Recipes of the day.....
Jun. 15th, 2006 12:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundToday we have a quadruple treat, courtesy of the Guam Great SPAM™ Cook-Off from 2000......
SPAM™ Shrimp Jambalaya
Micheline Barazin, Preliminary 3rd Place Winner
The Great SPAM™ Cook-Off Island Style 2000
2 Tbs vegetable oil
1 1/2 cups chopped onion
3/4 cup chopped bell peppers
3/4 cup chopped celery
1 lb shrimp, peeled and deveined
3 bay leaves
1 can (12 oz) SPAM® Hot & Spicy, cut into 1/2-inch cubes
1 can (14 1/2 oz) whole tomatoes, chopped with juice
4 cloves garlic, chopped
1 tsp salt
1/4 tsp freshly ground black pepper
1 tsp dried thyme
1 cup long grain white rice
1/2 cup chopped green onion
Heat the oil in a large pot over medium heat. Add the onions, bell peppers and celery; saute for 8 minutes or until golden and soft. Add the shrimp and bay leaves, saute until the shrimp turns pink, about 2 minutes. Add SPAM® and saute for an additional 3 minutes. Add the tomatoes with their juice, garlic, salt, black pepper and thyme. Cook for about 10 minutes, stirring often. Add the rice and stir to mix. Cover and simmer over medium heat for about 30 minutes or until the rice is tender and the liquid has been absorbed. Remove mixture from heat and let stand for 5 minutes. Remove the bay leaves. Serve on a large platter and sprinkle with green onions. (Tip: If you use regular SPAM® Luncheon Meat, simply season with 1/2 tsp cayenne pepper or a few splashes of hot pepper sauce when adding the tomatoes.)
SPAM™ Udon
Joan Stole, Preliminary 3rd Place Winner
The Great SPAM™ Cook-Off Island Style 2000
2 qts water
1 medium onion
2 cups chicken broth
1/4 cup soy sauce
1 tsp garlic, minced
2 cans (12 oz) SPAM® Luncheon Meat (Regular or Lite)
salt & pepper to taste
2 Tbs butter, divided
6 eggs, beaten
1 pkg Udon noodles
1 bunch green onions, chopped
pickled ginger, optional
In large stock pot, bring 2 quarts of water to a boil. Add 1/2 of an onion, chopped, chicken broth, garlic and 1 can of SPAM®, chopped into cubes. Simmer for 10-15 minutes. Season to taste with salt and pepper; set aside. Cut remaining can of SPAM® into 1/2-inch julienne strips.
Chop remaining half of an onion into medium slices. In skillet, saute SPAM® and onion in 1 Tbs butter; set aside. Beat eggs and fry in remaining butter until lightly browned and cooked through. Cut the egg into 3/4-inch julienne strips.
Cook noodles according to the package directions. Place noodles in a bowl. Pour soup into the bowl and garnish with sauted SPAM®, eggs, green onions and ginger. Serve immediately.
Rellenong Bangus with SPAM™ (Filipino-Style Stuffed Milkfish with SPAM™)
Teresita Y. Jimenez, 3rd Place Winner, Round Two, 2004 Great Island Style SPAM™ Cook-Off
1 can SPAM™ Lite
1 large Milkfish
1/2 cup soy sauce
1 onion, finely chopped
4 cloves of garlic, minced
1 small carrot, cubed
1/2 can of green peas
1 small box of raisins
Salt
Ground pepper
1 egg
1/4 tsp flour
Vegetable oil for frying
1 large tomato for garnish
Scrape and clean fish. Gently pound fish to loosen meat from the skin using the flat side of a knife for pounding. Break the big bone at the nape and on the tail. Insert the handle of an aluminum kitchen turner through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. When you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (including the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole fish meat without cutting an opening in the skin.
Marinate skin and head of fish in soy sauce. Set aside. Boil the fish meat in a little water. Drain, and when cool pick out the bones. Flake the fish meat. Mash the SPAM™ gently and set aside.
