💾 Archived View for shaggypeak.com › library › recipes › appetizer › Piquant_Popcorn.gmi captured on 2024-05-10 at 11:07:55. Gemini links have been rewritten to link to archived content
⬅️ Previous capture (2023-03-20)
-=-=-=-=-=-=-
2 tb Corn oil 1/4 c Butter
2 Garlic cloves, crushed 2 ts Hot chili sauce
1 1/2" piece ginger root, 2 tb Chopped fresh parsley
-peeled, chopped Salt to taste
1 c Popping corn
Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well.
Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce.
Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.
VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter.
// sources/MM0320-5.TXT