Erin Zieske’s Trash Rarebit

Erin Zieske

I believe that it’s best to have a well-rounded group of friends. I don’t mean a group every one of which can talk about politics and jazz and also architecture, because that actually sounds really awful. What I mean is, you need to sprinkle in some friends that may or may not get you arrested when you hang out with them. Maybe you need fewer of those getting-you-arrested friends as you get older, but you know what I’m saying. Then, you have those friends who you can really trust. When they tell you about a song, or a movie, or a drink, and say that you’ll like it, you do, and the world is at peace. I have a few friends like this and one of them is my friend Kevin, in New Orleans. For categorization, he is actually my husband’s friend, but I have adopted him as my own. It was Kevin who suggested that I reach out to Erin Zieske about collaborating on a post. Trusting him implicitly, I did. And I’m so glad I did.

I’ve never met Erin in person, but I’ve been following along with her cooking adventures on Instagram, where she regularly entices followers with her home-cooked creations. Erin is a graphic designer who lives in Rapid City, South Dakota, with her cat, Grady. Growing up in Lead, South Dakota, she spent a lot of time alone after school and  got interested in cooking and food after developing a childhood crush on Graham Kerr, host of PBS’ The Galloping Gourmet. She also wrote a cookbook, called Record Recipes, which is available for purchase.

For her contribution, Erin shared a recipe with me that may, truly, blow your mind. I can safely say that I have not featured anything like it on my blog before. She told me that she does know quite a bit about her family history, at least on her dad’s side, but that the recipes aren’t very exciting. Instead she chose a popular recipe that is featured in her cookbook: Trash Rarebit. It’s an updated version of the centuries-old Welsh Rarebit, which consists of toast smothered in a savory cheese sauce. In a bizarre twist, she learned years after developing this recipe that it was, unbeknownst to her, a variation on a recipe that her mom used to make her as a child, thus officially making it a family recipe! The dish features SPAM, Velveeta, cream of chicken soup… basically all of the crucial food groups. She has absolutely no idea where this recipe came from, but her mother does still have a handwritten card in her recipe box.

Trash Rarebit

 

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Trash Rarebit

Trash Rarebit Ingredients:
3.5 oz SPAM
2 oz Velveeta
3 oz Cream of Chicken Condensed Soup
1 tsp Worcestershire
1 tsp Dijon Mustard
½ tsp favorite Hot Sauce (like Crystal or Tabasco)
½ small white onion, minced

Trash Rarebit Instructions:
In a food processor, blend together everything but the onions until a consistent paste is achieved.
Fold in minced onion.
Spread on toast. (Erin suggests using sandwich bread with a fine crumb to avoid “goo loss”). Place in toaster oven and broil until brown and bubbly.

Per Erin: Any extra can be stored in a jar in the fridge for your next 3am craving.

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But back to the recipe: Dang, is it good. Like, makes me angry good. I had a little taste before smearing it on the bread to be broiled. (I hope that this is safe. I figured everything in it is shelf-stable, so eating it uncooked should be fine. Plus, maybe I’m shelf-stable now too!) I failed to follow Erin’s suggestion of using an organic cream of chicken soup, only because I had it handy, but! Next time! My best description of it would be “poor man’s pâté,” which my husband briefly made fun of me for, but then he tried it and I was vindicated. Salty, creamy, and rich. As Erin points out, it’s just a variation of basically what everyone is really looking for in a snack anyway: Bread and cheese.
Erin, thank you so much for sharing this recipe. My prediction is that everyone will be stocking their fridges with tiny jars of this SPAM/Velveeta concoction very soon. I know I will. And, readers, if you’re ever in Rapid City and notice a bright pink door on one of the houses, it just might be Erin’s. You should wave! But don’t knock. That’d be weird.
Happy eating, all!
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