Popcorn! 6 chef recipes you need in your life

Well what do you know. Popcorn is the new kale! Joe Vinson PhD, is a chemistry professor at the University of Scranton in PA. His recent study found that the hulls of popcorn are found to have a high level of antioxidant polyphenols. Said Vinson about his findings: “They are nutritional gold nuggets” and that “Popcorn may be the perfect snack food. It’s the only snack that is 100 percent unprocessed whole grain. All other grains are processed and diluted with other ingredients, and although cereals are called “whole grain,” this simply means that over 51 percent of the weight of the product is whole grain. One serving of popcorn will provide more than 70 percent of the daily intake of whole grain. The average person only gets about half a serving of whole grains a day, and popcorn could fill that gap in a very pleasant way.”

(A side note: remember the news when coffee and chocolate were found to have antioxidants? Those were the research of Dr Vinson as well. We are hoping for a bacon study in the future!)

And of course, we have popcorn restaurant recipes for you. Read on for favorites from Chef Peter Rudolf, Chef Kerry Sear, Chef Sheri Clark and more. You must promise not to sue us like Nutella!

(photo ©Shawn Hempel)

Warm Balsamic Popcorn
Crop Bistro & Bar, Cleveland, OH

Ingredients

3 cups freshly popped plain popcorn
½ cup thinly Sliced red and green pepper and red onion
Pinch of salt and pepper
2 tbs fresh basil
¼ cup fresh arugula
2 tbs sun dried tomatoes
1 tbs vegetable Oil
3 tbs balsamic vinaigrette (see below)
¼ cup shredded asiago Cheese

Balsamic Vinaigrette

1 cup Olive Oil
1/3 cup balsamic Vinegar
3 tbs dijon Mustard
1 tbs fresh basil (finely minced)
½ tsp salt
½ tsp pepper

Vinaigrette instructions: Combine the oil, balsamic, dijon, basil, salt and pepper in a mixing bowl. Using a wisk, vigorously mix until the dressing is completely blended and deep mahogany in color. Set aside in clean container or refrigerate until needed.

Popcorn Instructions:

Prepare balsamic vinaigrette and pop the popcorn (may be stored in an air tight container for a few hours). In a 14 inch sauté pan, heat oil until it begins to smoke. Add pepper and onion mixture, sun-dried tomatoes and salt and pepper, sauté for 20 seconds. Add vinaigrette to pan. Immediately add arugula and popcorn to the pan. Remove from heat. Toss in pan until well mixed. Pour into large bowl and garnish with roughly chopped basil and asiago cheese. Drizzle with reduced balsamic syrup (optional).

Think superfast stir fry. Do not keep popcorn on the heat…it gets soggy.

Spicy Bacon Popcorn
Chef Andrew Kirschner, Tar & Roses, LA

Ingredients
popped corn, organic 4 quarts
bacon strips 2 each
bacon, med diced 2 cups
aleppo pepper 1/3 cup (a moderate heat level pepper that is crushed or flaked, found in spice shops)
salt to taste
brown sugar 1 cup
corn syrup, light ¼ cup
salt ½ teaspoon
butter 4 oz
baking soda ½ teaspoon

Render fat from bacon strips over low heat in medium saucepot. Remove strips from fat and discard. Over medium heat pop the corn in bacon fat.

Once corn is fully popped remove from heat and place in mixing bowl. In a separate pot over medium high heat combine sugar, corn syrup, salt, and butter and stir constantly, allowing it to boil for two to three minutes.

Remove from heat and stir in baking soda. Pour caramel mixture over popcorn and stir thoroughly. Stir in bacon, Aleppo pepper, and salt.

Spread evenly on sheet pan and place in 250 degree oven until bacon is rendered (appx 35 minutes), rotating the pan and stirring throughout the cooking process. Remove from oven and once cooled, store in airtight container.

Rosemary Popcorn With Pine Nuts
Chef Sheri Clark, formerly with Dish Restaurant in Atlanta

1 cup olive oil
1/2 cup unpopped popcorn kernels $
12 (6-inch) rosemary sprigs, cut into 2-inch pieces
1 1/2 teaspoons sea salt, divided
1/2 cup pine nuts, toasted
2 tablespoons coarsely chopped fresh rosemary

Cook oil in a small saucepan over low heat 3 minutes. Add popcorn kernels, rosemary sprigs, and 1 teaspoon sea salt. Remove mixture from heat; cover and let stand at room temperature 48 hours. Drain kernels, reserving 3 tablespoons oil; discard rosemary sprigs. Place 3 tablespoons reserved olive oil and popcorn kernels into a large Dutch oven. Cook kernels, covered, over high heat, shaking pan often for 4 minutes until popping begins to slow down. Remove popcorn from heat, and let stand 2 minutes or until popping stops. Place popcorn in a large bowl.
Add remaining 1/2 teaspoon salt, pine nuts, and chopped rosemary, and toss. Serve immediately.

Smokey Popcorn
Chef Peter Rudolf
Madera restaurant in the Rosewood Sand Hill Hotel, Menlo Park, CA

Ingredients

1/4 cup vegetable oil
1/2 cup plus 2 tablespoons popping corn
1 teaspoon smoked hot Spanish paprika
1/2 tablespoon sugar
4 tablespoons unsalted butter, melted and kept warm
1/2 cup Japanese furikake mix (found at Asian markets)
2 cups Japanese mixed rice crackers
Kosher salt

In a large saucepan, combine the oil and popcorn, cover and cook over moderate heat until it starts to pop. Shake the pan and cook until the corn stops popping.

Transfer the hot popcorn to a large bowl. Sprinkle with the paprika and sugar and toss well. Drizzle with the butter and toss, adding the furikake and rice crackers. Season with salt, toss again and serve.

Masala Popcorn
Chef Sanjeev Kapoor

1 cup of corn kernels
1 tbsp of olive oil
salt to taste
a pinch of turmeric powder
1/4 tsp of red chili powder
1/2 teaspoon of chat masala spice mix
2 tbsp lemon juice

Heat a deep non stick pan.
Place corn kernels in a bowl. Add olive oil and mix well and put into the hot pan.
Add salt, turmeric powder and red chilli powder and mix. Cover and let the corn pop.
When all the corn has popped, sprinkle chat masala and lemon juice and toss.
Serve immediately.

Nighthawk Popcorn
Chef Saul Bolton, Nighthawk Cinema, NYC

Ingredients

4 tablespoons grated lime zest (from about 4 limes)
½ cup grated cotija cheese (this is a salty Mexican cheese that can be found in most grocery stores)
1 cup popcorn kernels
4 tablespoon canola oil
Salt
4 tablespoons unsalted butter, melted
¼ cup cilantro leaves

1. In a small bowl, mix the lime zest with the cotija, set aside.

2. In a large stockpot set over high heat, combine the popcorn kernels and canola oil and cover with a tight-fitting lid. Once the corn starts to pop (after about 5 minutes), shake the pot constantly until the popcorn has finished popping (about 5 to 7 minutes more). Remove the pot from the heat, carefully remove the cover, season with salt and stir in the melted butter. Mix in the cilantro and reserved cotija-lime mixture and serve warm.