I like to play around with flavors and experiment with
combinations, and my guilty-pleasure flavor is truffle oil with Parmesan cheese. It’s a classic combination that’s
been done over and over again, so I won’t bore you with that as my “recipe” for
this week. My other favorite, however,
is applewood-smoked sea salt and chipotle.
It’s smoky (almost bacon-y), spicy, citrus spiked, and completely addictive!
First, pop your favorite kernels. I love Rancho Gordo Crimson kernels on the stovetop in olive
oil. They pop up snowy white and fluffy,
with hardly any unpopped kernels left in the pot. Unfortunately, they are also hard to come by
these days! The company sells out every
year. If you
haven’t experienced this popcorn yet (and you somehow manage to get your hands on some), don’t do it. I’m not just saying this because I want it
all to myself; you will never be able to stomach the microwave popcorn variety
once you try this stuff. It will ruin
all other popcorn for you, and I can’t have that on my conscience!
Once the kernels have popped, add a squeeze of lime, smoked sea salt and
chipotle. Shake the pot a little to
distribute the seasoning, taste, and adjust the flavors accordingly. There’s no magic ratio. It depends on your personal taste, how spicy
you’re feeling that day, and how salty you like your popcorn. Just remember, you can always add more
chipotle if it’s not spicy enough, so don’t go overboard. Enjoy!
No comments:
Post a Comment