Foosic for the week, from KSVR!

[Britta]

Learn about music, food and more, each Monday, during the "All Around
the World Music Show" with Stuarto, every Monday evening, 8-10PM on
KSVR! Here is the highlight from this past Monday...


Spedini ala Chef Stuarto

Ingredients:
1 lb. spedini meat or beef tenderloin(about 24 slices)
1/2 lb. provolone cheese cut into 1/4" cubes
1/2 cup bread crumbs
1/4 cup Parmesan*
1/4 cup Italian Herb Seasoning*
1/4 cup Granulated Garlic Powder*
1/2 cup extra virgin olive oil
1/2 tsp. Ground Black Pepper to taste*
24 Turkish Bay Leaves
2 lemons
2 medium onions, cut in quarters, separated into pieces
4 metal skewers

Directions:
Preheat oven to low broil, placing a rack about 4 inches from the
flame. Or, get the coals going for low-heat grilling(not too many
coals, spread out after they are totally covered with ash--about 25
minutes). Spread wax paper on your countertop, and lay out the slices
of meat. Press flat with a large chef's knife. Using a pastry brush,
lightly brush the top of the meat with olive oil. Starting with 6
slices of beef, sprinkle on about 1/2 tsp. breadcrumbs and 1/4 tsp.
Brady Street Cheese Sprinkle, Italian Herb and Granulated garlic

on each piece. Place one cube of cheese on each piece of beef. Roll up
each piece of beef around the cheese, starting with the short side.
Skewer the beef roll, along with one Turkish Bay Leaf and one hunk of
onion, then repeat with another spedini roll. The order should be
beef, bay leaf, onion, beef, bay leaf, onion. Six spedini rolls hould
fit comfortably on each skewer. When the first 6 pieces are threaded
on the skewer, start the next 6. Place the skewers on a broiler pan
with at least one end of the skewer on the edge of the pan(preferably
both, if you can manage it) to hold the beef out of the drippings.
This whole process will take about 15 minutes.

Mix the juice of one lemon with the remaining olive oil, brush the
beef lightly with this mix. Place the spedini on the grill or in the
broiler. Cook 6-7 minutes on the first side, until lightly browned,
flip, brush with oil and lemon juice again, cook another 5 minutes or
so. The trick is to get the beef cooked and the cheese melted without
having all the cheese run out and the beef get tough and overcooked. 5
minutes on the second side is usually about right. Remove the spedini
from oven, push off skewers onto a serving plate, serve while hot.
While the spedini is cooking, cut up the second lemon to serve in a
small bowl for sprinkling on the spedini.

Prep time: 15 minutes (25 if slicing your own beef) cooking time: 12
minutes. Serves 8 for appetizers, 4 as a meal.


Stuarto