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Posted by R Shelton

The Ultimate SPAM Cookbook by Hormel

 


The Ultimate SPAM Cookbook contains over 100 quick and delicious recipes ranging from traditional to gourmet.

The Ultimate SPAM Cookbook

This cookbook, which can double as a great gift for all Spam lovers, begins with the history of SPAM – including that the name’s origin is a secret but many believe it’s from the words “spiced ham.” Besides recipes you’ll find out how SPAM products are made, what’s in a can of SPAM, and how long it can be stored (not forever!).

SPAM Recipes

The recipes are categorized by these sections: Breakfast; Appetizers; Lunch; Dinner; and From Chefs’ Kitchens to Yours – a selection of recipes from different chefs from around the country with why SPAM inspires them at the back of the cookbook.

The recipe below shows how handy it can be in the kitchen and can be used to complement a main dish, not be the main ingredient.

Country Fried Chicken and Biscuits with SPAM Classic Gravy

A great recipe showing how useful SPAM can be in the kitchen by not being the main ingredient.
 

Ingredients
  

  • 4 each boneless, skinless chicken thighs cut in half

Seasoned Flour for Chicken

  • 2 cups flour
  • 1 tablespoon salt
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 1 teaspoon black pepper
  • 1 teaspoon paprika

Chicken Marinade

  • 1 quart buttermilk
  • 1 tablespoon hot sauce
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground thyme
  • 1 teaspoon paprika

Biscuits

  • 2 cups flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/2 cup butter cubed
  • 1 cup buttermilk
  • 1 each egg beaten
  • 1 tablespoon water

SPAM Country Cream Gravy

  • 2 tablespoons oil
  • 1 can SPAM classic
  • 1/4 cup sweet onion diced
  • 1 tablespoon flour
  • 2 cups heavy cream
  • 2 teaspoons black pepper
  • Salt to taste

Instructions

For Biscuits

  • Preheat oven to 400 degrees F. Whisk the egg and water together and reserve for a glaze before baking.
  • Add flour, baking powder, baking soda, kosher salt, and butter in the bowl of a food processor. Pulse until the butter is pea sized. Transfer mixture to a mixing bowl and add in the buttermilk, stirring lightly to combine. Knead until the mixture forms a sticky dough. Add in more flour if very wet and more buttermilk if it is dry. Dust a work surface with flour and pat dough to a 1/2 inch thick disk. Cut out biscuits using a 3-inch round cutter, and reroll out scraps once for additional biscuits. Place the biscuits on a parchment-lined baking sheet, brush with egg wash, and bake in the oven until golden brown.

Country Fried Chicken

  • Preheat fryer or a pot with about an inch of oil to 350 degrees.
  • In a mixing bowl, whisk the seasoned flour ingredients together. In a separate bowl, whisk the chicken marinade ingredients together.
  • Place all the chicken in the marinade and ensure all pieces are covered. Lift each piece to drain and place on a platter. Dredge each chicken piece in the seasoned flour before returning to the marinade, then back to the flour. Set on a baking rack after each piece to finish with the rest of the chicken.
  • Fry the chicken until golden brown and until each chicken piece tests 180 degrees F using a chicken thermometer. Place the finished pieces on a clean platter while the rest of the chicken is cooking.

SPAM Country Cream Gravy

  • Place the SPAM in a food processor and pulse until the SPAM is in small pieces.
  • Heat the oil in a frying pan over medium high heat until hot, and add the SPAM. Stir until the SPAM has browned. Add in the onions and cook for 1 minute or until softened. Lower the heat and stir in the flour until incorporated. Whisk in the cream and bring to a boil. Let cook over medium heat for about 10 minutes until thickened and the flour is cooked out. Season with salt and pepper.

Assembly of the Chicken Fried Steak and Biscuits and Gravy

  • Split the biscuits in half and place fried chicken on top. Top with the SPAM gravy, and serve.

Book Info

This book was provided by the publisher and any opinions are my own.

Enjoy,


Renee Shelton
Succotash Reviews
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