MARKET by Jean-Georges' signature rosemary popcorn is all about taking something classic and simple and making it pop. By taking an unexpected ingredient that compliments the natural flavour profiles, you create something unique and surprisingly delightful. Courtesy of Montgomery Lau; MARKET by Jean-Georges at the Shangri-La Hotel, Vancouver.
Directions for: Rosemary Popcorn
Ingredients
Popcorn500 mL grape seed oil
500 mL popping corn kernels
40 mL olive oil
Rosemary Salt100 g salt
80 g dehydrated rosemary
Directions
Popcorn1. Place popping corn and grape seed oil in a large pot with a lid. Place on high heat.
2. Pot must be attended at all times, in a few minutes, corn will start popping. Lower heat on the pot to med heat. Shake the pot of popping corn forward and backwards securely with a had over the lid of the pot to ensure corn on the bottom is not burning.
3. When popping sound slows down, transfer popped corn into a large mixing bowl.
4. Add olive oil and toss well. Season with Desire Seasoning salt to taste.
Rosemary Salt1. Remove rosemary leaves off the stalk. On a plate, spread a even layer of picked rosemary even on the plate.
2. Place plate in microwave and set for 45 seconds.
3. Mix rosemary well and spread the leaves in a even layer again, repeat in the microwave until rosemary is dry and crumbly to touch, yet still green.
4. Weight dried rosemary, weigh salt, combine in a clean coffee grinder. Blend salt until a fine uniform powder is achieved.
5. Label, date and reserve.
See more: Snack, Herbs, Quick and Easy