Spamrizo vs Raiden, Progression & Packing more than a Suitcase

“There is danger that we lose sight of what our friend is absolutely, while considering what she is to us alone.”
― Henry David Thoreau

Janurary 20^th, 2012

It seems to be pouring opportunity as of late and with that has come the cultivation of such evidence & newborn witnesses – I can’t help but have a big grin on my face right now.  This is probably all supported by my luncheon with the fabulously Ms. Lucy Lomuro & the artistic goddess Andrea Welton, both of whom I’ve known as my employees and friends for over five years.  Reminiscing is no longer painful, the chapters pages are worn beyond recognition and I’ve started reading a new book entirely; I’ve handed off the tattered 2011 biography to  my lawyer – that’s what he’s paid for after all. 

   

Today was rather brisk with hints of a rather distant daffodil ridden Spring; refreshing  would adequately describe the scenery of this 2012 infancy.  Chartering a trip to Marco Island, Florida has my toes tingling in anticipation of seeing my mother & step-father.  There comes a point when “getting out of here” is needed by all of us – refresh the perspective, altercate the ‘tude, jump start the overdrive.  I’ve never been a big fan of Marco Island with it’s painfully pokey seashell ridden beaches and ancestral habitants; probably doesn’t help that  Key West & the enchanting Caribbean islands are its neighborly competitors.  Mom – what the f’k were you thinking . . . that’s rhetorical, I’ll answer for Mama:  Marco Island is the white picket beachfront condo complex heralding itself as the runner-up residence of Midwestern retirees . . and yes that have more than their fair share of golf courses, knitting lessons, craft fairs and bridge tournaments – all very attractive qualities to a Wisconsin native fleeing a very bitter winter.  

With a vacation nearly on the books, a potential job offer on the table and a lawsuit that just scored a few aces – this Friday will mark my New Year beginning.  Have you already forgotten your resolutions?  I’m not sure I even finished calibrating my 2012 revolver let alone taken it out of its holster and unloaded a few trial rounds at the shooting range.  I guess y’all know that I wasn’t exactly at my peak these past few weeks and there was hardly any merit for celebration.  No longer treading water, no longer occupying a hopeless space of regret, no longer eclipsed by what I had; I am whole, breathing with ease and ready to release the fury like my favorite character in Mortal Kombat  . . you know that rice paper hat, cloaked in blue tapestry like fabric, fluorescent eyed warrior that could launch his entire body vertically at his opponents & emit a vaporous ball of energy.  Oh how I adore fantasy.

Mr. Wilson has just suggested dinner at Weho’s Eleven, he knows it’s one of my favorite joints for many more reasons than the happy hour food & drink.  Should a great friend he has been, how did I ever get so lucky to have such amazing friends?  With that said, I best get some wash started here or I’m going to be going commando (that means wearing no underwear Mom & the other Marco island readersJ)

With Culinary Blessings,

                Chef Scotty

Marco Island Scallops & Spamrizo

Ingredients

• 1 can french-fried onion rings
• 4 ounces grated Gruyere
• 12 (4-inch) scallop shells
• 3 tablespoons butter
• 36 bay scallops
• 1 can Poke Salet Greens*, drained and heated or substitute canned spinach or collard greens
• 12 ounces spamrizo, recipe follows
•  
• *available in some markets

Directions

Preheat the broiler.

Add the onion rings and grated cheese to a food processor, and pulse until it forms a crumbly mixture.

Clean the scallop shells, and spray them with non-stick cooking spray.

Heat a large skillet over medium-high heat. Add the butter, and let melt. Add the scallops, and saute until golden brown on 1 side, about 2 to 3 minutes. Flip the scallops with tongs or a fish spatula, and sear the other side until golden brown and cooked through. Remove pan from the heat and keep scallops warm.

Spoon enough heated Poke Salet greens into each shell to make a 1/8-inch high layer on the bottom of each shell.

Add approximately 2 tablespoons of heated spamrizo on top of the greens.

Place 3 scallops on top of the meat in each shell, and top with about 2 tablespoons of the onion/cheese mixture.

Place the shells under the broiler until the cheese mixture turns golden brown, about 2 minutes. Serve the shells hot on a bed of rock salt

 

Spamrizo:

• 1 can SPAM(r)
• 2 to 3 small links cooked chorizo, or more to taste

In a processor place the SPAM(r) and chorizo until just blended. Do not over-mix the meat.