Just in Time for the Holiday Weekend: Spiedies!

field

You know it’s late August when goldenrod blankets the front meadow!

 

What pray tell are spiedies you ask? (Pronounced “speedies.”) They are the best marinated meat you are ever going to make!

I have lived my entire life eating spiedies at least one each summer and usually more. Originating with Italian immigrants, it is a flavorful marinade made for chicken, pork, and (the traditional) lamb kabobs that you place on skewers, grill, and then wrap squishy Italian bread around them. They are a popular sandwich in Binghamton, New York, and its surrounding areas, where my family is from, and originated with the Italian immigrants in the areas. A trip always means someone is going to go out and get some spiedies to eat—and sometimes more than once!

You can buy spiedie sauce on the market (Salamida’s is the best) which works in a pinch, but there is something when there is fresh garlic and mint from the garden that makes me want to whip up a batch. I based my recipe on one that I found years ago by Patrick Kennedy, the winner of the Spiedie Fest cook off in Endicott, New York (my birthplace) one year. After many attempts, I tweaked it so it is the way I like it. Marinade the meat for up to three days, so if you’re going away this weekend, make a batch before you go so you can have your own spiedie fest on Labor Day!

spiedies

I couldn’t decide, so I recently made chicken and pork spiedies!

Spiedie Sauce
While it’s sacrilegious, I love to serve it on top of greens for a flavorful salad!

¾ cup oil (safflower, canola, or another neutral flavored oil)
1 ¼ cups cider vinegar
½ Tablespoon dried thyme
½ Tablespoon dried oregano
1 Tablespoon garlic powder
2 Tablespoons (or more) fresh, chopped mint
The juice from one whole lemon
¼ cup finely chopped fresh garlic

Mix all the ingredients in bowl and add to a heavy plastic bag. Add your chopped meat and marinade for up to three days (I find two days is perfect.). Grill until done and wrap a piece of Italian bread around it and enjoy!

proteinMVK’s Like of the Week: Meatless High Protein Foods
While I love meat (as evidenced above), I do eat vegetarian most of the week. And with that, I’m always looking to vegetarian sources to get my protein. While the list is not vegan, it does give you ten great non-meat ideas for breakfast, lunch, and dinner! You can check out the list here.

Marinated Grilled Chicken Legs

My apologies for no food photo for this week, but I made the chicken to enjoy at our week of evening outdoor music! I think Mother Nature put on a better show this evening than the actual act!

My apologies for no food photo for this week, but I made the chicken recipe to enjoy at a week of evening outdoor music! I think Mother Nature put on a better show this evening than the actual act!

When I find a recipe I love, I tend to hold on to it and bring it into my cooking repertoire without looking back. This recipe is one of the best marinades out there, and you know I love it because I’ve been making it at least once every summer since it first appeared in Cooking Light in 2005!

Chicken legs are inexpensive and take well to marinades. Most everything on the ingredient list I have in the cupboard, so it’s just a matter of getting out the measuring spoons and pouring everything into a plastic bag. I’ve never used basil oil, just canola or vegetable oil, and I’ve also omitted the onion powder. It works well if you’re grilling or even roasting the chicken. The directions say to marinate for two hours, but I’ve marinated for a day and they’re still delicious.

I like to cook the chicken the night before, so there is cold chicken ready for a picnic the next day!

Marinated Grilled Chicken Legs
This recipe first appeared in the June 2005 issue of Cooking Light magazine.

Yield: 4 servings (serving size: 2 drumsticks)

1 cup fresh orange juice
2 tablespoons fresh lemon juice
4 teaspoons low-sodium soy sauce
1 tablespoon dry sherry
1 1/2 teaspoons bottled minced garlic
1 1/2 teaspoons balsamic vinegar
1 1/2 teaspoons basil oil
1 teaspoon onion powder
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
8 chicken drumsticks (about 2 1/4 pounds), skinned
Cooking spray
Green onion strips (optional)

1. Combine the first 11 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 2 hours, turning bag occasionally.

2. Prepare grill.

3. Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 3 minutes. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade. Garnish with green onion strips, if desired.

MVK’s Endorsement of the Week

gluten-freeGluten-free foods seem to be popping up everywhere; there is a gluten-free crust pizza at our pizza shop in our little town, you see it on labels from everything to crackers to meat (yes!), and the aisle that used to be reserved for “international foods” in the grocery store is now all gluten-free. I know restaurants have been hit hard by this food trend, and I read this article with interest last month in the New York Times about how the city’s high-end Italian restaurants are dealing with this. You can read the article here.