nutrients Per serving: Calories 160, Fat 9g, Carbs. 15g, Fiber 5g,
Protein 5g
#Nutritional Bonus: Glucosinolates are found largely in Brussels sprouts, as they are in all cruciferous vegetables like greens, cabbage, cauliflower and broccoli. However, Brussels sprouts contain a special combination of glucosinolates that are believed to be extra beneficial to the development of cancer risk reducing compounds in the body.
Thank you for reading!
Kris
For more information about Kris Larkin or her gourmet cooking classes in the picturesque Flint Hills of Kansas visit her website.
STRAWBERRY SALAD WITH BALSAMIC-CARDAMOM DRESSING
Posted by patandkrislarkin in Cooking and Baking on January 19, 2012
This is one of my favorite fruit salads because it is easy and quick to prepare and . . . is perfect anytime. Because of the berry fruit, it is very light but the balsamic dressing adds just enough body for it to hold it;s own in cold weather as well.
PREP: 15 MINUTES
SERVES–4
POINTSPLUS: 2
Ingredients:
3 TABLESPOONS BALSAMIC VINEGAR
2 TABLESPOONS AGAVE NECTAR OR HONEY
MINISCULE PINCH OF GROUND CARDAMOM (IT’S STONG STUFF!)
KOSHER SALT AND FRESHLY GROUND PEPPER
1 POUND STRAWBERRIES, HULLED AND QUARTERED
1 PINT BLACKBERRIES
1 LARGE SPRIG MINT, LEAVES ROUGHLY TORN
Directions:
- 1. Whisk the balsamic vinegar, agave nectar, cardamom, a pinch of salt and a few generous grinds of pepper in a medium bowl.
- 2. Tumble in the strawberries and blackberries, sprinkle the mint over them and gently toss, being careful not to bruise the berries. Taste and adjust the seasonings to your palate.
WINTER FRUIT SALAD
Posted by patandkrislarkin in Uncategorized on January 10, 2012
I introduced this Winter Fruit Salad at my “Fall Harvest” cooking class. the combination of fruits and spices is perfect for anytime . . . but especially cold weather. Though it is served cool, at room temperature, it’s savory blend of flavors will warm you up on any winter day.
This is very light, simple to prepare and is perfect to serve with a heavier meals. Another option is desert. I love this so much that I serve it as a appetiser or as a stand-alone dessert.
Enjoy!!
WINTER FRUIT SALAD
PREP: 15 MINUTES
SERVES – 8 MINUTES
Ingredients:
3 TABLESPOONS PACKED BROWN SUGAR
1 TABLESPOON GRATED LEMON ZEST
2 TABLESPOONS LEMON JUICE
1 TEASPOON GROUND ALLSPICE
3 BRAEBURN APPLES, LARGE DICE
2 CUPS FRESH CUBED PINEAPPLE
2 BOSC PEARS, LARGE DICE
½ CUP CURRANTS
¼ CUP SLICED ALMONDS
Directions:
Combine the brown sugar, lemon zest and juice, and allspice in a large bowl. Add the apples, pineapple, pears, and currants; toss to coat. Sprinkle with almonds.
Note: Cover and refrigerate the salad up to 2 hours in advance, but don’t sprinkle it with the almonds until just before serving.
This is very light and is perfect to serve with a heavier meals. Another option is desert. I love this so much that I serve it as a appetiser or as a stand-alone dessert.
Enjoy!!
For more information about my cooking classes visit my website: The Lark Inn Cooking Classes
WEDDING WEEK AT THE LARK INN – TUESDAY
Posted by patandkrislarkin in Uncategorized on May 9, 2011
TUESDAY – FAMILY BEGINS TO ARRIVE!
The Lark Inn was dark on Monday. Partially for preparation of the coming week but primarily so that Pat could have dinner with his single daughter one last time. A time to share and encourage and be encouraged.
Kris’ mom and sister Kelli flew in this morning. Later, her brother Kevin, his wife Heather and kids, Treavor, Billy and Richard flew into LAX. This gave Pat one more opportunity to reconnect with his 8 gazillion friends he made on the San Diego Freeway when he was doing his commute years ago. The traffic cooperated; although, all flights were delayed so Kevin and the little boys and Pat had coffee at the international terminal and made up stories about the various people we saw. What a great place for people watching and . . . if you are going to people watch, Kevin, the consummate story teller is a world-class people watcher!!
Number of Guests 15
Menu:
Veggies with Dipping Sauce
Apple Smoked Pork Chops
Smashed Potatoes
Garlic Sautéed Green Beans
Rice Salad
Angel Food Cake with California Strawberries ala mode
Veggies with Tomato Basil Dipping Sauce
Shopping List:
1 Assorted Fresh Veggie Tray with Celery, Broccoli, Cauliflower, Cherry Tomatoes
1 Cup Hellmann’s Mayonnaise
½ Cup Sour Cream
½ Cup Chopped Fresh Basil
1 Tablespoon Tomato Paste
1 Tablespoon grated Lemon Rind
Stir together last 5 ingredients. Cover and Chill for at least 1 hour. After Chilling out under a blanket, cover and chill the dipping sauce for at least 1 hour up to 2 days. Serve with your veggies . . . now than you have chilled out!
