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Mexican-Style Popcorn

Mexican-Style Popcorn

by | Feb 16, 2026 | Featured Recipes, Non classé, side dish

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Mexican-Style Popcorn

An original recipe by Geneviève Plante / Vert Couleur Persil
Photo credit: Laura G. Diaz

Cold winter evenings, craving a snack in front of a good movie? Here’s the perfect snack to bring a little sunshine to your home movie nights. Crispy, flavorful, and well-seasoned, it transforms popcorn into a festive version that warms both the atmosphere and the taste buds.

Mexican-Style Popcorn

Preparation

10 min

Cooking

10 min

Ingredients

  • ½ cup popping corn kernels
  • 1 generous drizzle of vegetable cooking oil
  • 5Seasoning
  • 3 tbsp nutritional yeast *see note
  • 2 tsp brown sugar
  • 1½ tsp ground sweet paprika
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • ½ tsp dehydrated Bas-du-Fleuve salted herbs
  • Dehydrated lime zest, to taste *see note

Preparation

  1. In a small blender, blend all the seasoning ingredients, except the dehydrated lime zest, until you get a very, very fine powder. Set aside. (You can also do this step with a mortar and pestle instead of a small blender).
  2. In a large pot over medium-high heat, heat a drizzle of oil (enough to cover the bottom). Add the corn and coat well with oil. Cover the pot and shake occasionally until all the kernels have popped. Remove from heat.
  3. Transfer the popcorn to a large bowl and immediately add the seasoning and dehydrated lime zest to taste. Using a wooden spoon, gently toss to distribute the seasoning evenly. Enjoy.
  • Notes
  • Dehydrated lime zest: To prepare it, zest one or two limes, preferably organic (you can also make more to have on hand for other recipes). Spread the zest on a baking sheet lined with a baking mat, then dry them in the oven at low temperature until completely dry (it only takes a few minutes!).
  • Nutritional yeast: Nutritional yeast is a staple ingredient in vegetarian and vegan cooking. It should not be confused with active or baking yeast, as it has no leavening power. It comes from cultured microorganisms (cultured microscopic fungi), fed with sugar and then processed in a way that makes the yeast inactive. This produces a nutrient-rich product, valued as much for its nutritional properties as for its subtle cheese-like flavor. It easily enhances dishes and works well in both savory and sweet preparations: pasta, vegetables, salads, soups, crisps… and even on popcorn. It’s available in powder or flake form at health food stores and most supermarkets. To preserve its freshness, store it in the refrigerator in an airtight container.

Recipes to Discover

Dried pork tenderloin with salted herbs

Dried pork tenderloin with salted herbs

by | Sep 27, 2024 | Non classé, side dish

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Pork tenderloin with salted herbs

A recipe by Mélanie Germain
Columnist at Rythme FM 93.7 – 98.1

Do you love homemade charcuterie? Here is a recipe that will take your cooking skills to the next level! This dried pork tenderloin with Bas-du-Fleuve salted herbs is a true tribute to Quebec flavors. Simple to prepare, this curing method transforms a simple pork tenderloin into a delicious artisanal charcuterie, perfect for slicing thinly to enjoy with a glass of wine, topping a salad, or enhancing a charcuterie board.

Thanks to Bas-du-Fleuve salted herbs, this pork tenderloin stands out with its rich flavor and melt-in-your-mouth texture. It’s the perfect opportunity to try a recipe that combines expertise with local products, all with minimal effort. Let time do its work, and you’ll be rewarded with deliciously fragrant meat, perfect for impressing your guests or simply treating yourself!

Prep time

15 to 20 min

Resting time

5 to 9 days

Servings

10 to 15

Ingredients

  • 1 pork tenderloin, about 500 g
  • 300 g coarse salt (pickling salt)
  • 400 g sugar
  • 50 g Bas-du-Fleuve salted herbs (from a wet jar)
  • Bas-du-Fleuve dehydrated salted herbs

Instructions

Step 1: Preparing the curing mix

  • In a bowl, mix the sugar, coarse salt, and Bas-du-Fleuve salted herbs (wet jar). This mixture will be used to dry-cure the pork tenderloin, absorbing excess liquid and infusing deep flavors into the meat.

