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FareShare Gazette Recipes -- March 2007 - U's


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Upstate Spiedies (Joan's)

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Upstate Spiedies (Joan's)

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds thick cubed meat
[chicken breast, lamb, boneless steak, etc]
[easy to cut when meat is partially frozen]
Joan's version of Spiedie Marinade:
1 small onion -- finely minced
2 cups olive oil
1/2 cup dry red wine
1/2 cup red wine vinegar
or even balsamic vinegar
1/2 cup fresh mint leaves -- finely chopped
1 tablespoon salt -- or to taste
2 teaspoons coarse black pepper
4 garlic cloves -- minced (4 to 6)
1 large fresh lemon -- juice from
Grated lemon rind if desired
1 teaspoon crushed rosemary leaves
or more to taste
1 teaspoon dried basil leaves
or more to taste
1 teaspoon dried oregano leaves
or more to taste
Fresh soft Italian sub/torpedo/
elongated sandwich rolls

Spiedies (Spiedo = Italian for spit) are a type of sandwich made from
pieces of marinated and spit (grilled) lamb, beef, chicken, pork, (venison)
served in a sandwich roll and drizzled with more of the marinade.

When my daughter went to college in Binghamton, NY I discovered Spiedies! I
then formulated this recipe after reading about them.

The origins of the famous recipe stems from Italian settlers in the 1920's
to the Binghamton, NY area as well as in other states. It is thought that
mint, included in the original recipe was first used for lamb and then
later, pork and chicken recipes evolved. There are quite a few recipes for
spiedies to be found on the Net. There are also a few brands of bottled
Spiedie sauce found in supermarkets.

Combine all the above marinade ingredients and place in a covered non metal
container. Let flavors blend several hours (shake or stir occasionally) or
overnight. Use the marinade for chicken breasts, steak etc. I place cubed
boneless chicken/boneless steak in separate ziplock bags and let the meat
marinade at least overnight or even for a few days if desired.

To assemble and serve:
Place cooked grilled meat in the bread and drizzle with more marinade (not
from the marinated pieces of meat but fresh unused marinade from the
container) if desired.

My family loves some mayonnaise spread on the bread. Then sautéed peppers,
onions and mushrooms.

The above recipe makes about 3 1/2 cups marinade, enough for about 4 pounds
of meat.

Note - other optional variations: I do sometimes like to add shredded
lettuce and sometimes thin sliced tomatoes and onions. The meat can also be
placed in pita bread or flat bread to be wrapped. Other condiments as well
as melted cheese are always an option.

Contributed to the FareShare Gazette by Joan; 23 March 2007.

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