Apple Smoked Pork Chops:
Shopping List:
2 Packages of 10 Center Cut Pork Chops
Fred’s Rub
Season the pork chops heavily on one side with “Fred’s Rub”*
Cover and put the seasoned chops in the fridge for at least 2 hours.
Start smoker with apple wood in the smoke chamber and crank the heat up to high. On my Treagor electric smoker, that is about 425 to 450°.
Once smoker has reached at least 425° put the chops on the grate, seasoned side down.
Cook for about five minutes and turn.
Continue to cook until temperature in the middle of the chop is 145° and remove and cover in foil.
Let stand for at least 10 Minutes before serving.
Alternate cooking method:
Because of the small size of my smoker and the large number of guests for dinner I also fired up my gas grill on high.
I put half of the pork chops on the smoker, seasoned side down and the other half on the grill, seasoned side down.
I cooked them for about five minutes, turned them and cooked them for another 5 minutes or so.
Then, I switched; moved the chops from the smoker on to the grill and those from the grill on to the smoker.
Tip: You might want to use a tray to put one of the groups of chops on to make room for the other set of chops . . . otherwise you could become trapped in a terminal do-loop of making room on the grill for the smoked chops . . . but there isn’t room . . . I better move them . . . but there isn’t room . . . so I better move them . . . we don’t want to have to send someone over to rescue you. If you think this may be a problem . . . you should probably not cook pork chops alone! This is especially dangerous if alcohol is involved.
Once you have finally navigated the switching process, cook them for another 5 or so minutes on each side until the internal temp reaches 145°.
Remove, cover with foil and let stand for at least 10 minutes before serving.
*Fred’s Rub
Fred’s Rub was created by Pat’s dad; Fred Larkin who, perfected the art of steak grilling on his “Hastybake” charcoal grill. At one such time, over a half a century ago Fred was paid a visit by the Grilling Gods! They took him into their landing craft and while rocketing through the galaxies, performed horrible experiments on Fred. Being the powerful and courageous man that he was, he fought them all off and commandeered their ship, flying it back to planet earth. Though he was free in body, he was still theirs in his mind . . . all he could think of was seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper . . . seasoned salt, garlic salt and pepper . Then it came to him; he was supposed to put the concoction on his steaks and then grill them . . . FRED’S RUB WAS BORN!!! Fred’s Rub is only available through the Lark Inn and is about a zillion dollars a bottle. But, if you want to make it, here is the top secret recipe:
1-1/2 Parts Seasoned Salt
1 Part Garlic Powder
¼ Teaspoon Fresh Cracked Pepper for each ½ cup of rub
Please remember; if you divulge this top secret recipe . . . the Grilling god’s may pay YOU a visit!!!
Smashed Potatoes
Shopping List:
5 – 7 lbs. of Yukon Gold Potatoes* (About 3 per guest)
Fred’s Rub
* Tip: for you Californians or other folks not from the south or the Midwest; “New” Potatoes are the same as red potatoes. New potatoes will have a more “earthy” (no it’s not just from the dirt) flavor and the Yukon Gold will tend to be a bit sweeter.
Select however many potatoes you want (for tonight’s group of 15 we used 40 – 45). Wash the potatoes and boil them until they are about 90% done.
While the potatoes are boiling, start your oven set to Broil at 450°.
Spray a cookie sheet with olive oil spray.
Once the potatoes are finished boiling, drain them and let cool for a few minutes.
For smashing the potatoes you will want to find either a spatula (egg turner) or a solid faced potato masher and spray the face with olive oil.
One at a time, place the potatoes on the cookie sheet and smash them just until they break open . . . . sort of like a tomato. They will look like a little split open bulb.
Spray (or drizzle) olive oil over the potatoes and sprinkle with Fred’s Rub.
Hint: use the Fred’s Rub sparingly on potatoes and vegetables as it has quite a bit of salt in it.
Put the cookie sheet with your potatoes in the oven with the rack in the top position.
Allow to broil for about 10 minutes, until they reach your desired amount of golden crispiness.
Remove from the oven and serve.
Garlic Sautéed Green Beans
Shopping List:
3 lbs. of Crisp, Fresh Green Beans
4 Cloves of Garlic
Wash the beans and snap them into sections about 1 to 1/12 inches long.
Hint: Snapping green beans means that you bend them until they break (do I have to explain everything?!). If they only bend, they are too ripe.
Dice up four cloves of garlic (you could substitute 2 teaspoons of minced garlic)
Drizzle olive oil in your large skillet (or possibly two depending on the size of your skillets) Heat the skillet up on medium/high heat.
