Spam soars to new heights amid quarantine cooking; new cookbook serves up favorite recipes

Among the many changes in our day-to-day lives due to the pandemic, one of the biggest shifts in lifestyle has been the return to the kitchen.

Even with carryout, hands-free delivery, outdoor patios and a return to partial indoor dining well in place, millions of us are rediscovering the stove.

Amid all the culinary craze is a rebirth of the love of comfort food, that familiar, easy-to-make chow that makes us just feel good. OK, it may not always be the healthiest of cuisine, but in moderation, why not indulge occasionally?

Fox Chapel Publishing

One of those comfort foods to surge in popularity over the course of the past few months has been Spam, that unmistakable rectangular can of spiced meat that’s been around for 83 years, and has fed millions of people across the globe. (It’s also made millions more laugh — Monty Python immortalized Spam in the 1970s with a classic ditty and the 2005 stage musical, “Spamalot.”)

Spam skyrocketed to global culinary consciousness during WWII, when more than 100 million pounds of it were shipped to Allied troops across in Europe and the Pacific. The dissemination of the canned product, with shelf-stability aplenty and an affordable price point, made the product one of the most popular throughout the Philippines, South Korea and the greater South Pacific, even after WWII, when sanctions made food items scarce. Spam also made a splash in the U.S.; Hawaii remains the state hungriest for Spam, where more than 7 million cans are consumed each year. According to the Spam Museum in Austin, Minnesota, the one billionth can of Spam was sold by 1959.

With a taste that’s most often described as a cross between ham and pork roast (there are only six ingredients in the classic variety), Spam is ideal for grilling, frying and baking, making it a most versatile food item.

To help both longtime Spam devotees and newbies alike, Hormel (Spam’s parent company) just released “The Ultimate Spam Cookbook: 100+ Quick and Delicious Recipes from Traditional to Gourmet” (Fox Chapel Publishing ), featuring fun, quick and economical recipes for breakfast, lunch, dinner and snacks. Spam eggs Benedict and Spam huevos chilaquiles, Spam kimbap and Spam grilled cheese are among the recipes included.

“Spam gained popularity during the world wars and it stuck around,” said Brian Olson, corporate communications manager for Hormel. “It’s become a staple in many people’s diets. We’re on pace for a sixth year of record sales. It’s an on-trend brand that continues to grow.”

So what’s the appeal of Spam?

“It’s a lot of the emotional ties,” said Jason Hron, Spam brand manager at Hormel, referring to his own cultural heritage. “I’m half Korean, so growing up I made different dishes [using Spam] with my mom, so there’s a big cultural, nostalgic feel to it. And now I’m passing that experience and tradition on with my two daughters [ages 4 and 6]. We have ‘musibi Mondays’ and they help me make it.

“On the flipside of things, new consumers are realizing the versatility of the product and how you can be really creative with it, and the different types of recipes that we have and our consumers share [on social media] as well.”

When it comes to cooking, Olson said consumers are definitely thinking outside the can, if you will, when it comes to a seemingly endless list of Spam possibilities.

“In terms of recipes most people gravitate toward first, that would include musibi, our fried rices, our sandwiches,” Olson said.

One thing the cookbook makes crystal clear is the versatility of the product. Spam can be the star of the dish, or just that one additional ingredient that kicks it up a notch.

“It’s an 83-year-old trend, that’s really taking off,” Hron said.

Here are some recipes from the cookbook you can try at home.

SPAM® Western Pasta Salad

(Courtesy of The Hormel Kitchen)

This here Western pasta salad will make your spurs jingle, jangle, jingle. Because it delivers bite after bite of bold savory flavor thanks to SPAM® Classic and its trusty partner, barbecue sauce.

Time: 30 minutes

Yield: 8 servings

INGREDIENTS

• 1 (12-ounce) can SPAM. Classic, cut into cubes

• 3 cups macaroni, cooked and drained

• 1 cup cubed Cheddar cheese

• 1 cup shredded carrots

• 3/4 cup chopped celery

• 1/4 cup chopped green bell pepper

• 1/4 cup chopped onion

• 1/2 cup mayonnaise or salad dressing

• 2 tablespoons creamy mustard blend

• 1 1/2 tablespoons barbecue sauce

In large bowl, combine macaroni, SPAM. Classic, cheese, carrots, celery, bell pepper and onion; mix well.

2. To make dressing, in small bowl, mix mayonnaise, mustard and barbecue sauce.

3. Toss macaroni mixture with dressing. Cover;Refrigerate for 1 hour.

Courtesy The Hormel Kitchen

SPAM® Classic One-Skillet Mac and Cheese

(Courtesy of The Hormel Kitchen)

It’s time you upgraded to the latest version of Mac and Cheese. Hearty chunks of fried SPAM® Classic are tossed with creamy, cheesy macaroni and topped with toasted breadcrumbs. This easy one-skillet meal is Mac 2.0.

