Spicy Buffalo Caramel Corn

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Popcorn, patiently popped on the stove with a bit more salt than you intended, is Perfection. It does not require creativity or innovation or newfangled spice combinations because its light savory saltiness is the ultimate dinner substitute. It’s vegan, gluten-free, healthy (barring that salt situation), easy, cheap, and delicious. It’s my go-to around dinner time if I had a big lunch or if that salad didn’t fill me up quite all the way.

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My dad has received lots of flack from us lovely children over the years for his ability to eat a bowl of popcorn at literally any moment. Went out for a huge graduation dinner at an all-you-can-eat sushi buffet? Eh, there’s always room for some popcorn. You want someone to go see The Notebook with you? If he has nothing else to do and the movie theater sells popcorn, chances are Dad will volunteer. My main memory of doing homework in high school was next to Dad on the couch, a sportsball game on mute, him reading the paper, us both absent-mindedly eating popcorn and washing it down with cold seltzer.

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Now Daniel is the popcorn-maker of our household. Having taught him my mystical popcorn ways, he has taken it on as “his” kitchen task, which I’m totally okay with. I love that he developed his own routine with it, and look forward to our predictable nagging about appropriate saltiness. We never have leftovers.

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This is all a long way to reiterate that popcorn doesn’t need anything besides salt (and maybe a little love) to be Awesome. HOWEVER, during recent holidays when Daniel was in Texas with his family and my parents were frolicking in the New Hampshire snow, I was holding down the fort in Brooklyn all by my lonesome and made nontraditional popcorn after salivating at a Bon Appetit recipe, and IT’S REALLY GOOD. A couple more steps than a typical evening dose would require, but so worth it for a party or gift situation. Or, ya know, a “suffering thru the holidays alone because I have to work” situation. I did manage to save a couple pieces for Daniel to sample, and looks like this may be inserting itself into a more regular rotation. It’s goooood.

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one year ago: Mayan quichon de verduras (traditional Guatemalan veggie stew — I still want to experiment with this!)
two years ago: mushroom olive and farro stuffed acorn squash and roasted broccoli hot honey pizza

Spicy Buffalo Caramel Corn

from an old issue of Bon Appetit

Cooking spray
6-8 cups popped popcorn (I used ⅓ cup kernels)
¾ cup sugar
¼ cup water
3 tablespoons butter, cut in pieces
¼ cup Frank’s hot sauce
1 teaspoon kosher salt
½ teaspoon baking soda
¼ teaspoon cayenne

Preheat oven to 300 degrees.

First, find two small rimmed baking sheets (or one large one) and a very large bowl. Line baking sheets with parchment paper; spray papered baking sheets and the bowl lightly with cooking spray. Put popcorn in the bowl and set all this aside.

In a heavy-bottom medium saucepan combine sugar and water. Turn to medium heat and give a quick stir to combine. (I would avoid a wooden spoon for this task.) As mixture heats up, put the spoon aside and just swirl the pan as necessary. Bring mixture to a boil, then continue boiling for 10-12 minutes, or until the mixture is a toasty dark amber. Mine took 11 minutes.

Take saucepan off the heat and add in hot sauce and butter. This will sizzle and sputter and bubble, don’t be alarmed! Quickly stir in with your spoon and return to the heat. Return to a boil (this took no time), and cook for another 3 minutes.

Take saucepan off the heat and stir in salt, baking soda, and cayenne. Stir quickly, then pour over popcorn. Toss and stir quickly to evenly coat the popcorn, then pour out into a single layer (or close enough) on your baking sheets. Bake for 12-20 minutes, tossing once, until dry. Let cool. Break up clumps (or don’t and keep it more like popcorn brittle!). If you don’t eat it immediately, congrats, you have great self-control, also you can store it in an airtight container for five days or so.

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Kung Pao Brussel Sprouts and Tofu

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I loved the food in Azerbaijan (which is where I’ve been for the last month, hence no posts). Granted they had very few vegetarian options, but it was all so flavorful! We regularly had a smoky grilled eggplant spread on freshly baked seeded bread, lentil soup with lemon and piles of fresh herbs, and handfuls of greens cooked in between bread like a flaky quesadilla called qutab. Breakfasts were extravagant affairs, as the hotels we were put up in had unnecessarily but deliciously large buffets every morning, and I’ve never shaken my habit of needing to try everything that looks good. And I didn’t have the same extreme cravings I had in Guatemala, as we had a decent Chinese place around the corner, a drunken encounter with dang good nachos on Valentines’ night, and passable pizza places on every block. Let’s just say, I certainly never went to bed hungry, despite long days of physical theatre trainings and project planning.

