1 stick of room temperature unsalted butter
\n1 medium shallot finely chopped
\n1 garlic clove finely chopped
\n1 tsp. dried crushed thyme
\n1 12-oz. can SPAM cut into cubes
\n3 T. Jack Daniels
\n4 T. heavy cream<\/p>\n
Melt 2 T. unsalted butter in skillet on low heat. Add shallots and garlic. Saut\u00c3\u00a9 until translucent. Add thyme and cubed SPAM and continue to saut\u00c3\u00a9 on medium\/low heat for about 3 minutes, being sure not to allow any browning of ingredients. Remove skillet from heat and add 3 T. Jack Daniels. Be very careful when bringing skillet back to heat to Flamb\u00c3\u00a9 ingredients. Tilt skillet just by your flame and ingredients will ignite. Allow flames to go out on their own. Once flame is out, turn off heat. Transfer ingredients to food processor being sure to scrape out all the yummy bits in skillet. Allow to cool in processor for just a few minutes. Add heavy cream and last 6 T. butter (cut into four cubes). Pulse in processor until ingredients are roughly combined then process until pate reaches the consistency you are looking for. Can be served still warm or cooled. SPAM pat\u00c3\u00a9 can be served with crusty French bread or Cornichon (small sweet pickled gherkins).<\/p>\n","protected":false},"excerpt":{"rendered":"
1 stick of room temperature unsalted butter 1 medium shallot finely chopped 1 garlic clove finely chopped 1 tsp. dried crushed thyme 1 12-oz. can SPAM cut into cubes 3 T. Jack Daniels 4 T. heavy cream Melt 2 T. unsalted butter in skillet on low heat. Add shallots and garlic. Saut\u00c3\u00a9 until translucent. Add thyme and cubed SPAM and continue to saut\u00c3\u00a9 on medium\/low heat for about 3 minutes, being sure not to allow any browning of ingredients. Remove…<\/p>\n