<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10863</id>
  <title>Black Sesame and Mustard Popcorn</title>
  <total_time>10 mins</total_time>
  <active_time>5 mins</active_time>
  <serves>6 to 8 servings</serves>
  <published_at>Mon Jul 20 10:27:00 -0700 2009</published_at>
  <updated_at>Mon Jul 20 12:51:23 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>Asian</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/10863</link>
  <pubDate>Mon, 20 Jul 2009 19:51:23 GMT</pubDate>
  <short_description>An Asian-inspired movie treat</short_description>
  <long_description>An Asian-inspired movie treat.</long_description>
  <introduction>
    <![CDATA[<p>This flavored popcorn, flecked with black sesame seeds, combines the nutty, roasted flavor of sesame oil with slightly bitter dry mustard. Try serving it alongside <a href="/recipes/10864">Spicy Cinnamon-Sugar Popcorn</a> and <a href="/recipes/10862">Parmigiano–Black Pepper Popcorn</a>.</p>


	<p><strong>What to buy:</strong> We liked the slightly bitter flavor of <a href="http://www.colmansmustard.com/products.html">Colman&#8217;s dry mustard</a> in this recipe; it provided just the right amount of bite.</p>


	<p>You can find black sesame seeds in most gourmet stores and Asian markets. If you can&#8217;t find black, go ahead and use white sesame seeds.</p>


	<p>We also found that <a href="http://www.mortonsalt.com/products/foodsalts/salt_Plain.htm">regular table salt</a> works best on popcorn, because its fine grain adheres better to each kernel.</p>


	<p><strong>Special equipment:</strong> We tested this recipe with popcorn made in an <a href="http://www.amazon.com/gp/product/B00006IUWB?ie=UTF8&#38;tag=c037-20&#38;linkCode=as2&#38;camp=1789&#38;creative=9325&#38;creativeASIN=B00006IUWB">air popper</a>, which produced stellar results.</p>


	<p>This recipe was featured as part of our <a href="/stories/10680">dorm cooking</a> story.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>In a small bowl, stir together sesame seeds, mustard, and salt. Set aside.</li>
		<li>Using an air popper, pop corn kernels into a large bowl. While corn pops, combine butter and sesame oil in a small bowl; stir well. As the large bowl begins to fill, alternately drizzle butter–sesame oil mixture over popcorn and sprinkle with sesame seed mixture, occasionally tossing to coat.</li>
		<li>When popcorn stops popping, use your hands to toss everything together and ensure ingredients are evenly distributed. Serve immediately.</li>
	</ol>]]>
  </instructions>
  <img>http://www.chow.com/assets/2007/08/popcorn_sesame_290.jpg</img>
  <author>Aida Mollenkamp</author>
  <category>
    <id>52</id>
    <name>Snack</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id>300</ingredient_id>
      <description>
        <![CDATA[<p>1 tablespoon black <strong>sesame seeds</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>310</ingredient_id>
      <description>
        <![CDATA[<p>1 teaspoon ground <strong>mustard</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id>301</ingredient_id>
      <description>
        <![CDATA[<p>1 teaspoon table <strong>salt</strong></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/2 cup popcorn kernels</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>3 tablespoons unsalted butter, melted (preferably clarified)</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 tablespoon dark sesame oil**</p>]]>
      </description>
    </ingredient>
  </ingredients>
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