Sage Popcorn Recipes

SAGE POPCORN

Sage Popcorn image

Crisping sage in the microwave may sound a little unconventional, but it works great. The crumbled herb is sprinkled over freshly popped corn, adding an aromatic quality to the snack.

Provided by Martha Stewart

Categories Gluten-Free Recipes

Time 15m

Yield Makes 14 cups

Number Of Ingredients 5

Ingredients

1 1/4 cups fresh sage
2 tablespoons vegetable oil
1/2 cup popcorn kernels
Extra-virgin olive oil, for drizzling
Coarse salt

Steps:

Microwave sage in a single layer on a plate until crisp, about 2 1/2 minutes.
Meanwhile, heat vegetable oil in a large pot over medium-high heat. Add 3 popcorn kernels, and cover. Once kernels pop, add remaining kernels. Shake pot over heat, covered, until all kernels have popped, about 10 minutes.
Transfer popcorn to a bowl, drizzle with olive oil, and toss to coat. Crumble sage over top. Season with salt, and toss to combine.

SAGE PORK CHOPS

Sage Pork Chops image

These chops are so easy to make, but they taste like you've slaved over them for hours! Serve with roasted red potatoes and vegetables, if desired.

Provided by Tiffany Nixon

Categories Main Dish Recipes Pork Pork Chop Recipes Braised

Time 1h5m

Yield 6

Number Of Ingredients 7

Ingredients

2 teaspoons salt
1 teaspoon dried sage
1 teaspoon ground black pepper
6 center cut bone-in pork chops
2 tablespoons butter
1 cup water
2 cubes beef bouillon

Steps:

Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.

Nutrition Facts : Calories 159.3 calories, Carbohydrate 0.6 g, Cholesterol 75.2 mg, Fat 7.8 g, Fiber 0.1 g, Protein 20.6 g, SaturatedFat 3.6 g, Sodium 1063 mg, Sugar 0.2 g

SUGARED POPCORN

Sugared Popcorn image

Provided by Food Network

Categories dessert

Number Of Ingredients 12

Ingredients

1 cup sugar
1 tablespoon unsalted butter
3 tablespoons water
Couple drops red or green food coloring
6 cups popped butter-flavored popcorn
6 paper cones
1 cup sugar
1 tablespoon unsalted butter
3 tablespoons water
Couple drops red or green food coloring
6 cups popped butter-flavored popcorn
6 paper cones

Steps:

In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.
In a large, heavy pot over medium heat, combine the sugar, butter and water. Stirring constantly, cook until it is thick syrup, about 5 minutes. Remove from the heat and add the food coloring and popcorn and stir to coat evenly. Turn onto a sheet of parchment paper to cool. Serve in paper cones.

SAGE POTATO CHIPS

Sage Potato Chips image

These delicious potato chips are from Chef David Waltuck of Chanterelle restaurant.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables Potato Recipes

Number Of Ingredients 4

Ingredients

2 large Idaho or russet potatoes, peeled and cut in half lengthwise
20 large fresh sage leaves
Canola or other neutral oil, for frying
Coarse salt

Steps:

Using a mandoline, slice the potatoes lengthwise into 40 paper-thin slices, laying each slice flat on a clean, dry surface as it is cut.
Top half of the slices with a sage leaf, centering it on the slice. Cover each with a remaining potato slice, gently pressing the layers together.
Line a large plate or platter with paper towels; set aside. If frying chips, pour oil into a wide, deep, heavy-bottomed pot to a depth of 2 inches, and heat over medium-high heat until it reaches 325 degrees on a deep-fry thermometer. If baking chips, preheat oven to 350 degrees and generously oil a large baking sheet.
To fry, carefully lower the chips into the hot oil and fry until very lightly browned and crisp, 2 to 3 minutes. Using tongs or a slotted spoon, transfer chips to a paper towel-lined plate; season with salt. To bake chips, place sandwiched potatoes in a single layer on prepared baking sheet. Cover with parchment paper and top with a second large baking sheet to weight down. Transfer to oven and bake for 10 minutes. Remove top baking sheet and parchment paper and continue baking chips 2 minutes more until browned and crisp. Transfer chips to paper towel-lined plate and season with salt.
Serve immediately or store chips in an airtight container at room temperature for up to 4 hours. Serve at room temperature, or to reheat place chips on a baking sheet in an even layer in a 200-degree oven until warmed through.

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