Text 4749, 133 rader
Skriven 2008-04-01 17:05:20 av Janis Kracht (1:261/38)
   Kommentar till text 4357 av Michael Loo (1:123/140)
Ärende: Picnic 2008 Date 46
===========================
Hi Michael!

Amost forgot to come back to this message.. been meaning to :) :)

>> Great :)  Thanks for your note :)

> Next: what to cook?

Let's see.. IIRC, you said you do chicken well, and didn't want to use much in
the way of dairy.. (which sounds great to me as well (grin))

I have this great recipe for squab or cornish hens, painted with a
soy/honey/ginger/garlic mixure, placed in brown paper bag which is stapled
shut.. and roasted.. I figured that would be a neat one to do.. it's so easy.
makes a great mess on the work space since you coat the paper bag with oil
first (grin).. but the hens come out so delicious :)

I guess normally for the picnic we'd block out who is going to do what on what
days/times?  Don't forget, I've never been to one of these extravaganzas and
have only heard people tell of them :)


>> See my message to Dale about the Spiedie fest that weekend :)

>> Gail found a mention of a hot-air balloon festival at Otsiningo Park
>> in Binghamton that weekend.   Do you know anything about it? Web
>> page is:
>> http://www.spiediefest.com/main.aspx
>> Yes, the Spiedie fest is Binghamton's big-summer-To-Do-Event <grin>..
>> Here's some info

> Interesting that Gail and Dale approached it from the perspective
> of a hot-air balloon fest, whereas it focus should be on the speedys.

hehe.. well, those balloons are such fancy colors, you know.. you can't miss
them on the pages :)  To be honest though, Ron and I have never gone to the
ballon thingy or speedie fest :) I've seen the balloons flying overhead though.

>> For those who do not know what a spiedie is, this is the famous food
>> of our area, here's a description from Wikipedia :)
>> "The spiedie (/sp?d?/) is a dish local to Greater Binghamton in the
>> Southern Tier of New York State, and somewhat more broadly known and
>> enjoyed throughout Central New York state.[1] Spiedie consists of cubes
>> of chicken and pork, but it may also be made from lamb, veal, venison
>> or beef.

> LAMB is the best. I wouldn't eat chicken spiedies on a dare.

I can believe that lamb would be extremely good... and unless they are dealing
with quality chicken, I'd want to avoid it as well.  I've gotten pretty spoiled
I think in the last several weeks since we've been buying all this
grass-fed/organic meat :)

>> The roll is used as an oven glove to grip the meat while the skewer is
>> removed.

> Which is amusing, but

> Spiedie meat cubes can also be eaten straight off the wooden
>> skewer or can be served in salads, stir fries, and a number of other

> straight is best. Maybe a little squeeze of some kind of sauce,
> nothing else.

Yes, this is how we've always had it before moving here to Binghamton.. we
didn't call them speedie's either (grin).. I don't know what my mother called
them..

>> dishes. The marinade recipe varies, usually involving olive oil,
>> vinegar, and a variety of Italian spices and fresh mint.

> The origin is an Italian shishkabob type thing called spiedini
> (spee-yeh-DEE-nee) - you marinate lamb cubes (only lamb will do)
> in vinaigrette, then thread the cubes onto skewers, alternating
> with sprigs of herb (rosemary, thyme, or mint). Then they're grilled
> in the usual way, basted from time to time with marinade.

That's what I remember :)  Yes, exactly.  We should DEF. have our own spiedini
fest in Windsor :)  Hehe.. maybe I'll call the Newspaper (bg).

>> Spiedie has been celebrated at the Spiedie Fest and Balloon Rally in
>> Binghamton, New York, every August, since 1983. The annual event
>> includes a spiedie cook-off in search of the best spiedie recipes. The
>> spiedie and the Spiedie Fest were featured on an episode of The Food
>> Network's "Unwrapped"  "

> Lamb spiedies
> cat: sandwich
> servings: 1

> 6 to 8 lb boneless leg of lamb
> h - for the "spiedie juice" (marinade)
> 2 c wine vinegar
> 1 c olive oil
> 2 lemons
> 20 garlic cloves, chopped
> 1/2 c fresh mint, chopped
> 2 ts fresh basil
> 1 Tb pepper
> 1 1/2 to 2 Tb salt

> Trim meat; cut into 1" cubes. Combine all
> marinade ingredients; set aside 1 c of
> marinade and pour the rest over the meat
> in a large container. Cover the container
> and refrigerate 1 - 2 days, mixing from
> time to time.

> Prepare skewers: skewer 6 - 7 pieces of meat
> on each metal skewer. Brown meat on all sides
> and cook to desired doneness. Baste cooked
> spiedies with reserved marinade. "Or do it
> the Italian way - get a few stems of fresh
> mint with the leaves on, wash and dry, then
> tie the stems together at the base to make a
> mint brush. Dip it into spiedie juice and
> brush it on your spiedie."

> Serve on slices of Italian bread.

> Source: Josephine Fiacco, recounted by Sharon Fiacco
> in F&L Primo magazine, Vol. 4 no. 1, 2003

> ___ Blue Wave/386 v2.30


Lamb is one of my favorite meats, truly.

Take care,
Janis

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