Desperate for some one on one time, SJJ and I decided to have a movie night. The chosen film: none other than John Cusack's (and Chicago's) best, High Fidelity. The chosen drink: a bottle of Casillero del Diablo's 2006 Carmenere, Chile's best, in my opinion.And the chosen snack: SJJ's homemade black kernel popcorn. Delicious.
So here's the recipe.
Ingredients:
a plentiful pour of olive oil
half as much vegetable, canola, or peanut oil
1/3 cup of black kernel corn for popping
coarse sea salt
cayenne pepper
any other seasoning
Heat the oil on medium/high heat in a deep pot. Olive oil has a high burning point, but vegetable/canola/peanut oils have more flavor. That's why it's best to use both.
Drop three kernels in the pot, and wait for one or two of them to pop. That's when you know the oil is hot enough. Then add the rest of the kernels. Make sure to coat them evenly in the oil. Cover the pot and wait for the sound/smell of popcorn to surround you.
You can add the seasoning when the popped corn is still in the pot, or you can wait for it to cool. Your choice.
ENJOY!
