Digital Series
Published June 11, 2019

Uncanny Eggs-Men | Eat the Universe

Comedians Matteo Lane and Evan Williams join Justin Warner for a chef challenge!

Welcome to a brand-new Marvel's Eat the Universe!

In this episode, comedians Matteo Lane and Evan Williams join with your host Justin Warner to participate in the inaugural Uncanny X-Men, un-canned chef challenge! Watch as they create a dish using a variety of canned mystery ingredients, then—if you dare—dig into the recipe below to try it yourself!

9:38

Loco Moco Recipe
 

Ingredients

  • 1 (12-ounce) canned ham (such as Spam)
  • 8 ounces cooked bacon
  • 1 cup canned corn, drained
  • 1 cup canned mixed peas and carrots, drained
  • 1 dried shiitake mushroom cap
  • ½ cup water
  • 1 (13.5-ounce) can coconut milk
  • ½ cup chocolate hazelnut spread
  • 2 tablespoons soy sauce
  • ¼ red bell pepper, seeds and ribs removed
  • 4 large eggs
  • Coarsely chopped cilantro, to serve
  • 1 lemon, to serve
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

 

Procedure

On the largest holes of a box grater, grate the canned ham. Form into 4 patties and season with black pepper. Set aside.

Place a large skillet over medium heat and add the bacon. Cook until the bacon is warm and about 2 tablespoons of fat have rendered, about 7 minutes. Transfer the bacon to a plate and leave the fat in the pan. Add the corn, peas, and carrots to the pan and sauté until golden brown, about 5 minutes. Transfer to a bowl. Increase the heat to high and add the ham patties to the pan. Sear until crisp, about 5 minutes per side, and transfer to a plate. Coarsely chop the bacon and set aside.

Combine the mushroom cap and water in a heatproof bowl. Microwave for 5 minutes to make a mushroom broth. Remove the mushroom from the bowl and coarsely chop.

In a saucepot, combine the mushroom broth, chopped mushroom, coconut milk, chocolate hazelnut spread, soy sauce, and black pepper. Whisk to combine and place over medium heat. Char the red bell pepper directly over gas burner until charred and soft, about 5 minutes. Add to the coconut milk mixture. Add the cumin and simmer the mixture until thickened slightly, about 10 minutes. Strain and keep warm.

In a large, non-stick skillet, fry four eggs to desired doneness.

To serve, place a ham patty on a plate. Top with sautéed vegetables and an egg. Finish with the coconut milk gravy, chopped bacon, cilantro, and lemon zest.

Watch more Eat the Universe right here!

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