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Dec 1, 2008 4:36 pm US/Central
Adding Sparkle To Ordinary Holiday Snack Foods
FUSE POPCORN 1/3 cup of Un-popped Popcorn
1/3 cup of Clarified Butter
1 tsp Sea Salt
3 Tbs. Clarified Butter
2 tsp. Ground Arbol Chiles or 1 tsp. Cayenne Pepper
1/2 cup Finely Shredded Parmesan Cheese
- Pop popcorn with the first addition of the clarified butter over med-high heat; be sure to use a large pot that has a lid.
- When popping starts, begin to shake pan continuously until popping ALMOST stops.
- At that point, place popcorn into a large mixing bowl and toss with the additional clarified butter, salt, parmesan and chilies. Enjoy!
TEX-ASIAN CHIPS WITH SALSA ROJA
Chips:
1 Pkg. Yellow Corn Tortillas (1lb.)
3 Sheets Nori Seaweed
2 tsp. Sea Salt
- Heat a large pot or skillet with vegetable oil to 350 degrees.
- In a blender or coffee grinder, place the Nori and blend into a powder.
- Cut all tortillas into four equal triangles and fry them in small batches. Fry them until the tortillas stop sizzling.
- Season with the salt and dust with the Nori powder when the chips come out of the oil. Set aside while the salsa is being made.
Salsa:
4 Vine Ripe Tomatoes
5 Cloves Garlic
2 Jalapenos
1 Large Yellow Onion
1 Large Bu. Cilantro, Chopped
3 Limes, Juiced
1 Tsp. Sea Salt
2 Whole Ancho Chiles
1 Cup of Boiling Water
- In a pre-heated, 450-degree oven, roast the tomatoes in a large cookie sheet or casserole pan until skin is slightly black.
- Meanwhile, pour the boiling water over the Ancho chiles and let soak for about 10 minutes.
- After the Anchos are soft, blend in the blender until thick and smooth using some of the soaking liquid to use so the blender runs smoothly. Place aside.
- In a food processor, blend all other ingredients until completely incorporated. Mix in the Ancho puree.
- Serve with Nori Chips.
CHILE SCENTED EDAMAME:
1 lb. Edamame in pods (fresh or frozen)
1/4 cup Extra Virgin Olive Oil
1 tsp. Salt
Chile Seasoning:
4 Ancho Chiles
8 Arbol Chiles
2 Tbs Sugar in the Raw
- Toast chiles on a cookie sheet in a 350 degree oven for about 8 minutes.
- After the chile cool, they should be very brittle and dry.
- Remove seeds and stems.
- Place into a coffee grinder until a powder is made.
- Add sugar.
- Set aside.
- Place the edamame in a pot of boiling salted water. Let boil for at least three minutes.
- Drain the water off and place in a mixing bowl.
- Toss with the olive oil and the chile mixture.
Serve hot and ENJOY!
(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)
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