Homemade Spam! The fourth and final entry in Los Angeles Magazine’s Island-Style Cookoff is presented by Brendan Collins of Waterloo and City. The recipe is intense, but at the very least I am making that Five Spice Brioche!
Seared Foie Gras, Char Siu Tete de Spam, Caramelized Pineapple Sherbet, and 5 Spice Brioche
This recipe is somewhat complicated but well worth the effort. First make the tete de spam, then the sorbet and brioche (recipes and directions below). Once all your recipes are completed you can finish the dish.
Tete de Spam
Char Siu Flavoring
Boil meat with onions, garlic, salt, black pepper, water and vinegar till falling off the bones. Allow to cool until able to handle with bare hands. Pick meat off the bones, discard bones. chop meat and cooked onions to the consistency of spam. Add char sui flavorings, salt and sage to taste. Pour into a large pan and allow to cool in refrigerator overnight. Cut in squares.
To prepare sorbet cut pineapple into 2-inch pieces. Place pineapple and lemon juice in a food processor; process until smooth. Add sugar; process 1 minute or until sugar dissolves.
Pour mixture into an ice-cream freezer; freeze according to manufacturer’s instructions, Spoon sorbet into a freezer-safe container. Cover and freeze 4 hours or until firm.
5 Spice Brioche
Combine the water, yeast, five spice and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast. Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, greased a loaf tin. Set aside.
Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 5(4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
Preheat the oven to 350 degrees F. When the loaves have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.