Spedi (Speedy) Marinade

[TX Sandman]

Spedi Marinade (from upstate New Yawk)

2-2.5 lbs meat, cubed (can use lamb, pork, beef, must be good quality)
1/2 cup vegetable oil
1/4 cup vinegar
2 tsp worchester sauce
1 tsp meat tenderizer
1/2-1 tsp minced garlic
1/2-1 tsp minced onion
1/2-1 tsp oregano
1/2-1 tsp basil
1 tsp parsley
salt & pepper to taste
(note: all spices are dried)

Mix ingredients and marinate meat at least 24 hrs. Skewer meat and cook until done, but don't overcook. Serve in a long bun.

The marinade itself can be kept up to a week in the refrigerator.

[ChileFarmer]

I can do that (maybe) at least will give it a go. Thanks for the noodle recipe. We be doing that for sure. CF

[JamesB]

Thanks Sandman... got this version copied as well... Looking forward to trying it.

James.

[Papa Tom]

Thanks Rob .....

[bigwheel]

Thanks...got it copied. Here's a few I got from a yankee fella who lives or did live up in that area.

bigwheel

Go to http://www.spiedies.com/ to learn more about spiedies.
Basically, marinated meat on a stick (shishkabobs?), grilled til "just" done, eaten on fresh italian bread or rolls (Felix Roma brand 'round here) with butter (sometimes adding grilled onions, peppers, mushrooms, cheese, and mayo).

Spiedie marinades can be as elaborate or as simple as you like.
People use anything from plain ol' Italian dressing or "State Fair Spiedie Sauce" to concoctions of olive oil, rosemary, lemon juice, and garlic (lots of garlic). Meats used most often are venison and chicken, but we see a lot of pork, beef, and sometimes lamb spiedies.

Great with mustard potato salad, Grandma Browns baked beans, and beer.

Date: 04 Dec 2003 15:17:23 From: ravinwulf Subject: Re: ? Need Speedie Marinade Recipe?

On Thu, 4 Dec 2003 14:33:53 -0500, "Willsey" <nospam@comp.net > wrote:

I spoke with a fellow from upstate New York. He raved about something called "Speedie or Speedi or Speedy" chicken. He said it was a marinade? that was used on all kinds of meat, chicken, pork, beef, etc... Marinated for 3 days.
He didn't know anymore than that. Can anyone shed some like on this? It would be great to find the recipe.

It's not one recipe. Spiedies are like a shiskabob; the marinades vary. Anyhow, here are a few recipes I have in my collection for them; that should get you started.

Regards, Tracy R.


@@@@@ Now You're Cooking! Export Format Beef Spiedies (Celine Hughes, Vestal)

beef, grilling
3 pounds boneless beef; cubed
1 cup olive or vegetable oil
1/2 cup dry white wine
3 tablespoons lemon juice
4 tablespoons worcestershire sauce
1/4 cup fresh sweet basil; chopped
4 clove fresh garlic; chopped
1/4 cup italian parsley; chopped
3 tablespoons fresh mint; chopped salt to taste pepper to taste Combine marinade ingredients. Let meat marinate in refrigerator for three days. Skewer; grill over hot coals.

Note: This recipe is one of the winners of the 2002 Spiedie Fest & Balloon Rally Expo cooking contest.


** Exported from Now You're Cooking! v5.63 **

@@@@@ Now You're Cooking! Export Format Bob's Old-Fashioned Chicken Spiedies (Bob Miner, Endicott)

chicken, grilling
2 1/2 pounds chicken breast; cubed
1 cup olive oil
1/4 cup distilled vinegar
1 medium lemon, juice only
1 medium onion; chopped
2 cloves garlic
1 teaspoon poultry seasoning
1 tablespoon crushed red peppers
1 tablespoon dried sweet basil
2 tablespoons dried oregano
3 leaves fresh mint
1/4 teaspoon salt
1/4 teaspoon pepper Combine marinade ingredients. Let meat marinate in refrigerator for three days. Skewer; grill over hot coals.

Note: This recipe is one of the winners of the 2002 Spiedie Fest & Balloon Rally Expo cooking contest.


