Post by LindaNY on May 27, 2011 10:04:43 GMT -5
It's that time of the year so enjoy.
www.pressconnects.com/article/20110526/NEWS01/305260002/The-best-collection-Spiedie-recipes-time-Memorial-Day-cookout?odyssey=tab|topnews|text|FRONTPAGE
CHICKEN SPIEDIES
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 clove fresh garlic
1 red onion
Blend all ingredients in blender. Pour over 1 pound cubed chicken. Marinate at least 48 hours.
TURKEY SPIEDIES
4 pounds turkey meat
1 cup olive oil
1/2 cup each: beer and cider vinegar
1/4cup each: red wine vinegar, balsamic vinegar and marsala wine
5 cloves garlic
1/2 cup parsley, chopped
4 teaspoons each: rosemary and mustard
2 teaspoons each: basil, oregano and celery seed
Salt and pepper
Marinate meat; cook on grill.
VENISON SPIEDIES
1 pound cubed meat
1/4 cup vegetable oil
1/8 cup soy sauce
1/8 cup red wine vinegar
2 tablespoons catsup
1/4 teaspoon Italian seasoning
2 crushed cloves of garlic
Marinate meat in refrigerator for four days. Grill over high heat approximately six minutes.
PORK SPIEDIES
4 pounds cubed pork
1 1/2 cups olive oil
1/2 cup dry white wine
1/2 cup white vinegar
Juice of 1 lemon
1 teaspoon seasoned salt
1 teaspoon black pepper
5 cloves chopped fresh garlic
2 tablespoons chopped fresh mint
3 tablespoons fresh sweet basil
2 tablespoons oregano oil (olive oil infused with oregano)
Combine marinade ingredients; when well blended, fold in pork. Marinate in refrigerator for four days, covered; stir every day. Skewer and cook over hot coals, basting frequently, until slightly browned.
MAPLE-MARINATED PORK SPIEDIES
3 to 5 pounds boneless pork loin, cut in chunks
1 quart pure maple syrup
Marinade:
3 large eggs
1 medium onion, quartered
6 cloves fresh garlic
2 tablespoons Kosher salt
1 tablespoon coarse pepper
2 tablespoons sweet basil
2 tablespoons Dijon mustard
1 cup light brown sugar
1 1/2 cups wine vinegar
1 1/2 cups olive oil
Cover pork chunks with maple syrup; marinate for two days. Place all marinade ingredients in a blender jar and combine. Pour syrup off meat, cover with marinade and marinate another two days.
IRISH-MEX SPIEDIES
4 to 5 pounds lamb, cut into 1-inch cubes
8 cloves garlic, minced
3 cups red wine
1 bunch fresh parsley, chopped
1 1/2 yellow onions, sliced
2 bay leaves, whole
1/2 cup lemon juice
Dried oregano to taste
3 tablespoons each: seasoned salt and black pepper
Marinate meat; cook on grill.
ROASTED GARLIC DRESSING/MARINADE
Tempeh (soybean-based meat substitute)
20 garlic cloves
2 cups olive oil
2/3 cup each: balsamic vinegar and water
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons each: Dijon mustard and fresh rosemary
Roast garlic at 350 degrees F for 10 minutes. Blend with other marinade ingredients. Marinate cubes of tempeh; then grill.
CHICKEN SPIEDIES
4 pounds boneless chicken breast, cubed
1/2 cup olive oil
1/4 cup cider vinegar
5 cloves garlic, pressed
1 medium onion, chopped
1 teaspoon poultry seasoning
1 tablespoon Worcestershire sauce
1/4 cup chopped parsley
1/4 cup sweet basil, chopped
1 teaspoon fresh ginger, chopped
1/2 cup white wine
Salt and pepper to taste
Mix all marinade ingredients. Marinate meat for two days in refrigerator.
