The Ultimate SPAM Cookbook E-Book

The Hormel Kitchen

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2020

Seitenzahl: 142

Beschreibung

In 1937, the first SPAM® product came off the production line. Since then, it has won the hearts of soldiers, celebrities, chefs, presidents, kids, and parents – and is now sold in 44 countries around the world. Finally, The Ultimate SPAM® Cookbook is here, filled with more than 100 unique and elevated recipes for breakfast, appetizers, main courses, and snacks, all starring this key ingredient. From gyros and Hawaiian pizza to BBQ sliders, enchilada breakfast casseroles, pho, and so much more, each recipe is easy, quick, and delicious. Including official Hormel recipes and those contributed by Chopped champion Georgeann Leaming, Food Network guests Beth Esposito and Christian Gill, award-winning TV show host Martin Yan of Yan Can Cook, founder of The Candid Appetite Jonathan Melendez, Junzi Kitchen chef Lucas Sin, publisher of Food & Beverage Magazine Michael Politz, head chefs, restaurant owners, and other renowned industry leaders, this cookbook presents the little blue can in a whole new light! Also included is a foreword written by executive managing editor at Rachael Ray Every Day magazine and founding editor-in-chief of the award-winning magazine RVLiving, Tara Cox.

Leseprobe

Copyright © 2020 by Hormel Foods, LLC

SPAM® trademarks are properties of Hormel Foods, LLC, used under license by Fox Chapel Publishing Company, Inc.

The Ultimate SPAM® Cookbook is an original work, first published in 2020 by Fox Chapel Publishing Company, Inc., 903 Square Street, Mount Joy, PA 17552.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holder.

Print ISBN 978-1-4971-0072-5eISBN: 978-1-6076-5918-1

All photos and illustrations were provided by HORMEL® Foods, LLC. except where noted below.

Shutterstock photos: Jacob Boomsma, 9; Sutchi, 10 (top left); Billion Photos, 10 (top center); Cozine, 10 (top right, below SPAM® Classic image); Ambient Ideas, 10 (bottom center); Andrey kariphoto, 10 (bottom right); Eremin, 10 (bottom left); Sheila Fitzgerald, 11; Andrey_Kuzmin, 144 (utensils).

Celebrity chef recipe photos and head shots, pages 100-150, are courtesy to of their associated chef and used with permission.

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

This book has been published with the intent to provide accurate and authoritative information in regard to the subject matter within. While every precaution has been taken in the preparation of this book, the author and publisher expressly disclaim any responsibility for any errors, omissions, or adverse e˚ ects arising from the use or application of the information contained herein.

What do SPAM® products taste like?

In a word: magic. Of course, we’re biased, and if you haven’t had the good fortune of tasting magic before, that won’t tell you much. Speaking objectively, SPAM® products taste kind of like ham. It also tastes a little like pork roast. What we’re trying to say is that SPAM® products have a unique taste that’s unlike anything else out there. That taste also depends on the SPAM® product variety and how you prepare it. Grilling, baking, or frying will result in different textures and subtleties. So the best way to answer this question is to try it for yourself!

Cheese.Meat.Repeat.

Contents

Foreword

What is the SPAM® Brand?

Breakfast

Appetizers

Lunch

Dinner

From Chefs’ Kitchens to Yours

Why Chefs Love SPAM® Products

Foreword

I fell in love with the SPAM® brand before I ever even sampled it, and my love affair with the gelatinous cuboid of canned meat has been long-lasting. My Italian-Irish upbringing (with emphasis on the Italian when it came to food) meant it wasn’t on my table when I was growing up on Long Island in the 1980s, yet I knew it was out there. I always had a fascination with products and dishes I associated so closely with Americana—things like tuna noodle casserole and mac and cheese in a box—and I thought the SPAM® brand was the leader of that gang. That colorful can, those bright, strong letters, it’s popculture lore—it all seemed so exotic and exciting. And once I finally sought out the classic pork product and tried it, my excitement only grew.

