Sometimes comfort food is what we’re looking for when we’re upset, emotional or just plain in the mood.
- Cook rice and allow to cool for 10 minutes.
- Finely dice carrots, spam and daikon into little cubes.
- Fry Spam in 1 tablespoon sesame oil until golden brown, remove from pan and set aside.
- Using the same pan, add carrots and cook over medium heat for 2-3 minutes to bring out the color and reduce the liquid.
- Pat daikon down with paper towels and add to pan with carrots and cook for an additional minute.
- In a bowl, combine rice, Spam, carrots and daikon.
- Mix gently and add remaining sesame oil and season to taste with salt according to your taste.
- Rip seaweed into tiny pieces and mix into rice mixture. Finish with sesame seeds.
- Form into mini 1″ -2″ round balls.
- Arrange on platter and finish with fine roasted salt for added flavor (optional).
Korean-style “kimbap” Spam Musubi
- Preheat oven to 375 degrees F (190 degrees C).
- Mix hash brown potatoes, sour cream, onion, cream of chicken soup, Colby cheese, and melted butter in a bowl; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish and sprinkle top with corn flake crumbs.
- Bake in the preheated oven until the casserole is bubbling, about 1 hour.
- Heat the oven to 200°F.
- Chop half of the potatoes into large dice, place in a medium saucepan, salt generously, and cover with cold water by 1 inch. Bring to a boil over high heat, reduce the heat to low, and simmer the potatoes uncovered until fork tender, about 8 minutes.
- Meanwhile, grate the remaining potatoes on the large holes of a box grater. Toss with 1/4 teaspoon of the salt and place in a fine mesh strainer set over a medium bowl; set aside.
- When the boiled potatoes are ready, drain them, return them to the pot, add 1/4 cup of the milk, and mash until the potatoes are smooth.
- With a plastic spatula, press the grated potatoes against the sides and bottom of the strainer to remove any liquid. Add the grated potatoes to the mashed potatoes (no need to stir though).
- Place the egg, remaining 1/2 cup milk, flour, pepper, and remaining 1 teaspoon salt in a large bowl and whisk until smooth, about 10 seconds. Add the potatoes and stir until evenly incorporated.
- Heat a large nonstick frying pan or griddle over medium heat. Test to see if the pan is hot enough by sprinkling a couple of drops of cold water in it: If the water bounces and sputters, the pan is ready to use; if it evaporates instantly, the pan is too hot.
- Once the pan is ready, add enough butter to lightly coat the bottom when melted. Drop 3 dollops (about 1/4 cup each) of the batter into the pan and spread each to about 1/4 inch thick. Cook until the pancake bottoms are golden brown, about 4 to 5 minutes. Flip and cook the other side until golden brown, about 4 to 5 minutes more. Place on a baking sheet and set in the oven to keep warm. Repeat with the remaining butter and batter. Serve warm.
Irish Boxy Recipe
- Scrub the potatoes well and pierce with a fork. Cook on full power in microwave oven for 5 minutes; turn the potatoes over and cook 5 more minutes. Remove the potatoes from the oven and set aside to cool. Thinly slice the cooled potatoes.
- Cook and stir the butter and onion in a large skillet over medium heat until the onion is translucent, about 5 minutes. Gently place the potatoes into the skillet and fry, carefully flipping the potatoes a few times, until slices are browned around the edges. Sprinkle with salt and pepper.
- Heat the milk in a small saucepan and when steaming, whisk in the cocoa powder and the salt.
- Allow to come to a boil, then immediately remove from heat and whisk in chile powder and dark chocolate until smooth.
- Serve hot, garnished and spiked as desired.
Some comfort videos and music for your day.