Homemade Spiedie Sauce

SPIEDIE SAUCE
 
First Recipe
 
8 bay leaves (crumbled up)
4 tsp oregano
8 small cloves of fresh garlic, minced
1/2 C lemon juice
1/2 C salad oil or fruity olive oil (preferred)
3/4 C vinegar (any variety)
1 tsp pepper
3 tsp salt (or to taste)
 
Second Recipe
 
1/2 Cup Olive Oil
1/2 Cup Red Wine Vinegar
1/2 Cup Med Dry Sherry
Juice of Two Lemons
3 tsp Ketchup
Med Onion – Chopped
2 TBS Parsley – Chopped
2 Cloves Garlic – Minced
1 tsp Rosemary
1/2 tsp Sage
1/2 tsp Chili Powder
S&P
 
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', and 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.
 
This time I used the first recipe. If I had the second I would have tried it first, it looks better to me, next time.
 
After mixing everything I used one of those electric stick chopper/mixer things to emulsify it then covered and refrigerated for 24 hours.
 

 
Put it and the chicken into a ceramic dish, covered, and refrigerated for 36 hours. I imagine y’all have noticed that I did not cube the chicken. That’s because I’ve decided to just marinate it and grill as is.
 
Going into the refrigerator.
 

 
36 Hours later.
 

 
And the rest is history. 
 

 

 

 
Mmm, might tasty.
 

You made the right choice using the first recipe.  That is true Speidi sauce.  The next time you make it,  try pork and cube it.  After marinating a couple of days put the cubes on a skewer and grill them.

You then take a slice of Italian bread  and hold it in your left hand.  Run the meat off the skewer onto the bread; fold over and enjoy a real New York State speidi. This is best enjoyed at the New York State fair or a small neighborhood tavern in the Binghamton-Enicott City area in  New York State.

We have a Wegman's near us where we can buy the sauce by the gallon. 

Interesting as I've never heard of a Speidi.

Do the pulverized Bay leaves become bothersome?

Can I ask what is "Speidi" sauce?  Never heard of it.  Kinda looks akin to an itallian vinegrette.

John you've done it again, I want it!

That sounds fantastic John.Sure wish my other half would cook for me like you do!

outstanding post, many thanks,

I was working all over Western/Central NY years ago and found speide's in Binghamton  and was hooked, of course it was food heaven with wings and beef on weck in Buffalo and the wineries around the Finger Lakes.

Saw a recipe for speide's in a magazine maybe 15 years ago that was good but I lost it, I'll be cooking this up soon, I always used cubed pork but I suppose chicken would work well,

we take them camping and use wooden skewers as mentioned above, slide them off the skewer onto the bread, (I like toasting the bread a bit over the fire), ah, them's good eats.

 Like any marinade there are many varations, and I'm not an expert at all on the original, having said that, I'd recommend keep the bay leaves whole, and the first recipe listed is missing one key ingredient a Chiffonade of mint.  I'd recommend the same for the Oregano, fresh and Chiffonade.  Experiment with different types of vinegar, perhaps rice wine, balsamic, or chinese black, in portions along with a plain white 5%.  Then try a bit of minced shallot.  Take pieces of lean pork belly about the same size as your cubes, but thinner and marinate and thread a couple with the pork, I use fresh ham, so its quite lean and needs a bit of fat.  Also I'd recommend dicing the chicken then putting it in the marinade, versus whole.  Finally add to your skewers some balsamic marinated ****ake mushrooms and roasted Italian red pepper chuncks, along with some pearl onions which also can be marinated in balsamic.  Baste the skewers as they cook with the marinade. I like to add as a topping some crispy fried shallots and just a small grating of parm reg.  

Rod,  what you are describing is more like a shish kabob.  A Spiedie is just  cubes of marinated meat done on skewers cooked  on the grill.

Once you start adding all these things, it is no longer a spiedie.  When spiedies were first made, they were made of lamb cubes and yes, there was just a bit of mint in it.  Also, the bay leaves are always crumbled fine for the marinade.  Now spiedies are made with pork most of the time  and also chicken, or lamb or venison.

But once you add vegetables and sprinkle cheese on it, it is no longer a spiedie.

Very nice but I would keep the Bay leaves whole.

Greymo


Rod,  what you are describing is more like a shish kabob.  A Spiedie is just  cubes of marinated meat done on skewers cooked  on the grill.

Once you start adding all these things, it is no longer a spiedie.  When spiedies were first made, they were made of lamb cubes and yes, there was just a bit of mint in it.  Also, the bay leaves are always crumbled fine for the marinade.  Now spiedies are made with pork most of the time  and also chicken, or lamb or venison.

But once you add vegetables and sprinkle cheese on it, it is no longer a spiedie.

Like I said in the first sentence, not an expert on the original, just know what sells, as kabobs do not have that type marinade it's not a true kabob either. 

Are you trying to drive me insane, John? 

Thanks everyone, I appreciate it.

I thought I did that years ago Joe (Adjudicator)?

WarToad


Can I ask what is "Speidi" sauce?  Never heard of it.  Kinda looks akin to an itallian vinegrette.

A wonderful concoction invented by Spiedie Gonzales.

John A


Thanks everyone, I appreciate it.

I thought I did that years ago Joe (Adjudicator)?

Went to college at Binghamton University and became a big fan of Spiedies.  Check-out wiki for a good description and history.  http://en.wikipedia.org/wiki/Spiedies

They even have a proper picture of a spiedie.  When it comes to experiencing a traditional spiedie Sharkey's in Binghampton is the place to go.

Speidi is a corruption of speidini, wich is an Italian word for skewers of grilled meat or fish. As with lots of things that happen in Western New York, corruption is the norm.

Errr .  .  .  Binghamton is not in Western New York.  Rochester, Buffalo, Batavia etc are Western New York.  Binghamton is in the Southern Tier.  As far as being corrupt . .  . agree with you on that one.