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Topic: Spiedies!  (Read 2024 times)
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MissingWillow
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« on: January 28, 2011 04:23:08 PM »

A spiedie is a grilled kabob of meat that is traditionally served on a slice of Italian bread.  When I first graduated college I copied down a spiedie marinade recipe from the newspaper and have played with it over the years, tweaking it to my own taste.   I have tried it with many different meats and never serve it on bread, I always serve it with grilled veggies and a rice dish of some sort on the side. 
We hosted a dinner party earlier this month where all of the guests selected a cut of lamb and then brought a dish to share.  I immediately thought of my spiedie recipe and it turned out very tasty!  One of our dinner guests brought a food writer visiting from out of town, who ended up suggesting writing an article based on the lamb dinner with some of the recipes, including the spiedies.  An art director, food stylist, photographer and chef came to our tiny little podunk town yesterday to photograph the results.  The chef re-created the recipes in his kitchen almost a 4 hour drive from here. He elected to sear and then bake a leg of lamb marinated in the spiedie marinade, then sliced it for sandwiches.  He was very happy with the result, so were we!  For contrast and comparison, the first photograph is from yesterday's photo shoot, the second one is from our dinner party a few weeks ago.  You can hardly tell the difference, right?  Tongue  Wink Anyway, I'm happy to share this awesome marinade recipe that goes with pretty much any kind of meat.  I've also included my balsamic grilled vegetable marinade recipe below the photos.

Take 3 lb. of meat appropriate for grilling, trimmed and cut into 1 inch cubes.  This could be lamb leg or shoulder, steak, chicken breast or thick cut pork chops.  Mix all marinade ingredients together and immerse the meat for 2-24 hours.  Place them on a skewer and grill until done (my husband takes care of this part).  Note: You can cut the marinade recipe in half if you'd rather grill less meat, although this makes for great leftovers. 

Spiedie Marinade:
cup red wine vinegar
cup olive oil
5 crushed cloves of garlic
1 tsp. Parsley
1 tsp. Oregano
tsp. Mint
Dash of red pepper flakes, to taste
3 sprigs of fresh rosemary
Salt and pepper to taste
 






Balsamic Grilled Vegetables

Marinade:
cup balsamic vinegar
1 Tbsp. Dijon mustard
4 crushed cloves of garlic
cup olive oil
Salt and pepper to taste

Cremini mushrooms
Red or orange bell pepper, seeded and cut into 1 inch pieces
2-3 peeled zucchini, cut into 1 inch pieces
You can use any other vegetable appropriate for grilling, these are my faves. 

Whisk together marinade ingredients and soak cut vegetables in it for 30 minutes to 2 hours.  Remove the vegetables from the marinade, place them on skewers and grill the vegetables until just cooked through.
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« Reply #1 on: January 28, 2011 07:31:08 PM »

Oh, now this is just ridiculous. I was hungry to begin with, now I'd gnaw my own arm off to get to one of those! Thanks for the recipe, I will definitely be trying this  Smiley
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« Reply #2 on: January 28, 2011 10:16:19 PM »

Is that grilled banana in the last shot?  Huh

I'd give my right arm for some grilled eggplant right now.
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« Reply #3 on: January 29, 2011 03:11:34 AM »

Is that grilled banana in the last shot?  Huh

I'd give my right arm for some grilled eggplant right now.

Hi schnerby.  It's grilled zucchini.  It may be yellowish because it's peeled or because of the lighting or because of the photographer (me).  Grilled eggplant sounds good!
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« Reply #4 on: January 29, 2011 05:58:14 AM »

Wowzers! This looks super yummy MW! Cheesy

Have you ever tried the marinade on beef? I can't get my DH to eat lamb even though I love it.
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« Reply #5 on: January 29, 2011 06:14:07 AM »

Thanks Troublet!  Yes, it works nicely with beef.  I never liked lamb either until we started raising it.  I had memories of my Grandma's jar of bright green mint jelly.  *shivers*
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« Reply #6 on: January 29, 2011 09:10:49 AM »

Yay! I'll have to add your marinade recipe to my cookbook. Cheesy

I've never liked mint jelly either. It's all sorts of wrong and I LOVE mint in anything but that. Bleh.
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« Reply #7 on: April 07, 2011 12:44:06 PM »

The magazine has been published, our spiedie recipe is on page 102.  The article is about a good friend of ours who raises lamb for top chefs (and quite a few Top Chefs) on the East coast.  We're his 'foodie friends' who hosted the lamb dinner.   Smiley

http://www.nxtbook.com/nxtbooks/capefear/virginialiving_201104/#/98
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chattyKathi
« Reply #8 on: April 12, 2011 07:37:36 AM »

Missing Willow are you from the Binghamton area? because this is our regional dish here!
 for those who don't know...you can use any kind of meat and people have been known to use tofu (ick) we also have a festival centered around this dish. and I have to say if you don't eat spiedies on italian bread your not enjoying it properly!

http://www.spiediefest.com/
« Last Edit: April 12, 2011 07:38:47 AM by chattyKathi » THIS ROCKS   Logged

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« Reply #9 on: April 12, 2011 08:22:07 AM »

LOL!  I started my career in Endicott with a very large Fortune 500 corporation.   Wink
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