Spamarind = Spam & Tamarind

How did I end up cooking a Spamarind dinner? Think Iron Chef or similar challenges where you are challenged to cook with specific ingredients.

But let's start with the group first. You see, I belong to a gourmet dinner group that has been going for about three years. The group consists of some Sacramento foodies and the object is to have a rotation of six households that host a fine meal for the rest. Our members include a couple of other food bloggers, a couple of leaders of dining groups, and a whole bunch of food lovers.

The first two years we cooked whatever we wanted. This last year we started by pulling ingredients out of a hat, two per household. Most of the ingredients were common enough - tea, ginger, cherry. The most unusual ingredient was mesquite meal. I had the idea to throw in Spam because I had read an article about famous chefs adding dishes with Spam at some of their restaurants. In the end, my teammate, Chris, pulled the Spam and I pulled tamarind. And so our Spamarind dinner was formed.

The requirement was that one or both ingredients had to be in each of the four courses. Luckily our turn was late in the rotation, so I've had over six months of contemplation for this dinner and time to test some of the dishes. Chris was responsible for the entree and I pretty much figured out the rest.

Two diners did have food accomodations. One eats gluten-free and luckily almost everything was so. The other preferred to only eat chicken and so we got her a chicken breast instead of the pork loin. In the end she did try every Spam item and was pleasantly surprised.


Let's start with Spam. The word 'Spam' is supposedly derived from either 'pork shoulder and ham' or 'spiced ham'. Either way, it's a pork meat product that has been shoved into a can since 1937. It became an important staple during World War II because here you had a meat protein packaged in a can that therefore had a long shelf life and was easily transportable. Since then there have been many different Spam products as it has gone in and out of favor. Often there is an increase in popularity during bad economic times. Such is the case now. My coworker went back to his home state of Minnesota this fall and said that the local Spam factory was working 24/7 because of the increase of demand.


Tamarind, our other ingredient, is a tree and the fruit from it is what is used in many dishes throughout the world, most commonly in Asia. It is usually found in a paste form that is a purplish brown in color and the flavor is an acidic sweet/sour.

So the challenge was to see if I could get both ingredients into all four courses. In the end I only skipped tamarind in the soup course and was able to use Spam in all courses!

My thought process was that Spam was just pork. Any recipe that had pork or bacon could surely be substituted with Spam, right? And so my menu was born. (I've opted to link to the recipes as separate pages in order to concentrate on an overview of the dinner here.)

* Chickpea ceviche with tamarind
* Spam lumpia with spicy tamarind dipping sauce
* White bean soup shooters with crumbled Spam
* Pork loin with tamarind BBQ sauce and roasted vegetables with Spam
* Spam truffles and tamarind macarons

I knew this dinner would be a perfect candidate for Foodbuzz's 24-24-24. To make it more interesting for all, I decided to create a scorecard for each diner to record their rating and comments for each item. I asked them to give a 1-5 rating for three categories: taste, appearance, and creativity. Then there was a spot for thoughts/comments. There were ten raters and I did not rate. Also, the chickpea ceviche was a last minute addition and so it wasn't on the rating form.


Chickpea Ceviche with Tamarind

Chris added this contribution and had found the recipe on the internet. We set it out while we were busy getting everything else ready. You can definitely see and taste the Indian influence of this dish. Chris dislikes cilantro and wanted to put it on the side but was outvoted. In the end he admitted that it was much better with the cilantro (after he'd been eating it all week without). I'm not a fan of chickpeas but did enjoy the freshness of it. Not sure I would have called it a ceviche when it's more akin to a salsa. It was served with flatbread.



Spam Lumpia with Spicy Tamarind Dipping Sauce

Taste - 4.5 Appearance - 4.5 Creativity - 4.5

Lumpia is the Filipino version of an eggroll. The difference is that Filipinos put meat in theirs along with vegetables. Most commonly it is a mixture of beef, pork, and shrimp. Vegetables can be anything non-juicy like cabbage, potatoes, peas, etc. At work we had a lumpia fundraiser and I was surprised to find frozen vegetables (you know, the carrot, corn, pea, lima bean combo) in them. I used the Spam and shrimp and then cole slaw mix, water chestnuts, and onion. A couple of my diner comments said that my mixture of meat to vegetables was "well balanced".

I provided both the tamarind sauce and the more commonly known sweet chili sauce. In the end everyone agreed that the tamarind was the better one. I believe it works particularly well with the saltiness of the Spam in the lumpia, which was agreed on by this comment - "The tamarind sauce with lumpia was spicy and rich and added to the salty fried goodness."


