Remember Spam? It's making a comeback!

It's one of the hottest items that chefs across the country are featuring on their menus
May 2, 2014 4:51:45 AM PDT
Remember Spam? That meat in a can is making a comeback!

Spam is one of the hottest items that chefs across the country are featuring on their menus! David Grossman, owner of Fusion Taco, showed us how to take a $3 can and make it gourmet!

Ingredients

  • 8 oz low sodium spam cut into small dice (1/4 inch cubes)
  • 2 tablespoons ginger
  • 1 qt shredded Napa cabbage
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped scallion
  • 2 tablespoons dry white wine
  • 1/2 cup soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons sliced scallions
  • 30 dumpling wrappers
  • As needed canola oil

Directions

  1. Prepare the dumpling filling: Heat a sauté pan over medium-high heat.
  2. Sauté spam in canola oil until browned, add 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon scallions, then Napa cabbage.
  3. Add the wine allowing the alcohol to cook off, then add 2 tablespoons soy sauce.
  4. Reserve the filling in the refrigerator allowing it to cool completely.
  5. Remove from water and drain on a clean kitchen towel in the refrigerator.
  6. Make the Asian tahini: Combine tahini sauce, remaining soy sauce, remaining garlic and ginger, and lemon juice. Set aside.
  7. Fill and blanch the dumplings: Fill each wrapper with approximately 1.5 tablespoons of filling, moisten the edges with water and crimp with a fork.
  8. Cook the dumpling in boiling water for 1 minute then plunge into ice water bath to cool them quickly.
  9. Heat a nonstick pan over medium-high heat with canola oil. Make sure dumplings are dry. Carefully add them to the pan, allow them to brown on both sides.
  10. Drain briefly on paper towels. Serve with Asian tahini sauce.

Ingredients

  • 8 oz spam
  • 1/4 cup Chipotle in adobo
  • 1 1/2 cup mayonnaise
  • 1/2 cup extra virgin olive oil
  • 1/4 cup lime juice
  • 1 cup pineapple cut into small dice
  • 1 jalapeno seeded and diced
  • 1/4 cup fine diced red onion
  • 1 tablespoon minced ginger
  • 2 tablespoons chopped cilantro
  • 1/2 cup small dice red bell pepper
  • 1 tablespoon chili powder
  • As needed salt
  • Canola oil for frying
  • 1 cup flour
  • 2 eggs beaten
  • 2 cup panko breadcrumbs
  • Corn or flour tortillas

Directions

  1. Bread the spam. Cut the spam into 2.5 x .75" x 1.5" pieces.
  2. Dredge in flour, then beaten egg, and then panko. Set the spam in the refrigerator.
  3. For the pineapple salsa, combine pineapple, red pepper, jalapeno, cilantro, ginger, red onion, lime juice, and chili powder. Season with salt to taste, and reserve.
  4. For the chipotle aioli blend the remaining lime juice and chipotle in a blender, combine with mayonnaise and reserve.
  5. To finish, pan fry the spam until golden brown and crispy drain on paper towel.
  6. Warm the tortillas in a dry pan.
  7. Fill tortillas with spam, top with pineapple, and chipotle.


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