POLYNESIAN PORK SPIEDIES
1 cup olive oil
1 cup cider vinegar
1/2 cup pineapple juice
3 tablespoons kosher salt
1 tablespoon coarse ground pepper
1 rounded tablespoon poultry seasoning
1 heaping tablespoon sage
2 eggs
1 huge clove garlic 1/4 cup spicy brown mustard
1/4 cup granulated sugar
Blend marinade ingredients in blender until sauce in creamy in appearance (45-60 seconds). Marinate pork cubes in refrigerator at least 24 hours (amount of meat not specified).
HONEY-DIJON CHICKEN SPIEDIES
3 pounds boneless chicken breasts, cubed
1 cup olive oil
1 1/2 cups orange juice
2/3 cup honey-dijon mustard (or plain dijon mustard)
1/4 cup honey
Fresh thyme, crushed
3 bulbs garlic, roasted in oven
To roast garlic: Drizzle olive oil on baking pan. Spread cloves on pan; roast for 15 to 20 minutes (depending on size of cloves) at 325 degrees F.
After roasting garlic, let cloves cool and remove husks. In blender, blend garlic with rest of marinade ingredients until liquified. Reserve some marinade for basting. Marinate meat for 24 hours. Drizzle additional honey and reserved marinade over meat while cooking.
LAMB SPIEDIES
5 pounds lamb, cubed
3 cups olive oil
1 cup vinegar
1 1/2 cups burgundy wine
Juice of two lemons
2 teaspoons each: parsley flakes, basil, oregano and Italian seasoning
1 teaspoon rosemary
1 teaspoon each: salt and pepper
2 cups fresh mint leaves, chopped
5 cloves garlic, chopped
Combine marinade ingredients; marinate meat for seven hours.
TRADITIONAL PORK SPIEDIES
2 1/2 pounds pork, cubed
1 cup olive oil
1/4 cup vinegar
Juice of 1 lemon
1 onion, cut up
3 cloves of garlic
1 tablespoon sweet basil
2 tablespoons oregano
1 tablespoon crushed red peppers
3 mint leaves
Salt and pepper
Combine marinade ingredients. Let meat marinate for three days.
PORTOBELLO MUSHROOM SPIEDIES
4 large portobello mushroom caps
2 tablespoons ketchup
1/4 cup canola oil
2 tablespoons each: soy sauce and Worcestershire sauce
1/2 teaspoon each: garlic powder and onion powder
1 tablespoon mixed dried Italian herbs (oregano, basil, thyme, marjoram)
1 teaspoon mixed fresh herbs, minced (thyme, rosemary)
1/4 cup champagne vinegar or wine vinegar
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 heat until lightly browned on all sides. Serve on grilled crusty French peasant bread. Serves two to four.
VEAL SPIEDIES
5 pounds cubed veal
1 gallon olive oil
3 cloves fresh garlic, minced
1 liter red wine or wine vinegar
3 cups lemon juice
4 fresh lemons, squeezed (do not discard the lemons)
2 cups Italian seasoning
1 cup each: oregano and basil
1/2 cup parsley
Combine marinade ingredients, including the squeezed lemons. Marinate meat in refrigerator. Skewer; grill over hot coals.
PORK SPIEDIES
3 pounds pork tenderloin, cubed
3/4 cup vegetable oil
3/8 cup vinegar
3/8 cup soy sauce
6 tablespoons ketchup
5 crushed garlic cloves
1 teaspoon Italian seasoning
LEMON ZEST SPIEDIES
4 pounds chicken, cut in large cubes
1 1/2 cups olive oil
1/2 cup white wine
1 cup cider vinegar
2 small Vidalia onions
5-6 cloves garlic, roasted and mashed
Fresh herbs: lemon balm, basil, thyme, chopped parsley
Juice of four lemons
Lemon zest
Lemon pepper
4 tablespoons brown sugar
Salt to taste
Combine marinade ingredients, except herbs, in a blender. Add fresh herbs. Marinate meat for 24 hours. Baste as you cook with extra marinade and fresh lemon juice; sprinkle with lemon zest.
