Ingredients

• 2 tablespoons fresh rosemary, leaves, minced
• 2 tablespoons fresh sage leaves, minced
• 2 tablespoons fresh parsley leaves, minced
• 2 tablespoons fresh thyme leaves, minced
• 1 can SPAM(r)
• 3 bones from french-cut lamb chops, cooked and cleaned
• Butternut Squash Puree, recipe follows
• Crispy Grits, recipe follows
• Spamcetta Rolls, recipe follows
• 1 leek, blanched, with the green part of the leaf cut into a long string
• Fresh herbs, for garnish

Directions

Butternut Squash Puree:

2 whole butternut squash

1 can SPAM(r) Lite

2 cups butter

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

Pinch salt

Pinch pepper

Peel and dice the butternut squash into 1-inch cubes. Add the squash to a large pot of boiling water, and cook until tender. Drain well and let cool.

Cut the contents of 1/2 a can of SPAM(r) Lite into 1-inch cubes, and place in a food cooked squash, processor. Add the squash, and the butter, cinnamon, nutmeg, salt, and pepper. Pulse until smooth. If the puree is too watery, put the mixture into a skillet, and cook until dry and the consistency of dry mashed potatoes. Keep puree warm until ready to serve.

Crispy Grits:

2 cups uncooked grits

Flour, for dredging

6 tablespoons butter, for frying

Cook the grits according to the package instructions, and then spread the grits in a 1/2-inch-thick layer on a sheet pan, and let cool. Cut the grits with a pig shaped cookie cutter. Dust each cut-out with enough flour to coat. Melt 2 to 3 tablespoons butter in a large skillet over medium-high heat. Add as many cut-out shapes as will fit in the pan, leaving 1/2-inch space between each. Fry until golden brown and crispy on each side, adding more butter for each batch as needed.

Spamcetta Rolls:

2 cups Port wine

1 can SPAM(r)

1/4 cup crumbled blue cheese

Toothpicks, for securing

Pour the wine into a small saucepan and bring it to a boil over high heat. Reduce the heat to a simmer, and continue cooking until wine is reduced to about 1/4 cup. Remove from heat, and let cool.

Thinly slice the SPAM(r), and then heat it gently in a pan over low heat just until it is warm and flexible. Remove slices from pan, and spoon 1 tablespoon of blue cheese on 1 end of each SPAM(r) slice and roll it up, securing each piece with a small toothpick to prevent it from unrolling.