Homemade Theater-Style Popcorn

Ingredients

• Popcorn popping oil
• Popcorn salt
• Popcorn kernels

About the Oil

Butter-flavored popping oil is the most important ingredient that makes theater popcorn taste like theater popcorn. There are two main types of butter-flavored popping oil: coconut oil and canola oil. Of the two, butter-flavored coconut oil seems to be the most popular choice. A search on Amazon may steer you in the right direction in choosing a good popping oil.

Equipment

I prefer to use a three-quart pot with a clear lid, however a popular option for a stove-top popcorn popper is the Whirley Pop.

Instructions

• 6 Tbsp popcorn kernels
• 6 Tbsp popcorn popping oil
• 1/2 tsp Flavacol popcorn salt

Note the 1:1 ratio of kernels to oil. It may seem like a lot of oil, but this amount of oil-to-kernel ratio is where you will get a popcorn flavor characteristic of movie theater popcorn. If fact, some recipes call for an even higher ratio of oil, as written in the New York Times' article, The Secret to Perfect Popcorn Is Already in Your Cupboard.

Place popcorn, oil, and salt in cold pot and turn the heat to high. Keep the lid off until the kernels are about to pop. As it's heating, swirl the kernels around every 30 seconds or so to ensure they are being heated evenly.

As your kernels heat up, you will notice they will start to swell. This is an indicator that your kernels will start popping very soon, so get your lid ready.

Once the first few kernels pop, place the lid on cocked to one side in order to allow the steam to escape. This is very important.

Popcorn is now popping at a fast rate. Oil and steam condensation begins building up on the bottom of the lid.

As the popcorn pops and rises in the pot, make sure it does not touch the bottom of lid. Even though the lid was cocked allowing steam to escape, there will still be some condensation built up on the bottom of lid. So, as the popcorn rises, remove the lid so that no popped kernels touch the bottom of the lid. Make sure to not tilt the lid above the popcorn as well, since the condensation will bead up and pour down into your popcorn. Hold the lid horizontally and remove to your sink.

Once popping has stopped, turn off the heat and immediately transfer the popcorn to your bowl. Top with popping oil for true theater style. You can also use butter, clarified butter, or mixture of butter/popping oil. Add more Flavacol popcorn salt if necessary.

Leftovers

Leftover popcorn is wonderful if you haven't tried it, but leaving it out will make it go stale. Place uneaten popcorn in a ziplock bag for a great snack later. 

Bacon and Tomato Egg Sandwich

I've been a big fan of egg sandwiches since I can remember. For most of my life, I'd fry two eggs, dip toast in the yolks, and make a plain egg sandwich out of the remaining egg whites and toast on my plate. After meeting my girlfriend my egg sandwich world was turned upside down. After she made egg sandwiches for us one morning, her method became my favorite alternative to the standard plain egg sandwich.

Egg sandwich with bacon, tomato, American cheese and mayo on white toast.

Mayo on an egg sandwich might sound weird to you (it certainly did to me), but I do encourage you to try it..

Ingredients

• 1 egg
• 3 slices of bacon (2 for the sandwich, 1 to eat while cooking!)
• 1 slice of American cheese
• 1 slice of tomato
• 2 slices of white bread
• Mayo
• Table salt
• Fresh cracked pepper

Instructions

1. Fry bacon. Set bacon aside to cool and crisp. Remove bacon grease from pan but don't wipe out..
2. Over medium heat, place a small pat of butter in the pan.
3. Once butter is melted, crack the egg in the pan. Do not break the yolk.
4. While egg cooks, toast two slices of regular white bread and cut a slice of tomato. Sprinkle salt and fresh cracked pepper on the tomato slice.
5. When the egg starts to get a little crispy around the edges and the bottom is slightly brown, carefully flip the egg. We are looking for a nice over-easy or over-medium.
6. After flipping the egg, add the slice of cheese and place lid on the pan.
7. Spread mayo on one side of both pieces of toast.
8. The egg is done when the cheese has melted. I like to overlap the cheese slightly so that as it melts it hits the pan and browns slightly around the edges.
9. Transfer egg to mayo'd toast. Break two pieces of bacon in half and lay the pieces in a row on top of the cheesy egg. Place the slice of tomato on top of all of that.

