Garlic and Herb Butter Popcorn is pictured Provided Eloise Marie Valadez , 219-933-3365 Popcorn is a snack that consumers crave anytime of year. But, during the fall season, popcorn is celebrated in an even bigger way. October is National Popcorn Poppin’ Month. According to The Popcorn Board, which is […]
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- Provided
Eloise Marie Valadez , 219-933-3365
Popcorn is a snack that consumers crave anytime of year. But, during the fall season, popcorn is celebrated in an even bigger way.
October is National Popcorn Poppin' Month. According to The Popcorn Board, which is located in Chicago, Americans consume 15 billion quarts of popcorn annually.
The 10th month of the year was officially named National Popcorn Poppin' Month in 1999. The monthly name is derived from the fact that popcorn is harvested in the fall.
According to The Popcorn Board, "Many people believe the acres of corn they see in the Midwest during growing season could be picked and eaten for dinner, or dried and popped. In fact, those acres are typically field corn, which is used largely for livestock feed, and differs from both sweet corn and popcorn."
In the United States, popcorn is largely grown in the Midwest. Illinois, Indiana, Iowa, Kentucky, Michigan, Missouri, Nebraska and Ohio are the largest popcorn producing states.
If you have a craving for popcorn or would like to prepare popcorn snacks for an upcoming fall party, try the following recipes. These recipes are new creations from The Popcorn Board for the fall season or any other time if you have a taste for popcorn. Visit popcorn.org for more recipes.
Garlic & Herb Butter Popcorn
Serves: 4
8 cups popped popcorn
3 tablespoons butter
1 tablespoon finely chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh sage
1/4 teaspoon garlic powder
1/4 teaspoon each salt and pepper
DIRECTIONS: Place popcorn in large bowl; set aside.
In small saucepan, combine butter, thyme, rosemary and sage; cook over medium-low heat for 3 to 5 minutes or until melted and just starting to sizzle. Remove from heat. Let stand for 2 minutes to blend flavors.
Drizzle hot butter mixture over popcorn. Sprinkle with garlic powder, salt and pepper; toss until evenly coated.
Tip: If desired, replace 1 tablespoon fresh herbs with 1 teaspoon dried herbs.
White Chocolate Pumpkin Pie Spice Popcorn Bites
Makes: 12 Servings
12 cups unsalted, unbuttered popped popcorn
3 cups chopped white chocolate or white chocolate chips
1 tablespoon light olive oil
2 teaspoons pumpkin pie spice
1/2 cup toffee bits
1 teaspoon flaked sea salt, crushed
DIRECTIONS: Line large, rimmed baking sheet with parchment paper or waxed paper. Place popcorn in large mixing bowl.
In microwave-safe bowl, combine chocolate, olive oil and pumpkin pie spice; microwave on Medium for 2 to 3 minutes or until melted and smooth, stirring after each minute.
Pour melted chocolate mixture over popcorn; add toffee bits and toss to combine. Immediately transfer to prepared baking sheet, spreading to edges of pan; sprinkle sea salt over top.
Let cool; refrigerate for 1 to 2 hours or until set. Break into chunks for serving.
Pumpkin Pie Spice Popcorn Bark
Yields: 12 (3 inch squares)
3 cups popped popcorn
1 cup mini marshmallows
1 cup chopped pecans
½ cup “O”-shaped crisp cereal
½ cup pepitas (salted pumpkin seeds) or shelled sunflower seeds
½ cup dried sweetened cranberries
1 teaspoon pumpkin spice mix
2 packages (6 ounces each) white baking chocolate, chopped
DIRECTIONS: Line a large baking sheet with foil and spray lightly with cooking spray; set aside.In a large bowl, combine popcorn, marshmallows, pecans, cereal, pepitas, dried cranberries and pumpkin spice mix.
Place chopped chocolate in a microwave-safe bowl and heat in microwave 1 minute. Stir to melt; microwave an additional minute. Stir until chocolate is melted and smooth. Pour melted chocolate over popcorn mixture. Mix until well coated and spread in an even layer into prepared pan. Cool at room temperature until firm (or refrigerate). Cut into squares to serve. Store in an airtight container.
