This is going to a bit of long-ish post for a simple recipe but bear with me. I’m going somewhere with this. Sort of.
A couple of years ago, me and my best girls had a weekend getaway to Chicago. While there, we had the pleasure of dining at Graham Elliot’s restaurant. It was, as expected, totally delicious. BUT, the thing that has stuck with me most about our meal there was the popcorn. That’s right. The popcorn. Instead of putting traditional bread and butter on the table before you meal, Graham puts out popcorn. Totally decadent, truffled popcorn.
I have been trying to replicate this recipe for two years! TWO YEARS people! And tonight I nailed it.
First though, you should know that I made this earlier in the summer for a party I was having but the recipe called for store bought microwave popcorn. I’m not such a fan of conventional microwave popcorn, but I decided to give it a go anyway. It was very good and if you’re okay with all that gunk in traditional microwave popcorn then go for it. I served it in little paper bags. Yummy.
No offense though, Graham, but I felt your recipe needed just a little tweaking. Here is my version.
1/2 cup popping kernels
3 tablespoons grated parmesan (Please I’m begging you, not the stuff you shake out of can)
4 tablespoons butter, melted
1 1/2 tablespoons white truffle oil
1 teaspoon salt
1 teaspoon black pepper (feel free to omit if you don’t like pepper)
2 tablespoons finely chopped chives
2 tablespoons finely chopped Italian parsley
Pop 1/4 cup of popcorn at a time in microwave, according to my directions here. While popcorn is popping, melt butter and then stir in truffle oil. Pour both bags of popcorn into a large bowl. Toss with truffle butter mix, and remaining ingredients. Share with your children, if you must