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PERSONAL CHEF

PERSONAL CHEF
FOOD FOR REAL PEOPLE

Sunday, June 23, 2013

THE CANNED GOODS THAT HAWAII PEEPS COOK

Hawaii peeps are canned goods lovers, at times myself included, I guess that's why we got high blood pressure, ha ha. Not funny when you're in the ER.

Okay lets do something with SPAM. Okay? Ready? I'll go over some stuff here, real simple. Cooking Spam is easy, there's so much sodium in it, you can't screw it up. Can't get spoiled. Somebody die in your family? Stuff him with Spam, save money on the funeral home expenses, you can embalm someone with Spam.















First dish, Spam with Cabbage.

Ingredients

1 can of Spam (Cut some cubes about 1/2 inches)
1 round onion sliced thin
1 small head cabbage halved (use only half) chopped
1 clove garlic minced
1 cup water
10 fl oz tomato sauce low sodium
Dash of pepper

Directions

1. Heat up a large skillet with a little oil, sauté the garlic, onions and the Spam cubes until slightly browned.

2. Add the water, heat up to a boil, add in tomato sauce, bring to boil, add in cabbage cook until wilted, season with pepper to taste or more salt. However the freeking Spam is plenty salty enough, but it's up to you.

Serve with rice local style.

Spam Tempura

Ingredients

1 box tempura batter, follow directions on making the batter, set aside keep it ice cold.
1 cup of all purpose flour for initial dredging
1 can of Spam, sliced thin, make about 8 per can.

Directions

1. Put the all purpose flour in a bowl, this is the first bowl, the second bowl will be your tempura batter.

2. Heat up a deep fryer, or a pan with about 1 inch of oil for frying, heat it up until high and bubbling, then turn heat down to medium high.

3. Dredge each Spam slice into the flour, then dip it into the tempura batter, carefully lift the battered slice into the hot oil, and fry until golden on each side, then remove. You can do about 2 at a time. Never crowd the pan it will rob the oil of precious heat, you want the oil hot when deep frying.

Cook all of the slices, serve with rice, make a dipping sauce with ketchup and soy sauce with some brown sugar, or some mayonnaise and soy sauce.

The next canned goods is from Libby's and that is the Vienna sausage in those little cans.



















Vienna Sausage Teriyaki

Ingredients

2 cans of Vienna sausage, drained and set aside
1 cup of soy sauce
1/2 cup of water
1 clove garlic minced
1/2 inch ginger minced
1 tbsp minced green onions
3 tbsp. of sugar or more if you like

Direction

1. In a mixing bowl, mix the soy sauce, water, garlic, ginger, green onions and sugar real well, and set aside.

2. In a small stock pot, heat up 1 tsp. of oil, and cook the sausage for about 1 minute, remove from heat.

3. Add in the teriyaki mixture from the bowl return to stove and heat over medium high heat, and cook for about 10 minutes.

Serve with rice, drizzle sauce over sausage and rice

The next is canned corned beef, another favorite of locals in Hawaii, I'll have 2 recipes for this canned meat. The first will be a Corned Beef Hash, although canned corned beef hash is sold, I like to make my own.

The brand that I like is Libby Mc Neil & Libby's Product of Brazil 12 oz. can, there is a key you need to insert into the can to open it it. That's the brand that's the bomb! Of course vegans won't agree with me on that.







Corned Beef Hash

Ingredients

1 can of corned beef
2 large russet potatoes boiled and mashed
1 small round onion chopped fine and sautéed in oil
1/2 stick of melted butter (unsalted)

Directions

1. Break up the corned beef well. Add to the mashed potatoes and mix a little bit, then add in the onions and butter, mix it well. (Note that the corned beef is already cooked).

2. Now mix all of the ingredients up well together, and form some patties.

3. Heat up a nonstick pan with a little nonstick spray, over medium high heat, fry up the patties until crisp on both sides.

Cook some eggs and serve with toast or rice.

Corned Beef and Tomatoes

Ingredients

1 can of corned beef
8 oz. of cherry tomatoes halved
1 small round onion sliced
1 1/2 cups of water

Directions

1. In a large nonstick pan, heat up a little oil, add the onions and tomatoes and cook until wilted. Remove.

2. Return pan to heat, add in the corned beef and cook until turns color and juices release. Add in the water and cook until it bubbles, then add in the tomatoes and onions, cook for about 3-4 minutes, cover let sit until ready to eat.

Serve with rice.
copyright 2013 TM