A couple of weeks ago, I tried something new. Something I’ve always wondered about, but never dared to try. Something about this product always gave me the willies. Maybe because everyone jokes about it. Perhaps because it’s looked down upon as “poor people food.” For me, it was always because it was in a can. Not that you can’t get something good out of a can (like San Marzano Tomatoes…or beer!). But, why on planet earth full of livestock do we need to have ham in a can? Because of necessity!
SPAM has not only fueled the American Armed Services (it took off during WWII), but has also fed the Soviet Army and Russian citizens (and countless others in times of need). It then gained cultural and social popularity to the tune of having sold over 9 BILLION cans since 1937. SPAM was introduced 2 years prior to the US getting involved in WWII, but I presume it didn’t take off until after the war. Which brings us to todays meal: SPAM fried rice and Huli Huli Chicken. This was a huge hit at my daughter's Hawaiian themed birthday party a couple of weeks ago, and I bet you will love this combination as well.
Spam Fried Rice
The key to this recipe is to have everything prepared prior to frying the rice. So, while the rice steams away, chop all of your vegetables and fruit.
2 tbsp butter
2 cups rice
1 can of SPAM, diced into ½” pieces
Small onion, diced
Red pepper, seeded and diced
6 scallions, whites thinly sliced, green parts chopped about 1”
3 garlic cloves, minced
1 tbsp mincved fresh ginger
3 tbsp soy sauce
2 tbsp sesame oil
2 tsp Sriracha sauce
2 eggs, lightly beaten
1 cup fresh pineapple, chopped ½ inch (or 1 8-oz can tidbits, drained)
In a pot, melt the butter over medium-high heat. Stir in the rice and cook, stirring frequently for about a minute. Add in 3 cups of water and a small pinch of salt. Bring to a boil, then reduce the heat to low and cover, simmering for 15 minutes. Turn off the heat and let steam, covered for an additional 5 minutes. Fluff and leave uncovered.
Meanwhile, prepare the SPAM, veggies/fruit and stir the soy sauce, oil and sriracha in small bowl until combined. Reserve.
When ready to prepare the fried rice, heat 1 tbsp of oil in a large skillet and saute the SPAM, onion, red pepper, and sliced white portions of the scallions for about 8 minutes, over medium-high heat, until just beginning to brown. Stir in the garlic and ginger and continue to cook for another minute. Transfer to a bowl.
Heat another tbsp of oil in the skillet and add the rice, stirring to combine and breaking up any clumps, cooking for a few minutes. Make a small circle in the middle of the skillet by pushing the rice outwards, Add 1 tsp of oil to the middle and allow it to heat up, about 30 seconds or so, then stir in the eggs. Scramble the egs and chop up into bits using a wooden spoon.
Add the cooked veggies back into the skillet and stir to combine. Then add in the reserved sauce and continue cooking over the heat for about a minute, stirring constantly. Remove from the heat and stir in the pineapple and green portions of the scallion.
Serve with Huli Huli Chicken - recipe below.
Huli Huli Chicken from America’s Test Kitchen
Chicken
2 qrts water
2 cups soy sauce
1 tbsp vegetable oil
6 garlic cloves minced
1 tbsp grated fresh ginger
2 chickens
2 cups wood chips
Glaze
18 oz pineapple juice
¼ cup light brown sugar
¼ cup soy sauce
¼ cup ketchup
¼ cup rice vinegar
4 garlic cloves, minced
2 tbsp grated fresh ginger
2 tsp Sriracha sauce
Combine the water and soy sauce in a large bowl.
Heat the oil in a small skillet over medium-high heat. Stir in the garlic and ginger and stir constantly until fragrant, about 30 seconds. Transfer to the bowl of soy-water.
Cut away the backbones from your chicken and reserve for another use. Flip the chickens over, cut-side down, and halve the chickens using a large chef’s knife or cleaver. Place the 4 chicken halves in the bowl.
Cover and refrigerate for 24 hours. You may want to rotate the chicken halfway througfh the marinade.
About 90 minutes before you want to eat, soak the wood chips in water for 15 minutes. Then drain and place in smoker boxes (or foil packets with poked with holes to allow the smoke to escape). Place the boxes on top of one burner, then light the grill to high heat. Allow the chips to start smoking (about 20 minutes).
Remove the chicken from the brine and pat dry. Clean and oil your grates and place the chicken halves, skin-side up, over the burners furthest away from the smoker box. Turn down all burners to medium-low and cook, covered, for about 25 minutes. Then flip the chicken skin-side down and grill for another 20 minutes.
While the chicken grills, prepare the glaze by combining all of the ingredients in a saucepan. Bring to a boil over medium high heat, stir until combined and reduce the heat to medium. Simmer for 20-25 minutes.
When the chicken is done, remove from the grill on a baking tray. Brush the skin with the prepared glaze and serve the remaining glaze with the meal.
______________________________ Copyright 2023, Brendan McCann, All Rights Reserved.
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