Recipe courtesy of David Spooner
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Total:
2 hr 35 min
Prep:
1 hr 20 min
Cook:
1 hr 15 min
Yield:
3 servings
Level:
Intermediate

Ingredients

Butternut Squash Puree:
Butternut Squash Puree:
Crispy Grits:
Crispy Grits:
Spamcetta Rolls:
Spamcetta Rolls:

Directions

Special equipment: Toothpicks, for securing

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.

Assembly:

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.

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.

Assembly:

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.

Butternut Squash Puree:

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.

Butternut Squash Puree:

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:

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.

Crispy Grits:

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:

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. 

Spamcetta Rolls:

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. 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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