There is just something about this canned meat. It’s one of those foods that everyone has an opinion about, and those views differ depending on age, socioeconomic status, and even geographic location. Though launched at the end of the Great Depression, for many Americans it was a wartime innovation: inexpensive, shelfstable, and convenient, perfect for the dinner table yet also ingenious for shipping overseas to become a soldier’s staple. Over the years, those who relied on it during the war began to prosper, and fatigue set in on the canned pork, slowly pushing it off their plates. It began to be perceived as a lowbrow item, a pop-culture punch line—the Monty Python joke that evolved into a term for an overabundance of email. On the other hand, many Americans celebrated the staple, giving birth to festivals such as Hawaii’s SPAM JAM® Festival and homages like the Austin, Minnesota SPAM® Museum. It became a beloved part of Americana, but like its birthplace the Midwest, it was looked down upon by foodies, the old-school gourmets who only saw it through a lens of kitsch.

But something happened over the years outside of mainland America. The canned meat that fed our soldiers stuck around after WWII. Postwar rations, shortages, and sanctions made proteins scarce in places like Hawaii and Japan; the Korean War extended the hardship through Southeast Asia. As those cultures began to rely on it, they incorporated SPAM® products into their own dishes, where it became a staple over the years. Most Americans probably weren’t aware that overseas SPAM® products have been turned into sushi and used in fried rice, ramen, and other traditional Asian dishes. Today, SPAM® products are sold in forty-four countries, with Korea being the second-largest consumer of SPAM® products in the world, after the United States. Within the United States, Hawaii consumes more SPAM® products than any other state.

Asian cuisines have recently become super-hot in the United States, and Americans are seeing a new perspective on SPAM® products. It’s popping up in trendy restaurants where there seems to be a cognitive dissonance within highbrow foodies—they don’t really know what to do with this thing they were so used to looking down on now that it’s being used unironically by the hippest of chefs. I must admit, it’s kind of fun for an old-school SPAM® brand scholar to watch this shift in perspective. It’s time for a SPAM® brand renaissance!

When I was in college in the mid-1990s, I remember serving SPAM® brand and Easy Cheese hors-d’oeuvres to friends in my dorm room, joking that one day I’d want to throw a fancy party with fancy people where’d I’d serve SPAM® products instead of pâté. “I bet you most people wouldn’t know the difference,” I said. Though my own culinary tastes have evolved as I’ve had the opportunity to taste the world, I’ve always stood by the SPAM® brand. In fact, I even made the 2016 Great American SPAM® Championship awardwinning SPAM® brand ice cream, brought it to a dinner party, and served it to a chef. (He liked it and ate his entire serving!)

I think my favorite part of the evolution of this popular canned pork is that all these years after my dorm-room SPAM® brand snacks, chefs in America are actually serving the canned meat with foie gras to paying customers who ordered it. And here I am writing the foreword to a book that’s continuing to transform the public’s perspective. So I now declare this mighty meat simultaneously highbrow and lowbrow—which means it’s very special no matter how you slice it.

—Tara Cox

Founder and Editor, RVLiving magazine

What is the SPAM® Brand?

The ads have changed over the years, but that SPAM® brand deliciousness has stayed the same!

The SPAMBURGERTM Hamburger was introduced via advertising campaigns in 1992.

History of an Icon

The first can of SPAM® brand luncheon meat came off Hormel Foods’ Minnesota production line in 1937. Ken Daignaeu, brother of a Hormel Foods vice president, won a contest—and $100— for naming SPAM® brand. But what exactly does the word “SPAM” mean? The significance of the SPAM® brand name has long been a subject of speculation. One popular belief says that it’s derived from the words spiced ham. The real answer is known by only a small circle of former Hormel Foods executives.

The SPAM® brand was originally marketed as “The Meat of Many Uses!” and American households quickly ate it up. By 1940, 70 percent of urban Americans were eating SPAM® products. But it was the arrival of World War II, and the need for easily transported protein, that fueled the SPAM® brand’s incredible growth around the world. More than 100 million pounds of SPAM® brand luncheon meat were shipped to feed Allied troops during WWII. In 1947, “The Hormel Girls,” a 60-member performance troupe, toured cities across America to promote SPAM® Classic and other HORMEL® products. Americans were hooked on SPAM® products—by 1959, the one-billionth can of SPAM® Classic was produced.

