Popcorn? Unusual recipes? It's Popcorn Week!
Ok, well, this WAS popcorn week. I've been running a bit behind myself, but Bushwick girl got me to thinking, what are some uses for popcorn that go beyond the usual sweet stuff? It put me in mind of one of the most unusual recipes I've ever come across - and beyond the "interesting" quotient, it's not half bad. (Not the best recommend for a recipe, I understand.)
8 ears fresh or frozen corn corn
2 sliced onions
3 bay leaves
8 c. chicken broth, divided
6 egg yolks
1/2 c. melted butter
4 qts. freshly popped corn, divided
1/4 t. pepper
Remove corn from cob. Cook corn in sm. amt. boiling water 5 minutes, and drain. Set aside.
Combine onions, bay leaves and 2 c. broth in lg. skillet. Boil, reduce heat, and simmer 15 minutes. Remove from heat. Discard bay leaves.
Transfer onions to blender; add corn and 2 more c. broth. Puree; reserve two cups. Pour remainder into large bowl and set aside.
Place egg yolks in blender. Process at high speed 5 seconds. With blender still running, add butter in slow stream, and add 2 c. cups pureed mixture. process 30 seconds or until thickened and smooth. Add to rest of mixture in bowl. Combine 1 qt. popped corn and 2 c. broth in blender; puree and strain to remove hulls. Repeat with remaining popcorn and broth; strain again. Add pepper and stir well. Combine all ingredients; correct for salt. May be served hot or cold; popped corn or toasted corn kernels are a great garnish, and if served hot a little pat of butter atop is nice too.
Here's one I like to do sometimes (you have to pop your popcorn in a pan with oil, though)...
Put the oil in your pan, and cook up some fresh garlic slices, salt, and dried chili peppers (leave this out if you don't like the heat). Then add your popcorn. The result is a spicy, garlicky, salty garlic snack that is surprisingly awesome.
Here's a rather uncommon recipe, but I think you have to be a 14 year old boy to appreciate it. First, you take the most chemical-laden microwave popcorn you can find (Pop Secret Butter Blast is good.) Then you pop it according to the directions, except for the part that tells you not to leave the microwave unattended. It's okay, though, because mom will clean up the exploded butter. When it is done, empty the bag into a bowl. Now, add even MORE butter, preferably salted, and then grind on some more sea salt. Stir. Serves 1 and that 1 will need a spoon to get up the salty butter at the bottom of the bowl.
Becoming somewhat popular in LA but very popular in Hawaii I understand, is FURIKAKE POPCORN.
It's made with butter and Japanese Furikake which is found in Japanese markets [although you can make your own]. Furikake is nori [dried seaweed sheets, ground sesame seeds, salt, sugar, chilies etc.
I eat cold popcorn for breakfast, no prop.
Sorta funny story, a South American restaurant opened in our neighbohood in Hartford, CT back in the mid 80's, and IRRC correctly, the owners were Bolivian. My dinner partner ordered the sausage plate, bits of different types of fried sausages, fried potatoes, fried onions and topped with freshly popped corn. His comment was," How do I eat this." Well, dig in, I guess. It was cool.