The Third Beer: Dinner and a Movie

Staying in? We’ve got you covered — both on the culinary and entertainment fronts. Now presenting Dinner and a Movie — a guide to a do it yourself evening of food and film.

​This week we paired film noir with beer braised pork and Austrian style potato salad. Inspired by the ferris wheel scene, we found a quick and easy recipe for home-made kettle corn.
Film: The Third Man (1949) Entrée: Schweinebraten with Austrian Potato Salad Popcorn: Kettle Corn Beverage: We asked the guys at Tops about beers from Austria and they suggested  Gösser.
Braise with beer after the jump.

​red potatoes deli mustard oil and vinegar vegetable broth fresh thyme cornichon or baby dill pickles
Boil red potatoes with skin until easily pierced. Drain, cut, and remove skin. Meanwhile whisk 1-2 tablespoons of deli-style mustard with a splash of white wine (or cider) vinegar and 1-2 tablespoons of olive oil (pumpkin seed oil is popular in this salad) to make the vinaigrette. Boil vegetable broth (beef is often used) and add potatoes to it, mixing it around. This step adds flavor and makes it creamier. Use some of the vinaigrette to lightly coat salad greens and then place the greens on plate. Toss potatoes with vinagraitte to taste, then add in chopped cornichon or baby dill pickles and garnish with fresh thyme. Some recipes add onions. Serve on the bed of greens.

​ Kettle Corn
1/4 cup canola oil 1/2 cup popcorn kernels 1/4 cup white sugar salt to taste
Heat oil in a deep pot with lid. Use the largest lightest pot you have, so you can shake it well to prevent burning. Once the oil is hot, add popcorn and sugar. Stir with a wooden spoon to coat the kernels with the sugar and to arrange evenly. Keep it covered as much as possible, a stray fresh popped kernel with molten sugar can leave a hell of a burn. When the kernels begin popping, shake the covered pot gently to be sure to get them all. Transfer to a large bowl and salt to taste.

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