HONEY GARLIC CHICKEN SPIEDIES
1/2 cup extra virgin olive oil
1/4 cup wine vinegar
4 teaspoons "special seasoning" (equal parts of onion powder, black pepper, paprika, garlic powder, oregano, basil, rosemary and thyme)
1 clove garlic
Red onion
Clover honey to taste
Put all ingredients in a blender to liquify. Pour over cubes of chicken. Marinate in refrigerator for at least 24 hours.
LAMB SPIEDIES
5 pounds of leg of lamb, cut into 1-inch cubes
1/4 cup salt
1/4 cup black pepper
1/2 cup crushed garlic
1 cup Italian parsley
1/2 cup mint
1/2 cup olive oil
1/2 cup red wine vinegar
BEEF SPIEDIES
3 to 5 pounds tender beef, cut in 1-inch cubes
1/2 cup wine
1 cup oil
Juice of 1 lemon
1/4 cup vinegar
2 tablespoons soy sauce
5 cloves garlic
6 bay leaves, crushed
3 tablespoons mint leaves
1/4 cup parsley, chopped
1 tablespoon rosemary
1 tablespoon dried oregano
Salt and pepper to taste
Mix all ingredients; marinate for three to four days.
VEGETARIAN SPIEDIE SAUCE
20 cloves of garlic, roasted
20 fresh medium basil leaves
5 fresh mint leaves... See More
1 tablespoon fresh oregano leaves
2 cups olive oil
2/3 cup balsamic vinegar
2/3 cup water
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons Dijon mustard
Put all ingredients in blender, and blend until smooth. Makes about 3 cups. Sauce is used with tofu spiedies.
CHICKEN SPIEDIES
5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
Marinade:
juice of 3 lemons
Zest of 1 lemon
3/4 cup olive oil
2 tablespoons fresh garlic
2 tablespoons minced green and red peppers
1 teaspoon oregano
1/3 cup fresh chopped mint
1 pinch black pepper
2 teaspoons kosher salt
1/3 cup fresh chopped basil
Marinate for 24 hours.
PORK OR LAMB SPIEDIES
4 pounds pork or lamb, cubed
Marinade:
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup white vinegar
1/4 cup lemon juice
1/4 cup lime juice
3 tablespoons chopped garlic
3 tablespoons fresh basil
1 tablespoon fresh parsley
2 teaspoons oregano
1/2 teaspoon red pepper
1 teaspoon salt
1 teaspoon black pepper
BEEF SPIEDIES
3-4 pounds beef tenderloin, cut into 1-inch cubes
Marinade:
1/2 cup oil
5-6 small shallots, chopped
1/4 cup parsley, chopped
1/4 cup vinegar
1/4 cup dry red wine
Small head fresh garlic, chopped
5 bay leaves, crushed
Juice of 1/2 lemon
2 tablespoons soy sauce
1/4 cup sweet basil, chopped
2 tablespoons Worcestershire sauce
Salt and pepper to taste.
Marinate for three days. Grill over hot coals.
CHICKEN SPIEDIES
1 pound chicken
Marinade:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/4 teaspoon red pepper
1 tablespoon oregano
1/4 teaspoon caraway seed
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
2 tablespoons oil
1/4 cup vinegar
1/4 cup white wine
LAMB SPIEDIES
5-7 pounds cubed leg of lamb
Equal parts red wine and olive oil
1 cup fresh chopped parsley
2 tablespoons black pepper
1 tablespoon crushed red pepper
1 tablespoon oregano
8-10 cloves garlic, chopped
4-6 leaves fresh basil
1-2 tablespoons salt (to taste)
Spread meat on counter or tabletop and evenly distribute spices. (It should look like there's too much.) Mix meat with hands, and spread on table again. Cover with equal parts wine and oil. Mix again with hands, and scrape into large pot.
Pour in more wine and oil until meat is covered. Let marinate for two to three days. Meat will soak up juices, so constantly mix and add more wine and oil so meat always is covered.
