Popcorn With Lime And Chili Food

CHILI-LIME POPCORN

Steps:

• Heat 1 tablespoon oil with 3 popcorn kernels in a large, heavy saucepan over medium heat. When kernels pop, add remaining 1/2 cup kernels. Cook, covered, shaking pan occasionally, until popping slows, 6 to 7 minutes. Remove pan from heat; let stand, covered, 1 minute.
• Stir together spices, salt, and zest in a small bowl. Toss hot popcorn with remaining tablespoon oil in a large bowl; sprinkle with spice mixture. Squeeze lime wedge over popcorn. Toss to coat.

CHILE LIME POPCORN

Steps:

• Place the popcorn in a large bowl. Sprinkle with the chipotle chile powder, turmeric, garlic powder and ginger; toss well.
• Drizzle the oil and extract over the popcorn and toss again to coat. Season to taste with salt, if needed.

ROASTED CAULIFLOWER POPCORN WITH CHILE-LIME SEASONING

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil.
• Toss the cauliflower with the oil and a pinch of salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until tender and browned in spots, 15 to 30 minutes.
• Toss the roasted cauliflower with the chile-lime seasoning and transfer to a serving bowl.

POPCORN WITH LIME AND CHILI

Steps:

• Heat the oil in a large, heavy pan until it is very hot.
• Add the popcorn and cover with lid.
• Reduce the heat.
• Shake the pan occasionally so all the corn will cook and it will not brown.
• When the popping sound stops, remove pan from the heat and let cool slightly. Discard any kernels that have not popped.
• Add the chili powder. Shake the pan again and again to make sure that all of the corn is covered with chili powder.
• Transfer to a bowl. Add lime juice just before serving.

CHILI LIME POPCORN

Steps:

• Place the popcorn in a large bowl. Sprinkle with the chipotle chile powder, turmeric, garlic powder and ginger; toss well.
• Drizzle the oil and extract over the popcorn and toss again to coat. Season to taste with sea salt, if needed.

GOURMET POPCORN WITH LIME SALT

Steps:

• Lime Salt: Finely grate the rind of the lime. Combine the zest with the salt and stir well. You can play around with the ratio of citrus rind to salt to your preference otherwise equal quantities of salt and lime zest usually works. I liked it with more lime zest and less salt.
• Note: prepare only as much of the lime salt as is needed for the recipe especially if using fresh lime zest (preferred over dried).
• Popped the popcorn. This is Mr. Cookgirl's method: Heat up the coconut oil in a 10" cast iron skillet on medium heat.
• Throw one popcorn kernel into the pan. When it starts to sizzle and pop, the oil is ready for popping the popcorn.
• Place the popcorn kernels in the pan and cover.
• Place oven mitts on your hands and start to move the pan back and forth on the stove.
• After about 2-3 minutes (on our gas stove) the popcorn will start to pop. Keep moving the pan back and forth on the burner unti the popping has significantly reduced.
• *Carefully* take the pan off the stove and again *carefully* remove the lid and transfer the popcorn to a large serving bowl.
• Stir in the lime zest-salt mixture.
• Yield is estimated.

HOMEMADE CHILI SEASONING POPCORN

Steps:

• Heat canola oil in a large pot over medium-high heat; add 1 popcorn kernel to the hot oil. The oil is ready when the kernel pops.
• Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt, garlic powder, onion powder, cayenne pepper, chipotle chile pepper, and ancho chile pepper. Toss to evenly coat.