Time: 30 minutes

Yield: 6 servings

INGREDIENTS

• 1 (12-ounce) can SPAM® Classic diced

• 4 cups whole milk

• 2 ½ cups uncooked elbow macaroni

• 2 cups shredded mild Cheddar cheese

• 1/2 cup shredded part-skim mozzarella cheese

• 2 ounces cream cheese

• 4 tablespoons butter, divided

• 1 teaspoon Dijon mustard

• 1/4 teaspoon cayenne pepper

• Pinch of nutmeg

• 1 teaspoon salt

• 1 cup Panko bread crumbs

• 1 cup Panko bread crumbs

• 1 tablespoon chopped parsley, if desired

DIRECTIONS

1. Heat broiler to high.

2. In a large broiler-safe skillet, over medium-high heat, cook SPAM® Classic 2 to 3 minutes or until lightly browned. Remove from skillet.

3. In the same skillet, over medium heat, combine milk and macaroni. Bring to a simmer. Cook 5 to 6 minutes, stirring to prevent sticking, until macaroni is tender and mixture has thickened. Remove from heat. Stir in cheeses, 2 tablespoons butter, mustard, cayenne, nutmeg and salt.

4. In a small microwavable bowl, melt remaining 2 tablespoons butter. Add breadcrumbs, stirring to coat. Sprinkle mixture on top of macaroni and cheese.

5. Broil 3 to 5 minutes or until breadcrumbs are golden brown.

SPAM® Classic Budae Jjigae Army Stew

(Courtesy of The Hormel Kitchen)

This Korean hot pot favorite is the whole kit and canoodle. It’s a flavorful medley of ramen noodles, meats, beans, tofu, and veggies simmering in a savory chicken broth. Get jjigae with it.

Time: 30 MINUTES

Yield: 4 SERVINGS

INGREDIENTS

• 1 (12-ounce) can SPAM. Classic sliced

• 1 (8-ounce) can pork and beans

• 7 ounces Kielbasa, sliced

• 1 (16-ounce) package firm tofu, sliced

• 1 cup kimchi, diced

• 1/2 onion, sliced

• 8 ounces mushrooms, sliced

• 1 (4.2-ounce) package Korean ramen noodle, with seasoning packet

• 2 tablespoons Korean chili flakes

• 1 tablespoon Korean chili paste

• 1 tablespoon minced garlic

• 2 tablespoons soy sauce

• 1/2 teaspoon black pepper

• 4 cups chicken broth

• 1/4 cup sliced green onions

• Hot cooked rice

DIRECTIONS

1. In large skillet over medium high heat, cook SPAM. Classic slices 3 to 5 minutes or until browned.

2. In a large shallow pot or pan, arrange SPAM. Classic slices, pork and beans, Kielbasa, tofu, kimchi, onion and mushrooms. Place ramen noodle on top.

3. In a small bowl, combine ramen seasoning packet, chili flakes, chili paste, garlic, soy sauce and pepper.

4. Add the seasoning mixture to the pot and pour chicken stock over.

5. Bring the pot to a boil over medium-high heat; cook, stirring in the seasoning and noodles for 5 to 6 minutes or until noodles are tender and stew is heated through. Garnish with green onions. Serve with rice.

Courtesy The Hormel Kitchen

SPAM® Red Beans and Rice

(Recipe courtesy Christian Gill, executive chef of Boomtown Biscuits and Whiskey, Whiskey; Cincinnati, Ohio; chefchristiangill.com)

Wake up your taste buds and make them smile with this hearty dish. The Creole influence will add some literal spice to your life!

Time: 30 minutes

Yield: 6 servings

INGREDIENTS

• 1 can SPAM® (diced)

• 2 (15-ounce) cans dark red kidney beans

• 1 large white onion (large dice)

• 2 serrano peppers (Thinly sliced)

• 1 large green bell pepper (large dice)

• 4 cloves of garlic (minced)

• 2 stalks of celery (diced)

• 2 tablespoons chopped curly parsley

• 2 tablespoons butter

• 2 teaspoons creole seasoning

• 2 cups cooked jasmine rice

CREOLE SEASONING:

• 2 teaspoons chili powder

• 2 teaspoons salt

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• 1 teaspoon cayenne

• 1 teaspoon black pepper

• 1 teaspoon oregano

DIRECTIONS

1. In a large skillet over high heat, sear diced SPAM® until browned and crispy on all sides.

2. Add butter to the skillet and melt.

3. Once butter is melted, add diced onion, bell pepper, garlic, and celery to the skillet and sauté for 5 minutes or until vegetables soften and the aroma of garlic builds.

4. Once SPAM® and the vegetables are cooked, add creole seasoning and 2 cans of dark red kidney beans with the liquid from the cans.

5. Bring the contents of the skillet to a boil, and then simmer for 10 minutes, stirring occasionally.

6. Serve with a side of hot jasmine rice and garnish with coarsely chopped parsley.