Spiedies -- Pronounced: SPEE dee (you know, like Gonzalez!)

Okay, let's see a show of hands. How many of you have heard of "spiedies"? What? You haven't? I hadn't either. Until I married a guy whose family originates from the Binghamton/Endicott New York area. Apparently they are very well known there. Many area restaurants serve them up. And there's even a spiedie festival every August.

So this year our Fourth of July cookout included a batch of spiedies. OK, OK! SO JUST WHAT ARE SPIEDIES?


Well, you start with cubed up meat. I used 3# of stew meat--beef. But traditionally they are made from pork, lamb, or chicken. Venison's good too. The cheaper cuts are fine -- and here's why.....

you are going to marinate the meat. The longer, the more flavorful and tender the meat. I marinated mine for several hours, but I heard through the grapevine that 2 days is a typical timeframe.

There are a variety of marinade recipes (usually well guarded) but the one I used was:

1 egg, slightly beaten

1/2 Cup oil

1 Cup vinegar

2 t. salt

1/4 t. pepper

1 1/2 T. ground sage

After the meat's marinated, place on skewers. DISCARD THE USED MARINADE, DO NOT USE FOR BASTING! Instead, if you wish to baste your skewered meat, set aside some of the prepared marinade ahead of time.

The word "spiedie" comes from the Italian word "spiedo" which means spit. However, ours were cooked on a good old fashioned gas grill, medium heat. It only took a few minutes (I think it's all that marinating).

Now, this is crucial to the whole lore of the spiedie-- you HAVE TO use Italian bread. Then, you simply slap the meat, still on the skewer, onto the bread. Hold on tight and slide the skewer out for an instant sandwich.

It now needs no other outfittings, the flavor is all in the meat!

ENJOY.

Midge