SPAM Challenge, Part Deux

Can. Not. Believe. We did this. This is the second of three (3!) Spam posts. The last will serve as the Thursday Recipe Exchange tomorrow. I had checked in with JeffreyW earlier in the week, letting him know we’d been challenge. Then I got busy and was about to scrap the entire idea when he informed me he had already begun. Well, if he was going to jump in, I figured I’d jump in with him.

Never having eaten SPAM before, I really didn’t even know where to begin. I googled a couple of things but nothing sparked me. JeffreyW had already covered a lot of ground. I decided to keep it simple and came up with the pineapple-SPAM-Kabobs, pictured above and the SPAM Pasta Salad below.

For the Kabobs, I soaked wooden skewers in water for 30 minutes before using. I cut the SPAM in large squares and alternated with peppers and pineapple. I grilled until lightly browned on all sides, then coated them lightly in barbecue sauce mixed with pineapple juice. Cooked an additional 3 minutes. Pretty easy.

For the Pasta Salad, I made small SPAM cubes, then I crushed fennel seeds and dried oregano together and mixed with bread crumbs. I dredged the cubed SPAM in the crumbs and fried in olive oil until golden. I cooked tri-colored pasta and tossed with olive oil, red wine vinegar, garlic, tomatoes and the SPAM. Again, pretty easy.

This was fun and I enjoyed getting creative in the kitchen again. Would I do it again? Probably not. No matter how you dress it up, it’s still SPAM. But YMMV.

That’s not all there is. Stay tuned for more tomorrow night! Two more excellent JeffreyW creations. Until then…

3 thoughts on “SPAM Challenge, Part Deux

  1. Deviled eggs, adding minced spam to the yolks. Use shaved spam as the filler to stuffed chicken breasts (aka chicken cordon bleu). Butterfly the spam, coat with a mushroom duxelle, roll, wrap in a few sheets of puff pastry (or better yet phyllo dough), bake in medium oven till dough is crisp and golden brown.

    The problem with spam is that it’s well-spiced ham, and as such it is a very strong taste — almost too strong to use alone. Yet the normal use is slices as a main course meat, all by itself. If you’re going to do that, add something strong to complement and hence balance it. For example, a cinnamon apple glacé.

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    • Hi Kirk [[waves]]!

      I like the idea of cinnamon apple. The pineapple barbecue sauce mix was pretty good. I think the fennel could have been stronger in the fried spam. I was looking for a sausage flavor with it, it was almost there…

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  2. Pingback: Thursday Recipe Exchange: Challenge Accepted « What's 4 Dinner Solutions

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