Saute garlic until brown, then add the onions. When the onions are just clear, stir in the fish meat, mashed SPAM™, carrot and peas. Season to taste with salt and ground pepper. Add raisins.
Transfer the cooked mixture to a plate to cool. When cool, add the egg and flour stirring just to combine. Cool. Cook, then, add raw egg and flour. Remove the fish skin from the soy sauce and stuff using the milkfish mixture. Close the fish by sewing or using toothpicks or skewers. Fry the fish in the vegetable oil turning one. Cool before slicing.
Place the fish on the serving platter and replace the head. Garnish with sliced fresh tomato and serve with catsup.
Yield: Approximately 4 to 6 servings
SPAM™ Curry Nasi Goreng
Marc Nededog, Preliminary 2nd Place Winner
The Great SPAM™ Cook-Off Island Style 2000
3 pieces thinly sliced ginger
1 tsp chopped garlic
1/2 cup thinly sliced onion
1/2 can (12 oz) SPAM® Luncheon Meat
1/2 cup water plus 1 Tbs cornstarch
dash of Chinese rice wine
2 cups assorted vegetables/fruits, such as: broccoli, cauliflower, carrots, cucumber, pineapple chunks, and green beans. Note: Vegetables should be blanched until crisp-tender.
1 tsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1 1/2 cups cooked jasmine rice
1 tsp Singapore curry powder
dash of sesame oil
sliced green onion, for garnish
In a well-seasoned wok, saute ginger, garlic and onions in oil until lightly browned. Add SPAM®. Cook until golden brown, about 2 minutes. Add water, Chinese wine and vegetables. Saute until vegetables are hot. Add oyster sauce and season with salt, pepper and sugar. Add rice and curry powder. Heat, stirring until warmed through. Season with sesame oil. Garnish as desired with green onions and serve immediately.
SPAM™ Shrimp Jambalaya
Micheline Barazin, Preliminary 3rd Place Winner
The Great SPAM™ Cook-Off Island Style 2000
2 Tbs vegetable oil
1 1/2 cups chopped onion
3/4 cup chopped bell peppers
3/4 cup chopped celery
1 lb shrimp, peeled and deveined
3 bay leaves
1 can (12 oz) SPAM® Hot & Spicy, cut into 1/2-inch cubes
1 can (14 1/2 oz) whole tomatoes, chopped with juice
4 cloves garlic, chopped
1 tsp salt
1/4 tsp freshly ground black pepper
1 tsp dried thyme
1 cup long grain white rice
1/2 cup chopped green onion
Heat the oil in a large pot over medium heat. Add the onions, bell peppers and celery; saute for 8 minutes or until golden and soft. Add the shrimp and bay leaves, saute until the shrimp turns pink, about 2 minutes. Add SPAM® and saute for an additional 3 minutes. Add the tomatoes with their juice, garlic, salt, black pepper and thyme. Cook for about 10 minutes, stirring often. Add the rice and stir to mix. Cover and simmer over medium heat for about 30 minutes or until the rice is tender and the liquid has been absorbed. Remove mixture from heat and let stand for 5 minutes. Remove the bay leaves. Serve on a large platter and sprinkle with green onions. (Tip: If you use regular SPAM® Luncheon Meat, simply season with 1/2 tsp cayenne pepper or a few splashes of hot pepper sauce when adding the tomatoes.)
SPAM™ Udon
Joan Stole, Preliminary 3rd Place Winner
The Great SPAM™ Cook-Off Island Style 2000
2 qts water
1 medium onion
2 cups chicken broth
1/4 cup soy sauce
1 tsp garlic, minced
2 cans (12 oz) SPAM® Luncheon Meat (Regular or Lite)
salt & pepper to taste
2 Tbs butter, divided
6 eggs, beaten
1 pkg Udon noodles
1 bunch green onions, chopped
pickled ginger, optional
In large stock pot, bring 2 quarts of water to a boil. Add 1/2 of an onion, chopped, chicken broth, garlic and 1 can of SPAM®, chopped into cubes. Simmer for 10-15 minutes. Season to taste with salt and pepper; set aside. Cut remaining can of SPAM® into 1/2-inch julienne strips.
