Gourmet Cheesy Popcorn Recipe

Asheville of Spades champagne and cheesy popcornChampagne and Cheesy Popcorn a perfect match, okay I must brag a little ! Recently I had the pleasure of going to a champagne tasting event ! After a class called the joy of bubbles and tasting a $400 bottle of champagne, what did I think about? Pairing it with popcorn !

Seriously ! The  elegant effervescent bubbles and lively acidity are a welcome contrast to the dry salty crunch of popcorn. I know I will never be able to buy a $400 bottle of champagne, but that one little taste, I won’t soon forget!

Make some of your own memories with bubbly champagne from Hopey and Company ! Champagne & Popcorn. Here’s our recipe for Gourmet Cheesy Popcorn.

Makes about 4 cups

2 tablespoons unsalted butter 

1/2 teaspoon fresh lemon juice 

2 tablespoons vegetable oil 

1/4 cup popcorn kernels 

kosher salt 

freshly ground black pepper to taste 

1/4 to 1/3 cup freshly grated Parmesano-Reggiano

Pre-heat your oven to 300°F.

Melt the butter with a lemon juice in a small skillet over medium heat.

Keep warm.

Heat 2 tablespoons of oil in a large saucepan over 

medium-high heat until it’s almost smoking. Add your popcorn, cover, and reduce the heat slightly. Shake the pan constantly until the popping slows down and stops. Pour into a large bowl and drizzle on the lemon butter. Toss well and season with salt and pepper. Then turn out the popcorn into the large baking pan and bake until crisp and hot, about 12 minutes. Sprinkle on the cheese and toss.

By Danette Hopey – Hopey & Company

Gouda & Spinach Stuffed Pork Chops

Gouda and Spinach Stuffed Pork Chops

This week we are serving up some of the best porkchops at Hopey & Company. Visit with our Meat Specialist and his son, and they will hand pick the best porkchops to stuff with gouda & spinach.

Thick boneless chops work best for this recipe try some 7 to 8 ounces each,

1/2 pound fresh spinach, washed and torn into bit-sized pieces

8 slices smoked Gouda Cheese

1 cup panko or bread crumbs

3 tablespoons horseradish, brown mustard,

Hopey & Co.  dry rub seasoning

Preheat oven to 400’F

Coat a 9×13-inch baking sheet with cooking spray.

Now the fun part,

Lay each chop flat on the cutting board,and with a sharp knife cut a pocket into the chop, leaving three sides intact. Stuff each chop with spinach and cheese.

The next part will flavor the outside of each chop and be a nice and crunchy finish.

Put panko or bread crumbs in a shallow dish. Coat each chop with a thin layer of horseradish mustard sauce, then press it  into the crumbs.

Arrange chops on your baking sheets. Sprinkle with Hopey & Co seasoning.

Spray tops of chops with cooking spray

Bake for 30/45 minutes or until crispy and brown .