The SPAM® brand has reached icon status. In America, people come from far and wide to visit the SPAM® Museum. Located in Austin, Minnesota (the birthplace of the SPAM® brand), this museum contains all things SPAM® brand, and pays tribute to its presence across the world. In 1998, SPAM® product packaging was donated to the Smithsonian. How many meat products can boast such a distinction? All of this passion and demand has amounted to this: in 2012, the eight-billionth can of SPAM® product was produced.

The first SPAM® Museum opened in 1991 at Oak Park Mall in Austin, Minnesota, to celebrate the 100th anniversary of Hormel Foods. The current museum, pictured here, opened in 2016 in downtown Austin. There's no admission fee, and it's filled with historic SPAM® artifacts, kitschy-cool facts, and fun hands-on activities for the kids. And the gift shop is a revelation of any- and everything with that hip SPAM® brand look.

What’s in a SPAM® Can?

Ah, the age-old question: what is the meat in that special can of SPAM® Classic? Many myths abound, but the answer is actually quite simple. Here’s a rundown of the ingredients that make the magic.

Pork with ham: Two cuts of the pig. One perfectly tender and juicy flavor.

Salt: It’s of the earth and flavors most of what we eat.

Water: Necessary to life and to SPAM® products.

Potato starch: This helps keep moisture inside the meat, where it belongs.

Sugar: It’s the real deal, not that fake syrup found in other foods.

Sodium nitrite: Used to uphold the meat’s high standard of quality.

How Are SPAM® Products Made?

At first glance, one might assume SPAM® products are produced through magic. But it’s actually a relatively simple, conventional process.

First, the pork and ham are pre-ground. Then, salt, sugar, and the rest of the ingredients are added and mixed, to reach the desired temperature. From there, the mixture is moved over to the canning line, where it’s filled into the familiar metal cans, 12 ounces at a time. Once filled, cans are conveyed to a closing machine where lids are applied through vacuum-sealing. Next, the cans are cooked and cooled for about three hours. At this point they’re nearly ready for enjoyment. But the cans can’t leave naked. Labels are applied and then they’re off to be cased, where they await distribution.

Ready to purchase and enjoy!

HAVE A BETTERPORK-LIFEBALANCE.

How Long Can SPAM® Products Be Stored?

While the keeper of an emergency underground bunker might have you believe SPAM® products offer eternal freshness, there is, in fact, a limit to their goodness. On the bottom of every can of SPAM® product you’ll find a “best by” date. This is the date Hormel Foods recommends using the product by. You’ll likely find yourself gobbling up the delicious meat inside the can long before that date. But if you find yourself sitting on a stock of SPAM® products during a zombie invasion, be sure to check the date before you enjoy.

Always check the date before enjoying!

DON’T KNOCK IT ’TILYOU’VEFRIED IT.

Where Are SPAM® Products Most Popular?

In a word: everywhere!

In Southeast Asia, a SPAM® brand gift pack would be considered an appropriate wedding gift. SPAM® products are regarded as luxury goods, with gift packs selling for as much as $45 US. So if you travel there for business, leave the cigars at home and pick up this delicacy for an introductory exchange.

The Philippines’ SPAM® brand craze is so strong that it inspired a restaurant based entirely around the brand. The SPAM JAM® restaurant in the Philippines is a magical place where you can order SPAMBURGER™ Hamburgers, SPAM® Spaghetti, SPAM® Classic and Egg, and a multitude of other SPAM® dishes.

In Hawaii, SPAM® products are practically the national food. It’s served everywhere from grocery store delis to fancy restaurants. Even McDonald’s features several SPAM® items on their breakfast menu. This fanaticism fuels sales of 7 million cans of SPAM® products per year in the Aloha State. The true root of the island’s love for SPAM® products goes back to World War II, when the luncheon meat was served to GIs. By the end of the war, SPAM® products were adopted into local culture, with Fried SPAM® Classic and rice becoming a popular meal. The unique flavor quickly found its way into other Hawaiian cuisine, and SPAM® products became a fixture for breakfast, lunch, and dinner.