White Bean Soup Shooters

Taste - 4 Appearance - 4 Creativity - 4

This recipe I found in Food Network Magazine - even the serving of it as shooters. Again, I substituted Spam for bacon - although I did put in a lot more Spam than would have equaled the called for half strip of bacon. This soup is very flavorful thanks to the saltiness of the Spam and the good amount of fresh sage. It is garnished with a bit of goat cheese. The comments reflected an enjoyment of creaminess and flavor, but said the color was "a little off-putting" and unappetizing.



Pork Loin with Tamarind BBQ Sauce and Roasted Vegetables with Spam

Taste - 4 Appearance - 3.5 Creativity - 4

For our entree Chris chose pork loin and used the tamarind barbecue sauce from Perfect Puree. I prepared the side of roasted vegetables with Spam chunks instead of bacon. All agreed that Chris prepared a beautifully cooked, moist loin, but it needed additional sauce to dress the plate. He had doubled the recipe, but still ended up using it all on the glazing and for the chicken for our one diner. I'm sure our entree score would have gone up if we had more sauce. The pork "looked naked" and we "could have used garnish" were some of the comments.

The roasted vegetables consisted of cubed parsnips, turnips, sweet potatoes, and regular potatoes that were tossed in oil. I cubed up the Spam and threw those in there, spread the veggies on a couple of baking sheets, and the roasted at 375 for an hour. I also parboiled a pound of Brussel sprouts, tossed them in oil, and then added them to the roasting pans at the half hour mark. What I heard most was that there needed to be more parsnips and Spam. "Negligible amount of Spam in veggies" and "would have loved more Spam in the vegetables" demonstrate this.


Spam Truffles

Taste - 4.5 Appearance - 5 Creativity - 5

The Spam truffles were the "winner" of the evening. I stole the idea from Garrett over at Vanilla Garlic. He had made bacon truffles and so I just switched the Spam for bacon again. I wanted to do something a little different than just rolling them in cocoa powder and so I used edible gold to decorate them.

There were the great comments like, "Loved em. Texture and gold took it over the top!" and "Wow!" The saltiness of the fried Spam was perfect with the dark chocolate, but it was the chewiness of tiny bits of Spam that threw off people a bit. This comment sums it up: "Taste fabulous. Texture a little weird. Chocolate melts away but the Spam is still in your mouth".



Tamarind Macarons

Taste - 4.5 Appearance - 4.5 Creativity - 4.5

I had made macarons back in December for the Daring Bakers' Challenge. I decided that these light, little cookies would go well beside the Spam truffles. I made a plain macaron cookie and then made a tamarind cream. I whipped up some whipped cream and added some tamarind paste to flavor it. Although I added a full tablespoon, I think it could have used even more. To stabilize the whipped cream I also mixed in some gelatin.

There were many "very good" comments. They weren't my best macarons though. I had made them almost a week in advance and stored them in the fridge. On Friday they were too crispy when I added the filling. I took them out to get a little moisture exposure and they went too far the other way. But the diners were mostly forgiving and enjoyed them as "light and delicate".

I'll sum up this whole Spamarind dinner experience with a quote I took from one of my diner's Facebook posts when she got home.

"Just home from the Spamarind dinner. I was a little scared but the results were fabulous! My favorite, Spam lumpias with a spicy Tamarind dipping sauce. Yummy!"

P.S. Foodbuzz 24-24-24 has the other 23 participants for January. Check out the other culinary adventures that took place the same time as my Spamarind dinner.

Over 200 bloggers from across the country (and some foreign countries) showed up for a three day event. And the beautiful part? If you are a Foodbuzz Featured Publisher, it was all free!

Since I am close enough, I opted to join in on Saturday, thereby missing the Friday opening events. Apparently I missed some great food. Friday night had a special Streetcart feast held at the Ferry Building. We aren't talking about roach coaches. We are talking about higher quality street vendors with specialties such as pasties, barbecue, etc. Based on what I heard, I dare not miss opening festivities when I go next year.

Saturday had a small breakfast of pastries and coffee at the Ferry Building again. The place was bustling because it was an absolutely picture perfect warm day for S.F. Truly lucky for the out-of-town visitors. We have a fantastic farmers market in Sacramento, but the one there is pretty outrageous. Below are some shots I took from my wandering around the market.







The morning included seminars on olive oil tasting, cheese tasting, and the topic of Farm to Table. I would have loved to get in on the tastings, but I got word too late and those were full. But I was pleasantly surprised by the discussion at Farm to Table. It was led by the chef from Americano at Hotel Vitale (host site) and from the general manager of Hearst Ranch of the Hearst publishing empire. They raise grass fed cattle on the San Simeon property around Hearst castle. His beef is more expensive but delicious because they are free range living a stress free life. He sells to some of the top California restaurants and online as well. Discussion was on what is involved in the background costs and all the middlemen in the food industry chain. What he and others would like to do is to go more directly from farm to table without all those middlemen. It adds cost and delays.

