From: Kelley
Date: Wed, 30 May 2001 03:15:58 -0400
At 10:51 PM 5/29/01 -0700, Lin Dze wrote:
>I have a rather passsable gas powered BBQ/Grill and am thinking
>of making a little something on it this weekend. Any suggestions
>for meals that can be mostly prepared over an open flame? Looking
>for something kind of social that I can fix while entertaining
>out on the porch.
Spiedies. Only foofus and I are familiar with them--at least among denizens
of Dc-stuff who've piped up when there was brief mention when I posted a
recipe.
Anyway, no one will know what they are; convo! They always created a convo
when i've served them. Not that anyone gives a crap about Binghamton, NY.
Also, if you decide to make some grilled veggies to go along with them,
it's a good thing to serve that others can do to. nice way to flirt with an
other, if the "social" in this case is one person. :)
1. Soak skewers in water so they don't go up in smoke.
2. The Meat:
Cut your choice of meat into cubes, about 1 1/2" or so. Boneless skinless
chicken breast comes out very tender, but most meats (lamb, pork, beef,
venison) will make fine spiedies. If you use beef, use a more tender cut so
that it doesn't come out too tough. Veal, especially, may come out tough
unless left to marinate for several (3-4) days. Mixing two or more meats is
very tasty.
Even some kinds of fish steaks (salmon, shark) have been used, but these
need only "marinate" for a half hour or so; or, just brush on the marinade
from another batch while grilling.
2. The Sauce:
Most bottled commercial spiedie mixtures, such as Salamida's, are both
expensive and use a little too much oil for some tastes. This recipe
actually a vinaigrette) produces a more tangy sauce, and will marinate
anywhere from one to three pounds of meat.
8 bay leaves (crumbled up)
4 tsp oregano
8 sm cloves of fresh garlic, minced
1/2 C lemon juice
1/2 C salad oil or fruity olive oil (preferred)
3/4 C vinegar (any variety)
1 tsp pepper
3 tsp salt (or to taste)
(If using lamb, try adding a couple of mint leaves)
Mix all ingredients together in a non-metallic dish. Add meat, cover, and
marinate in the refrigerator for at least 24 hours; stir occasionally.
Olive oil will solidify when refrigerated, so remove the spiedies once or
twice per day to allow the oil to 'melt', then stir.
Spiedies can be left marinating for 2 to 5 days; some claim that they can
be left for a week or more! (Longer marinating may help make beef & veal
more tender.) Add more marinade if required.
Purists insist that spiedies must be skewered, shishkebab style, and
grilled on the barbecue for just a few minutes. Brush marinade on them
occasionally. Do not overcook! The marinated meat (especially chicken)
takes on a color that makes it difficult to tell when it's done.
Health considerations suggest that you do *not* use leftover marinade on
your spiedies at the serving table, since the raw meat will leave all
manner of unhealthy bacteria in it; reserve some of the marinade (or make a
fresh batch) to serve at table.
Spiedies are best eaten on large sliced hunks of French or Italian bread;
the accepted method is to grasp the bread in one hand, place the skewer
inside it, and pull the skewer out, leaving the spiedies inside the bread.
(Certainly, it saves time!) Kids, however, often prefer to eat them right
off the skewer.
Leftovers (if any) keep well in the fridge for several days.
3. The Veggies
If you serve with grilled veggies, just be sure that you cut them up in
nice healthy chunks. They'll fall off if too small.
suggestions:
red onions
cherry tomatoes
green, red, yellow peppers (alternate for color)
yellow squash
zucchini
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