Spiedies!
Paul Havemann
It's grill-'em-outdoors spiedies time!
Anyone have a favorite sauce/marinade (aside from commercial mixes like
Salamida's) that they swear by?
I have a very good recipe, courtesy of Cole Johnson and other denizens
of this newsgroup, which came about as the result of a thread here last
year. If there's interest, I'll cheerfully post it.
--Paul "grill 'em by the pound" Havemann
Robert Metzger
>
>I have a very good recipe, courtesy of Cole Johnson and other denizens
>of this newsgroup, which came about as the result of a thread here last
>year. If there's interest, I'll cheerfully post it.
Please do.
I would also love to have a good recipe for "Buffalo Wings".
You wouldn't believe the stuff people serve under this name here in Texas.
/Bob
--
-------------------------------------------------------------------------------
Robert Metzger CONVEX Computer Corp.
Voice: 214-497-4437 Email: met...@convex.com
r...@msc.cornell.edu
> Anyone have a favorite sauce/marinade (aside from commercial mixes like
> Salamida's) that they swear by?
Here's one from my mother's, from an original Italian family recipe.
Fairly basic. I'd love to see variations on this, if only the arguments
as to what type of mint is best.
Simple Spiedies
===============
Ingredients:
1 to 2 lbs. of lamb (best), pork, beef, chicken, or venison; tenderize,
cut up into bite-sized chunks. Remove any large pieces of fat.
1 cup of oil.
1 cup red wine vinegar.
Salt & pepper.
Four sections of garlic, cut very smal.l
2 tbsps. dried parsley (or 4 tbsps. fresh.)
2 tbsps. dried oregano (or 4 tbsps. fresh.)
Small amount of mint (fresh or dried leaves, ground) to taste.
One loaf hard-crust Italian white bread.
Onion and green pepper optional.
Use fresh ingredients if at all possible. Mix ingredients into a
marinate, and soak meat in marinate overnight at least (longer is
better) in a refridgerator. When ready to cook, put meat on skewers
and cook over a medium hot open grill. Rotate often enough to brown
without burning. Extra marinate should be brushed or poured onto
meat while cooking to keep it moist and add more flavor. Do not
overcook, as it will dry the meat excessively.
Spiedies should be served on Italian bread. Some like to add catsup,
spicy mustard, or A1 sauce (I personally recommend against any of these.)
Some spiedie lovers fry up a pan of onions and green pepper and add
copious amounts to the sandwich, usually with mustard, often on a
submarine sandwich/hogie/torpedo/foot-long roll, slightly browned on the
grill.
Rob "Throwing parties is an excuse to cook spiedies" Vaughn
--
Rob Vaughn
rob-v...@cornell.edu
John Rogers
>It's grill-'em-outdoors spiedies time!
Now I'm sure it's spring. The annual spring speedie thread has
arrived.
--
*****************************************************************
John Rogers To old for rock and roll too young to die thank
God for golf J.Tull with modifications
jro...@wang.com
*****************************************************************
lem...@aa.wl.com
In article <2p461s$1...@lovecraft.convex.com>, <met...@convex.com> writes:
[snip!]
> I would also love to have a good recipe for "Buffalo Wings".
> You wouldn't believe the stuff people serve under this name here in Texas.
> /Bob
> --
Oh yes, I'd believe it! The Buffalo Wings here in Michigan are only _slightly_
better than what they call "Mexican Cuisine" or "Barbeque" (I'm originally
from Rochester with 8 years spent in San Antonio)
Sue
David DeFalco
|>
|> It's grill-'em-outdoors spiedies time!
|>
|> of this newsgroup, which came about as the result of a thread here last
|> year. If there's interest, I'll cheerfully post it.
|>
|> --Paul "grill 'em by the pound" Havemann
Yes, please!!!
David Defalco
I remember these from my growin' up days, and had forgotten
what they were called (it's been 20 years since I lived in NY).
I've also forgotten how the word was pronounced - can someone
help me out. I'd like to introduce my wife & kids (who have
*never* lived in NY) to 'em. We're well into prime grillin'
out season here in Texas.
Many thanks in advance,
DD
P.S. - Spiedies sounds like the Yankee version of Fajitas, no?
rl...@cornell.edu
> help me out.
I never heard it pronounced any way other than SPEEDIES. But I don't know
the origin of the word.
> P.S. - Spiedies sounds like the Yankee version of Fajitas, no?
Fajitas always seem to be made from beef, chicken, or shrimp, whereas
spiedies are generally made from pork. (Though I did see some chicken
spiedies offered at the Maple Festival in Marathon a couple weekends
ago--for those with diet & nutrition concerns? Or Jewish people?)
I wonder what the history of spiedies is. Why have they become such a
famous and well-loved regional food? What's the big deal about cubed,
marinated pork?