    Step 2: Preparing the pork tenderloin

    • Clean the pork tenderloin well. Remove any membrane or excess fat surrounding the fillet. It should be smooth and ready to absorb the dry cure.
    • Place the tenderloin in a deep dish and coat it completely in the salt, sugar, and salted herb mixture. Ensure every part of the tenderloin is well covered to guarantee even curing.

    Step 3: First rest in the refrigerator

    • Place the pork tenderloin on a clean cloth and cover it with an extra layer of the salt and sugar mixture. This ensures the meat remains well-surrounded by salt and sugar throughout the curing process.
    • Wrap the pork tenderloin in a clean cloth. Make sure the cloth is tight to keep the meat in contact with the curing mixture.
    • Place the wrapped tenderloin on a small baking sheet. This will catch any liquid that drains during the curing process.
    • Place the tenderloin in the refrigerator for 5 days. During this time, the salt and sugar will extract excess moisture from the meat, making it firmer and concentrating the flavors.

    Step 4: Rinsing and second seasoning

    • After 5 days, remove the tenderloin from the refrigerator. Unwrap it and rinse it under cold water to remove the excess salt and sugar.
    • Thoroughly dry the tenderloin with a clean cloth or paper towels. Make sure it is completely dry before moving on to the next step.
    • Sprinkle the Bas-du-Fleuve dehydrated herbs over the top of the tenderloin. These herbs will add a new layer of flavor and texture to the pork.

    Step 5: Second rest in the refrigerator

    • Wrap the tenderloin in a clean cloth again. Tighten the cloth and tie it with a string to hold everything in place.
    • Place the tenderloin back in the refrigerator for an additional 3 to 4 days. This will allow the dehydrated herbs to gently infuse the meat.

    Step 6: Tasting!

    • After the second rest, unwrap the tenderloin and cut it into thin slices. You can enjoy it as is, like charcuterie, or incorporate it into salads, sandwiches, or homemade charcuterie boards.
    • Additional tips
    • Serving: This salted pork tenderloin is best enjoyed cold, thinly sliced, accompanied by bread, mustard, or even pickles for a contrast of flavors.
    • Storage: The tenderloin can be kept in the refrigerator for several days after being unwrapped, or even frozen for longer storage.

    This method allows you to create a pork tenderloin deliciously flavored with Bas-du-Fleuve salted herbs, with a delicate texture that melts in your mouth. It’s an ideal recipe for homemade charcuterie lovers! Enjoy!

     

    Recipes to discover

    Cheddar, Jalapeño, and Salted Herb Cornbread

    Cheddar, Jalapeño, and Salted Herb Cornbread

    by | Sep 20, 2024 | Non classé, side dish

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    Cheese, Jalapeño, and Salted Herb Cornbread

    A recipe by Mélanie Germain
    Columnist at Rythme FM 93.7 – 98.1

    Looking for a little “kick” in your traditional cornbread? This recipe is for you! With melty cheese, a touch of jalapeños for heat, and of course, our essential Bas-du-Fleuve salted herbs, this cornbread is anything but ordinary. Every bite offers a perfect blend of soft corn and the savory, aromatic flavors of the herbs.

    Easy to prepare and always a hit, it pairs wonderfully with a hot soup, a spicy chili, or simply a beautiful fresh salad. Whether for a family meal or to impress your guests, this cornbread will satisfy every craving. Get cooking and let yourself be surprised!

