Popcorn…

We do not get excited for the Super Bowl like most people. Our excitement with the Super Bowl comes from the knowledge that soon we will hear the sweet crack of a bat or the purr of an engine. The Super Bowl means that The Oakland A’s and Texas Rangers are heading to Spring Training. It also means that NASCAR, F1, GT and Rally racing seasons are also starting. It is not that we do not like football, we just prefer college ball to professional.

No matter what sport you chose to watch, popcorn is always a good snack to consume. In an effort to eliminate some unneeded chemicals from our bodies and to save money, I stopped purchasing microwave popcorn bags. I bought an air popper, popcorn popper, yes; you can still buy them new! I bought mine at either Walmart or Target for around $20.00. I have also found with the air popper, it is easier to make different types of popcorn.

* Just a note, one regular size bag of microwave popcorn is the equivalent to ½ cup of uncooked popcorn. You can use microwave popcorn for any of these recipes, would suggest a fat free or light butter variety.*

Screaming Yellow Zonkers is my favorite popcorn besides movie popcorn with Milk Duds mixed in. It disappeared for several years and this past summer it made a return to the stores. My husband saw it and bought me several boxes for my birthday; it was one of the best presents ever! I have made this recipe and given it as gifts at Christmas and is always a crowd pleaser. It is not quite Screaming Yellow Zonkers, but it is close! The recipe is from Todd Wilbur.

½ cup light Karo Corn syrup

½ cup white sugar

¼ cup water

2 Tablespoons butter

1 teaspoon vanilla extract

1 teaspoon butter etract

½ cup uncooked popcorn

Directions:

In small saucepan, over medium heat, combine butter, sugar, syrup and water. Stir to a boil, add a candy thermometer and bring mixture to 250°F.

At this point start cooking your popcorn, so when the sugar mixture reaches hard crack or 300°F, they should both be done about the same time.

When your candy has reached the hard ball stage, add the vanilla and butter extracts.

Pour popcorn into a glass microwave bowl, work quickly, pour the candy over the popcorn in thin streams. Mix the popcorn so that each kernel is coated with candy, put the popcorn back into the microwave for five minutes, then stir once again. This will help to coat each kernel. You can repeat this step once more if necessary to get all of the popcorn coated. Pour popcorn onto a large sheet of wax paper to cool. Spread the popcorn out to cool. Be careful it will be very hot handle, it is best little hands do not help at this stage. Once cook break into pieces and store in an airtight container.

This next recipe is Bacon Peanut Caramel Corn, by Chef Zac Young. This is almost a perfect recipe. I need chocolate, so feel free to add in a ½ cup of Reece’s Pieces when mixture is cooling! Again here feel free to use microwave or air popped, popcorn.

Ingredients

• 1/2 Cup popcorn kernels
• 1/4 Cup oil
• 1 3/4 Cup sugar
• 3/4 Cup corn syrup
• 2 Teaspoon kosher salt
• 2 Cup honey roasted peanuts
• 1 Pound of bacon- cooked extra crispy

Pop popcorn with oil in a large pot on the stove. The cover pot while cooking or risk eye injury. You know the popcorn is ready when the popping slows to 1 pop per 3 seconds.
Pour popcorn on to a cookie sheet lined with a silpat. Sprinkle salt, peanuts and crumbled bacon over the popcorn.
Heat the sugar, corn syrup and a ½ cup of water until light amber in color. Pour evenly over the corn. mix with a heat proof spatula to try and evenly coat the mixture. place in a 350 degree oven for 7 to 10 minutes until the caramel has melted. Work the mixture again with the spatula until every thing is evenly coated.
Let cool.
Okay so sweet popcorn is not for you…how about a seasoning to sprinkle on your popcorn? I found this one over at The Popcorn Board.

Blazing Buffalo Ranch Seasoning Mix for Popcorn

Yield: about 2 tablespoons seasoning mix

Ingredients

• 1 tablespoon ranch dressing or dip mix (from a 1 ounce package)
• 1 tablespoon seafood spice mix (or celery salt)
• 1 teaspoon garlic powder
• 1 teaspoon powdered sugar (or sugar)
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon vegetable oil
• 6 quarts popped popcorn
• Cooking spray, optional

Directions

1. In a small bowl, blend ranch dressing mix, spice mix, garlic powder, powdered sugar and cayenne pepper. Sprinkle with vegetable oil and blend until well incorporated.
2. Place popcorn in a serving bowl and spray lightly with cooking spray. Sprinkle seasoning mix over popcorn to taste and toss. Store leftover seasoning mix in an airtight container for future use.

Smokin Hot Sauce!

Believe it or not, I cannot stand anything that's very spicy. My husband is another matter, he likes things as spicy as he can find them. A few weeks ago at the farmers market, I purchased a pound of cayenne peppers.

 Usually, when I get fresh cayenne peppers, I will make either hot chili oil or dry them for the crushed red pepper flakes. This time I decided I would try something a little different!

