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Southern Popcorn with Mississippi Comeback Sauce JAMES PICKENS JR.

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Not your average popcorn!

ingredients
FOR SOUTHERN POPCORN
2 1/2 pound okra (cut into 1/2-inch pieces, on a bias)
3 quarts canola oil (for frying)
1 recipe tempura batter
parsley (chopped, to garnish)
FOR TEMPURA BATTER
1 teaspoon ground tumeric
8 ounces cornstarch
8 ounces rice flour
12-14 ounces sparkling mineral water (chilled)
Kosher salt and freshly ground black pepper (to taste)
MISSISSIPPI COMEBACK SAUCE
1 pint mayonnaise
1/2 cup chili sauce
2 tablespoons chives (chopped)
2 tablespoons tarragon (chopped)
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon granulated garlic
pinch cayenne pepper
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper (to taste)

directions
In a stovetop fryer, heat the oil to 350ºF.
For the Tempura Batter: In a large bowl add the turmeric, cornstarch and rice flour and whisk to combine. Add the sparkling chilled water and whisk to combine until the batter is the consistency of a slurry. Season with salt and pepper.
Dredge the okra in the tempura batter and drop into the fryer. Allow to fry for 3-4 minutes or until golden brown. Remove to a paper towel-lined plate and season with salt. Repeat with remaining okra.
For the Mississippi Comeback Sauce: In the carafe of a blender add the mayonnaise, chili sauce, chives, tarragon, paprika, onion powder, granulated garlic, cayenne, and lemon juice and blend on low speed for 2 minutes. Season with salt and pepper. Chill until ready to serve.
Place 6 to 8 ounces of Southern Popcorn in a bowl, garnish with the chopped parsley and enjoy!
Tip: Store the comeback sauce in an airtight container in the refrigerator for up to 1 month.

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