    Prep Time

    15 min

    Cook Time

    35 to 40 min

    Servings

    8 to 10

    Ingredients

    • 2 cups fine cornmeal
    • 1 ⅔ cups all-purpose flour
    • 2 to 2 ½ cups milk
    • 2 tablespoons sugar
    • 1 tablespoon baking powder
    • 2 eggs
    • ½ cup vegetable oil (You can use canola, corn, or even olive oil depending on your preference.)
    • 2 tablespoons Bas-du-Fleuve salted herbs (from the jar)
    • 2 cups shredded cheddar cheese (we chose marbled cheddar)
    • 2 tablespoons finely chopped jalapeños

    Instructions

    1. Preheat the oven to 400°F (200°C).

    • Make sure the oven is fully heated before you start baking. This helps achieve a beautiful golden crust.

    2. Prepare two bowls: one for dry ingredients and one for wet ingredients.

    • Dry ingredients: In a large bowl, mix the cornmeal, flour, sugar (if using), and baking powder. This mixture should be well combined.
    • Wet ingredients: In another bowl, lightly beat the eggs, then add the oil and milk. Mix well.

      3. Incorporate the dry ingredients into the wet ingredients.

      • Gradually pour the dry mixture into the bowl of wet ingredients while stirring gently. Mix until just combined, without overworking the batter. You should have a smooth texture that isn’t too liquid. If the batter seems too thick, add a little more milk, up to 2 ½ cups total.

      4. Add the salted herbs, shredded cheese, and jalapeños.

      • Once the batter is well mixed, fold in the Bas-du-Fleuve salted herbs, shredded cheese, and chopped jalapeños. Mix gently to evenly distribute the ingredients throughout the batter.

      5. Pour the batter into a pan.

      • Use a greased loaf pan or one lined with parchment paper. This will prevent the bread from sticking and make it easier to remove.

      6. Bake for 35 to 40 minutes.

      • Place the pan in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.

      7. Let it rest before slicing.

      • Once baked, remove the bread from the oven and let it cool for at least 10 to 15 minutes. This allows the bread to firm up, making it easier to slice.
      • Extra Tips
      • Serving suggestions: This cornbread is delicious served with a bowl of chili, a comforting soup, or as a side for a main course.
        We love serving it warm with butter and a sprinkle of dehydrated salted herbs.
      • Variation: If you prefer a milder taste, replace the jalapeños with bell peppers. There you go! This recipe is perfect for fans of Quebecois terroir cuisine, with a nice spicy kick from the jalapeños and a distinctive savory taste from the Bas-du-Fleuve herbs.

      Enjoy!

      Recipes to discover

      Gnocchi with Salted Herbs from Bas-du-Fleuve

      Gnocchi with Salted Herbs from Bas-du-Fleuve

      by | Sep 20, 2024 | Non classé, side dish

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      Gnocchi with Salted Herbs from Bas-du-Fleuve

      A recipe by Mélanie Germain
      Columnist at Rythme FM 93.7 – 98.1

      Looking for a new way to enjoy your salted herbs from Bas-du-Fleuve? Try this homemade gnocchi recipe, a beautiful fusion between Italian tradition and our local products! Gnocchi, these little potato-based dough pillows, are incredibly simple to prepare and take on a whole new dimension with the addition of salted herbs. Their unique aroma transforms this dish into a true feast of flavors.

      Easy to make and absolutely delicious, these gnocchi—crispy on the outside and tender on the inside—are perfect for a comforting meal. Whether it’s a weekday or weekend, this recipe will impress your guests or satisfy your cravings. Go ahead, grab your potatoes, your salted herbs, and have fun!

      Preparation

      30 to 40 min

      Cooking

      10 to 12 min

      Servings

      4

      Ingredients

      • 4 medium Russet potatoes, cooked and mashed
      • 1 to 2 cups 00 flour
      • 1 egg
      • 2 tsp salted herbs from Bas-du-Fleuve (wet)
      • 2 to 3 tbsp butter
      • Grated parmesan to taste

      Preparation

      1. Preparing the dough:

      • In a large bowl, mix the mashed potatoes with the egg and salted herbs from Bas-du-Fleuve.
      • Add 1 cup of flour at first and incorporate it gently. Continue adding flour, little by little, until you get a soft dough that no longer sticks to your hands. The amount of flour may vary depending on the moisture content of the potatoes.