Do not overcook lamb.
www.pressconnects.com/article/20110526/NEWS01/305260002/The-best-collection-Spiedie-recipes-time-Memorial-Day-cookout?odyssey=tab|topnews|text|FRONTPAGE
CHICKEN SPIEDIES
1/2 cup olive oil
1/4 cup wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon paprika
1 clove fresh garlic
1 red onion
Blend all ingredients in blender. Pour over 1 pound cubed chicken. Marinate at least 48 hours.
TURKEY SPIEDIES
4 pounds turkey meat
1 cup olive oil
1/2 cup each: beer and cider vinegar
1/4cup each: red wine vinegar, balsamic vinegar and marsala wine
5 cloves garlic
1/2 cup parsley, chopped
4 teaspoons each: rosemary and mustard
2 teaspoons each: basil, oregano and celery seed
Salt and pepper
Marinate meat; cook on grill.
VENISON SPIEDIES
1 pound cubed meat
1/4 cup vegetable oil
1/8 cup soy sauce
1/8 cup red wine vinegar
2 tablespoons catsup
1/4 teaspoon Italian seasoning
2 crushed cloves of garlic
Marinate meat in refrigerator for four days. Grill over high heat approximately six minutes.
PORK SPIEDIES
4 pounds cubed pork
1 1/2 cups olive oil
1/2 cup dry white wine
1/2 cup white vinegar
Juice of 1 lemon
1 teaspoon seasoned salt
1 teaspoon black pepper
5 cloves chopped fresh garlic
2 tablespoons chopped fresh mint
3 tablespoons fresh sweet basil
2 tablespoons oregano oil (olive oil infused with oregano)
Combine marinade ingredients; when well blended, fold in pork. Marinate in refrigerator for four days, covered; stir every day. Skewer and cook over hot coals, basting frequently, until slightly browned.
MAPLE-MARINATED PORK SPIEDIES
3 to 5 pounds boneless pork loin, cut in chunks
1 quart pure maple syrup
Marinade:
3 large eggs
1 medium onion, quartered
6 cloves fresh garlic
2 tablespoons Kosher salt
1 tablespoon coarse pepper
2 tablespoons sweet basil
2 tablespoons Dijon mustard
1 cup light brown sugar
1 1/2 cups wine vinegar
1 1/2 cups olive oil
Cover pork chunks with maple syrup; marinate for two days. Place all marinade ingredients in a blender jar and combine. Pour syrup off meat, cover with marinade and marinate another two days.
IRISH-MEX SPIEDIES
4 to 5 pounds lamb, cut into 1-inch cubes
8 cloves garlic, minced
3 cups red wine
1 bunch fresh parsley, chopped
1 1/2 yellow onions, sliced
2 bay leaves, whole
1/2 cup lemon juice
Dried oregano to taste
3 tablespoons each: seasoned salt and black pepper
Marinate meat; cook on grill.
ROASTED GARLIC DRESSING/MARINADE
Tempeh (soybean-based meat substitute)
20 garlic cloves
2 cups olive oil
2/3 cup each: balsamic vinegar and water
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons each: Dijon mustard and fresh rosemary
Roast garlic at 350 degrees F for 10 minutes. Blend with other marinade ingredients. Marinate cubes of tempeh; then grill.
CHICKEN SPIEDIES
4 pounds boneless chicken breast, cubed
1/2 cup olive oil
1/4 cup cider vinegar
5 cloves garlic, pressed
1 medium onion, chopped
1 teaspoon poultry seasoning
1 tablespoon Worcestershire sauce
1/4 cup chopped parsley
1/4 cup sweet basil, chopped
1 teaspoon fresh ginger, chopped
1/2 cup white wine
Salt and pepper to taste
Mix all marinade ingredients. Marinate meat for two days in refrigerator.
