Movie Theater Popcorn

Although I don't like to go watch movies at the

movie theater, I will still go to the theater at the 

mall to buy popcorn.  Yes, they will let you in!  

For someone who loves popcorn, 

there is nothing like it.  

Hopefully I have found the secret method.  

I'll report my findings the next time

 I make a batch of popcorn.

Directions

Movie theaters use butter-flavored oil, which has a lower water content than butter so it makes popcorn less soggy. Real clarified butter has the same effect.

To make it, melt 2 sticks butter in a glass measuring cup in the microwave.

Let sit for a few minutes; the butter will separate into 3 layers.

Skim off the top layer of foam, then slowly pour the clarified butter into a heatproof container; discard the bottom layer of milk solids.

Use 3 tablespoons hot clarified butter for 10 cups popcorn; refrigerate the rest (it's great for sauteeing).

Photograph by Burke/Triolo/Jupiter Images

Source:  Food Network website

Shrimp Salad Rolls

Kosher salt 
2 lb. large shrimp (31 to 40 per lb.), preferably easy-peel 
3/4 cup finely chopped celery with leaves 
1/2 cup mayonnaise 
1/4 cup thinly sliced fresh chives 
1 Tbs. finely chopped fresh tarragon 
1 Tbs. fresh lemon juice; more to taste 
Freshly ground black pepper 
6 hot dog rolls, preferably New England-style split-top rolls

Bring a large pot of well-salted water to a boil over high heat. Add the shrimp and cook, stirring, until bright pink and cooked through, about 2 minutes.the water needn't return to a boil. Drain in a colander and run under cold water to stop the cooking. Shell the shrimp, devein if necessary, and cut into 1/2- to 3/4-inch pieces.


In a large bowl, stir the celery, mayonnaise, chives, tarragon, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Stir in the shrimp and season to taste with more lemon, salt, and pepper.


Position a rack 6 inches from the broiler element and heat the broiler to high. Toast both outside surfaces of the rolls under the broiler, about 1 minute per side. Spoon the shrimp salad into the rolls, using about 2/3 cup per roll, and serve.

variations

Make it a lobster roll: Substitute 1-1/2 lb. (4 cups) cooked lobster meat for the cooked shrimp.

Source:  Fine Cooking

Onion Rings

Onion rings are one of my favorite things!

Here are some recipes from two of my favorite chefs.

Guy's Ragun' Cajun Onion Rings

Ingredients

• 1 1/2 cups sour cream
• 1 1/2 cups milk
• 2 tablespoons hot pepper sauce (recommended: Crystal)
• 2 large red onions, sliced into rings
• 1 teaspoon celery salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1 tablespoon chili powder
• 1 teaspoon white pepper
• Salt
• 2 cups self-rising flour
• Vegetables oil, for frying
• 
  

Directions

In a large bowl, whist together the sour cream, the milk and the hot sauce. Add the onion rings and set aside while you season the flour. In a large baking dish or pie plate, combine the celery salt, onion powder, garlic powder, mustard powder, paprika, chili powder, white pepper, salt and the flour.

Heat about 3 inches of oil to 350 degrees F in a large Dutch oven.

Remove the onion rings from the liquid mixture and dredge in the flour mixture. Repeat the process to double coat the rings. Place the onion rings into the oil in batches and fry until golden brown and crispy, about 5 minutes. Drain the onion rings on a paper towel lined plate and season with salt while still hot, then transfer to a serving platter.

Tyler Florence's Tempera Battered Onion Rings

Ingredients

• Oil, for frying
• 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed
• 1 1/2 cups rice flour, plus more, for dredging
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 egg yolk
• 1 cup beer (use enough until you get pancake batter consistency)
• 1/2 teaspoon salt, plus more for seasoning
• Freshly ground black pepper
• 
  

Directions

Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.

Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.

Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.

Paula Deen's Corn Fritters

Corn fritters are one of my favorites!

This is Paula Deen's recipe that she recently featured on Paula's Home Cooking, Southern Favorites episode.  Yum . . . I'm hungry!!  Don't they look awesome?

Ingredients

• 1 1/4 cups self-rising cornmeal mix
• 1 1/4 cups all-purpose flour
• 1/4 cup sugar
• 1 teaspoon salt
• 1 cup milk
• 2 large eggs, slightly beaten
• 1/4 cup (1/2 stick) butter, melted
• 1 (15.25 ounce) can corn, drained
• Vegetable oil, for frying

Directions

Heat oil to 325 degrees F.

In a medium bowl, combine cornmeal mix, flour, sugar, and salt. In a small bowl, combine milk and eggs. Add milk mixture to cornmeal mixture, stirring well. Stir in butter and corn.

Pour oil to a depth of 2 inches in a Dutch oven, or use a deep-fryer. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels.

Recipe and photo source:  Food Network