He also started to sell 'shares' of beef instead of the traditional method of ordering a case of steaks or 100 pounds of ground beef. Instead you get a 1/8, 1/4, or even 1/2 a steer which means a variety of cuts. The traditional method says that you buy steaks at, say, $12/lb and ground beef at $3/lb. But if you buy shares, you average out the cost so that you get a variety of steaks, cuts, and ground for an average cost of, say, $8/lb.

I asked the winning question of the session - what kind of discount are you offering us? He hadn't prepared any at that point but quickly offered 30% off and free shipping for anyone who uses the coupon code 'foodbuzz'. This offer is open to anyone, so look into it and share the offer with your friends.


For the afternoon we moved to the top floor of the Metreon for samplings from about 50 food vendors/providors. There were breweries, wineries, confectioners, etc. Most have partnerships with and support the Foodbuzz website. They understand the importance that bloggers now have in spreading the word as marketing for their products. We got a lot more freebies and tasted all sorts of items.

One table that I'd like to share was Foodzie.com. They serve as a 'grocery' site for independent producers. For instance, let's say you decided to start a gourmet pot pie site for selling your unique pot pies over the internet. You have your own website, but you need to reach out even more. You can join with foodzie and they will also market your pot pies for you, along with other folks' chocolates, jellies, cookies, etc. Definitely a great site to check out if you are looking for unique gifts to send to people.

The biggest sponsors of the festival were Nature's Pride breads and Bertolli. We, as bloggers, can sign up to be testers with Foodbuzz and so sometimes I get free things shipped to me. So far I've gotten Quaker oat bars and two loaves of NP's breads. They ask that if you like their product you spread the word. They also ask that food bloggers try to create recipes with their product. In the case of both Bertolli and NP, submitted entries were whittled down to finalists that we all voted on. Then they presented their recipes in demos. That is the picture above. LK, from Healthy Delicious, used a Bertolli sauce to make a cioppino.

I think this way of partnering with food bloggers works. Especially since I had heard bad things with the Blogher festival last month. Bertolli also sponsors that as well and got a lot of flack for serving packaged pasta and sauce to the Blogher food bloggers. Apparently there was kind of a "food bloggers expect fresh and better quality than packaged food!" But I think it was probably a case of how the arranged partnership worked with that group. Ours worked better because they challenged our bloggers to be creative with their product.


Saturday night was a great dinner held at the Greenleaf Produce warehouses in South San Francisco. At the end of the evening they announced the winners of the Food Blogger Awards that had all been nominated and voted upon by us, other food bloggers. Jen, the Leftover Queen, was the presenter. Dinner ran late, so they were read off rapidly.

Well, I'm back from a weekend of making new friends from across the country who love food and write about it in blogs. The first annual Foodbuzz Festival was a huge success and went off flawlessly, at least to my participant eyes. I will write about it over the next few days, but thought that I would start with special mention of new friends and ask that you check them out too. There were over 200 blogs represented with people coming from as far away as Australia and the U.K.


One of the special people I met had an indirect connection to my starting this blog. That would be Jen from The Leftover Queen. You see, two years ago I came across her Foodie Blogroll (see my connection over on the right side). Back then it took a few days, but I could go through all of the foodie blogs and check them all out. Today there are so many that it's impossible to keep up. Anyway, that's when I said to myself, "hey, I can do as well as some of these folk!" So I started Munchie Musings and asked to be connected to the Blogroll. So it was nice to meet Jen in person. (Oh, that's an "I love Foodbuzz" tattoo on my cheek. I got into the spirit of the event.)

Locally I met Kimberly from Poor Girl Eats Well, who stumbled through the weekend on her crutches due to a sprained ankle. Turns out she's a neighbor and I'll be cat sitting for her soon.

Close by in Northern California are Mike in Livermore from Gastronomic Musings, Joel in SF at Six by Ten Tiny Kitchen, and Kate in San Jose at Something We Dreamed. John in SF won Best Video Blog for his Food Wishes.

From Florida came Peter and Christey at FotoCuisine. From Los Angeles were Krissy and Daniel at The Food Addicts. And others included Christina at The Wayward Chef, Bill at Eggs in Purgatory, Joan at FOODalogue, and Tracy at Shutterbean.


Now to my contest. Above you see all the free stuff I got over the weekend. A few things I'm keeping, but really, I don't need more gadgets. After all, I sell Pampered Chef and have plenty. So I'm gonna give it away to some lucky winner (continental U.S. only due to shipping). The deadline to enter will be noon on November 16th. All you need to do is tell me what your favorite Thanksgiving dish is. Be sure to leave some way for me to contact you if you win.

Good luck!