Guam may be a tiny island, but its appetite for SPAM® products is humongous. How humongous? The average annual SPAM® product consumption comes out to 16 cans per person. Guam has also been the site of SPAM® Games, where locals sample and honor the best original SPAM® recipes.

Even those blokes in the UK love SPAM® products. Of course, it’s prepared in proper British style in a dish called SPAM® fritters. Similar to English fish ’n‘ chips, SPAM® products are dipped in batter and deep-fried. Once it’s good and crispy, it’s ready to serve—with a sidecar of vinegar, of course.

BREAKFAST

SPAM® Classic and Scrambled Eggs

Hearty SPAM® Breakfast Skillet

SPAM® Loco Moco

SPAM® Breakfast Hash

SPAM® Breakfast Musubi

SPAM® Benedict

SPAM® Monkey Bread

Enchilada Breakfast SPAM® Casserole

SPAM® Huevos Chilaquiles

Huevos SPAM® Cheros

SPAM® Breakfast Burrito

SPAM® Bagel Sandwich

SPAM® Baked French Toast

Ultimate SPAM® Breakfast SLT

SPAM® Waffle with Cheese

Enchilada Breakfast SPAM® Casserole

SPAM® Classic and Scrambled Eggs

TIME: 20 MINUTES

YIELD: 4 SERVINGS

Are your scrambled eggs not everything they’re cracked up to be? Scramble things up with SPAM® Classic and give your taste buds a reason to get out of bed in the morning.

INGREDIENTS

• 1 (12-ounce) can SPAM® Classic, cut into cubes

• 4 large eggs

• ¼ cup milk

DIRECTIONS

1. In large non-stick skillet over medium-high heat cook SPAM® Classic slices 3 to 5 minutes or until browned and crisped. Remove from skillet.

2. In medium bowl, whisk together eggs and milk. Add to skillet. Cook egg mixture over medium-high heat, pulling with a spatula to allow the liquid to contact the skillet surface, until desired doneness.

3. Serve SPAM® Classic slices with scrambled eggs.

Hearty SPAM® Breakfast Skillet

TIME: 30 MINUTES

YIELD: 6 SERVINGS

If you want big flavor that doesn’t take a big amount of time, this recipe is, well, big. A hearty helping of SPAM® Classic, potatoes, and Cheddar cheese that’ll help you start the day in a big way.

INGREDIENTS

• 2 cups frozen diced or shredded potatoes

• ½ cup chopped onion

• ½ cup chopped bell pepper

• 2 teaspoons vegetable oil

• 1 (12-ounce) can SPAM® Classic, diced

• 1 (8-ounce) package frozen fat-free egg product, thawed

• ¼ teaspoon dried basil

• ⅛ teaspoon salt

• ⅛ teaspoon pepper

• 6 drops hot sauce

• ¼ cup shredded cheese

DIRECTIONS

1. In large nonstick skillet, cook potatoes, onion, and bell pepper in oil over medium-high heat, stirring constantly, 5 minutes. Add SPAM® Classic; cook and stir 5 minutes longer.

2. In small bowl, combine egg product, basil, salt, black pepper, and hot sauce; blend well. Pour over mixture in skillet; cover. Cook over medium-low heat 8 to 12 minutes or until set. Sprinkle with cheese.

SPAM® Loco Moco

TIME: 35 MINUTES

YIELD: 4 SERVINGS

If you can’t get two tickets to paradise, bring paradise to you! Try our SPAM® Loco Moco, a traditional breakfast from the Hawaiian Islands. With SPAM® Classic, rice, and egg, you’ll wake up saying “aloha” to your mornings.

INGREDIENTS

• 1 (12-ounce) can SPAM® Classic cut into 8 slices

• 2 tablespoons butter

• 1 cup chopped cremini mushrooms

• 1 cup chopped sweet onion

• 2 cups beef broth

• 2 teaspoons Worcestershire sauce

• 2 tablespoons cornstarch

• 3 tablespoons water

• 4 cups cooked rice

• 4 eggs, cooked sunny-side up

• 3 tablespoons chopped Italian parsley

• 3 tablespoons chopped green onion

• ¼ cup diced Roma tomato, if desired

DIRECTIONS

1. In a large skillet over medium heat, cook SPAM®