A summer spin on a steakhouse classic, kicked up a notch by the light and airy crunch of popcorn, via Chef Anthony Van Camp of SER Steak and Spirits in Dallas, Texas.
- 1 small onion, fine diced
- 6 ea. garlic cloves, microplaned
- 2 T good butter
- 2 T good olive oil (shoot for 100% arbequina – it’s great!)
- 1 cup half/half
- 6 ears sweet corn (yellow or white), niblets removed and cob scraped to get the “milk”
- Black pepper, fresh cracked
- Fine sea salt
- Combine and slowly stew together over medium heat until the onions become meltingly sweet and tender, about 2 hours. Add the half/half and bring to a simmer.
- Add the corn niblets and milk and cook until just tender – only a few minutes. Season. Taste.
- Adjust seasoning and chill.
- 2 cups popped popcorn
- 4-5 drops toasted sesame oil
- 2 tsp. brown sugar
- 1 tsp. unsalted butter
- 2 tbsp. wildflower honey
- Pinch of salt
- 1/2 tsp. sambal olek
- 1/2 tsp. poppy seeds
- Preheat oven to 275F degrees, high fan. Bring all ingredients except the popcorn to a boil in a stainless steel saucepan. When all the ingredients have boiled and come together as one, pour over the popcorn in a metal bowl and toss to coat evenly.
- Once the popcorn is evenly coated, lay out the mixture on a baking sheet, and place in the oven for ten minutes at 275F, high fan. Remove from the oven and let cool.