Cranberry Orange Caramel
Yield: 10 Cups
10 cups popped popcorn
1 cup dried cranberries
1/2 cup whole almonds
1/2 cup (1 stick) butter
1/2 packed brown sugar
1/4 cup corn syrup
2 tablespoons frozen orange juice concentrate, undiluted
1 teaspoon orange or vanilla extract
1/2 teaspoon baking soda
DIRECTIONS: Preheat oven to 300 degrees F. Place popcorn, cranberries and almonds in a large bowl; set aside.
In a medium saucepan heat butter, brown sugar, corn syrup and orange juice concentrate over medium heat until butter is melted. Bring to a boil and boil 2 minutes. Remove from heat. Stir in extract and baking soda (mixture will foam).
Pour syrup mixture over popcorn mixture in bowl; stir to coat well. Spread evenly in a large, rimmed baking sheet or roasting pan, lined with foil and sprayed with nonstick spray. Bake 30 minutes, stirring twice during baking time. Stir caramel corn as it cools on baking sheet. Store in an airtight container.
Where to grab wings in the Region
Bridge's Scoreboard in downtown Griffith is the prototypical sports bar, filled with decades of memorabilia and many televisions. It's a chill place to gather after beer league softball or to watch the game. One of its specialties is its humongous jumbo wings, which come in 5-piece, 10-piece, 25-piece or 50-piece servings.
Sauces options include mild, HOT, garlic chili, BBQ garlic Parmesan, southwest Ranch, teriyaki, Carribbean, honey mustard, naked and honey BBQ, as well as your choice of blue cheese or Ranch for dipping.
Bridge's Scoreboard
Where: 121 N Griffith Blvd, Griffith
Phone: (219) 924-2206
Website: bridgesscoreboard.com
Joseph S. Pete
Harold's Chicken Shack is a South Side Chicago classic with many Northwest Indiana locations, including in Hammond, Dyer, Gary, Griffith and Merrillville. Most of the locations are no-frills takeout joints that will make your tastebuds sing like a church choir. Harold's serves whole chicken wings, fried to order with crispy golden fries and creamy coleslaw. Dip 'em in the mild sauce.
Where: 1994 Grant St, Gary
Phone: (219) 949-7599
Where: 6158 Indianapolis Blvd, Hammond
Phone: (219) 803-2885
Where: 101 Joliet St, Dyer
Phone: (219) 515-6475
Where: 1095 E Ridge Rd, Griffith
Phone: (219) 838-5355
Where: 6690 Broadway, Merrillville
Phone: (219) 455-6188
Where: 110 E 11th St, Michigan City
Phone: (219) 221-6621
Where: 3224 Ridge Rd, Lansing
Phone: (708) 474-2000
Where 1559 Sibley Blvd, Calumet City
Phone: (708) 933-0496
Where: 1036 E 162nd St, South Holland
Phone: (708) 669-1010
Website: www.haroldschickenscorp.com
Joseph S. Pete
18th Street Brewery in downtown Hammond serves up incredible barbecue, including brined and smoked wings that sing on the tongue. Simply divine.
18th Street Brewery
Where: 5417 Oakley Ave, Hammond
Phone: (219) 803-0820
Website: 18thstreetbrewery.com
Joseph S. Pete
The aviation-themed Bomber's BBQ, a hipster haven in Munster, is acclaimed for its high-quality slow-cooked meats and its smoked wings are no exception.
Bomber's BBQ
435 Ridge Rd Ste f, Munster
Phone: (219) 836-2662
Website: bombersbbq.com
Joseph S. Pete
Romano's is known as the home of the hoagie for its iconic ham hoagies and claims to be Northwest Indiana's first pizzeria.
The restaurant has many great appetizers like cheddar cheese cubes, fried zucchini, tomato bread and mac and cheese wedges. You can get an order of seven bone-in wings with your choice or Ranch, hot, honey mustard, BBQ and garlic Parmesan.
Romano's
Where: 1927 W Glen Park Ave, Griffith, IN 46319
Phone: (219) 838-1731
Website: romanospizza53.com
Joseph S. Pete
Square Roots promises handcrafted dining on the historic Crown Point courthouse square. Its shareables includes brisket nachos, fireside elote dip, bang bang shrimp, cheese curbs, poutine, and giant stone-fired pretzels.
One can get a order of eight signature smoked wings with a fancy presentation on a white plate and a sprinkling of sliced scallions and sesame seeds. The crispy wings are tossed in your choice of Buffalo, Garlic Parmesan, Habanero Jerk, Bama White BBQ, or House BBQ.
