As you might remember, I have a bit of a gripe with stadium food.
I'm not talking about Citi Field, where I could live on Box Frites with the super-addictive bacon sauce. Although my thighs might protest my diet change.
And I'm not talking about my beloved Fenway Park, where a Fenway Frank somehow tastes gourmet among the atmosphere, game and fans.
I'm talking about just about every other stadium. The lines. The prices. The soggy, flavorless reward.
Luckily, most stadiums will now allow you to bring in a "modest" amount of food.
Here inlies the problem: what is considered a "modest" amount of food? For 2 people? What if I'm meeting more people and bringing them food? Is that then considered an immodest amount of food for one person to bring into the stadium?
Yes, I think/worry about such things.
Yes, my hands begin sweating when I have to hand my bag over to be checked before entering the stadium.
No, I'm not a goody-two shoes. Why do you ask?
But - once you taste this popcorn, I guarantee the thought of some security guard confiscating this treat might also push you to the edge of hysterics.
After making the popcorn, willing my hand away from eating it all before the game, fitting it securely in the bottom of my Kate Spade (known as just "Kate" around these parts), I was worried 4 quarts of popcorn might be excessive for 2 people.
Is it? I don't know.
When something tastes this good, it can't be that bad for you. At least, that's what Mike and I told ourselves as we consumed this popcorn by the fist-full.
Buttery. Spicy. Zippy. Boozy.
Popcorn that begs for a good game and a big margarita.
Chili Lime Tequila Popcorn
adapted from 101 Cookbooks
makes 4 quarts
4 quarts freshly popped popcorn
1/4 cup butter, melted
2 teaspoons freshly squeezed lime juice
1/2 teaspoon lime zest
1 teaspoon tequila
1/2 small jalapeno, seeds and membrane removes, minced
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1 teaspoon red pepper flakes
Preheat oven to 300 degrees. Line a baking sheet with parchment paper or SilPat. Set aside.
Put popcorn in a large, clean paper bag. In a medium-size bowl whisk together the butter, lime juice and zest, and tequila. Add the jalapeno. In a small bowl combine the black pepper, salt and red pepper.
Drizzle butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat.
Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, five to seven minutes. Store in clean paper bag for up to 1 day.