Red Hot Chili And Sesame Oil Popcorn Recipes

CHILI-LIME POPCORN

Steps:

• Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
• Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.

SESAME PARMESAN POPCORN

Steps:

• Pop popcorn in a hot air popper or microwave popper according to manufacturer's instructions. Pour into a large bowl.
• Mix butter and sesame oil together in a small bowl. Drizzle over popcorn. Add Parmesan cheese, salt, and pepper; toss well to coat.

STEAMED VEGETABLES WITH SESAME-CHILE OIL

Steps:

• Special equipment: a metal steamer basket
• Fill a large pot with 2 inches of water and bring to a boil over medium heat. Arrange the carrots, asparagus, cauliflower and broccoli in a metal steamer basket; place in the pot and cover. Steam the vegetables until slightly tender but still with a little crunch, 5 to 6 minutes.
• While the veggies are steaming, heat a small saute pan over medium heat. Add the sesame-chile oil, olive oil, garlic and pepper flakes, and cook for 1 minute.
• Transfer the steamed vegetables to a bowl. Add the sesame-chili oil mixture and the lemon juice, and season to taste with salt and pepper. Toss to coat the vegetables evenly. Serve immediately.

RED HOT CHILI AND SESAME OIL POPCORN

Steps:

• Put vegetable and sesame oils in a large pot with a lid, and begin to heat on high heat.
• When the oil is warmed, but not yet hot, add the unpopped popcorn, and immediately shake red hot chili oil onto the popcorn kernels.
• Cover the pan and begin shaking immediately, holding the lid down and protecting your hands with potholders. Shake the pan until the popping slows. (I like to slightly raise the pan off the burner, shake the pan in a swirling motion, set it back down, then about two seconds later pick it up and shake it again, and so on.).
• Transfer the popped corn to a bowl right away and salt to taste.

HOMEMADE CHILI SEASONING POPCORN

Steps:

• Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to the hot oil. The oil is ready when the kernel pops.
• Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.

HONEY SESAME POPCORN

Steps:

• Heat the oils, honey and seed in a saucepan.
• Pour over corn. Toss well.
• Top with sprinkles.

SESAME POPCORN

Steps:

• Toast sesame seeds in a skillet on the stove until just golden. Crush them up with the salt in a mortar and pestle. This is an important step to get the seeds to release their yummy flavor and smell. If you don't have one of those, improvise, I used to use a coffee cup and the end of my whisk!
• Put oil in a heavy cookpot that has a lid and place on the stove on high.
• Add popcorn and put the lid on. Stay close by!
• When popping slows to about a second in between pops, dump the popcorn into a large bowl.
• Sprinkle with crushed sesame seeds and salt, pepper, and onion powder. Toss, and enjoy! Add more of the seasonings to your taste, other options are chili powder, garlic, curry.