john a
Executive Chef
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 - From Big Wheel, Thanks BW
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. Wish I had gotten BW's sooner I would have tried it first, it looks better to me.
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.
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 - From Big Wheel, Thanks BW
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. Wish I had gotten BW's sooner I would have tried it first, it looks better to me.
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.
