Warm Balsamic Popcorn
Chef Steve Schimoler shares a recipe for Crop’s very own Warm Balsamic Popcorn appetizer…
Ingredients
3 cups Freshly Popped Plain Popcorn
½ cup Thinly Sliced Red and Green Pepper and Red Onion
Pinch of Salt and Pepper
2 TBS Fresh Basil
¼ cup Fresh Arugula
2 TBS Sun Dried Tomatoes
1 TBS Vegetable Oil
3 TBS Balsamic Vinaigrette
¼ cup Shredded Asiago Cheese
Balsamic Vinaigrette
1 cup Olive Oil
1/3 cup Balsamic Vinegar
3 TBS Dijon Mustard
1 TBS Fresh Basil (finely minced)
½ tsp Salt
½ tsp Pepper
Vinaigrette instructions:
Combine the oil, balsamic, dijon, basil, salt and pepper in a mixing bowl. Using a wisk, vigorously mix until the dressing is completely blended and deep mahogany in color. Set aside in clean container or refrigerate until needed.
Popcorn Instructions:
Prepare balsamic vinaigrette and pop the popcorn (may be stored in an air tight container for a few hours). In a 14 inch sauté pan, heat oil until it begins to smoke. Add pepper and onion mixture, sun-dried tomatoes and salt and pepper, sauté for 20 seconds. Add vinaigrette to pan. Immediately add arugula and popcorn to the pan. Remove from heat. Toss in pan until well mixed. Pour into large bowl and garnish with roughly chopped basil and asiago cheese. Drizzle with reduced balsamic syrup (optional).
Think superfast stir fry. Do not keep popcorn on the heat…it gets soggy.
This will be a fabulous evening highlighting 6 wines from Conn Valley Vineyards paired beautifully with a 6 course menu from Chef Steve Schimoler.