Jan 272013
 

Quack corn

Poor popcorn: once known as a healthy, super-easy treat, it has now been hijacked by the likes of microwave-food-companies who would really like you to forget that making said treat at home is really easy and inexpensive so that they can milk you for lots of money for an inferior product. And lets not even mention what movie theaters have done to this humble grain. It’s time to take it back!

Lucky for us, it’s still really simple. Forget all of those companies out there who are trying to sell you popcorn-making gadgets. They don’t have simplicity in mind: they are only trying to separate you from your hard-earned cash. All you need is a pot with a lid and a stove.

And popcorn kernels, of course.

But do you really need me to tell you how to shake some kernels in a pan and pop? Of course not. I am here to offer some inspiration, however! So, let’s begin.

Let’s focus first on the grain. The better-quality kernels you can buy the better your popcorn will be. My personal favorite is crimson popping corn. The only drawback with this variety (and other darkly-colored types) is that since the grain is darker, the finished product can look burned when it most certainly is not.

Crimson popcorn, about to meet duck-fat

Now, let’s discuss the medium. Butter has a long and storied history with popcorn, and for good reason. But let’s get off the beaten path and look towards other fine cooking fats. Olive oil can lend a subtle taste, which is fine, but if you want something a bit more exotic, seek out our feathered friends. Duck fat reigns supreme in the land of rendered cooking fats. I wish I could take credit for this idea, but like so many of my ideas in the kitchen, this one was inspired by the owner of Rancho Gordo, my favorite new-world-foods purveyor.

I had thought about doing this for a long time and finally had the opportunity when Mr. and Mrs. Cheeseburger In Glacial Ice came to visit. Heather shares my passion for all things yummy, and though her husband can sometimes need to be cajoled into food-adventure-territory, he’s often game for it (and at any rate, he would have been over-ruled this time), so I decided that the time of the Quack Corn had come. Now, I could just tell you that it was a resounding success, but I think that this paints a better picture: Mr. and Mrs. Cheesburger moved into a new house shortly thereafter and I sent them a house-warming gift that included some popping corn. Mr. Cheeseburger, seeing another parcel in with the popcorn and unable to contain his hopes and dreams, asked “Is that duck fat???”

I rest my case.

Duck-fat popcorn!

Quack Corn
A Jitterbean Original
Serves 2

2 tablespoons rendered duck fat
1/4 cup popping corn
Salt, to taste
1-2 tablespoons minced fresh rosemary (optional)
In a skillet or saute pan with a lid (or, less-desirably, a saucepan), heat the duck fat over medium-high heat until it is melted. Add the corn, shake the pan to coat the corn, and cover.
Once the corn starts to pop, give the pan frequent shakes to keep the contents moving. Once the popping subsides, remove from the heat with the lid still on. Let sit for a couple of minutes before uncovering so you don’t get pelted with popcorn.
Season with salt and rosemary. Serve immediately.

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