POLYNESIAN PORK SPIEDIES
1 cup olive oil
1 cup cider vinegar
1/2 cup pineapple juice
3 tablespoons kosher salt
1 tablespoon coarse ground pepper
1 rounded tablespoon poultry seasoning
1 heaping tablespoon sage
2 eggs
1 huge clove garlic 1/4 cup spicy brown mustard
1/4 cup granulated sugar
Blend marinade ingredients in blender until sauce in creamy in appearance (45-60 seconds). Marinate pork cubes in refrigerator at least 24 hours (amount of meat not specified).
HONEY-DIJON CHICKEN SPIEDIES
3 pounds boneless chicken breasts, cubed
1 cup olive oil
1 1/2 cups orange juice
2/3 cup honey-dijon mustard (or plain dijon mustard)
1/4 cup honey
Fresh thyme, crushed
3 bulbs garlic, roasted in oven
To roast garlic: Drizzle olive oil on baking pan. Spread cloves on pan; roast for 15 to 20 minutes (depending on size of cloves) at 325 degrees F.
After roasting garlic, let cloves cool and remove husks. In blender, blend garlic with rest of marinade ingredients until liquified. Reserve some marinade for basting. Marinate meat for 24 hours. Drizzle additional honey and reserved marinade over meat while cooking.
LAMB SPIEDIES
5 pounds lamb, cubed
3 cups olive oil
1 cup vinegar
1 1/2 cups burgundy wine
Juice of two lemons
2 teaspoons each: parsley flakes, basil, oregano and Italian seasoning
1 teaspoon rosemary
1 teaspoon each: salt and pepper
2 cups fresh mint leaves, chopped
5 cloves garlic, chopped
Combine marinade ingredients; marinate meat for seven hours.
TRADITIONAL PORK SPIEDIES
2 1/2 pounds pork, cubed
1 cup olive oil
1/4 cup vinegar
Juice of 1 lemon
1 onion, cut up
3 cloves of garlic
1 tablespoon sweet basil
2 tablespoons oregano
1 tablespoon crushed red peppers
3 mint leaves
Salt and pepper
Combine marinade ingredients. Let meat marinate for three days.
PORTOBELLO MUSHROOM SPIEDIES
4 large portobello mushroom caps
2 tablespoons ketchup
1/4 cup canola oil
2 tablespoons each: soy sauce and Worcestershire sauce
1/2 teaspoon each: garlic powder and onion powder
1 tablespoon mixed dried Italian herbs (oregano, basil, thyme, marjoram)
1 teaspoon mixed fresh herbs, minced (thyme, rosemary)
1/4 cup champagne vinegar or wine vinegar
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 heat until lightly browned on all sides. Serve on grilled crusty French peasant bread. Serves two to four.
VEAL SPIEDIES
5 pounds cubed veal
1 gallon olive oil
3 cloves fresh garlic, minced
1 liter red wine or wine vinegar
3 cups lemon juice
4 fresh lemons, squeezed (do not discard the lemons)
2 cups Italian seasoning
1 cup each: oregano and basil
1/2 cup parsley
Combine marinade ingredients, including the squeezed lemons. Marinate meat in refrigerator. Skewer; grill over hot coals.
PORK SPIEDIES
3 pounds pork tenderloin, cubed
3/4 cup vegetable oil
3/8 cup vinegar
3/8 cup soy sauce
6 tablespoons ketchup
5 crushed garlic cloves
1 teaspoon Italian seasoning
LEMON ZEST SPIEDIES
4 pounds chicken, cut in large cubes
1 1/2 cups olive oil
1/2 cup white wine
1 cup cider vinegar
2 small Vidalia onions
5-6 cloves garlic, roasted and mashed
Fresh herbs: lemon balm, basil, thyme, chopped parsley
Juice of four lemons
Lemon zest
Lemon pepper
4 tablespoons brown sugar
Salt to taste
Combine marinade ingredients, except herbs, in a blender. Add fresh herbs. Marinate meat for 24 hours. Baste as you cook with extra marinade and fresh lemon juice; sprinkle with lemon zest.
