Hamptons. Hamptons is a fantastic restaurant, and not just because the crappiness of this town makes it look good. It would be a very, very good restaurant anywhere! The Husband likes to go so that he can pretend that he's in a nicer place than this town, he says.
The menu at Hamptons changes constantly. Sometimes this leads to some pretty difficult choices. This time we ended up with the duck entree, over a sweet corn polenta with dates and bacon popcorn.
Yes, bacon popcorn. On our duck. Don't knock it till you've tried it.
Needless to say, like everything we eat at Hamptons, it was fantastic. After dinner we were talking with our usual server, who makes great recommendations and he explained the recipe for the popcorn so that we could have it at home. So tonight I whipped up a bowl and it is every bit as good as it was at the restaurant. I'm in love!
This recipe makes the amount of popcorn The Husband and I usually split. We don't like to eat a ton at once so if you prefer bigger servings, adjust accordingly.
3 strips bacon
1 T bacon fat
1/4 c popcorn kernels
dash dried rosemary
dash sea salt
Cook the bacon, reserving 1 T of the bacon fat. Set the bacon aside to cool. Put the bacon fat and the popcorn into your whirley pop (or your usual pot) and heat over medium high heat, stirring occasionally until the kernels start popping. Then stir constantly until the popping slows and remove from heat. Pour into bowl. Then crush the bacon and sprinkle the bacon bits, rosemary and sea salt over the popcorn. Toss gently and serve!