Robinne Gray
rl...@cornell.edu
Ithaca, NY (for 10 years)
Joe Uno Shaw
> I wonder what the history of spiedies is. Why have they become such a
> famous and well-loved regional food? What's the big deal about cubed,
> marinated pork?
What exactly are Spiedies? I consider myslef an Upstater, but I never even
heard the term until a couple days ago. I saw the recipe so I kinda have
an idea, but how are they usually eaten? Is there a national origin to
them?
Boy, you sure make them sound good though!
- Joe
r...@msc.cornell.edu
> Fajitas always seem to be made from beef, chicken, or shrimp, whereas
> spiedies are generally made from pork. (Though I did see some chicken
> spiedies offered at the Maple Festival in Marathon a couple weekends
> ago--for those with diet & nutrition concerns? Or Jewish people?)
Traditionally, spiedies were made from lamb - pork and beef came later
as a cheaper substitute. Purists only use lamb, but I've made spiedies
from good cut sirloin and they've come out great.
Chicken was introduced most likely due to dietary concerns. People
started eating less red meat and tried using chicken instead - I find
the sauce doesn't go very well. A bunch of years back, Rob Salimada's
company introduced a spiedie sauce for chicken, and it took off - it's
different and very good, IMHO. I almost consider them different foods,
much like red hots vs. white hots (queue: Rochester regional food fans.)
> I wonder what the history of spiedies is. Why have they become such a
> famous and well-loved regional food?
My understanding is that they are Italian in origin, and came over with
the Italian immigrants who settled in NY. Endicott, NY, "home" of the
spiedie, has a very large Italian population, especially on the North
Side, where spiedie sauce recipes are carefully guarded family secrets.
I think they've become popular for the best reason - they're damned good.
Rob V.
--
Rob Vaughn
rob-v...@cornell.edu
lem...@aa.wl.com
In article <rlg2-210...@128.253.175.178>, <rl...@cornell.edu> writes:
Here in Michigan, several Italian restaurants serve "spiedini" which is some
form of skewered and grilled protein (the "Seafood Spiedini" -- scallops and
shrimp -- is really good). I suspect a connection since the names and style of
cooking are so similar.
Sue
Jonathan Kimbrough
>
>
> I remember these from my growin' up days, and had forgotten
>what they were called (it's been 20 years since I lived in NY).
>I've also forgotten how the word was pronounced - can someone
>help me out. I'd like to introduce my wife & kids (who have
>*never* lived in NY) to 'em. We're well into prime grillin'
>out season here in Texas.
>
Hey, I spent the first 24 years of my life in the Rochester vacinity
and I've never heard of these things! Sal's Birdland, yes; had many a
munchy attack subdued with a load of buffalo wings, but Spiedies, no.
Did I just lead a sheltered life, or what?
Jon
---
Jon Kimbrough jki...@lasc.lockheed.com
=====
Disclaimer: The opinions expressed herein, either stated or implied, are
solely my own and do not reflect Lockheed's views in any manner.
C. Todd Krissel
>I wonder what the history of spiedies is. Why have they become such a
>famous and well-loved regional food? What's the big deal about cubed,
>marinated pork?
You would think the "Binghamton Press" would publish something like
this, especially during the annual "Spiedie Festival" that they
have in Binghamton. Unfortunately, my relatives (who still live
there), whom I've asked to keep their eyes peeled for something,
have yet to see anything about the history of spiedies.
I remember having this conversation with someone (my mother? an
aunt?) back when I was living in Vestal, and it was explained to
me this way:
Guido Iacovelli (spelling?), who owns a few restaurants
in the Triple Cities, as well as "Chef Italia" a small
factory where they make frozen Italian food (and the
source of the horrible burning smell you encounter as
you drive past a particular part of the Vestal Parkway)
had a father who moved here from Italy. Old man
Iacovelli started making the "spiedies" (or is it
"speedies"?) at some small stand in Endicott.
I've seen some Italian restaurants in larger cities that offer
an appetizer called "speedos" and they're basically kabobs,
usually lamb, that have been marinated.
I've also had similar dishes in Persian/Iranian restaurants,
where kabobs are big. Most of these places, though, don't
have as much seasoning in the marinade as you'd find in a
traditional "spiedie."
Anyone else with a story?
Todd Krissel
tkrisse...@xerox.com
Leanne M. Boulware
I just got off the phone with my girlfriend Lorraine, who claims that her
Great Uncle and his brother were the real inventors. She said that
Guido Iacovelli, whom she used to work for, did NOT invent them, but that
people may associate them with him because he has so many resaurants
in the Endicott area.
According to her, her Great Uncle (by marriage) and his brother had a
stand in Endicott called Lupo's Char Pit where they introduced them to
the public, she guessed around in the 40's. "Uncle Bart" didn't actually
come up with the recipe though, apparently his mother did.
I believe she also noted that Lupo's Char Pit is next to the Pepper Mill,
one of Mr. Iacovelli's resataurants. Anyone from Endicott out there
want to go and check this out??
