Sriracha Popcorn

I was first introduced to Pop! Sriracha Popcorn when I was in the midst of a cold and could barely taste a thing.  The intense taste of sriracha cut through everything though, and the crunchiness of the popcorn only added to it being the best thing I had eaten since I started getting sick.

Even after I had regained all my taste buds and sense of smell, I couldn't stop eating the snack even though I'm usually not a big fan of spicy stuff.  I checked the list of ingredients and noticed that sugar was included.  Of course!  I don't know how it works, but I know you can add sugar to a dish if it's too spicy to make it more palatable.  I bet the sugar was doing the same thing here while also making it super addictive, like a buttery, spicy, garlicky kettle corn.

Since I'm kind of a wimp in terms of spiciness, I only used 2 teaspoons of sriracha in this recipe, but if really like things spicy, I imagine that doubling that amount or more might work better for you.  At a certain point, though, you might have too much liquid, which would make the popcorn soggy, so you'd be better off making some sriracha salt and sprinkling that on.

Sriracha Popcorn
makes 6 cups

6 cups freshly popped popcorn
2 tablespoons butter
1/2 teaspoon kosher salt (plus more, to taste)
1/2 teaspoon sugar
2-4 teaspoons sriracha

Place the butter, 1/2 teaspoon of salt, and sugar in a microwaveable measuring cup with a spout and microwave for 45-60 seconds, until the butter is melted.  Add the sriracha and stir.

Drizzle half of the sauce over the popcorn in a large bowl.  Shake to distribute and then drizzle the other half.  Shake again to combine.  Add more salt, to taste, if desired.

Next:  Cranberry-Port Gelée 
Previously:  Spatchcock Chicken and Roasted Root Vegetables
Last Year:  My Mom's Taiwanese Sticky Rice
Two Years Ago:  Grapefruit Pie
Six Years Ago:  Homemade Crystallized Ginger

Hotter Crash Potatoes

I still make hot crash potatoes almost every time I get small, waxy potatoes from Boston Organics, but this time, I wanted something with a little more kick.  So I made a quick sriracha mayonnaise and drizzled it on the finished potatoes along with a sprinkle of chopped scallions, and tada!  Hotter crash potatoes!

I also took a suggestion from one of the comments in my original post to microwave the potatoes instead of boiling them first.  The result is basically the same but in a quarter of the time!

Hotter Crash Potatoes
serves 2 as an appetizer

6 waxy potatoes
Vegetable oil
Kosher salt
2 tablespoons kewpie or regular mayonnaise
1/2 teaspoon sriracha sauce
1 tablespoon scallions, chopped

Preheat the oven to 450°F.

Place the potatoes in a microwave-safe bowl and cook for 5 minutes.  Check for doneness; if a knife pierces through the potatoes easily, it's done.  If not quite done, cook for another minute or two until done.

Line a sheet pan with aluminum foil or a Silpat.  Drizzle generously with oil.  Transfer the potatoes onto the oiled pan and smoosh with a potato masher or slotted spoon or large fork.  Crowd the potatoes close to each other and carefully drizzle more oil on top, making sure that almost all the surfaces are covered with oil.  Sprinkle with a few generous pinches of kosher salt.

Bake for 20-25 minutes until golden brown.  In the meantime, mix the mayonnaise and sriracha sauce together to make sriracha mayonnaise.

When the potatoes are done, plate and drizzle with the sriracha mayonnaise.  Garnish with a healthy sprinkle of chopped scallions.  Serve warm.

Next:  Mushroom Marsala Pizza
Previously:  Okonomiyaki
Four Years Ago:  Faux Momofuku Brussels Sprouts
Five Years Ago:  Boston Cream Cupcakes