September 29, 2016

Hot! Celebrate National Popcorn Day in Atlantic City

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While our penchant for creative holidays strays towards the alcohol related type, snacks and anything with sugar is also right up there. So, naturally when we heard of a holiday devoted to popcorn — we were intrigued but most importantly we were excited to join in on the fun.

And today is National Popcorn Day. Popcorn lovers everywhere are engaging in gratuitous consumption of the snack. Some places, including The Water Club of Caesars Entertainment Atlantic City are creating special dishes to celebrate. Have we piqued your interest and now you want to impress your friend with your creative cooking skills using kernels? Well you’re in luck, here are a few recipes created by The Water Club’s executive Pastry Chef Deborah Pellegrino.

Popcorn Mousse
Ingredients:
24 Quarts Cream
10.5 Lbs. Popcorn
4.5 Lbs. Egg yolks
2.25 Lbs. Sugar
6 Lbs. White chocolate
3 Oz. Gelatin sheets
9 Quarts Popcorn cream
3 Quarts Heavy cream
Yields 900 2 Oz. servings

Instructions:
Heat 8 quarts of cream and steep all of the popcorn in cream and strain. Leave to chill.
Separately, whip yolks and sugar together in a bowl.
Bloom gelatin (sprinkling the powdered gelatin into heated, not boiling, water and letting it sit for 3 to 5 minutes).
In a pot melt white chocolate and use popcorn cream to make a ganash.
Fold in the melted gelatin.
Add the gelatin/popcorn ganash to the yolk mix.
Whip 7.5 quarts of popcorn cream and 2 quarts regular cream. Fold into yolk base.
Chill and serve.

Monkfish Popcorn with Steamed Cabbage and New Potatoes
For 4
Ingredients:
1-pound Monkfish fillet
Chopped Fresh Thyme
1 ½ cups Bread Crumbs
¼ cup cooked popcorn {grind course to match breadcrumb consistency}
½ cup corn flour
2 eggs
4-tablespoon vegetable oil

Instructions:
Potatoes:
Clean Red Bliss potatoes in 3 quarts of water, ¼ cup white wine, well seasoned with salt and pepper
Place water on fire to cook potatoes. Boil then simmer approx 20 ` 35 minutes simmering

Cabbage:
Clean cabbage, cut spine out of middle
Cut into ¼ inch strips
When potatoes are cooked, remove with slotted spoon, place into a bowl
Bring potato water to a boil, and cook cabbage in boiling water, approx 4 minutes

Monkfish:
Cut monkfish into 4 even pieces
Season with salt and pepper
Roll into corn flour, dip into egg, and roll in popcorn breadcrumb mixture
Heat oil in 9-inch sauté, and lightly brown fish on all sides and place into 375-degree oven approx. 8 minutes
Remove from oven, place fish on cooling rack, and place sauté pan back on medium flame
Deglaze pan with 6 ounces of cabbage and potato water and reduce by 1/3rd Whip in 4`ounces of salted butter

Arrange cabbage and potatoes on plate, slice fish in half place on top of cabbage,
Drizzle butter sauce evenly over fish and potatoes

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