      2. Shaping the gnocchi:

      • On a lightly floured surface, take a portion of dough (about the size of a golf ball) and roll it into a long rope about 2 cm in diameter.
      • Once the rope is formed, cut it into pieces about 2 cm long with a knife or dough cutter.
      • If you want to add a traditional texture, take each piece and roll it lightly over the tines of a fork. This step creates small grooves that help better hold the sauce. If you prefer, you can also simply leave the gnocchi as little pillows.

      Tip: To prevent the gnocchi from sticking together before cooking, sprinkle them lightly with flour and place them on a floured surface while waiting to cook.

      3. Cooking the gnocchi:

      • Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in small batches to prevent them from sticking together.
      • The gnocchi are cooked when they float to the surface, which takes about 2 to 3 minutes. Remove them from the water with a slotted spoon and drain.

      4. Pan-frying the gnocchi (how to prevent the butter from burning):

      • In a large skillet, melt 2 to 3 tablespoons of butter over medium heat.
      • A trick to know when the butter is ready without burning it is to wait until it stops “talking,” as Mélanie Germain says! This means it sizzles at first as it releases moisture, but once it stops sizzling, it’s a sign that the butter is hot and ready to pan-fry without risk of burning.
      • If you see the butter starting to brown too quickly or smoke, reduce the heat to prevent it from burning. You can also add a drizzle of olive oil to increase the smoke point of the butter, which will slow down the browning process.

      5. Pan-frying:

      • Once the butter has “finished talking,” add the drained gnocchi in a single layer to the skillet.
      • Brown them for about 4 to 5 minutes, turning them halfway through so they’re crispy and golden on each side. The contrast between the crispy exterior and the soft interior is what makes pan-fried gnocchi so delicious.

      6. Finishing:

      • Once the gnocchi are nicely browned, sprinkle generously with grated parmesan and serve immediately. If you have dehydrated salted herbs, don’t hesitate to add a little!

       

      • Additional Tips
      • Shaping the gnocchi: For the gnocchi to have the right texture, avoid overworking the dough. Dough that’s kneaded too much risks producing hard gnocchi instead of soft ones.
      • Keeping the butter under control: If you’re not familiar with the sizzling of butter, use your senses: if the butter starts to brown too quickly or smoke, it’s time to reduce the heat or remove the pan from the heat for a few moments.

      With these tips, you should get golden, fragrant, and perfectly pan-fried gnocchi. Enjoy!

      Recipes to Discover

      Butter and Salted Herb Popcorn

      Butter and Salted Herb Popcorn

      by | Nov 1, 2023 | Non classé, side dish

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      Butter and Salted Herb Popcorn

      Crunchy homemade popcorn—yes, it’s possible! Want to know our secret? Follow our method and you’ll never miss your popcorn again.

      Prep

      5 min

      Cook

      3 min

      Servings

      2 to 4

      Ingredients

      • 1/2 cup popcorn kernels (unpopped)
      • 1 tbsp deodorized coconut oil* (see note below)
      • 1/4 cup melted butter
      • Dehydrated Bas-du-Fleuve salted herbs

      Preparation

      1. In a medium saucepan, melt the deodorized coconut oil over high heat.
      2. Add the popcorn kernels and cover. Lower the heat to medium. No need to shake, but stay close! Turn off the heat as soon as the popping slows down. Wait a few more seconds, then remove from the heat.
      3. Place the popped popcorn in a bowl, pour in the melted butter, and sprinkle the dehydrated salted herbs to taste (a little at a time, you can always add more later).
      4. Toss and enjoy!
      • Note

      Coconut oil is the secret to crunchy popcorn! It’s important to use deodorized coconut oil because it has a neutral taste. If you don’t have any, you can replace it with vegetable oil, but the popcorn will be less crunchy. Above all, do not use butter for cooking; only add it afterward.