HONEY GARLIC CHICKEN SPIEDIES
1/2 cup extra virgin olive oil
1/4 cup wine vinegar
4 teaspoons "special seasoning" (equal parts of onion powder, black pepper, paprika, garlic powder, oregano, basil, rosemary and thyme)
1 clove garlic
Red onion
Clover honey to taste
Put all ingredients in a blender to liquify. Pour over cubes of chicken. Marinate in refrigerator for at least 24 hours.
LAMB SPIEDIES
5 pounds of leg of lamb, cut into 1-inch cubes
1/4 cup salt
1/4 cup black pepper
1/2 cup crushed garlic
1 cup Italian parsley
1/2 cup mint
1/2 cup olive oil
1/2 cup red wine vinegar
BEEF SPIEDIES
3 to 5 pounds tender beef, cut in 1-inch cubes
1/2 cup wine
1 cup oil
Juice of 1 lemon
1/4 cup vinegar
2 tablespoons soy sauce
5 cloves garlic
6 bay leaves, crushed
3 tablespoons mint leaves
1/4 cup parsley, chopped
1 tablespoon rosemary
1 tablespoon dried oregano
Salt and pepper to taste
Mix all ingredients; marinate for three to four days.
VEGETARIAN SPIEDIE SAUCE
20 cloves of garlic, roasted
20 fresh medium basil leaves
5 fresh mint leaves... See More
1 tablespoon fresh oregano leaves
2 cups olive oil
2/3 cup balsamic vinegar
2/3 cup water
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons Dijon mustard
Put all ingredients in blender, and blend until smooth. Makes about 3 cups. Sauce is used with tofu spiedies.
CHICKEN SPIEDIES
5 pounds boneless, skinless chicken breast, cut into 1-inch cubes
Marinade:
juice of 3 lemons
Zest of 1 lemon
3/4 cup olive oil
2 tablespoons fresh garlic
2 tablespoons minced green and red peppers
1 teaspoon oregano
1/3 cup fresh chopped mint
1 pinch black pepper
2 teaspoons kosher salt
1/3 cup fresh chopped basil
Marinate for 24 hours.
PORK OR LAMB SPIEDIES
4 pounds pork or lamb, cubed
Marinade:
1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup white vinegar
1/4 cup lemon juice
1/4 cup lime juice
3 tablespoons chopped garlic
3 tablespoons fresh basil
1 tablespoon fresh parsley
2 teaspoons oregano
1/2 teaspoon red pepper
1 teaspoon salt
1 teaspoon black pepper
BEEF SPIEDIES
3-4 pounds beef tenderloin, cut into 1-inch cubes
Marinade:
1/2 cup oil
5-6 small shallots, chopped
1/4 cup parsley, chopped
1/4 cup vinegar
1/4 cup dry red wine
Small head fresh garlic, chopped
5 bay leaves, crushed
Juice of 1/2 lemon
2 tablespoons soy sauce
1/4 cup sweet basil, chopped
2 tablespoons Worcestershire sauce
Salt and pepper to taste.
Marinate for three days. Grill over hot coals.
CHICKEN SPIEDIES
1 pound chicken
Marinade:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1/4 teaspoon red pepper
1 tablespoon oregano
1/4 teaspoon caraway seed
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce
2 tablespoons oil
1/4 cup vinegar
1/4 cup white wine
LAMB SPIEDIES
5-7 pounds cubed leg of lamb
Equal parts red wine and olive oil
1 cup fresh chopped parsley
2 tablespoons black pepper
1 tablespoon crushed red pepper
1 tablespoon oregano
8-10 cloves garlic, chopped
4-6 leaves fresh basil
1-2 tablespoons salt (to taste)
Spread meat on counter or tabletop and evenly distribute spices. (It should look like there's too much.) Mix meat with hands, and spread on table again. Cover with equal parts wine and oil. Mix again with hands, and scrape into large pot.
Pour in more wine and oil until meat is covered. Let marinate for two to three days. Meat will soak up juices, so constantly mix and add more wine and oil so meat always is covered.
Do not overcook lamb.
