- 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
Combine the rosemary, sage, parsley, and thyme in a small bowl. Set aside.
Cut the contents of 1 can of SPAM(r) into 3 equal parts, and insert a lamb bone into each piece to form a "chop". Trim the excess SPAM(r) to create the shape of a lamb chop. The chop should look like a French-cut lamb chop with a clean bone sticking 3 to 4 inches out of the top of the SPAM(r). Rub each chop with the fresh herb mixture. Preheat a well-oiled grill, or heat a well-oiled grill pan or large non-stick skillet over medium-high heat. Add the "chops," and grill until desired degree of doneness, turning the chops halfway through the cooking.
Scoop enough squash puree in the center of a plate to form a mound about 4 inches high. Stand the SPAM(r) chops, with the bones toward the middle of the plate, around the mound using the squash to hold the chops up. Cross the bones together like a teepee, and tie the bones together with the leek string. Arrange several crispy grits and several spamcetta rolls around the plate, and drizzle it all with the Port wine reduction. Garnish with fresh herbs.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Butternut Squash Puree:
2 whole butternut squash
1 can SPAM(r) Lite
2 cups butter
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
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.
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.
2 cups Port wine
1 can SPAM(r)
1/4 cup crumbled blue cheese
Toothpicks, for securing
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.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.