HOUSTON --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!
- 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
- Prepare the dumpling filling: Heat a sauté pan over medium-high heat.
- Sauté spam in canola oil until browned, add 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon scallions, then Napa cabbage.
- Add the wine allowing the alcohol to cook off, then add 2 tablespoons soy sauce.
- Reserve the filling in the refrigerator allowing it to cool completely.
- Remove from water and drain on a clean kitchen towel in the refrigerator.
- Make the Asian tahini: Combine tahini sauce, remaining soy sauce, remaining garlic and ginger, and lemon juice. Set aside.
- 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.
- Cook the dumpling in boiling water for 1 minute then plunge into ice water bath to cool them quickly.
- 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.
- Drain briefly on paper towels. Serve with Asian tahini sauce.
- 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
- Bread the spam. Cut the spam into 2.5 x .75" x 1.5" pieces.
- Dredge in flour, then beaten egg, and then panko. Set the spam in the refrigerator.
- 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.
- For the chipotle aioli blend the remaining lime juice and chipotle in a blender, combine with mayonnaise and reserve.
- To finish, pan fry the spam until golden brown and crispy drain on paper towel.
- Warm the tortillas in a dry pan.
- Fill tortillas with spam, top with pineapple, and chipotle.