Chicken Bahn Mi Sandwiches

My girlfriend and I first heard about the Bahn Mi sandwich while watching the Food Network. Intrigued, we soon sought out a spot that serves them and decided on a local favorite.  They were OK, but we knew that we could recreate them even better at home. The first time we made them homemade they became an instant mainstay..

The Chicken Bahn Mi sandwich. It is the best thing ever.

Ingredients

• 3 Chicken breasts
• 6 Hoagie rolls
• 1 bundle Cilantro
• 1 lime
• 1 bag bean sprouts
• 1 cucumber
• 1 bag of matchstick carrots
• 1 jalapeno
• Mayo
• Sriracha
• Hoisin
• Apple cider vinegar
• Soy sauce
• Sugar
• Garlic powder
• Salt
• Pepper
• Extra virgin olive oil

Instructions

Marinate the chicken. Place the chicken breasts in a Pyrex casserole dish. Rub them with extra virgin olive oil (about 1 Tbs), soy sauce (about 2 Tbs), and the juice of about 1/2 lime. Once thoroughly coated, sprinkle them with a little salt -- not too much, the soy sauce is already salty, Now, liberally sprinkle chicken with garlic powder and fresh ground pepper. Cover and place in fridge to marinate for 1-3 hours.

Prepare pickling solution. In a small sauce pan, heat 1/2 cup apple cider vinegar, 1/4 cup water, and 1/4 cup white sugar until dissolved. Let cool.

Slice the veggies. Cut carrots to matchstick shape. Cut cucumber in long thin slices. Slice the jalapeno. Leave in the seeds for a lot of heat, get rid of them for less. Note: the spice level of jalapenos can vary drastically (even without the seeds), so try a little chunk so you can gauge how much you'd like to use.

Pickle the veggies. Place veggies (but not the bean sprouts) in a tightly-sealable container and pour the cooled pickling liquid over top. Seal and place in the fridge. Let pickle for at least 1 hour. Rinse and store the bean sprouts in a separate container. 

We didn't have a jalapeno, but we added a radish..

Grill chicken. After chicken is done marinating, set both sides of your grill to high and let it preheat for about 10 minutes. Place chicken over direct heat and grill for about 4:30 per side with lid closed. Turn off heat on one side of your grill and move chicken to that side. Check the temp with a digital thermometer in the thickest part of the breast. We need it to hit 165. If under, close the lid and let cook via indirect heat. Keep checking in 2-3 minute increments until chicken hits 165. When chicken is done, immediately remove from grill, place on a dish, cover loosely with foil, and let the chicken rest for about 10 minutes.

Close-up of grilled chicken. Note the char marks -- this is what you want.

Chop cilantro and lightly toast buns. While your chicken is resting preheat your oven to about 325. Chop the cilantro and cut some lime wedges. Slice the buns (if not already sliced), open them up and place in the oven for about 2-3 minutes, or until desired toastiness.

Assemble sandwich. Liberally spread mayo on both sides of the lightly toasted hoagie roll, and add a little streak of hoisin sauce to one side. Hoisin is a little strong and sweet, so be careful how much you add. Cut chicken into strips (not length-wise, you want to cut against the "grain" of the muscle fibers to maximize tenderness and chew-ability) and place on the bun, about half a breast per sandwich. Use tongs to retrieve your veggies from the pickling liquid, shake off excess liquid and place on sandwich. Top with bean sprouts and a big handful of chopped cilantro. Squirt some Sriracha and lime juice on top and close up the sandwich.

American-Style Hard Shell Tacos

I love American style tacos and I love this method. In this recipe we will mix refried beans into the taco meat, and it will make a world of difference.

