Glove Compartment Snack Recipes

GLOVE COMPARTMENT SNACK

Steps:

• Combine the ingredients in a medium bowl. Portion 1/3 cup servings into snack-sized sealable plastic bags.

SPICED POPCORN AND CHICKPEA SNACK

Steps:

• Put about 1/3 cup of the roasted chickpeas in a spice grinder and grind until powdered but not pasty. Transfer to a small bowl and stir in the paprika, ginger, cayenne, garlic powder, onion powder, allspice and 1 teaspoon salt.
• Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add a few kernels of popcorn. Once they begin to pop, scatter in all of the popcorn and cover the pot. Cook and shake the pot until the popcorn pops and the popping noise subsides, 3 to 4 minutes.
• While still hot, add the remaining chickpeas and drizzle all with the melted butter. Toss well. Sprinkle with the spice mix and toss well again. Serve.

WATERMELON SNACK

Steps:

• Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a small serving bowl.
• Trim the rind off the watermelon and cut the fruit into pieces a couple inches long and about 1/2-inch square. Arrange on a platter with the limes. Put the mint, curry, and cayenne, in 3 small bowls.
• Squeeze lime on the watermelon. Dip melon into the yogurt, then into a little curry and as much cayenne as you like and finish with the mint. Nibble on.

EL JEFE'S GLOVE-BOX RECADO

Steps:

• Line a plate with a paper towel. Heat the oil in a heavy skillet over medium heat. When the oil is hot, add the ancho chiles and fry, turning once, for about 1 minute on each side, until puffy and crispy. Be careful they do not to burn. Transfer the anchos to the paper-lined plate to drain. Repeat with the chipotle chiles. Let the chiles cool completely.
• Toast the oregano in a small, dry skillet over medium heat, shaking the pan frequently to prevent burning, for about 1 minute, until fragrant. Let cool completely.
• Transfer the ancho chiles to a spice grinder, grind to a powder, and transfer to a small bowl. Repeat with the chipotle chiles, followed by the oregano. (If you cannot fit the chiles into your spice grinder, grind them in the food processor in the next step.)
• In a food processor, combine the garlic, salt, ground oregano, and ground chiles and process until the mix has a fine, grainy, sandy consistency similar to that of coffee grounds. If the mixture is damp, turn on the oven to the lowest setting, spread the mixture on a baking sheet, and place the pan in the oven until the mixture dries out, stirring it every 10 minutes. Alternatively, spread the mixture on the baking sheet and let it sit out overnight at room temperature, stirring it a few times. Use now or store in an airtight container at room temperature for up to 1 month.