Beets and Spam: Local chefs create masterpieces from 'yuck' ingredients
Beets and Spam. Maybe you like one, or even both, but I bet there are many people out there who think "ew" when they hear those words.
Somehow, chefs Matt Hannon and Bo Peterson turned these "yuck" ingredients into something delicious on Tuesday during Round 2 of Cooking for a Classic.
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In addition to beets and Spam, the chefs were asked to incorporate cheese curds and chicken legs into their creations.
My favorite dish of the night had to be the first dessert -- a cheese curd donut with golden beet coulis, rum raisin ice cream and red beet streusel. The donut, served warm, was lightly sweet and had a moist, cake-like consistency. It was crispy on the outside and tasted of cinnamon sugar.
The slight tartness of the cheese paired amazingly with the sweet ice cream and streusel, which yes, was actually made of beets! The best part, though, was a sweet, fruity-tasting coulis that decorated the plate and disguised the flavor of beets.
I know you're wondering how the chefs incorporated Spam, so I'll tell you.
One of the most inventive Spam dishes was a braised chicken leg with Spam confit ragout, cheddar grits and a Spam chip. While the chicken was cooked perfectly and the grits were delicious, the real star was the "Spam chip," an adorable, salty slice that made the perfect garnish.
About Cooking for a Classic
Cooking for a Classic brings together eight top Triangle chefs. Held over a two-week span starting Feb. 25 and ending March 11, the chefs compete against each other in a bracket-style competition, serving up appetizers, entrees and desserts. Votes from the public determine which chef will win a 1981 Jeep Scrambler or $15,000 in cash.
The best part is that the entire competition is a fundraiser for the Lucy Daniels Center, which provides mental health services to children and their families.