[Picture forthcoming]

Ingredients

• 1 lb ground chuck 80/20
• 1/2 can refried beans
• 1/2 small bottle taco sauce
• 1 packet of taco seasoning (or your own seasoning blend)
• 1/2 yellow onion
• 1 package of taco shells (I like the "Stand and Stuff" Ortega's)
• 1 head iceberg lettuce
• 1 block extra sharp cheddar *Important! Do not buy the bagged pre-shredded cheddar!*
• Optional toppings: tomato, sour cream, cilantro, lime, etc.

Instructions

1. Core lettuce and run under cold water. Shake out excess water and set on a rack to drain. We do this first so the lettuce has time to drain its water after washing.
2. Preheat oven to the temperature specified on the box of taco shells.
3. Chop onion into 1/2 inch squares.
4. Cook beef and about 1 cup of the chopped onions together in a pan over medium heat just until there is no more visible pink in the meat. Set remaining onions aside for topping later if desired.
5. Drain the grease from the pan and return to burner on low.
6. Add whole packet of taco seasoning or your own seasoning blend and stir until the meat is coated.
7. Add 1/2 can of refried beans.
8. Add 1/2 bottle taco sauce. Stir until combined. Let simmer.
9. Put taco shells in the oven (instructions on box).
10. While taco shells are crisping up, chop your lettuce into thin strips and grate the cheddar cheese.
11. Assemble your tacos. Put your meat down first, then the cheese, then the lettuce on top.

Personally, I love the simplicity and flavor combination of just cheese and lettuce as toppings for my tacos because that's how I grew up eating them. Of course you can add tomato, sour cream, cilantro, and anything else you wish, but I recommend trying at least one with just lettuce and cheese.

Diner-Style Omelet

I have always sauteed the vegetables when making omelets, but after seeing my favorite local diner prepare one of my favorite omelets without sauteing veggies, I decided to try it at home. Instead of sauteing, we will dice the veggies small and they will soften as the omelet cooks.

Mise en Place.

Ingredients

• 3 large eggs
• Onion
• Bell pepper (any color)
• Tomato
• Bacon
• 1 block extra sharp cheddar cheese (not the bagged stuff!)
• Butter
• Salt
• Pepper
• Optional: Tabasco, sour cream, chives, cilantro, salsa

Instructions

1. Cook bacon. Set aside and drain grease.
2. Dice the veggies and bacon, and grate the cheddar.
3. Heat oven to 350.
4. Break eggs into bowl and whisk until eggs become frothy.
5. Melt a small pat butter in pan over medium-low heat.
6. Pour in eggs and sprinkle with salt and pepper.
7. Allow to cook for about 15 seconds in order for the bottom of the omelet to slightly firm up.
8. Add veggies (not bacon and cheese) and place lid on pan. Continue cooking for another minute.
9. Remove lid and place in over for about 5-8 minutes or just until the eggs have firmed up on top.
10. Remove omelet from oven. Sprinkle with cheese and bacon and fold in half.
11. Plate and enjoy! Optional: add sour cream, cilantro, hot sauce, etc.

Too much browning for my taste, but still really good.

Sausage Gravy & Biscuits

I modified a recipe I found online to taste more like my favorite sausage and gravy here in Columbus, Ohio, served at Nancy's Home Cooking. Their sausage gravy has a subtle chicken bouillon flavor to it which really elevates it to a new level. This recipe will work for a standard sausage gravy too, simply omit the chicken bouillon.

