Well Dined

7Mar/160

Spam and Rice Bowl

Well Dined | Spam and Rice Bowl

I had always thought that spam was super gross and never had any interest.  But as I became more aware of the different cuisines of the world, I noticed that there were a few that really (REALLY) love spam.  So when I saw spam musubi on the menu at my favorite local cafe, Megabytes, I decided to try it.  You guys - spam is delicious!  It's like ham plus bacon plus sausage all in one.  I'm kind of obsessed now, like bought-a-case-at-Costco obsessed.  No, processed meat is not good for you; but as a special treat in the place of bacon or sausage, it's not going to kill you (probably).  Especially if you buy the low sodium kind, which I prefer.

Anyway, pressing musubi seems like a lot of work, and I am more of a freeform girl; so I decided to make a rice bowl for my first spam experiment.  I cooked short grain rice and topped it with furikake seasoning, then seared spam, fried eggs, seaweed, scallions, and toasted sesame seeds.  It. Was. Awesome.  I wasn't sure that Jasper would be into it, but he loved it, too, and wants me to make it all the time!

Spam and Rice Bowl
serves 2-4

1 1/2 cups dry short grain rice (I use Botan)
2 cups water
1/4 cup furikake seasoning (check your labels, not all furikake is gluten free)
1 can low sodium spam, sliced into 8 slices
4 eggs
salt and pepper
toasted nori
scallion greens, sliced
toasted sesame seeds

Combine the rice and water and cook according to directions, usually simmer covered for 20 minutes, then let stand for 10 (I use a rice cooker).  Fluff with a fork and add the furikake seasoning, you can start with less and more to taste, if you wish.  Set aside.

Meanwhile, sear the sliced spam on each side in a nonstick pan over medium-high heat.  You won't need any extra fat, and you may have to work in batches.  Set aside.

Pour out most of the fat from the pan, then return to medium heat and fry the eggs you your liking.  I prefer sunny side up.  Season the eggs with salt and pepper.

To assemble divide the rice among the desired number of bowls, top with the spam, then the eggs.  Sprinkle nori, scallions, and sesame over the top.  Enjoy!

One Year Ago - Lentil Salad with Walnuts and Herbs
Two Years Ago - S'mores Treats
Three Years Ago - Turkey and Sweet Potato Shepherd's Pie
Four Years Ago - Beef, Sweet Potato, Spinach, and Cheddar Turnovers
Five Years Ago - Couscous Dinners

3Jun/151

Stuffed Squash Blossoms

Well Dined | Stuffed Squash Blossoms

Have you ever had squash blossoms?  It's kind of weird to eat flowers, right?  But these delicate blooms (stuffed with ricotta cheese and herbs, battered, and fried) are so, so delicious.  They are also extremely perishable and only last a few hours at home.  So it is best to cook them right away.

Well Dined | Stuffed Squash Blossoms

I've only ever had squash blossoms in restaurants before, but as soon as I saw them at the farmers market, I knew that I had to try making them myself.  I really wanted to go with a stuffed and fried recipe, which is what I'm used to eating.  But I found a bunch of other cool recipes I'd like to try if they still have them at the market next week - soup, quesadilla, fritatta.