At work a couple of weeks ago, two of my friends and I were reminiscing about Spam. Verna is Hawaiian-Filipino and Kaileigh is Mexican-Filipino. Besides having Filipino blood in common, we all share a love of Spam. Anyway, Kaileigh was telling us about this really easy dish she makes called Chili con Spam and she shared her recipe with us.
Fast forward to today. School is officially over and 3 of my kids came home this morning. I decided to fix a late breakfast to feed everyone…. bacon, eggs, hash browns…. and then I thought it would be a perfect time to try the Chili con Spam recipe. I searched everywhere but couldn’t remember where I saved it! I decided to google it, but only ONE recipe for Chili con Spam came up. It was a recipe submitted by a lady in Guam named Jane Certeza who apparently took 2nd Place for it at The Great Spam Cook-Off Island Style. I looked at it but it had way more ingredients than I remembered Kaileigh’s recipe having so it couldn’t be the same one.
I decided to text Kaileigh and ask her for her recipe again which she promptly sent off to me. Ah…. that was the one I remembered! Super easy with just 4 ingredients. But then another obstacle came along. Kaileigh’s recipe called for yellow wax chilies which I didn’t have. Great. I didn’t want to drive all the way down the hill just for chilies and none of the kids did either. So with wails of, “But I just drove hours to get here, Mama. You want me to drive some more?!?” ringing in my ears, I turned back to the Guamanian recipe which I happened to have all the ingredients for in my pantry.
Guess I’ll have to save Kaileigh’s Chili con Spam for next time. Sigh……. By the way, the Guamanian Chili con Spam was a hit. Everyone loved it and it quickly disappeared.
CHILI CON SPAM
1 can (12 oz.) spam, cubed
1 small onion, diced
4 garlic cloves, minced
1 can (15 oz.) stewed tomatoes
2 Tbsp. chili powder
2 Tbsp. cumin (I only used 1 Tbsp.)
dash of black pepper
1½ tsp. sugar
1 can (15 oz.) tomato sauce
1 can (15 oz.) dark red kidney beans, drained and rinsed
In skillet, fry spam until light brown on all sides.
Add onions and garlic; sauté until onions are softened.
Stir in stewed tomatoes, chili powder, cumin, black pepper, and sugar.
Cook for about 5 minutes, stirring occasionally.
Add tomato sauce and kidney beans.
Simmer over low heat for an additional 10 minutes or so.
Growing up, my Mom always made us Picadillo, but it was a soup. It had ground beef and potatoes swimming in a tasty broth and it was absolutely delicious. So the first time I went to a Cuban restaurant and saw Picadillo on the menu, I was very surprised to learn that their version was not a soup at all! It was completely different, but equally delicious. Served with white rice, black beans, tostones (fried plaintains) and mojo (garlic sauce), it was different and to die for. I asked a couple of my Cuban friends at work what spices go into Picadillo and was surprised to learn that both of them put cumin and cinnamon in it! Well, cumin wasn’t surprising, but I only ever use cinnamon in sweet stuff like pies and desserts. So… here’s my attempt to recreate the Picadillo I had at the Cuban restaurant. I think it turned out pretty darn good!
2 Tbsp. olive oil
1/2 medium onion, chopped
4 cloves garlic, minced
2 lbs. lean ground beef
1 tsp. salt (add more or less, to your taste)
1/2 tsp. black pepper
1/2 large green bell pepper, seeded and cut in cubes
1 can (14.5 oz.) diced tomatoes
1 small can (6 oz.) tomato paste
2 Tbsp. red wine vinegar
3 tsp. cumin
2 tsp. ground cinnamon
1 tsp. dried oregano
1 bay leaf
1 cup pimento stuffed olives, sliced
2/3 cup raisins
Heat olive oil in a large, heavy pan set over medium high heat.
Saute onions and garlic for about 2 minutes, then add ground beef.
Season with salt and pepper, and cook until beef is browned through.
Stir in green bell pepper, diced tomatoes with juice, tomato paste, vinegar, cumin, cinnamon, oregano, and bay leaf.
Lower heat and let simmer, covered, for 15-20 minutes, stirring occasionally.
Stir in olives and raisins and let simmer for another 8-10 minutes more.
Aebleskiver (pronounced ey-bluh-skee-wuh) are puffy little sphere-shaped Danish pancakes. The name literally means “apple slices” in Denmark where they were traditionally filled with pieces of apple or applesauce. Since the 1600’s, aebleskiver has historically been served in Denmark at Christmas time accompanied by glogg or mulled wine. Nowadays you can find them pretty much year round. They’re often made plain, then sprinkled with powdered sugar, and served with jam. You also find them filled with a variety of sweet or savory fillings like chocolate, peanut butter, cookie butter, fruit preserves, fresh fruit like blueberries or raspberries, cheese, bacon, or sausage.
They’re cooked over the stove in an aebleskiver pan which looks like a deep frying pan with several round wells in it. You can easily find cast iron aebleskiver pans on the market or non-stick cast aluminum ones like the one made by Nordicware (which is the kind I have). The trick to making aebleskiver is to be patient. Take your time turning the little pancakes one by one in quarter increments so you end up with a perfect little round ball. It takes some patience, but with practice you’ll have the hang of it in no time! Have fun!
[Makes about 30 aebleskiver]
2 eggs, separated
2 cups buttermilk
4 Tbsp. melted butter
2 cups flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 Tbsp. sugar
In a medium bowl, beat the egg whites until stiff peaks form. Set aside.
In a large bowl, whisk together egg yolks, buttermilk, and melted butter.
Add flour, baking powder, baking soda, salt, and sugar, whisking until smooth.
Gently fold in beaten egg whites, taking care not to deflate.
Heat aebleskiver pan over medium heat until hot.
Generously brush each little well in aebleskiver pan with butter. You want a little pool of butter at the bottom.
Pour batter into each cup, filling to just below the top. They’ll puff up a little as they start cooking.
Cook till they start to get bubbly around the edges.
Carefully lift and turn a quarter turn using aebleskiver turners, bamboo skewers, chopsticks, knitting needles, or even a fork will do.
After a minute or so, lift and turn a quarter turn again.
Continue cooking, lifting and turning each ball a quarter turn, until completely done. You’ll want to turn the balls a total of 4 to 5 turns each.
After the last turn, let cook a couple of minutes, then keep rotating them in the wells to ensure they cook evenly and don’t burn.
Transfer to a serving platter and sprinkle with powdered sugar.
Serve with jam or syrup on the side.
NOTE: If you want to see the traditional way to cook aebleskiver, watch this. It takes a little practice but you can do it!