When the skillet is warm, throw in the green beans along with the garlic and drizzle with a bit more olive oil.
Turn the beans frequently to avoid burning and cook until just al dente
Tip: For my friends from the south Al Dente is not short for Albert Dente. This means that you don’t cook the bean until they is mushy. You only cook them until they are just tender enough to stick a fork in them . . . (I have to say it) as in “Stick me with a fork, I’m done!”
When finished, remove from the skillet and serve
Serving:
We serve everything family style with each item in a bowl or platter of it’s own which requires those at the table to work together so that everything is passed in the same direction. I have faith in you control freaks out there . . . this is a simple one for you!
Wine:
With the light pork meat and veggies, you will want a fairly light wine; for my palette, either a nice Chardonnay or Pinot Noir will work great.
Angel Food Cake with California Strawberries ala mode
Shopping List:
3 Sugar Free Angel Food Cakes (if not available, regular will do)
3 Pints of FreshCaliforniaStrawberries
1 Qt. Light Vanilla Bean Ice Cream
Slice the cake into ¾ inch wide slices and place in a small bowl.
Wash, cap and slice the strawberries and pour over the cake.
Scoop out a large tablespoon of ice cream and put on the top of everything.
Tip: For an delightful variation of this, heat your grill to high heat. Be sure that your grates are oiled with canola oil to reduce sticking. After you slice the angel food cake just put on the grill for about 20 seconds per side . . . I think you will like the results.
For information about cooking classes with Kris Larkin go to: www.TheLarkInn.com
Wedding Week at The Lark Inn – Sunday
Posted by patandkrislarkin in Uncategorized on February 9, 2011
This Post is an except from the book : Wedding Week at The Lark-Inn Recipe Book. The book is a chronicle of the week surrounding our daughter’s wedding, the various meals,events and get togethers. We cooked for anywhere between 5 and 150 people on any given night. It starts slow with only 5 to 10 guests, but it builds and builds and builds until it crescendos on Friday night Bar-B-Que for about 100 and Saturday morning Brunch for 150 and it came off very well. Stay Tuned and enjoy this stories, tips and recipes!
INTRODUCTION
They came from near and far, from high and low . . . . the rednecks and the fruits and nuts! It was Bree and Steve’s wedding. There was a great love story; Bree and Steve growing up together and the destination; the autumn tipped Southern California Mountains. This promised to be a relaxing and inspiring place to witness this momentous occasion. But wait . . . there was something else. Could it be that all this vacation time taken, hassles with traveling with kids and all the expense of making this pilgrimage was not for Bree and Steve?!?! NOT A CHANCE!!! Could the allure have been the promise of gluttony, wonderful food and wine and fellowship with those not seen in years?!?! THAT TOO!! The weekend was destined to be a world-class reunion of basically everyone we had been doing life with over the past 19 years. People came in from all over the country and we had a great time cooking for them, entertaining them and just catching up.
This cookbook has all the menus and recipes we prepared for dinners at our home (The Lark Inn) during the week leading up to the wedding as well as for the rehearsal dinner and brunch the morning of wedding day. Of course they are laced . . . with a few stories here and there!
There’s a lot of stuff here. If you try to cook and eat it all we can’t be responsible for your weight loss program or your health . . . but it could transport your soul!!
SUNDAY – WEDDING WEEK BEGINS!
A nice slow start to the event filled week. Our best friends from past and present ended up joining us for a relaxing evening of catching up and of course . . . eating! We became friends with Todd and Cheryl back in 1990 at the Crystal Cathedral. We met them and that was it. They have since moved all over the place and finally settled in North Carolina. They have been great spiritual partners in our journey through the last nearly 20 years. They are the kind of friends who you can be away from for long periods of time and when you get back together it’s as if no time has passed at all. Emerson and Velda joined our small group 4 or 5 years ago. From the moment they walked in the door and Velda saw the Southern Living Magazine on the coffee table we knew our friendship would be a fit. Since that first evening we have traveled many places together and the most significant travels have been our journeys of faith; making that pilgrimage together has been quite an adventure with God! It’s amazing how our friends from such different beginnings can all come together. It is like we have known each other forever! I think that when God fills your life with His people, who are earnest in following Him . . . there will be no boundaries!
Menu:
Taco Soup
Shopping List:
1 lb. Ground Turkey
1 Large Onion
1-1/2 Cups of water
1 Pkg. Taco Seasoning
1 Pkg. Hidden Valley Ranch Dressing
2 Cans Beans – Chili, Pinto, Black or Kidney
1 Can Corn
1 Can Mexican Style Tomatoes
1 Small Can Diced Green Chilies
1 Can Tomato Sauce
Sauté the meat and the onion. Add the water, the taco seasoning and the Ranch dressing. Simmer for 10 to 15 minutes. Add the rest of the ingredients and cook to heat through.
Kris Larkin 