Last month I featured a recipe and wine pairing from The Lark cookbook, Around the Table: Recipes & Stories from The Lark in Santa Barbara. Today, I’m excited to share a few more recipes straight from the cookbook as part of a fun contest. That’s right, I’ve partnered with The Lark for an Instagram contest to help you get more inspired in the kitchen. The best part? One lucky winner will get their own signed copy of the cookbook AND dinner for two at The Lark!
Below are a few awesome recipes taken directly from The Lark cookbook. You can enjoy these simply as a sneak peek into the book, but I’d suggest you go all in for the contest. All you have to do is make one of the recipes from The Lark cookbook (featured below and here) and post a photo of your dish on Instagram with the contest hashtag, making sure to tag @wanderandwine and @thelarksb.
The contest runs June 1 – June 17 and full details can be found below. One winner will be selected at random and the winning photo will be reposted on The Lark’s social media. Time to break out those food styling skills. I can’t wait to see what you make!
Photo Credit: Rob Stark
Deviled Eggs with Crispy Pancetta, Jalapeno, Smoked Paprika & Chives
Growing up, I was never a fan of deviled eggs. It wasn’t until I tried modern interpretations like The Lark’s did I finally get on board with this classic app. Thanks to The Lark cookbook, now we can all recreate them at home for what will likely be a new party favorite.
SUGGESTED PAIRINGS
Wenzlau Cuvee L’Inconnu Blanc de Blanc – I love Wenzlau’s still wines, but they also make limited amounts of sparkling wine worth checking out.
Palmina Malvasia Bianca – A fun Italian-inspired white from Larner Vineyard.
Lone Star Beer – Serve it ice cold for a refreshing pairing.
INGREDIENTS
Crème Fraîche:
1 cup heavy cream
⅓ cup live-culture buttermilk
Crispy Pancetta:
4 oz pancetta, sliced thinly
Deviled Eggs:
12 eggs
⅓ cup Crème Fraîche
1 ½ tspn Dijon
12 stalks fresh chives, finely minced
2 jalapenos, finely minced
Garnish:
2 TB smoked paprika
3 TB fresh chives, diced
1 jalapeno, finely diced
DIRECTIONS
Crème Fraîche: Mix heavy cream and buttermilk together in a glass jar, then leave at room temperature for 48 hours until firmed up. Store in fridge.
Crispy Pancetta: Preheat oven to 300 degrees. Place pancetta on baking rack with a pan underneath to catch drippings. Bake for ~15 minutes or until crispy. Drain on paper towels, then break into pieces.
Deviled Eggs: In a large pot, cover eggs with water and bring to a boil. Turn off the heat and let sit for 10 minutes. Shock for 10 minutes in ice bath, then peel and cut in half, separating yolks. Place the fine-mesh sieve on a large mixing bowl inside a larger bowl full of ice. Scrape yolks through the sieve with rubber spatula for a fluffy consistency. Fold in Crème Fraîche, Dijon and chives, then diced jalapeno to taste. Place mixture into piping bag with a large tip, then pipe into whites.
Plating: Place Deviled Eggs on plate, sprinkle with paprika, chives and diced jalapeno and vertically embed pancetta in eggs.
Black Pepper and Bacon Popcorn
Every time I eat popcorn, I wonder why I don’t make it at home more often. It’s so easy, and throwing a few seasonings together can really take it to the next level. Black pepper and bacon popcorn is dangerously addictive and actually pretty easy to make. Cook up some bacon at breakfast then use the leftover bacon fat for the popcorn and you’re set!
INGREDIENTS
1 cup popcorn kernels
1 cup canola oil
2 tspn black pepper
2 ½ TB crispy bacon, finely chopped
1 TB scallion, finely chopped
1 ½ TB bacon fat, melted
1 TB salt
Pop kernels in a large pot with canola oil, then add seasonings.
The Mule Cocktail
I love a good Moscow Mule, especially when made with high quality ginger beer, but using this cucumber-infused vodka really takes it up a notch. Now I have no excuses not to make this at home! I can see The Mule becoming a staple on the patio this summer…
INGREDIENTS
1 ½ oz Cucumber-Infused Vodka
¾ oz lime juice
½ oz Yellow Chartreuse
¼ oz simple syrup
Ginger beer
Lime wheel
DIRECTIONS
Combine vodka, lime juice, Chartreuse and simple syrup in a Mason jar with ice. Top with ginger beer and garnish with a lime wheel.
Cucumber-Infused Vodka: Pour a bottle of vodka into a mixing bowl. Combine with 3 thinly sliced English cucumbers. Cover with plastic wrap. Refrigerate and infuse for 72 hours. Strain by pouring contents through chinois. Discard cucumber and pour vodka back into empty bottle.
Photo Credit: Macduff Everton
Marinated and Grilled Hanger Steak with Charred Broccoli, Calabrian Chile, Crispy Shallots and Mint
When the weather warms up, about 80% of our cooking takes place outdoors on the grill. This dish really elevates the standard grilled steaks, with a ton of flavor thanks to fresh herbs and a chile oil vinaigrette.
SUGGESTED PAIRINGS
Stoplman Vineyards Syrah Angeli – From Santa Barbara’s most famed region for Syrah.
Topa Topa Common Lager – When wine just won’t cut it.
INGREDIENTS
Hanger Steak:
1 ½ tspn coriander seed
½ bunch fresh parsley, chopped
1 clove garlic
1 sprig fresh thyme
1 cup olive oil
1 ½ lbs hanger steak
Salt
Crispy Shallots:
4 shallots, shaved thin
Milk
Canola oil
Corn starch
Salt to taste
Charred Broccoli in Calabrian Chile Vinaigrette:
½ tspn honey
1 tspn salt
1 tspn lime juice
1 ½ TB sherry vinegar
3 TB Calabrian oil or chile oil
3 TB olive oil
¾ cup piquillo peppers, julienned
1 TB garlic, minced
1 head broccoli, cut into florets
Salt to taste
Garnish:
Fresh mint leaves
DIRECTIONS
Hanger Steak: Preheat oven to 325 degrees. Toast coriander seed on a sheet pan for 8-10 minutes. Remove and let cool. Blend coriander, parsley, garlic, thyme and oil in a blender just until the consistency of pesto, adding more oil as needed. Coat steak with marinade, cover and place in fridge for 72 hours, turning every 12 hours. Remove and let sit at room temp for 30 minutes before cooking. Season with salt.
Grill steak to medium-rare over high heat, ~ 1 ½ minutes per side. Let rest 5 minutes and slice against the grain.
Crispy Shallots: Place shallots in nonreactive bowl and cover with milk. Soak for 1 hour, then drain on paper towels. Preheat deep fryer filled with canola oil to 325 degrees. Coat shallots with cornstarch and deep-fry until golden. Drain on paper towels and season to taste with salt.
Charred Broccoli with Vinaigrette: Combine honey, salt, lime juice and sherry vinegar. Whisk in Calabrian chile oil and olive oil, then fold in slice Calabrian chile, piquillo peppers and garlic. Taste for salt, acidity and heat and adjust as needed. Blanch broccoli in salt water and shock in ice bath, then drain and dry. Grill until marked, then coat in vinaigrette.
Plating: Place charred broccoli in Calabrian Chile Vinaigrette across the plate. Arrange hanger steak above broccoli. Garnish with shallots and mint.
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*Contest Rules*