Ingredients

• 1 lb. tube of Jimmy Dean breakfast sausage
• 3 cups whole milk
• 3 Tbsp flour
• 1 low sodium chicken bouillon cube or (1/2 regular cube)
• 1 tbs unsalted butter
• Fresh homemade biscuits or tube of store-bought biscuits
• Freshly ground black pepper

Instructions

1. Preheat oven for baking biscuits.
2. Brown sausage in large pan over medium heat. Break sausage into small chunks with a wooden spoon while cooking. Sausage is done when you can't see any more pink in the meat. Use slotted spoon to remove sausage from pan but leave the sausage grease in the pan.
3. Depending on how much grease the sausage leaves behind, add enough butter to equal what would amount to 3 Tbsp of grease and butter combined.
4. Add 3 Tbsp of flour to pan and stir constantly with whisk until flour starts to brown.
5. Add 3 cups of milk, one cup at time, while constantly whisking.
6. Add the chicken bouillon, crushed.
7. If you're making biscuits, now would be a good time to get your biscuits in the oven.
8. Let the mixture come to a boil while frequently stirring with the whisk.
9. When mixture has thickened to your liking, add the sausage back into the pan and turn the burner to simmer. Stir occasionally with wooden spoon to make sure it not burning on the bottom.
10. When biscuits are done, cut in half and spoon a big heap of gravy over top. Grind a little black pepper over top and serve.

Bacon Swiss Breakfast Skillet

Inspired by a favorite college hangover spot, this is my take one of their breakfast skillets I came to love. Bacon, onion, tomato and Swiss skillet with crispy potatoes and topped with two eggs.

Ingredients

• 1 medium Russet potato
• 2 eggs
• 2 pieces of white bread
• 1 block Swiss cheese or extra sharp cheddar, grated
• 4 slices of bacon (2 to eat while cooking, 2 for the dish)
• 1/4 cup diced tomato
• 1-2 tablespoons diced yellow or white onion
• Butter
• Canola oil or vegetable oil
• Salt
• Pepper

Instructions

1. Cut potato into medium-sized blocks, about 1/2 inch cubes.
2. Place on paper plate and lightly salt with table salt.
3. Place potatoes in microwave and cook for about 2-3 minutes on high. We want them to soften just a little so they cook more quickly and have a softer interior while the outside crisps.
4. While potatoes are par-cooking in the microwave, get your pan going on med-high with a couple tablespoons of canola or vegetable oil.
5. When potatoes come out of the microwave,  pat them dry with a paper towel.
6. Put potatoes in pan with oil. Sprinkle with kosher salt and fresh ground black pepper. Stir every few minutes to allow all sides of potatoes to get crispy.
7. Preheat oven to 400 degrees.
8. Cook bacon in a separate pan on the stove. Set aside to cool.
9. Dice onion, tomato, and bacon. Grate Swiss or cheddar cheese.
10. When potatoes are done, transfer them to a plate lined with paper towels to soak up excess oil. 
11. Transfer the potatoes to a medium-sized pan or ceramic serving dish. Add a few turns of a garlic pepper grinder to the potatoes if you like.
12. Sprinkle the diced onion, tomato and bacon over the potatoes.
13. Sprinkle the grated Swiss cheese or cheddar over top.
14. Place the pan in the oven. While the cheese is melting, prepare your eggs and toast.
15. Eggs: place 1 pat of butter in a pan over medium heat. Crack 2 eggs inside, not breaking the yolks. Sprinkle with salt and pepper and put lid on pan. Let cook until the yolks just start to turn from dark yellow to a white-ish film. This is the steaming method, an alternate to flipping for over-easy.
16. While the eggs are finishing cooking, transfer the potatoes from pan in oven to your plate.
17. Place eggs on top of the potatoes with toast.
18. Enjoy!

Here I subbed the Swiss for extra sharp cheddar, although I highly recommend the Swiss.

Potatoes done, sprinkled with kosher salt and fresh ground pepper.

About the Blog

About the Blog

I started this blog as a hobby, and in order to share some of the simple recipes that have become mainstays in our home. I enjoy comfort foods and I find interest in refining the techniques used to make simple dishes.

I am also interested in BBQ and smoking meats, as evidenced in the picture below.

Me posing with a beef brisket I smoked for 14 hours.

Stay tuned for more simple recipes, techniques, notes about smoking meats, and more!