Hi Guys. It’s Wednesday and I’m hitting the road again. I am off to Dallas and Austin for a couple days where I am dying to eat and eat and eat. And shop for cowboy boots. (Not that I can pull them off. And there’s the nervous factor that there will only be men’s sizes to fit my enormous waders, but besides all the facts, right now, in my romantic brain, that is how it’s going to be. Food and Cowboy Boots.
And then I will be off to Chicago!! The Windy City where my dad was born and raised, and where I haven’t been back to since my Grandparents 50th wedding anniversary when I was about 14. I hear a lot has changed in the last 20 years!
By the way. If you live in Chicago, please consider coming to see at Marcel’s for a public cooking Demo oooorrrrr…….
Join me for dinner at (James Beard Award winning!!) Blackbird on June 12th. Tickets are available HERE.
I (very humbly) am collaborating on a dinner with *gulp* Chef David Posey (BIG TIME). It should be delicious and really fun, I hope I will see some of you there!
And now for this snack. So simple, but that’s what you get when one is busy packing and cleaning in between doses of NyQuil and DayQuil. Snacks. (I have a REALLY bad cold.) Possibly this was my dinner the other night. The whole bowl.
And this happens to be a really good meal. I mean snack. Well, for me, popcorn is always really good- but it just got a tad more exciting with the addition of melted chive butter. See, I’ve got chives growing like weeds outside, and I have to use them up pronto or they start to rot. then I have to butcher them down and wait twice as long for the new ones to grown back. So instead, I have been using them on everything from breakfast cereal to popcorn. Just kidding about the cereal.
A little Parmesan and some kosher salt make sure that all is right in the savory snack department. Fast and easy, this will be sure to satisfy any munchies you might have…
Recipe: Chive and Parmesan Popcorn
- ¼ cup olive oil
- 1 cup popcorn kernels
- 3 Tablsepoons butter
- 3 Tablespoons minced fresh chives (and chive blossoms if available)
- 1 cup fresh finely shredded parmesan
- Kosher salt to taste
- In a large pot heat the oil and the kernels together over medium heat. Place a lid on the pot and cook until the popcorn has finished popping.
- Meanwhile, melt the butter and the chives in a small sauce pan over medium heat.
- Transfer immediately to a bowl and drizzle with the chive butter. Toss the popcorn to coat with the butter.
- Add the Parmesan cheese and toss to combine. Season to taste with kosher salt.
Preparation time: 2 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 6