-lea
--
"I smell something stinky!!"
Stimpy
August Zumbuhl
Re: Lopus on Main St.
It's still there, or was last December. Best spiedies in town IMHO. They
also ship sauces and even speidie meat (in ice packed Fed Ex Boxes). If you
want the phone number, let me know. I am not connected in any way with Lupos,
but have spent a fortune there while growing up in Vestal.
-Aug
C. Todd Krissel
>I just got off the phone with my girlfriend Lorraine, who claims that her
>Great Uncle and his brother were the real inventors. She said that
>Guido Iacovelli, whom she used to work for,
I did too. Did she hate working for him as much as I did?
>did NOT invent them, but that
>people may associate them with him because he has so many resaurants
>in the Endicott area.
>
>According to her, her Great Uncle (by marriage) and his brother had a
>stand in Endicott called Lupo's Char Pit where they introduced them to
>the public, she guessed around in the 40's. "Uncle Bart" didn't actually
>come up with the recipe though, apparently his mother did.
>
>I believe she also noted that Lupo's Char Pit is next to the Pepper Mill,
>one of Mr. Iacovelli's resataurants. Anyone from Endicott out there
>want to go and check this out??
If you'll notice in my earlier posts, I mentioned that it was Guido's
(don't you just love that name) father--Augustini Iacovelli--who brought
speides to the Binghamton area. Although, from the lousy way I write I
can see why that was hard to notice:
Guido Iacovelli (spelling?), who owns a few restaurants
in the Triple Cities, as well as "Chef Italia" a small
factory where they make frozen Italian food (and the
source of the horrible burning smell you encounter as
you drive past a particular part of the Vestal Parkway)
had a father who moved here from Italy. Old man
Iacovelli started making the "spiedies" (or is it
"speedies"?) at some small stand in Endicott.
Another message (from someone at IBM) confirmed this.
Todd Krissel
tkrisse...@xerox.com
Jeff Smith
on 27 Apr 1994 20:54:39 GMT,
I can comment on that (seeing it's less than 100 feet from my house):
they've closed the Vestal store. They're now over in Endicott at a
new shopping plaza. They are the premier spiedie/deli place, but
don't do vegetarian (let alone vegan). :(
-Jeff Smith
je...@vnet.ibm.com
Jeff Smith
Lupo's helped in making them a standard, but after the fact.
-Jeff Smith
je...@vnet.ibm.com
Dave Bixler
reference earlier. I worked down the street from the Vestal Store, and lunch
every Sunday was a Speidie Sub from Lupo's. We still cart pounds of it up to
Rochester evry time we get in town. And their bottled sauce beats Salamida's hand's down. (IMHO :-) ) I still don't know why people bother with anything
else on the grill?
Dave
--
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+ Dave Bixler My $.02...no-one elses! +
+ Senior Systems Engineer "Duck!" dbi...@nyx.cs.du.edu +
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Joann E Kingsley
Well......Lupo's is great, but my vote goes to Pancho's Pit down on Riverside
Drive in Johncon City, for THE best spiedies in town!
r...@msc.cornell.edu
>>I don't know who invented them, but I've got to second the Lupo's is the best
> Well......Lupo's is great, but my vote goes to Pancho's Pit down on Riverside
> Drive in Johncon City, for THE best spiedies in town!
I'd like to cast my vote for Sharkey's in Binghamton. Many people don't
care for the seedy bar atmosphere, but their spiedies are always great.
It's one of the older establishments in Bingotown.
Rob V.
Kirk Smith
Boy, was I ever bummed when I found out Lupo's in Vestal closed! Whenever I was
back in town, Lupo's was absolutely the first place I would stop. I used to
live around the corner from their original store further down on Front Street
and spent enough money there to probably justify the new building. It opened
after I left the area. Maybe, that's why they closed! :-) Does anyone know why
they did close?
I assume the other non-affiliated Lupo's on Main St. in Endwell is still open.
Nothing like stopping by in the dead of winter for a speidie sub and eating it
in the car while you freeze to death!
Kirk F. Smith
IBM CallPath/DirectTalk Product Support
Research Triangle Park, North Carolina USA
IBM VNET: KIRKS at RTP Internet: kfs...@vnet.ibm.com
Jeff Smith
>>they've closed the Vestal store. They're now over in Endicott at a
>>new shopping plaza. They are the premier spiedie/deli place, but
>>don't do vegetarian (let alone vegan). :(
>
>Whenever I was back in town, Lupo's was absolutely the first place
>I would stop. I used to live around the corner from their original
Yep, me too. Still do ...
>and spent enough money there to probably justify the new building. It
>opened after I left the area. Maybe, that's why they closed! :-) Does
>anyone know why they did close?
Location, location, location. The new Price Chopper Plaza in Endicott
was deemed to be a better location than this lazy old section of Vestal.
Lotsa changes happening in this neck of the woods.
-Jeff Smith
je...@vnet.ibm.com