Square Roots
Where: 108 N Main St, Crown Point
Phone: (219) 310-8322
Where: squarerootscp.com
Joseph S. Pete
Bulldog Brewery in downtown Whiting serves up many fine craft beers like Standard Diamonds Cream Ale, Industrial Harbor IPA, Roby Red Ale, Downtime Wheat and Shore Sighted IPA. You can get orders of six, 12 or 24 wings with sauces like Asian BBQ, Caribbean Jerk, BBQ, Buffalo, Sweet Habanero, Tropical Rum, Mango Habanero, Garlic Parmesan, or Kentucky Gold.
Bulldog Brewery
Where: 1409 119th St, Whiting
Phone: (219) 655-5284
Visit: bulldogbrewingco.com
Joseph S. Pete
Asian Kitchen serves up a variety of Vietnamese, Chinese and other Asian cuisine, including a mean Bahn Mi. Don't sleep on the wings, which come with your choice of Saigon, Honey Chili or Crazy Jack Sauce.
Asian Kitchen
Where: 6412a Calumet Ave in Hammond
Phone: (219) 803-0074
Website: asiankitchenin.com
Joseph S. Pete
Dixie Kitchen and Bait Shop is a popular soul food restaurant that was a favorite of former President Barack Obama when he lived in Hyde Park. The Lansing eatery serves up Étouffée, gumbo, jambalaya, fried catfish, fried green tomato and other southern and Cajun fare. The Dixie wings are fantastic. They come with a choice of mild, atomic, authentic Jamaican jerk, peach-glazed or BBQ sauce. You can buy them by the pound or get them as an entree with two sides.
Dixie Kitchen and Bait Shop
Where: 17940 Torrence Ave, Lansing, IL 60438
Phone: (708) 474-1378
Website: dixie.kitchen
Joseph S. Pete
Smokin' E's BBQ, a takeout joint in Lake Station, has a host of barbecue trophies in the window. It slow-cooks all its meat the traditional way over wood out back. Its smoked wings may be among the tastiest you've ever tried.
Smokin' E's BBQ
Where: 2401 Central Ave, Lake Station, IN 46405
Phone: (219) 654-4141
Joseph S. Pete
Please come back Doc's BBQ, please come back soon. The Dyer restaurant closed temporarily because of the coronavirus pandemic. That's a pity because in addition to some of the most tender brisket and fall-off-the-bone ribs in the Region, the Northwest Indiana-based barbecue chain has some of the best brined and smoked wings that explode with wood-fired flavor. Start off game day with Doc's and you'll end up in a meat coma.
Where: 1420 B, Calumet Ave
Phone: (219) 262-3627
Visit: docsbbq.net
Joseph S. Pete
Region Ale Taphouse & Eatery offers jumbo wings in either 8-piece or 12-piece options, as well as vegetarian wings in 6-piece or 10-piece servings. Sauces include Buffalo, BBQ, Asian, Nashville Hot, Sriracha Honey, Lemon Pepper and Garlic Parmesan. The wings are big and meaty and elegantly seasoned. Make sure to ask for Blue Cheese if that's what you prefer.
Where: 1080 US-41, Schererville
Phone: (219) 322-2337
Visit: regionaletaphouse.com
Joseph S. Pete
Tropic Island Jerk Chicken brings the heat with its traditional Jamaican cuisine, including its spicy jerk wings that light up one's palate.
Where: 8000 Calumet Ave, Munster
Phone: (219) 333-5375
Joseph S. Pete
Buffalo is not unlike the Calumet Region: it's got a Ford plant, harsh winters, a hard-working populace and some historic buildings that are a little worse for wear. The city at the eastern end of the Great Lakes region is also the home of the Buffalo wing, which was invented as a late-night snack in a local sports bar. You should swing by Anchor Bar anytime you visit the area to see Niagara Falls, the impressive collection of Art Deco architecture, nearby Toronto or whatever else. Anchor Bar is a total tourist trap adorned with license plates from around the country, but it also has some of the biggest and juiciest wings you'll ever eat.
Where: Anchor Bar
Address: 1047 Main St, Buffalo, NY
Phone: (716) 883-1134
Joseph S. Pete
