We splurged on a can of Spam ($2.99, as cheap as they come, actually!) because it turns out Julia is a big fan of Spam. Huge fan. It was in fact the only request that anyone voiced so I couldn’t possibly turn it down. And you know what? It really made our meals that much more abundant, exciting, and MEATY. Who knew Spam could be so versatile? If you sear it in a cast iron skillet over an open fire with a little bit of olive oil, the edges turn so crisp that it sings when you chew. Scramble up some eggs, warm up some beans, then toast up your tortillas and you’ve got a meal, hot sauce or my cheeky “Pan Asian sauce” totally optional.
One thing that I did learn, though, is that Spam is pretty salty already out of the can. To avoid my mistake, hold back on the sodium-laden seasoning a bit more than you think you should.
Peanut Butter Spam Shells
Spam strikes again! And everybody liked it! HOORAY!! With a simple peanut butter sauce that merged fattiness and carbiness together into a creamy consistency with the help of leftover pasta cooking water, these shells are vegetarian (if you hold back the Spam) but taste just as luxurious as a good bowl of mac and cheese. For a bit of health, I stir-fried some broccoli to accompany our bowls, then topped it all off with a runny sunny side up egg.
I enjoyed this so much, I ate the leftovers for dinner. Highly recommend.
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