After a 3-day weekend of eating to my little hearts desire in New Orleans (more to come on that later) I’m in the mood for something a little light and crunchy for dinner.
But this isn’t just any bag popcorn out of the microwave. This is my addicting homemade popcorn. Now if you have never tried making popcorn in a heavy pot on the stove top before get ready, because once you try this popcorn you will NEVER go back to the stuff from a bag. The texture is completely different the popcorn is lighter and crisper. Besides has anyone noticed that microwave popcorn leaves this strange filmy, after taste these days? I don’t like it. Not to mention all the talk on the news recently about the chemicals in the artificial butter flavoring causing cancer. No thanks.
My popcorn is simple, easy and don’t judge me but there is NO butter. This popcorn is made with Nicolas Alziari, Extra Virgin Olive Oil from Nice, France and I promise the butter will not be missed. Sorry Italy and Spain but for me this is the best Olive Oil in the world. I finnish this addicting snack (and sometimes dinner) with a little hit of parmigiano reggiano cheese, salt and fresh cracked pepper. Simple, easy and addicting!
This makes a great party appetizer for all of your favorite sporting events or a girl’s night. Tonight however I’ll be enjoying a bowl of this popcorn with some Doctor Who… I love you David Tennant! And Bring on Peter Capaldi as the 13th Doctor in August! Is it too early to start a Doctor Who count down clock?
Mel’s Simply Addicting Popcorn
3 tablespoons of Extra Virgin Olive Oil
½ cup of corn kernels
¼ cup fresh grated parmigiano reggiano, cheese
Fresh Cracked Black Pepper
2 Tablespoons Nicolas Alziari Extra Olive Oil
With micro-plane grate ¼ cup parmigiano cheese.
In a large heavy bottom pot with a lid, heat up the 3 tablespoons of Extra Virgin Olive Oil for 1 minute over medium heat. Add the whole corn kernels to the hot oil and put the lid on venting it ever so slightly. If you vent it too much the corn kernels will escape. That’s always fun…
When you hear the popcorn start to vigorously pop, start carefully shaking the pot over the heat. Once the popcorn has slowed and almost completely stopped popping remove from heat and pour into a large bowl. Immediately drizzle the hot popcorn with the Nicolas Alziara Extra Virgin Olive Oil, then toss the popcorn with the parmigiano cheese, sprinkle on a little sea salt to taste and add as much fresh cracked pepper as you desire. I usually do about 15-20 good cracks of fresh pepper, but I love black pepper.
Enjoy with a Doctor Who marathon….