      Recipes to discover

      Vegetable Couscous with Salted Herbs

      Vegetable Couscous with Salted Herbs

      by | Oct 31, 2023 | Non classé, side dish

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      Vegetable Couscous with Salted Herbs

      Couscous pairs well with lamb, chicken, pork, sausage, fish dishes… in short, you’ll understand it’s a versatile dish. My children like to add pieces of sausage and serve it all in a red bell pepper. For me, it’s my first choice to serve with my lamb tagine.

      You can use frozen vegetables or fresh carrot, bell pepper, onion, and celery cubes.

      Preparation

      8 to 10 min

      Cooking

      1 + 3 min

      Servings

      4

      Ingredients

      • 1 cup medium couscous
      • 1 cup vegetable broth
      • 1 tbsp olive oil
      • 1 cup frozen vegetables of your choice
      • 1 clove garlic
      • 1 tsp wet salted herbs (or more to taste)

      Preparation

      1. In a saucepan, bring the vegetable broth to a boil and add the couscous. Remove from heat, stir lightly, and let rest covered for 5 minutes.
      2. Meanwhile, sauté the vegetables and garlic in olive oil until the vegetables are thawed.
      3. Add to the couscous with the wet salted herbs. Taste and adjust seasoning as desired.
      • You can replace the vegetable broth with any other broth or simply water.

      Recipes to discover

      Mashed Potatoes with Salted Herbs

      Mashed Potatoes with Salted Herbs

      by | Oct 20, 2023 | Non classé, side dish

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      Mashed Potatoes with Salted Herbs from Bas-du-Fleuve

      Easy, you say! Yes, but many people ask us whether to use jarred or dehydrated salted herbs and how much. While we’re talking about mashed potatoes, we’ll share our favorite variety for mashing, the Yukon Gold (yellow potato).

      Preparation

      10 min

      Cooking

      30 to 40 min

      Servings

      4

      Ingredients

      • 1 kg (6 cups) peeled potatoes, cut into quarters
      • 1/2 cup milk
      • 3 tbsp butter
      • 1 tsp wet salted herbs (or more to taste)
      • Pepper to taste

      Preparation

      1. Place the potato quarters in a saucepan and cover with cold water.
      2. Bring the water to a boil, then reduce heat to medium. Cook uncovered for 20 to 25 minutes or until the potatoes are tender. Drain and return to the saucepan.
      3. Using a potato masher, mash with the butter. Add the milk and mix until the mash is smooth.
      4. Add the salted herbs, pepper, and mix. Add more wet salted herbs if desired.

      Recipes to Discover

      Burrata with confit tomatoes and salted herbs

      Burrata with confit tomatoes and salted herbs

      by | Feb 25, 2022 | appetizer, Non classé, side dish

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      Burrata with confit tomatoes and salted herbs

      An original recipe by Stéphanie Ross

      Here’s my favorite appetizer: burrata with confit tomatoes and salted herbs. It’s quick, elegant, and perfect for impressing without spending too much time in the kitchen!

      Burrata with confit tomatoes

      Preparation

      5 min

      Cooking

      20 min

      Ingredients

      • 250 ml cherry tomatoes
      • 2 tbsp olive oil
      • 1 small clove garlic, chopped
      • 1 tsp honey
      • 1 tsp balsamic vinegar
      • 1 tsp Bas-du-Fleuve dehydrated salted herbs
      • 1 burrata (150 to 200 g)
      • Fresh basil

      Preparation

      1. Preheat the oven to 180°C (350°F).
      2. Mix the tomatoes, oil, garlic, honey, and balsamic vinegar.
      3. Spread on a baking sheet and bake for 15 to 20 minutes.
      4. Sprinkle the dehydrated salted herbs over the tomatoes as soon as they come out of the oven. Add to taste.
      5. Place the burrata on the plate.
      6. Add the warm tomatoes.
      7. Garnish with basil.
      • Tip
      • Serve with a baguette fresh out of the oven.

      Recipes to discover