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   -=> Shawn Highfield wrote to Sean Dennis <=-   
      
    SD> ends in the blender, turned on the blender, and made himself what he   
    SD> called a "party shake".   
      
    SD> He drank the whole thing through a straw.   
      
    SH> Ohhhhh yuck.  I'm all for trying new and different combo's, but no no   
    SH> no I won't try that no matter how desperate I got. LOL   
      
   Too bad you weren't on the echo when Jim Bodle was active. His two best   
   food items were SPAM and maple syrup - niether of which scores well on   
   my hit list.    
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Spam Stuffed Squid   
    Categories: Pork, Seafood, Herbs, Breads, Wine   
         Yield: 4 Servings   
       
   MMMMM------------------------VINAIGRETTE-----------------------------   
              Few drops of fresh squeezed   
              - lemon juice   
         4 tb Red wine vinegar   
         2 ts Fine chopped garlic   
         2 tb Dijon-style mustard   
         2 ts Fine chopped rosemary leaves   
        12 tb Olive oil   
              Salt & fresh ground pepper   
      
   MMMMM---------------------------SQUID--------------------------------   
         2 tb Olive oil   
         2 tb Fine chopped onion   
         2 tb Fine chopped celery   
         2 ts Fine chopped garlic   
        12 oz Can SPAM; diced fine   
              Salt & fresh ground white   
              - pepper; as needed   
         1 c  Dry white wine   
       1/2 c  Plain fine dried bread   
              - crumbs   
         2 ts Chopped thyme leaves   
         2 lb Squid tubes; cleaned   
       
     FOR THE VINAIGRETTE: Combine the lemon juice, vinegar,   
     garlic, mustard and rosemary in a small bowl. Slowly whisk   
     in the olive oil until incorporated. Season with salt and   
     pepper to taste.   
        
     FOR THE SQUID: Heat the oil in a medium saute pan or   
     skillet over medium heat. Add the onion, celery and   
     garlic; cook, stirring, for about 2 minutes, until the   
     onion and celery are translucent. Add the SPAM, stirring   
     gently to combine; season with salt and pepper to taste.   
        
     Add the wine and cook for 4 minutes, until it has reduced   
     so that the pan is almost completely dry. Sprinkle the   
     bread crumbs in the mixture so that it lightly binds   
     together. Add the thyme, stirring gently to combine. Taste   
     and adjust the seasoning, adding salt and pepper as   
     necessary. Remove from the heat and let the mixture cool.   
        
     Preheat the oven to 350ºF/175ºC.   
        
     Have several toothpicks and a shallow baking dish at hand.   
        
     Use your hands to stuff the cooled mixture in the squid   
     tubes, filling them halfway; use the toothpicks to close   
     each squid tube. Place the filled tubes in the baking dish   
     and drizzle a little of the rosemary vinaigrette over   
     them. Bake for 15 to 18 minutes, then pull the toothpicks   
     out of the squid, which should be opaque. Transfer the   
     squid tubes to a serving platter and spoon half of the   
     vinaigrette over them; serve the remaining vinaigrette at   
     the table.   
        
     No attribution given on the recipe - but, if it's not   
     from Jim Bodle it should be as it combines two of his   
     favourite things ... SPAM and squid.   
        
     Recipe from: http://www.recipelink.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
      
      
   ... Retirement is the time where there is plenty of it or not enough.   
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