Recipe: Bacon Fat Popcorn with Lemon Rosemary Butter

Bacon fat popcorn recipe

It doesn’t really matter what time of year it is, popcorn is a snack that is always welcome in my house whether it be for a movie night or as something for people to nibble on before a dinner party. If you are still making popcorn by means of the prepackaged microwave variety, it’s time to stop. Homemade popcorn is so easy and tastes approximately one million times better than that crap.

Using bacon fat in addition to a little oil to pop the kernels before finishing the popcorn off with an herb-infused butter and bacon bits turns this standard snack into a whole new experience. Try it, but be warned…this popcorn is highly addictive.

What you’ll need…

1 tablespoon canola oil

3 strips bacon (thinly sliced)

1/2 cup popcorn kernels

1/4 cup unsalted butter

1 teaspoon finely chopped rosemary

1 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground black pepper

salt (to taste)

Directions:

Heat oil on medium-high heat in a large pot and cook bacon until crispy, about 3-4 minutes. Use a slotted spoon to remove bacon from pot, let cool slightly and chop well. Set aside for now.

Reduce to medium heat, add popcorn kernels and stir to make sure they are evenly coated by oil and remaining bacon fat. Wait until the kernels start to sizzle and then cover with lid.

Once the kernels start to pop, grab the handles of the pot and carefully shake back-and-forth to help keep popped kernels from burning.

When there is a 3 second pause between pops, remove from heat and let sit for a few minutes.

Transfer hot popcorn to a large bowl and place remaining ingredients into the pot. Heat over low heat until the butter has melted and the rosemary is very fragrant.

Pour melted butter mixture, as well as the chopped, crispy bacon over top of popcorn and toss several times until evenly coated.

Serve immediately!

Serves 2-3

Total cook time…12 minutes

Salami and Dijon Compound Butter

Salami compound butter recipe

Compound butter isn’t something that you see all that often anymore, which is a bit of a shame. It’s a great way to add some last minute flavour on top of anything from a trap of beautifully roasted zucchini to still-hot-from-the-pan seared pork chops. One of the best things about making a compound butter like this (the cured pork, a.k.a. salami, adds an extra nice flavour and texture) is that it lasts forever in the fridge, so you can have it on-hand and ready to slice to melt onto whatever you see fit.

The world is your oyster with this compound butter and, speaking of oysters, a little bit of this on top of some grilled oysters would be absolutely delicious!

What you’ll need…

1 cup unsalted butter (room temperature)

1/4 cup diced salami

1 tablespoon grainy dijon mustard

1 tablespoon honey

1 teaspoon ground black pepper

1 teaspoon chili flakes

Directions:

Place all ingredients in a food processor and pulse until a fine paste forms.

Spread out a 1′ piece of plastic wrap on the counter and use a spatula to spoon out contents from food processor on top.

Fold one half of the wrap over top of the butter mixture and roll gently until you form a tube approximately 1″ thick.

Roll up completely with plastic wrap and twist end to seal.

Keep refrigerated and use as desired.

Yields 1 1/3 cups compound butter

Total prep time…10 minutes