National Popcorn Day

I just read that Americans, on average, eat 51 quarts of popcorn per year. ROFLMAO. Well friend, I eat about that much PER MONTH!  

My standard base recipe is yellow/golden popcorn. (Organic and local if possible.) Olive or canola oil in a heavy bottom pan. Said pan should have a tight fitting lid. Cover one layer of kernels in oil. Med to Med High Heat.  The standard butter and sea salt gets a little monotonous so here are some fun riffs and a suggestion for a lovely beverage.

Rosemary-Parmesan Toss hot popcorn with 1/2 cup grated parmesan, 3 tablespoons olive oil, 1 tablespoon finely chopped fresh rosemary (or powdered rosemary) and 2 teaspoons kosher salt. I would choose a fizzy grapefruit drink here.

Cinnamon Sugar Drizzle Mix 6 tablespoons melted butter w/2 tablespoons cinnamon and two tablespoons gran sugar. Drizzle over 12 cups hot popcorn, sprinkle with salt. Maybe with hot cocoa? Or a chocolate martini.

Buffalo Make Buffalo Wings sauce:  1/4 c Franks red Hot sauce 1/2 c melted butter. Celery salt & Blue Cheese Powder (Spice House dot com).

Strawberry Pulse 1 cup freeze-dried strawberries and 6 tablespoons confectioners’ sugar in a food processor until powdery. Drizzle 4 tablespoons melted butter over 16 cups hot popcorn and sprinkle with the strawberry sugar. Toss with 1 cup freeze-dried strawberries. Drink a Faygo Redpop!

Cajun Melt 4 tablespoons butter with 1 tablespoon Cajun seasoning, 1 teaspoon grated lemon zest, 1/4 teaspoon cayenne and finely chopped scallions; drizzle over 16 cups hot popcorn and toss. Season with salt. Have a Sazerac!

Sesame Heat 6 tablespoons butter with 2/3 cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sesame oil, and sea salt.  I would go with green iced tea.

Three-Cheese Toss hot popcorn with 2 cups of dehydrated cheddar, 1 cup grated parmesan and 1/2 cup grated pecorino; spread on baking sheets.   Classic very malleable flavor palette, how about a nice vodka tonic?

Brown Butter Sage   fry a large bunch fresh sage leaves in butter till crispy. Reserving butter, remove leaves. Let cool, then crumble on top. OJ & vodka 

Furikake   Toss 16 cups hot popcorn with store bought sprinkles. Serve with sake!

Sriracha-Lime  Whisk 5 tablespoons melted butter with 1/4 cup Sriracha, 1 1/2 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over 16 cups hot popcorn and toss. Season with salt. Have a Michelada!

Chipotle Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder; drizzle over 16 cups hot popcorn. Cold Coke.

Peanutbutter Cup Heat 1 cup honey and 3/4 cup sugar over medium heat, stirring, until the sugar dissolves, about 5 minutes. Stir in 1 cup peanut butter and 1 teaspoon each vanilla extract and kosher salt until smooth; pour over 16 cups hot popcorn and 2 cups peanuts 2 cups of mini dark choc chips and toss. Spread on baking sheets and let cool. Pair with a Giant glass of milk.