NUTLEY, NJ - Chef Lance Knowling has cast some American favorite flavors in starring roles for his 'Movie Night Bacon Cheddar Popcorn' and the reviews are, well, the last bowl we made is empty so you decide.
The premise is simple, pop corn in bacon grease, toss with salt, chopped bacon and shredded cheddar. Then devour. Those of us who are in the habit of saving our bacon fat in the freezer can make this recipe quickly. For everyone else, plan to fry up bacon in the morning before movie night and reserve the fat.
1/2 cup bacon grease
3/4 cup unpopped popcorn kernels
1/2 tsp seasoned salt or to taste
3 tbs applewood smoked bacon bits
1 cup shredded cheddar cheese
Measure the bacon grease into a 6-quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernel pops, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When popping slows down, remove the pan from the heat and let finish popping.
Pour the popcorn into a large bowl or paper sack.
Season with half the seasoned salt and stir. Taste before adding more salt if desired.
Toss with Bacon Bits and shredded Cheddar cheese.
Knowling is a Kansas City native who now calls the New York Metro are home. In the Garden State, his Indigo Smoke, and Indigo restaurants in Montclair drew high acclaim. Knowling's current project is 'bluejeen,' which is described as "Elevated American comfort food with Southern twists served in a stylish setting with a long bar." bluejeen is located at 2143 Frederick Douglass Blvd, New York, NY 10026.
Knowling also originated the culinary tag #UrbanComfort.