Plain Brown Popper Food

BASIC POPOVER

Steps:

• Preheat oven to 400 degrees F.
• Grease a 6-cup popover pan with the 1 teaspoon of butter.
• Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes. Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape. Serve warm.

CITRUS CHICKEN IN A BROWN PAPER BAG

Steps:

• Combine ingredients for marinade in a large pot or bowl. Add the chicken and enough water to cover. Set in refrigerator overnight.
• Place chicken on cooking rack. Pour marinade over chicken and rub dry seasoning mix of choice inside and out of chicken. Place chicken into brown grocers bag. Set oven rack on lowest position.
• Preheat oven to 400 degrees F. Cook for 1 1/2 hours or until cooked through and juices run clear.
• In a bowl, mix ingredients for Orange Sauce. Serve drizzled over chicken, and on the side as a dipping sauce.

PERFECT POPCORN

Steps:

• Place the oil, popcorn and salt in a large, 6-quart, metal mixing bowl. Cover with heavy-duty aluminum foil and poke 10 slits in the top with a knife.
• Place the bowl over medium heat and shake constantly using a pair of tongs to hold the bowl. Continue shaking until the popcorn finishes popping, approximately 3 minutes.
• Remove the bowl from the heat and carefully remove the foil. Stir in any salt that is on the side of the bowl.
• Melt the butter in the microwave. Slowly drizzle over the popcorn, while spinning the bowl. Serve immediately.

JALAPENO POPPERS

Steps:

• Take one whole chilli and using a small sharp knife make an incision along the length without cutting all the way through. Open up the cavity and using the end of a teaspoon scrape out and discard the seeds and the membrane. It's very good idea to wear gloves when you're preparing chillies in this way, and make sure you wash your hands thoroughly afterwards. Repeat with all the other chillies.
• Mix the cream cheese with the mozzarella, season with salt and pepper then use it to fill the chillies. Push them gently to close them up and wipe off any excess.
• Put the flour, egg and breadcrumbs in separate shallow bowls or dishes and roll the stuffed chillies first in the flour then egg then breadcrumbs then repeat so they get a good double coating.
• Heat the oil in a large saucepan until it reaches 160C. Carefully lower the chillies into the oil using a slotted spoon and deep fry in batches for around 2-3 mins or until deep golden brown. Transfer to a plate lined with kitchen paper to soak up the excess oil.
• Once the chillies are fried season them with pepper and salt and spread out on a plate or board so everyone can help themselves. Great with beer and a movie.