PNW Crybabies

[extreeski]

The North Mississsippi All Stars RULE!!!!!

Dancing is good exercise too.

[KQ]

I Think we should have a 101 ways to cook SPAM night.

SPAM SUSHI (HAND ROLL)

Spam strips, cooked Sato-Shayu style
Sushi rice
Nori (seaweed used to roll sushi)
Cucumber sticks
Radish sprouts
Takuwan strips (Japanese pickled radish)
Wasabi (Japanese horseradish)



SUSHI RICE:
Wash and cook 3 cups Calrose rice. While still hot, season with Vinegar Sauce, or use packaged sushi mix such as Sushi!-No-Ko.

VINEGAR SAUCE:
1/2 cup Japanese rice vinegar
1/2 cup sugar
1 teaspoon salt
Cook until sugar dissolves. Cool. Sprinkle half of vinegar sauce over hot rice; mix gently. Add more vinegar sauce to taste. Or follow instuctions onpackage mix.

SATO-SHOYU STYLE:
Spam sliced or cubed.

SAUCE:
1/4 cup shoyu
1/4 cup sugar
1/4 cup mirin (Japanese sweet rice wine)


Bring sauce to a boil in a small pan. Add Spam, lower heat, and cook 2-3 minutes.

TO ASSEMBLE SUSHI:
Cut a sheet of nori in half. Place nori on your left hand; add a small amount of rice. Add Spam and all or some of the other ingredients. Wrap nori around the filling and toll from left to right.

[Lane Meyer]

In Hawai`i, we'd call that Spam musubi (if wrapped with a slice of spam right out of the can, fried in sesame oil). Located in plastic wrap on the counter of every convenience store in the state. Delicious!

[KQ]

Herb Crusted Rack of SPAM(r) with Spamcetta Rolls and Crispy Grits and Butternut Squash Puree Recipe courtesy David Spooner



Recipe Summary
Difficulty: Medium
Prep Time: 1 hour 20 minutes
Cook Time: 1 hour 15 minutes
Yield: 3 servings
User Rating: No Rating




2 tablespoons fresh rosemary, leaves, minced
2 tablespoons fresh sage leaves, minced
2 tablespoons fresh parsley leaves, minced
2 tablespoons fresh thyme leaves, minced
1 can SPAM(r)
3 bones from french-cut lamb chops, cooked and cleaned
Butternut Squash Puree, recipe follows
Crispy Grits, recipe follows
Spamcetta Rolls, recipe follows
1 leek, blanched, with the green part of the leaf cut into a long string
Fresh herbs, for garnish

Combine the rosemary, sage, parsley, and thyme in a small bowl. Set aside.
Cut the contents of 1 can of SPAM(r) into 3 equal parts, and insert a lamb bone into each piece to form a "chop". Trim the excess SPAM(r) to create the shape of a lamb chop. The chop should look like a French-cut lamb chop with a clean bone sticking 3 to 4 inches out of the top of the SPAM(r). Rub each chop with the fresh herb mixture. Preheat a well-oiled grill, or heat a well-oiled grill pan or large non-stick skillet over medium-high heat. Add the "chops," and grill until desired degree of doneness, turning the chops halfway through the cooking.

Assembly:
Scoop enough squash puree in the center of a plate to form a mound about 4 inches high. Stand the SPAM(r) chops, with the bones toward the middle of the plate, around the mound using the squash to hold the chops up. Cross the bones together like a teepee, and tie the bones together with the leek string. Arrange several crispy grits and several spamcetta rolls around the plate, and drizzle it all with the Port wine reduction. Garnish with fresh herbs.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


Butternut Squash Puree:
2 whole butternut squash
1 can SPAM(r) Lite
2 cups butter
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Pinch salt
Pinch pepper
Peel and dice the butternut squash into 1-inch cubes. Add the squash to a large pot of boiling water, and cook until tender. Drain well and let cool.

Cut the contents of 1/2 a can of SPAM(r) Lite into 1-inch cubes, and place in a food cooked squash, processor. Add the squash, and the butter, cinnamon, nutmeg, salt, and pepper. Pulse until smooth. If the puree is too watery, put the mixture into a skillet, and cook until dry and the consistency of dry mashed potatoes. Keep puree warm until ready to serve.


Crispy Grits:
2 cups uncooked grits
Flour, for dredging
6 tablespoons butter, for frying
Cook the grits according to the package instructions, and then spread the grits in a 1/2-inch-thick layer on a sheet pan, and let cool. Cut the grits with a pig shaped cookie cutter. Dust each cut-out with enough flour to coat. Melt 2 to 3 tablespoons butter in a large skillet over medium-high heat. Add as many cut-out shapes as will fit in the pan, leaving 1/2-inch space between each. Fry until golden brown and crispy on each side, adding more butter for each batch as needed.


Spamcetta Rolls:
2 cups Port wine
1 can SPAM(r)
1/4 cup crumbled blue cheese
Toothpicks, for securing
Pour the wine into a small saucepan and bring it to a boil over high heat. Reduce the heat to a simmer, and continue cooking until wine is reduced to about 1/4 cup. Remove from heat, and let cool.

Thinly slice the SPAM(r), and then heat it gently in a pan over low heat just until it is warm and flexible. Remove slices from pan, and spoon 1 tablespoon of blue cheese on 1 end of each SPAM(r) slice and roll it up, securing each piece with a small toothpick to prevent it from unrolling.


A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.




Episode#: CCSP22
Copyright © 2003 Television Food Network, G.P., All Rights Reserved

[PeachesN'Cream]

if medusas happens i'm gonna bring my camera and pay for my south america trip with black mail money. CLeeeK!

and KQ you are WAY too on your SPAM game.

[HotRutteredBum]

I am now scared.
KQ I'm surprised that food network had as many spam recipes as they did

[girlski0912]

Not sure what the menu will be at this point. Sounds like it is me, BC and HBR doing the cooking, so i will call you guys tonight and we can plan something. I still haven't heard back from Z-bo as to whether or not Saturday night works or not, but when I offered to make him dinner at the beginning of the week he said that he didn't really have any plans this weekend. He also mentioned that his body isn't quite up to major boozing but he would give it a try. BC- that means that a 1/4 tank of gas will be spent on it's intended purpose of DRIVING and not idling keeping your ass warm in a parking lot somewhere!

[Duder]

Not sure what the menu will be at this point. Sounds like it is me

Watch out, you might get phUnk to fly in for dinner! HA

[girlski0912]

Watch out, you might get phUnk to fly in for dinner! HA

I am actually more worried about Splat posing as phUnk.

[PeachesN'Cream]

BC- that means that a 1/4 tank of gas will be spent on it's intended purpose of DRIVING and not idling keeping your ass warm in a parking lot somewhere!

even when drunk off my ass i'm smart enough to pass out where i won't freeze to death. a quarter tank ain't much to pay if you avoid frostbite. it was fucking cold up there...

shitty thing is that it's a week later and freezing my ass off and playing in the snow seems like a far cry from reality.

well, back to crying in my kokanee