It's a new day here at soupapolooza! headquarters (aka: my couch) and I'm pretty excited to be updating the digs at this here site. Expect to be wowed. OK, maybe you should expect to be vaguely interested for at least three or four minutes. But all sorts of new things are coming down the pipeline and you won't want to miss them.
And don't worry, the old stuff isn't really gone it's just getting a little Meg Ryan facelift. Next time you come back all of your old soup recipes will be back, they'll just be sporting an awesome trout pout.
While you're waiting, here is a little something something to get you through those summer outdoor movie screenings: furikake pop! It's basically the love child of kettle corn and furikake, a Japanese seasoning for rice. It's based on Roy Choi's delicious treat from his restaurant A-Frame, but this one is pork-free (feel free to add bacon to your heart's desire).
Ingredients: kettle corn
1/4 cup vegetable oil
1/2 cup popcorn kernels
1/3 cup sugar
2 teaspoon salt
*Special Equipment – A large pot with lid
Directions: Heat oil in a large pot over medium high heat. Add three kernels of popcorn and place the lid on top. After all three of the kernels have popped, add the sugar and stir to dissolve in the hot oil. Place the popcorn in the pot and cover with the lid. Once the popcorn starts popping, pick it up and give it a brisk shake every few seconds until popping slows down, between 3-4 minutes. Remove immediately from heat and pour into a large bowl. Sprinkle with salt.
Ingredients: furikake pop
1 recipe of kettle corn, around 4 cups popped (above)
1 cup corn pops
3-4 oz. butter, melted
3 TBSP furikake nori komi, or other desired furikake flavor (found at asian grocery stores, specialty markets)
1 tsp wagiri togarashi or red pepper flakes
pinch of cayenne pepper
pinch smoked paprika
3 teaspoon minced chives or shiso leaves
(you could also add some bacon to this, too)
Directions: Place all ingredients in a large mixing bowl and mix well (I suggest adding the melted butter, tossing and then the dry ingredients for the best coating).
Enjoy and... soup on!