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Sunday, October 3, 2010


 The Spam and brie sandwich.  Really.

Some background:  My wife and I have a weekly "date" at home.  Each Friday, we do a "Cheese and Cracker Friday".  We get some foo-foo cheese and deli meats, crackers, fruit and finger foods.  We have a couple of cocktails to catch up with each other and wind down from the week.

We always have stuff left over.  This week it included a decent chunk from a wedge of brie cheese.

I got back from the PM store last night, and there was nothing cooked for dinner.  I cracked open the pantry and a can of low-sodium Spam was calling my name.  I opened the fridge and the brie fairly jumped into my arms.

It was a sign!

I opened up the Spam and cut some 1/4 inch slices.  I lightly fried them up to put just a bit of a crust on them.  I then sliced up some pieces of the brie.  To keep some semblance of decency, I toasted up some whole wheat bread, which I promptly slathered with mayo and Dijon mustard.

The brie, being such a soft cheese began to melt into the fried Spam.  The melding of unidentifiable pork parts and double-cream cheese was complete:  Larry The Cable Guy meets Ivanna Trump.  A match made in heaven.

Click and zoom in on that bad-boy.  Honestly, it was fantastic.

A tip for those of you with Spam in your preps:  Go with the low-sodium varieties.  It really is tasty and has less of the "spammy" taste that turns off a lot of people.

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Copyright 2010 Bison Risk Management Associates. All rights reserved. Please note that in addition to owning Bison Risk Management, Chief Instructor is also a partner in a precious metals business. You are encouraged to repost this information so long as it is credited to Bison Risk Management Associates.


Anonymous said...

Try a little grey poupon.

seriously I love spam. Try a redneck sushui: A 1/4" slice of same on top of a 3/4" layer of sticky rice pressed into the same size and shape as the spam. Delicious.

Chief Instructor said...

Anon, that's the exact brand of dijon I used - da best!

The spam sushi sounds pretty good. I will definitely give it a try.

Russell said...

That's called a Spam Musubi. We've been doing that since before I was born. I'm from Hawaii - born and raised. Spam is a delicacy there.

2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 cup white sugar
1 (12 ounce) Spam
5 sheets sushi nori (dry seaweed)
2 tablespoons vegetable oil

1) 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.
2) 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 15 minutes.
3) 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.

Apartment Prepper said...

I just posted about Spam and eggs for breakfast myself. Your Spam/brie combination sounds tasty too!

Chief Instructor said...

Russell, I'm likin' it! I'm going to have to give this a try, perhaps this weekend. Very cool.

Apartment, I've never heard of sprinkling spam with sugar as you noted in your post. That's a decent idea for "regular strength" spam to help offset some of the salt.