Spam Spring Chili Food

SPAM® FRIES WITH SPICY GARLIC SRIRACHA DIPPING SAUCE

Steps:

• Process garlic, paprika, and salt in a food processor until smooth. Add mayonnaise, sriracha sauce, and ketchup; process until sauce is well-combined. Transfer sauce to a bowl, cover the bowl with plastic wrap, and refrigerate until chilled.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Rinse luncheon meat 'fries' with cool water and pat dry.
• Working in batches, cook 'fries' in preheated oil until browned and crispy on the outside and still moist on the inside, 4 to 6 minutes. Remove to a paper towel-lined plate. Transfer 'fries' to a plate and serve with chilled dipping sauce.

SPAM MUSUBI

Steps:

• Soak uncooked rice for 4 hours; drain and rinse.
• In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
• In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
• In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled.

SPRING CHILI

Steps:

• Heat up a dutch oven on medium heat.
• Melt 1 tablespoon of butter.
• Chop the green onion, green part included, and put into pot. Stir and let cook 2 minutes.
• Smash and peel one clove of garlic. Mince it very finely. Add to green onion.
• Chop yellow or white onion and add it to the pot. Cook this all for 5 minutes.
• Add ground beef. Cook, stirring occasionally, until browned.
• Chop and add parsley and celery. Cook for 1-2 more minutes.
• Add beans and tomatoes. Add 1/3 cup water if it's too thick.
• Add spices. Add salt and pepper to your taste and stir thoroughly. Turn heat up to high.
• Let it come to a boil and boil for 1 minute. Turn down heat and simmer, covered for 10 minutes.
• Enjoy!

SPAM SPRING CHILI

Steps:

• Coat large saucepan with nonstick cooking spray.
• Saute garlic over medium heat 1 minute.
• Add bell peppers, green onion, chilies, jalapenos, oregano, and cumin; saute 5 minutes.
• Stir in beans and broth.
• Bring to a boil and cover.
• Reduce heat and simmer for 10 minutes.
• Stir in Spam.
• Simmer 2 additional minutes.

SUMMER VEGETABLE CHILI

Steps:

• Heat the vegetable oil in a large pot over medium heat. Add all but a few tablespoons of the chopped red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes. Season with salt and pepper.
• Divide the chili among bowls. Top with the cheese, sour cream and/or cilantro; sprinkle with the reserved red onion. Serve with the tortillas.

SPRING ROLLS WITH ASIAN CHILI-LIME DIPPING SAUCE

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.