** Exported from Now You're Cooking! v5.63 **

@@@@@ Now You're Cooking! Export Format Doc's Traditional Pork Spiedies (Bob Miner, Endicott)

grilling, pork
2 1/2 pounds pork
1 cup vegetable oil
1/4 cup apple cider vinegar
1 large lemon, juice only
1 medium onion; cut up
3 cloves garlic
1 tablespoon crushed red peppers
1 tablespoon dried sweet basil
2 tablespoons dried oregano
3 each fresh mint leaves
1/4 teaspoon salt
1/4 teaspoon pepper Combine marinade ingredients. Let meat marinate in refrigerator for two days; turn each day. Skewer; grill over hot coals.

Note: This recipe is one of the winners of the 2002 Spiedie Fest & Balloon Rally Expo cooking contest.


** Exported from Now You're Cooking! v5.63 **

@@@@@ Now You're Cooking! Export Format Lamb Spiedies (Gloria Sullivan, Binghamton)

grilling, lamb
5 pounds boneless lamb; cut up
1/2 cup red wine vinegar
1/4 cup balsamic vinegar
1/4 cup red wine
1/4 cup beer
1/4 cup minced fresh garlic
1/4 cup fresh oregano
1/4 cup fresh basil
1/4 cup dried italian seasoning
1/4 cup onion powder
1/2 cup fresh minced spearmint leaves salt and pepper to taste Combine marinade ingredients. Let meat marinate in refrigerator for two days. Skewer; grill over hot coals.

Note: This recipe is one of the winners of the 2002 Spiedie Fest & Balloon Rally Expo cooking contest.


** Exported from Now You're Cooking! v5.63 **

@@@@@ Now You're Cooking! Export Format News Channel 34 Spiedies You Can Count On grilling, chicken
3 pounds chicken breasts; cut up
1 cup olive oil
1/2 cup white wine
2 tablespoons apple cider vinegar
1 stalk parsley
3 tablespoons chives; chopped
1 tablespoon fresh basil
3 garlic cloves; pressed
4 teaspoons salt
2 teaspoons pepper
2 tablespoons dry italian seasoning juice of 1 lime juice of 1 lemon
1 teaspoon crushed red peppers Combine marinade ingredients. Let meat marinate in refrigerator.
Skewer; grill over hot coals.

Recipe by: Jon Alhart and Grant Loomis, WIVT-TV Note: This recipe is one of the winners of the 2002 Spiedie Fest & Balloon Rally Expo cooking contest.


** Exported from Now You're Cooking! v5.63 **

@@@@@ Now You're Cooking! Export Format Portobello Mushroom Spiedies (Aimee K. Jurista, Cazenovia)

grilling, mushrooms, vegetables
4 large portobello mushroom caps
2 tablespoons ketchup
1/4 cup canola oil
2 tablespoons soy sauce
2 tablespoons worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon mixed dried italian herbs; see ingredient note
1 teaspoon mixed fresh herbs, minced; see ingredient note
1/4 cup champagne vinegar or wine vinegar Ingredient note:
Mixed dried Italian herbs: oregano, basil, thyme, marjoram.
Mixed fresh herbs: thyme and rosemary.

Clean mushrooms and cut into 2-inch chunks. Combine remainder of ingredients in a separate bowl. Marinate mushrooms for about 15 minutes. Skewer and grill on medium until lightly browned on all sides. Server on grilled crusty French peasant bread. Servers two to four.

Note: This recipe is one of the winners of the 2002 Spiedie Fest & Balloon Rally Expo cooking contest.


** Exported from Now You're Cooking! v5.63 **

@@@@@ Now You're Cooking! Export Format Veal Spiedies By John (John Bertoni, Endicott)

grilling, veal
5 pounds cubed veal
1 gallon olive oil
3 fresh garlic cloves; minced
1 liter red wine or wine vinegar
3 cups lemon juice
4 fresh lemons, squeezed; keep the lemons
2 cups italian seasoning
1 cup oregano
1 cup basil
1/2 cup parsley Combine marinade ingredients, including the squeezed lemons. Marinate meat in refrigerator. Skewer; grill over hot coals.

Note: This recipe is one of the winners of the 2002 Spiedie Fest & Balloon Rally Expo cooking contest.

[OSD]

Thanks for posting guys. Got them all put away.

[Papa Tom]

Holy Moly now if I try each one I'm gonna have ta have some help eatin'..
Thank Again