This week I have some awesome ideas for some easy peasy japaneasy (it’s not japanese, it’s just a saying y’all) nibbles that are simple to make using ingredients that you can have sitting in your pantry. Awesome for those moments friends drop by for a drink and you need to whip up a quick little somethin’ somethin’. I promise you, this week’s recipes will have you looking like Martha Stewart (minus the orange jumpsuit….)
So today’s recipes are using popcorn. That’s right, popcorn doesn’t need to just be reserved for the movies. They are a great little morish snack to have with a drink and the two recipes I have for you today, posh up the popcorn a bit to make it a little more sophistamacated.
One of the spice mixes I use in one of the recipes is adapted from the Union Bar nuts in New York that everyone goes crazy over. I often do them with nuts, but as you’re all aware I’m sure, nuts are a little punchy so this is a little more purse friendly.
Rosemary and smoked paprika (popcorn a la union bar)
makes 1 full medium-sized bowl
what you need:
- 1/4 cup popcorn kernels
- 1 tbsp finely chopped rosemary
- 1/2 tsp smoked paprika or you can use cayenne pepper
- 1 tsp sea salt
- 1 tsp brown sugar
- 1 tbsp butter, melted
Shichimi Togarashi is a japanese spice mixture that contains seven (shichi means seven) spices and herbs. This is readily available from any Asian Supermarket.
Again cook the popcorn according to instruction and then add the melted butter as above. This time just sprinkle some of the togarashi over the popcorn. You want to sprinkle enough so that every piece of popcorn has some flavour but you don’t want to go overboard as it is quite spicy.