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Spamcakes with Maple Bacon Gravy and Roasted Apples

BT Calgary | posted Monday, Jan 19th, 2015


Serves 3-4
Total Cook Time 15 minutes


Spamcake batter:


  • 1 tbsp canola oil
  • 1 can Spam (halved and sliced to approximately 1/8″ thickness)
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp cane sugar
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 2 large eggs
  • 3/4 cup whole milk
  • 2 tbsp canola oil
  • 1 pinch salt


  1. Heat oil in a large pan on medium-high heat.
  2. Add Spam slices and cook until browned on both sides, approximately 1 minute per side.
  3. Remove from pan and let cool on paper towel to absorb any excess grease.
  4. Cut into desired size and set aside until ready to combine with batter.
  5. In a large bowl, whisk together the next 5 ingredients.
  6. Add the wet ingredients to the bowl and whisk again until a batter forms.
  7. (Note: if mixture is too thick, add a bit more milk. If it is runny, add some more flour)
  8. Add spam slices to batter.
  9. Heat either butter or oil in a large frying pan on medium-high heat.
  10. Once the pan is hot, ladle some of the batter into the pan, making the pancakes as small or large as you’d like.
  11. Cook until the batter starts to form bubbles around its edges. Flip and continue to cook for about 1-2 minutes.
  12. Transfer to plate and serve immediately, or keep warm in a baking dish (covered) in the oven on a setting of 225 degrees.


  • 2 cups prepared gravy
  • 1/3 cup good quality maple syrup
  • 5 strips cooked bacon strips (roughly chopped)
  1. Place all ingredients in a small pot and bring to a simmer on medium-high heat.
  2. Once simmering, reduce to low heat and keep warm until ready to serve.

Roasted apples:

2 Spartan apples (cored, halved, roasted and thinly sliced (if you’re unsure how to roast an apple, god bless your soul…) )


Alternate spamcakes with roasted apple slices and finish off with an ample amount of bacon gravy. Done annnnnd done!



Courtesy Dan Clapson; dansgoodside.com


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Spam Musubi

BT Calgary | posted Monday, Jan 12th, 2015


Courtesy Chef Jay Del Corro, Eats of Asia


  • 1 can, Spam (you can get it in low sodium and low fat)
  • 2 Tbsp, soy sauce
  • 2 Tbsp, mirin
  • 2 Tbsp, sugar
  • some cooked Japanese short grain rice
  • sheets of nori (for sushi making)


  1. If you have a musubi mold for making pressed sushi, great. If you don’t, worry not. Keep the Spam can handy and we’ll get to that later.
  2. Slice the Spam into 1/2 inch slices and brown them gently in a skillet. While they are browning, mix up the wet ingredients and sugar to make your sauce. Turn the Spam over and brown the other side. Once the Spam is done browning, turn the heat down to medium and pour in the sauce mix. What you want to do is cook that sauce down gently til it gets like teriyaki sauce. It won’t take long. Once that’s done, take the pan off the heat and set aside. Let the Spam soak in that sweet goodness while you get ready to assemble the musubi.
  3. *If you don’t have a mold, all you have to do is cut the bottom off the Spam can. Now you have the perfect sized mold to assemble your musubi. Be mindful of the cut edges though!
  4. Ok, assembly time. Set up your assembly station so that all your ingredients are close at hand. So have your rice, nori, Spam and mold right to the surface you will be working on. Also, keep a bowl of water handy for keeping your hands and tools wet. Anything that will touching the rice should be kept wet so that the rice doesn’t stick to it.
  5. Cut the nori sheet in half lengthwise. It should be the same width as the Spam is long. You can cut it to any width you want, depending on how you want the finished product to look. I like the nori to cover the entire musubi, so I don’t get rice on my fingers when I eat it. Keeps thing neat, especially if you like to eat and run.
  6. Lay down the nori first (shiny side down), then put the mold on top. Take a little rice and put a layer about the thickness of the Spam in first. Follow with a slice of Spam, making sure you have some of that delicious sauce to get absorbed by the rice. Then, lay down another layer of rice on top of the Spam. Again, I do this to make it easier to eat on the run. Now that you have all the layers laid down, gently pack it down with the top of your mold. If you’re using the can, you can pack it down with a spoon.
  7. Now, carefully take off the mold, leaving your beautiful creation on the nori sheet. Wrap the nori around the rice and Spam and seal it by dipping your finger in a little water and dabbing a little on the end of the nori.

Courtesy eatsofasia

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Agedashi SPAM

BT Calgary | posted Monday, Jan 5th, 2015

Each Monday this month we’re challenging Calgary’s best chefs to create a dish featuring Spam! Here to kick it off for us is Pierre Lamielle!

Agedashi Spam


  • Kombu (dried seaweed)
  • Dashi (dried fish flakes)
  • Soy sauce
  • Rice wine vinegar
  • 1 can of Spam
  • 1/2 cup of cornstarch
  • Oil for frying


  • Sliced green onions
  • Fresh ginger, grated


  1. Place kombu and bonito flakes in a bowl. Cover with boiling water. Leave to cool, strain and chill until needed.
  2. Adjust seasoning to your taste with rice wine vinegar and soy sauce.
  3. Fill a deep pot with 3 inches of frying oil.
  4. Cut Spam into two-bite cubes. Toss in rice flour or corn starch, ensuring an even and thorough covering.
  5. Deep fry the cubes, making sure all sides brown evenly. Remove from oil and place on a piece of paper towel. You will need to eat them quickly.
  6. Serve three cubes of hot and crispy Spam with a generous glug of your dashi dressing. Top with freshly grated ginger and finely sliced green onions.

Eat immediately while the spam is crunchy and hot!

Courtesy Pierre Lamielle

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