With the fresh cayenne peppers, I decided to make it my own hot sauce. The inspiration for this hot sauce came from Frank's red-hot and Srirach hot chili sauce.

 I have to be very honest with you; I think Srirachi has met its match. This hot sauce is not for the faint of heart. I took a tiny taste of it and my tongue literally felt like it was sizzling for 5 minutes.

To make the hot sauce:

1 pound fresh cayenne peppers

2 cups white vinegar

Directions:

Wash and rinse your peppers. If you have rubber gloves, I would suggest that you wear them.

Cut off the tops of the peppers and place peppers into a medium saucepan.

Add vinegar to the peppers simmer on medium heat until the peppers are soft.

Remove from heat, cover and let set for 10 minutes.

Place peppers and vinegar mixture into a food processor or blender.

Run your machine until all the peppers are liquefied.

The next step can be a little tricky; you need to remove the pepper seeds from your hot sauce. You want to make sure you use a strainer that has holes that are small enough the seeds won't go through. I tried two different items; the first was a mesh tea strainer. Since the tea strainer is very small, it took a very long time. With a spoon, I pushed the liquid through the strainer.

 After fussing with this way for a while, I decided to use my flour sifter, this actually worked quite well. I was able to place the liquefied mixture in the sifter then use the sifting blade to move the liquid from around the seeds. If I was to try this again, I think what I might do is get some cheesecloth and double or triple it, to gently squeeze sauce from the seeds.

Once you have removed the liquid, do not throw away what is left over. I took what was left over and put it into a mason jar. I then added extra virgin olive oil. You want to stir the olive oil to make sure you're getting it down into the seeds. Make sure the olive oil covers the seeds; place a lid on the jar. Store in the refrigerator, use these any time you have a recipe that you need add crushed red peppers.

Place the hot pepper sauce in a jar. I had a glass maple syrup jar I put mine into. You can use a canning jar, left over salsa jar, spaghetti jar anything that is glass. Store the sauce in the refrigerator and use as needed.

If you like buffalo wings, in our house we do buffalo chicken breasts. This sauce will be perfect for it. I would add to a small saucepan, a cup of the hot sauce that we just made, one stick of butter, half a cup of rice vinegar, and quarter cup of honey. Heat on medium low until the butter is melted, stir making sure the ingredients are well blended. Pour over your chicken and serve.

Flavored Olive Oils

The holiday season will soon be here. The season also brings parties, family gatherings, and yummy food. One of those tasty treats might be crusty bread and infused olive oil.

 These infused oils can be costly if you purchase them in the store. On average,the lowest price I found for a garlic olive oil was $19.95. Why pay that much, when you can make it for a fraction of the cost?

 Around the holidays, infused oils work well when you need a host gift. Why show up with the traditional bottle of wine or plant, when you can bring homemade flavored olive oil?

Stop shaking your head in doubt, and saying this is too difficult or you do not have the time. I promise this is simple to make and takes little effort or time on your part.

The first step, deciding on your olive oil. Since I am going to flavor it, I usually get an inexpensive brand of extra virgin olive oil. If you keep an eye out for sales advertisements, you can sometimes get great deals. The Food Lion grocery stores sometimes have the pint bottles on sale for buy one get one free. World Market/Cost Plus will also have excellent same day sales on olive oil.

Next, you will need to decide what flavors you want to make. I have made, garlic, rosemary garlic and cayenne pepper. For garlic, you will need one head of garlic peeled. Leaving the cloves whole is preferred, but you can crack the cloves to remove the skin. Place garlic in your crock-pot and add olive oil, I use either a 16-ounce or a 24-ounce bottle. Cook on low for six hours, turn off heat and cool. When the pot is cool enough to handle, remove garlic and place in bowl for later. Strain oil through doubled cheesecloth into the jar or container you will be storing your oil. It is important there are no bits of garlic in the container. The reason is because garlic is water based, and we do not want to grow any botchalism.

Rosemary garlic olive oil is made the exact way as the garlic. Add a sprig or two of fresh rosemary to the pot with the garlic and olive oil. Again make sure to remove the entire sprig when done.

Cayenne pepper uses the same amount of oil and the same cooking time. I use four or five whole dried cayenne peppers instead of fresh. Dried peppers will float in liquid. What I suggest is make tiny little slices along the pepper so the oil can get in and the flavor out. When cool you will still need to strain the oil through the cheesecloth. If the peppers are intact you can add them or fresh (dried) peppers to the bottle.

I usually make the pepper oil once a year. I only use it when I want to spice something up like roast vegetables or when making pot stickers. I make the garlic several times a year and use it  daily for cooking.

Now for those garlic cloves you set aside. You can make your own garlic butter, by either making your own butter or soften 1 cup of whole unsalted butter and blend together with the cloves. On the other hand, you can skip the butter. Slice a baguette and spread the cloves on the slices like butter.

Time to make more....