INGREDIENTS

INSTRUCTIONS

A variation on shishkebab, spiedies are native to -- and very popular
in ~- the upstate areas of New York State, though they may be found  in
the contiguous portions of neighboring states, including northern
Pennsylvania. Natives of upstate NY who have moved away from the area
have been known to have commercial "spiedie sauce" shipped, by the
case, to their new home!  Spiedies are very easy to prepare and to
cook.  Thanks to all the  folks in alt.culture.upstate-ny for their
thoughts and contributions!  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 to 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.  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.  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.  To Cook: 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.
PAUL@HSH.COM (PAUL HAVEMANN)  REC.FOOD.RECIPES  From rec.food.cooking
archives.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 224
Calories From Fat: 89
Total Fat: 10g
Cholesterol: 73.1mg
Sodium: 1812.4mg
Potassium: 299.7mg
Carbohydrates: 4g
Fiber: <1g
Sugar: <1g
Protein: 27.1g