Sriracha Popcorn

We are big popcorn eaters in this house. Occasionally, on particularly lazy weekend days when breakfast isn't until 10 and lunch happens at 3 (ahem, yesterday...) popcorn is dinner. We pop it on the stove top in a special popcorn pot with a hand-crank handle that keeps the kernels moving (a lot like this one).



Usually we season it with melted butter, salt and pepper. Sometimes we toast jalapeno flakes and grind them up and use that, occasionally other herbs or spices (pro tip: smoked paprika makes popcorn taste a lot like bacon). Yesterday we used sriracha, which was surprisingly sweet and spicy. Two of my favorite things in one snack! I think it's going in the regular rotation.



Sriracha popcorn
serves 2, or 1 if you're really into popcorn
adapted from Food52, one of my recent favorite sites for inspiration

1/2 cup popcorn kernels, popped on the stovetop or in an air popper*
2 tablespoons butter
1 teaspoon sriracha
1 teaspoon kosher salt
several grinds black pepper

To pop corn on the stovetop, heat 2 tablespoons vegetable oil in a pot with a tight fitting lid over medium-high heat. Add the popcorn and put on the lid. When you hear it start popping, shake the whole pot every few seconds to redistribute. When the popping slows, check your corn. It's probably done.

Melt the butter and sriracha together in the microwave, sprinkle the salt and pepper over the popped corn, then pour the sriracha butter over. Put the lid back on and shake it like crazy to distribute the seasoning. We do the seasoning/shaking in a big plastic bowl with a lid, and then we just take off the lid and eat.

*I don't have an air popper, but if you've got one, just follow the directions, I guess?

Peanuty Turkey Salad Lettuce Wraps

We're back in Boston tonight, but worry not, Mom sent us home with a boatload of Thanksgiving leftovers (24 lb turkey for the five of us, ahem). Tomorrow night I'll probably make a turkey pot pie or something along those classic leftover lines, but first I wanted something light and crunchy and with flavors I hadn't tasted for a few days. Of course, it totally hit the spot so I ate it all before I took pictures of my plate, so here's the lunch I packed for tomorrow.

I went with peanuts and cilantro and lime, wrapped in lettuce for freshness, and a carrot slaw on the side  for crunch. Plus rice, because between potatoes and sweet potatoes and dinner rolls and sandwich bread I haven't had enough starch this week.

Peanuty Turkey Salad

3ish cups leftover turkey, shredded or diced (I used one giant thigh)
1 green onion, white and green parts, minced
1-2" knob fresh ginger, minced or grated
1 clove garlic, minced
small handful cilantro, chopped
small handful mint, chopped (if you have it)
3 tablespoons peanut butter
1 tablespoon fish sauce
2 tablespoons soy sauce
1-2 tablespoons sriracha (more if you like it spicy)
1 lime

For serving: 
green leaf or Boston lettuce leaves
sriracha
lime wedges
steamed white rice
carrot slaw

Combine turkey, green onion, minced ginger and garlic, and herbs in a bowl. In a small jar with a lid, mix the peanut butter, fish sauce, soy sauce and sriracha with 2 tablespoons water, then microwave for 30 seconds. Put the lid on the jar and shake, shake, shake it like a polaroid picture. You should end up with about half a cup of sauce; pour it over the turkey. Squeeze the juice of half the lime over the turkey salad and mix with a fork to combine. Taste and adjust seasoning if necessary with more lime juice or more sriracha or soy sauce.

Serve wrapped in lettuce leaves with a squeeze of lime and/or sriracha. I eat the slaw and rice on the side because otherwise I overfill my lettuce leaves and make a giant mess.

Sesame Carrot Slaw

1 lb carrots, julienned (this peeler makes short work of it)
2 green onions, thinly sliced on a strong bias
4 hakurei turnips or 1 daikon radish, julienned
small handful cilantro, chopped
2 tablespoon rice vinegar
splash soy sauce
1 teaspoon sesame oil
1 tablespoon vegetable or other neutral oil
sesame seeds, if you have them, for garnish

Mix all the ingredients together in a bowl and toss to combine. Let stand 20 minutes or so, tossing occasionally. Before serving, taste and adjust seasoning with more rice vinegar or soy sauce as needed.