Spiedies, a Southern Tier delicacy.
Just thought I'd share a really easy recipe, something that's perfect for camping.
They're called spiedies (pronounced "SPEED-ee"), they're a local favorite from the Binghamton NY area, aka the southern tier of NY state. They're really simple. A spiedie is small cubes of meat, marinated, and usually cooked on a skewer. Chicken is the most common meat, but pork is very common. Traditionally they were lamb, but lamb fell out of favor due to the price of lamb meat. Venison (deer) is also very popular for people who hunt. They can be cooked on a grill, or on a cooking grate over a fire. Most the preparation is done in advance, so they're perfect for packing in the camper or cooler.
Ingredients: meat of your choice and spiedie sauce. The sauce is common in stores around here, but is also easy to make your own. You can also buy it online (which is recommend). Salamidas and Lupos are the most popular.
Sauce: 1/2 cup olive oil, 1/4 cup white wine vinegar, teaspoon of each salt pepper and oregano, and 1 clove of garlic. Blend it all and there's your sauce. This is a very basic recipe... There are many more online HERE
To prepare the spiedies, cube your meat of choice, then soak it in the sauce overnight. You can marinate for a few days even if you like. We usually marinate for 2 days at least. The longer the better they are. Make sure all the meat is liberally covered in the sauce.
To cook, place on skewers and grill, do it on charcoal, gas grill, or open fire (charcoal recommended). Nothing special, just till they're cooked. Make sure you don't overcook them, they're best when they're tender and juicy, overcooked will dry them. If they're too dry, they're probably too cooked. No need to brush on more sauce while they're cooking. If they're marinated long enough, you don't need to.
The best part is they can make several meals. Eat them right off the skewer. Serve them with soft white Italian bread and use the bread to slide them off the skewer, instant sandwich! You can also make a regular sandwich with them with lettuce tomato and oinion. They're great over a salad. Chicken spiedie pizza is also common here! Dip them in extra sauce you've made, or eat them plain.
You can prepare a batch of spiedies at home, seal them and have them marinating the first few days of your trip. When you're ready to cook, skewer them and you're ready to cook!
Enjoy!
They're called spiedies (pronounced "SPEED-ee"), they're a local favorite from the Binghamton NY area, aka the southern tier of NY state. They're really simple. A spiedie is small cubes of meat, marinated, and usually cooked on a skewer. Chicken is the most common meat, but pork is very common. Traditionally they were lamb, but lamb fell out of favor due to the price of lamb meat. Venison (deer) is also very popular for people who hunt. They can be cooked on a grill, or on a cooking grate over a fire. Most the preparation is done in advance, so they're perfect for packing in the camper or cooler.
Ingredients: meat of your choice and spiedie sauce. The sauce is common in stores around here, but is also easy to make your own. You can also buy it online (which is recommend). Salamidas and Lupos are the most popular.
Sauce: 1/2 cup olive oil, 1/4 cup white wine vinegar, teaspoon of each salt pepper and oregano, and 1 clove of garlic. Blend it all and there's your sauce. This is a very basic recipe... There are many more online HERE
To prepare the spiedies, cube your meat of choice, then soak it in the sauce overnight. You can marinate for a few days even if you like. We usually marinate for 2 days at least. The longer the better they are. Make sure all the meat is liberally covered in the sauce.
To cook, place on skewers and grill, do it on charcoal, gas grill, or open fire (charcoal recommended). Nothing special, just till they're cooked. Make sure you don't overcook them, they're best when they're tender and juicy, overcooked will dry them. If they're too dry, they're probably too cooked. No need to brush on more sauce while they're cooking. If they're marinated long enough, you don't need to.
The best part is they can make several meals. Eat them right off the skewer. Serve them with soft white Italian bread and use the bread to slide them off the skewer, instant sandwich! You can also make a regular sandwich with them with lettuce tomato and oinion. They're great over a salad. Chicken spiedie pizza is also common here! Dip them in extra sauce you've made, or eat them plain.
You can prepare a batch of spiedies at home, seal them and have them marinating the first few days of your trip. When you're ready to cook, skewer them and you're ready to cook!
Enjoy!
