Sunday, February 27, 2011

The envelope please... and the winner for perfect movie food is...


Maybe it's not so much about what it tastes like, but that it can be totally transformed by lighting. Just like a scene. It can be dark and spooky. Mysterious. Dramatic. Light. Fluffy. Molten and lavalike. It can impersonate little doves or sheep. It can be sweet or salty; spicy, herbal, exotic.

This recipe was nominated for best popcorn in the herbal category.

Olive oil
Duck fat
Garlic, finely chopped
Fresh rosemary, finely chopped
Smoked salt
Sel gris

Fry the garlic in the olive oil, until it starts to color.
Filter out the garlic from the oil, pouring the oil into the pan you're using for the popcorn.
Add the duck fat to the pan.
Drop three kernels into the oil, cover and wait. When they pop, pour in the rest of the popcorn.
Give it a few shakes until it starts to pop vigorously.
When there is more than three seconds between pops, dump the popcorn into a bowl.
Add the rosemary and salt, head for the TV and enjoy.

It goes well with margaritas (fresh lime juice with some water, agave sweetener, white Tequila, ice cubes, stirred not shaken).

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