Chop remaining half of an onion into medium slices. In skillet, saute SPAM® and onion in 1 Tbs butter; set aside. Beat eggs and fry in remaining butter until lightly browned and cooked through. Cut the egg into 3/4-inch julienne strips.
Cook noodles according to the package directions. Place noodles in a bowl. Pour soup into the bowl and garnish with sauted SPAM®, eggs, green onions and ginger. Serve immediately.
Rellenong Bangus with SPAM™ (Filipino-Style Stuffed Milkfish with SPAM™)
Teresita Y. Jimenez, 3rd Place Winner, Round Two, 2004 Great Island Style SPAM™ Cook-Off
1 can SPAM™ Lite
1 large Milkfish
1/2 cup soy sauce
1 onion, finely chopped
4 cloves of garlic, minced
1 small carrot, cubed
1/2 can of green peas
1 small box of raisins
Salt
Ground pepper
1 egg
1/4 tsp flour
Vegetable oil for frying
1 large tomato for garnish
Scrape and clean fish. Gently pound fish to loosen meat from the skin using the flat side of a knife for pounding. Break the big bone at the nape and on the tail. Insert the handle of an aluminum kitchen turner through the fish neck. Gently scrape down the handle between the meat and the skin. Scrape down to the tail, going around and on the other side of the fish. When you feel the meat is entirely separated from the skin, remove the handle, squeeze and push out meat (including the big bone), starting from the tail going out through the head. This way, you will be able to push out the whole fish meat without cutting an opening in the skin.
Marinate skin and head of fish in soy sauce. Set aside. Boil the fish meat in a little water. Drain, and when cool pick out the bones. Flake the fish meat. Mash the SPAM™ gently and set aside.
Saute garlic until brown, then add the onions. When the onions are just clear, stir in the fish meat, mashed SPAM™, carrot and peas. Season to taste with salt and ground pepper. Add raisins.
Transfer the cooked mixture to a plate to cool. When cool, add the egg and flour stirring just to combine. Cool. Cook, then, add raw egg and flour. Remove the fish skin from the soy sauce and stuff using the milkfish mixture. Close the fish by sewing or using toothpicks or skewers. Fry the fish in the vegetable oil turning one. Cool before slicing.
Place the fish on the serving platter and replace the head. Garnish with sliced fresh tomato and serve with catsup.
Yield: Approximately 4 to 6 servings
SPAM™ Curry Nasi Goreng
Marc Nededog, Preliminary 2nd Place Winner
The Great SPAM™ Cook-Off Island Style 2000
3 pieces thinly sliced ginger
1 tsp chopped garlic
1/2 cup thinly sliced onion
1/2 can (12 oz) SPAM® Luncheon Meat
1/2 cup water plus 1 Tbs cornstarch
dash of Chinese rice wine
2 cups assorted vegetables/fruits, such as: broccoli, cauliflower, carrots, cucumber, pineapple chunks, and green beans. Note: Vegetables should be blanched until crisp-tender.
1 tsp oyster sauce
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1 1/2 cups cooked jasmine rice
1 tsp Singapore curry powder
dash of sesame oil
sliced green onion, for garnish
In a well-seasoned wok, saute ginger, garlic and onions in oil until lightly browned. Add SPAM®. Cook until golden brown, about 2 minutes. Add water, Chinese wine and vegetables. Saute until vegetables are hot. Add oyster sauce and season with salt, pepper and sugar. Add rice and curry powder. Heat, stirring until warmed through. Season with sesame oil. Garnish as desired with green onions and serve immediately.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2006-06-15 01:44 pm (UTC):P
no subject
Date: 2006-06-15 02:52 pm (UTC)no subject
Date: 2006-06-15 03:01 pm (UTC)