Herb Crusted Rack of SPAM(r) with Spamcetta Rolls,<br> Crispy Grits, and Butternut Squash Puree

Herb Crusted Rack of SPAM(r) with Spamcetta Rolls

Ingredients:

2 TBS. fresh sage leaves, minced 2 TBS. fresh rosemary, leaves, minced

2 TBS. fresh parsley leaves, minced 2 TBS fresh thyme leaves, minced

1 can SPAM(r) 3 bones from french-cut lamb chops,
cooked and cleaned

Fresh herbs, for garnish 1 leek, blanched, with the green part
of the leaf cut into a long string

Combine the rosemary, sage, parsley, and thyme in a small bowl. Set aside.

Cut the contents of 1 can of SPAM(r) into 3 equal parts, and insert a lamb bone into each piece to form a "chop".

Trim the excess SPAM(r) to create the shape of a lamb chop. The chop should look like a French-cut lamb chop with a clean bone sticking 3 to 4 inches out of the top of the SPAM(r).

Rub each chop with the fresh herb mixture.

Preheat a well-oiled grill, or heat a well-oiled grill pan or large non-stick skillet over medium-high heat.

Add the "chops," and grill until desired degree of doneness, turning the chops halfway through the cooking.

Butternut Squash Puree:

Ingredients:

2 whole butternut squash 1 can SPAM(r) Lite

2 C. butter 2 tsp. ground cinnamon

1 tsp. ground nutmeg Pinch salt

Pinch pepper

Peel and dice the butternut squash into 1-inch cubes. Add the squash to a large pot of boiling water, and cook until tender. Drain well and let cool.

Cut the contents of 1/2 a can of SPAM(r) Lite into 1-inch cubes, and place in a food cooked squash, processor. Add the squash, and the butter, cinnamon, nutmeg, salt, and pepper.

Pulse until smooth. If the puree is too watery, put the mixture into a skillet, and cook until dry and the consistency of dry mashed potatoes.

Keep puree warm until ready to serve.

Crispy Grits: Ingredients:

2 C. uncooked grits Flour, for dredging

6 TBS butter, for frying

Cook the grits according to the package instructions, and then spread the grits in a 1/2-inch-thick layer on a sheet pan, and let cool.

Cut the grits with a pig shaped cookie cutter. Dust each cut-out with enough flour to coat.

Melt 2 to 3 tablespoons butter in a large skillet over medium-high heat. Add as many cut-out shapes as will fit in the pan, leaving 1/2-inch space between each.

Fry until golden brown and crispy on each side, adding more butter for each batch as needed.

Spamcetta Rolls:
Ingredients:

2 cups Port wine 1/4 cup crumbled blue cheese

1 can SPAM(r) Toothpicks, for securing

Pour the wine into a small saucepan and bring it to a boil over high heat. Reduce the heat to a simmer, and continue cooking until wine is reduced to about 1/4 cup. Remove from heat, and let cool.

Thinly slice the SPAM(r), and then heat it gently in a pan over low heat just until it is warm and flexible. Remove slices from pan, and spoon 1 tablespoon of blue cheese on 1 end of each SPAM(r) slice and roll it up, securing each piece with a small toothpick to prevent it from unrolling.