1/19 Nat'l Popcorn Day

[John_NJ]

That brings back memories.

Here's another version, the Muppets' rendition of this tune:

Watch this one with closed captioning turned on!

Also, be sure to watch for Statler and Waldorf after the song.

Funny!

“I guess the chef was trying to make popcorn shrimp “…

I had to look into that and it appears popcorn shrimp is actually “Cajun popcorn”.

National popcorn day, why not?

Cajun Popcorn (Batter-Fried Crawfish)

By Paul Prudhomme

Total Time 1 hour 30
Yield: 4 to 8 servings

Cajun popcorn is an irresistible appetizer made with deep-fried crawfish. Paul Prudhomme, the chef and owner of K-Paul’s Restaurant in New Orleans, shared this recipe in 1983 with Craig Claiborne. It was featured in a menu for an economic summit held in Williamsburg, Va. Mr. Claiborne created three days of meal programming that he hoped would display the geographic and gastronomic diversity of the United States. If crawfish is not readily available where you live, look for frozen crawfish tails online.


INGREDIENTS

• 2 pounds crawfish tails, peeled, or very small shrimp, peeled and deveined
• 2 eggs, well beaten
• 1¼cups milk
• ½cup corn flour (see note)
• ½cup all-purpose flour
• 1teaspoon sugar
• Salt to taste if desired
• ½teaspoon granulated garlic
• ½teaspoon granulated onion
• 1teaspoon finely ground white pepper
• ⅛teaspoon finely ground black pepper
• ½teaspoon cayenne pepper
• ¼teaspoon dried thyme leaves
• ⅛teaspoon pulverized ground bay leaves
• Oil for deep frying
• Garlic mayonnaise

PREPARATION

• Step 1
  Prepare the crawfish or shrimp and set aside.
• Step 2
  Blend eggs and milk; beat well.
• Step 3
  In a large bowl, combine the corn flour and all-purpose flour, sugar, salt, garlic, onion, peppers, thyme and bay leaves. Blend well. Gradually add the milk mixture, stirring well with a whisk. Let stand one hour at room temperature.
• Step 4
  Heat one inch of oil in a black iron skillet or use a deep-fat fryer. It is important that the oil be heated to a temperature as close to 370 degrees as possible. Coat the seafood with batter and drop it a few pieces at a time in the hot fat. This will be done in several batches. Cook, stirring occasionally, until golden brown all over, about two minutes total cooking time
• Step 5
  As the food is cooked, drain well of paper towels. Serve with garlic mayonnaise on the side.

 

[Joan]

Curried Popcorn

Warm 1 TB. coconut or canola oil in a small saucepan over medium heat. Add 2 large, finely chopped garlic cloves and a generous 1/4 tsp. each of turmeric, curry powder, and cumin; cook 1 minute. Reduce heat to low and simmer 1 minute. Add 3 to 4 dashes hot sauce and pour over 12 cups of popped popcorn in a large bowl. Sprinkle with 1/2 tsp. salt. Stir to coat.

Source: All. 2-19