Halloween is around the corner and two of our favorite chefs have created recipes to enjoy while watching scary horror movies all weekend long. The first recipe is Superfood Popcorn by True Food Kitchen’s Executive Brand Chef, Arik Markus and the second is Here’s Johnny Johnny Cakes by Chef Andre Fuentes of The Patio Group.
Executive Brand Chef Arik Markus of True Food Kitchen recommends snacking on superfood popcorn while while watching your favorite horror film this Halloween. Made with freshly popped corn and sprinkled with nutritional yeast, hemp, chia seeds and salt-free herb seasoning, it’s a guilt-free way to make it through any spooky movie. True Food Kitchen has 11 locations nationwide, and offers cuisine inspired by the world’s healthiest populations, focusing on wholesome, all-natural dishes that are prepared simply to highlight the natural health benefits and tastes of each ingredient.
Yields 16 cups
- 6-½ talespoons unpopped organic popcorn
- 5 tablespoons hemp Seeds
- 1 tablespoon nutritional yeast
- 2-½ tablespoons clarified butter
- ¼ teaspoon spike
- 1-1/3 tablsepoons red palm oil
- 1-1/3 tablespoons coconut oil
- 2-¾ teaspoons cumin
Take large boiling pot and place heat on high. Add coconut & red palm oil and popcorn.
Shake pot while heating, heat until popping decreases.
Lower heat to medium and stir the remaining popcorn to be popped.
Take off heat and drizzle butter.
Add remaining seasoning and shake thoroughly.
Chef Andre Fuentes of The Patio Group recommends serving a horror themed menu this Halloween, perfectly paired with the scream-inducing scenes of the cult classic “The Shining.” The entire menu includes: Johnny Cakes with Bacon Jam and Pomegranate Blood Reduction (Here’s Johnny!), Red Velvet Cake with Red Hot Dust and Blueberry Compote (The Grady Girls in the hallway), Red Rum Juice (Red Rum), and Blood Orange Popsicle with Peeled Grapes (inspired by Jack when he freezes to death outside in the maze – the grapes have the texture of slimy eyeballs if you were to feel them after they had been peeled). Full recipe for the Johnny Cakes below, additional recipes available upon request.
1 cup fine polenta
- 1-1/2 cups water
- 1/2 cup buttermilk
- 2 tablespoons salt
- 3 tablespoons bacon fat
Mix dry ingredients.
Bring milk and water to a boil and slowly whisk in the bacon fat (save 1 ounce for cooking in pan). Once it is well mixed together, like the consistency of creamy grits you are done.
Heat a cast iron skillet, once it has reached the desired temperature, ladle 2 oz of the mix to the pan. Cook one side for about 8-10 min, then flip the cake and cook for another 8-10 min to golden brown on each side.