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There was just one, tiny, moronic culinary detail that was met by questioning eyes — Hot Sauce. I just attempted asking for it twice — the first time I received a little bowl of sweet Thai chili sauce (not so good with scrambled eggs) and the second time, mustard. One pizza place we went to did have incredibly-spicy pickled peppers as garnish on the table, though. Spicy as a concept is known and (occasionally) appreciated! Just not in sauce form.

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I don’t claim to be a hot sauce fanatic, and in fact until very recently I wouldn’t consider myself a “spicy things” person. I could take the “low-medium” Indian curry level, but I didn’t appreciate it. Pure spice doesn’t add anything. (And I still hold to that — spice for spice’s sake is still just meh.) But when the spice has flavor and that flavor comes from real chilies or really good hot sauce, I am so game. For low-medium and beyond! I am proud to say I no longer find Cholula spicy (although it will always remain a devoted fan to my gateway drug). Our fridge and cabinets are overflowing with bottles purchased at our local store The Heatonist and from the annual hot sauce convention. We always have dried and fresh chiles around to add to any dish.

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This brussel sprout dish, however, was head-sweating, milk-gulping, obscenity-inducing spicy, especially when you got a surprise chunk of red pepper. If you want it less sweat-inducing, reduce the number of chilies, take out all the seeds, and maybe just cut them in half and then remove them at the end. Also, the Spicy Tofu I ordered at our friendly neighborhood Chinese restaurant in Azerbaijan didn’t hold a candle to this. But don’t let that scare you! The flavors are so much stronger than the My Mouth in on Fire feeling. Promise.

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one year ago: butternut tahini mash, mango mezcal margarita, and lemony fregola with artichokes and caramelized onions (I still dream about this…)

Kung Pao Brussel Sprouts and Tofu

Adapted from Bon Appetit
serves 2-3

about 4 cups brussel sprouts (more or less 1.25 pounds)
4 tablespoons + 2 teaspoons olive oil, divided
½ a 14-oz pkg. of extra-firm tofu
1 tablespoon cornstarch
2 garlic cloves, minced
2 tablespoons fresh ginger, minced
2 tablespoons sambal oelek (spicy chili paste)
⅓ cup soy sauce
2 ½ tablespoons sugar
6 dried serrano chiles, some seeds removed, roughly chopped
2 tablespoons rice vinegar
s&p

Slice tofu in half so you have two thin rectangles. Place in between layers of paper towels, and cover with something heavy to get the excess moisture out. Leave like this for at least half an hour.

Preheat oven to 425F. To prep brussel sprouts, slice off ends and then cut in half. Toss with 3 tablespoons olive oil, sprinkle with s&p, and place on rimmed baking sheet. Roast until browned and softened, about 20 minutes, tossing once halfway.

Combine cornstarch with one tablespoon water. Stir to make a slurry. (This will help thicken our sauce later.) Set aside.

In a small saucepan, heat 1 tablespoon olive oil on medium-high. Add garlic and ginger and cook for two minutes, stirring frequently, until garlic has lightly browned. Add sambal oelek and cook for two more minutes, continuing to stir frequently. Add soy sauce, sugar, chiles, rice vinegar, and ½ cup water. Bring to a boil and then stir in cornstarch slurry. Simmer for about 5 minutes, or until sauce has thickened and reduced a bit. Set aside.

Remove tofu from paper towels cut into cubes about 1 cm by 1 cm. Coat with salt and pepper. Heat a large saute pan to medium–high heat and add 2 teaspoons olive oil. Add tofu cubes and don’t stir; let cook until crispy. Flip to another side of the cube and cook without stirring until crispy. Continue until cubes are crunchy on all sides. This should take about 10 minutes total. Resist the urge to stir!

Combine sprouts, tofu, and sauce in a bowl and mix to distribute evenly. I didn’t use quite all the sauce, since it was very thick and really spicy! Use your judgement. Top individual portions with chopped peanuts and serve with brown rice.