CALABRIAN SPIEDINI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 9h35m
Yield about 12 skewers
Number Of Ingredients 8
Steps:
- Season the pork well with a good amount of black pepper and grey salt. Mince the garlic and then, sprinkle with salt to help the mashing process. Using the side of a knife, mash it into a paste (this process is helped along if you sprinkle the garlic with a little salt to help break it up). The mashed garlic flavor will spread throughout the sausage more easily than minced garlic. Add the garlic to the sausage, then add the California chili powder (this is a sweet chili that will give the sausage a strong red color). Add the chili flakes, beer, and fennel seeds and mix well. Cover sausage in a bowl with plastic wrap and refrigerate overnight.
- Chef's note: if you'd like to test pork sausage for seasoning, fry a little in a small pan with some olive oil before tasting. Remember, you can always add more seasoning, but you can never take it away!
- To form spiedini:
- Preheat a grill.
- Just before your cookout, soak 12-inch wooden skewers in water for 1 hour so they won't catch on fire when you place them on the grill. Cover a cookie sheet with aluminum foil. Form the sausage into baseball sized meatballs and place on the cookie sheet. To form the spiedini, flatten the balls into patties, place 2 skewers in the middle of a sausage patty, then wrap the patty firmly around the skewer. Wrap the spiedini in foil that you will use to bring them to the grill.
- To Grill spiedini:
- Place spiedini on the cooler part of the coals or on a medium grill. Drizzle with olive oil. Grill for about 10 minutes on each side, until well cooked.
PORK SPIEDINI
Make and share this Pork Spiedini recipe from Food.com.
Provided by Marie
Categories Very Low Carbs
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix together all marinade ingredients and place in a sealable plastic bag.
- Add pork cubes, seal and refrigerate for 2 hours (can be more).
- Thread onto skewers.
- Discard marinade.
- Grill over hot coals for 5 minutes, turn and grill another 5 minutes or until done.
Nutrition Facts : Calories 580, Fat 49.7, SaturatedFat 11.7, Cholesterol 101.3, Sodium 500.4, Carbohydrate 2.6, Fiber 0.5, Sugar 0.6, Protein 28.9
SPIDINI'S
Steps:
- Preheat oven to 350 degrees F.
- Take a 2-ounce piece of meat and dip in oil on both sides then press in bread crumbs to coat on both sides. Roll firmly and place in an oiled 2-inch deep casserole dish side by side with sides touching. When all are rolled, place one bay leaf and a half of a onion ring in between each rolled spidini. Place dish uncovered in the oven for 15 minutes. Remove from the oven and let sit. Cut spidini's into bite size portions discarding the bay leaves.
ITALIAN PORK SPIEDINI
I found this in a pork cooking guide at my local GIANT grocery store and I am posting for safe keeping. Prep time includes marinating time.
Provided by PSU Lioness
Categories Pork
Time 52m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Marinate pork in salad dressing for 30 minutes.
- Thread pork on skewers and discard marinade (if using wooden skewers, make sure you soak them for 30 minutes prior to cooking).
- Grill for 10-12 minutes, turning occasionally, until done.
Nutrition Facts : Calories 163.2, Fat 4.5, SaturatedFat 1.5, Cholesterol 74.9, Sodium 711, Carbohydrate 5, Fiber 0.3, Sugar 5.1, Protein 24
SPIEDIES
Spiedies are a mainstay sandwich of Binghamton, N.Y., and its surrounding boroughs. They're made of meat marinated for a long time in what amounts to Italian dressing, then threaded onto skewers, grilled, and slid into a cheap sub roll, sometimes with a drizzle of fresh marinade or hot sauce. The recipe that follows calls for beef, but pork or venison can be used almost interchangeably. Marinate for a long time: a full 24 to 36 hours is not uncommon, and results in chunks of meat that are so deeply flavored that they taste great even when slightly overcooked. (If you use chicken, however, reduce the length of time in the marinade, since the meat starts to break down after 12 hours or so.) Serve the spiedies with an additional drizzle of lemon juice and olive oil, on top of Italian bread or alongside rice.
Provided by Sam Sifton
Categories dinner, lunch, barbecues, sandwiches, main course
Time P1DT25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the marinade: Whisk together all the ingredients in a large bowl.
- Add the meat to the marinade and cover tightly, or place into large, re-sealable plastic bags and refrigerate for 24 to 36 hours (or 10 to 12 hours for chicken).
- Build a fire in your grill, leaving about 1/3 of grill free of coals, or set a gas grill to high.
- Remove the meat from its marinade and thread onto metal skewers, or wooden ones that you have soaked in water for 30 minutes or so. The chunks can be placed quite close together. Sprinkle with salt and pepper.
- When coals are covered with gray ash and fire is still quite high (you can hold your hand 5 inches above coals for only a couple of seconds), place the skewers of meat directly over the flames. Allow the meat to cook, undisturbed, for approximately 3 to 4 minutes, then use kitchen tongs to turn them over and repeat on the other side. Continue turning the skewers every couple of minutes until the meat is deeply crisp at its edges, and cooked entirely through, approximately another 5 to 7 minutes. (Remove them to the cool side of the grill if they begin to burn, and cover the grill to allow them to smoke-roast until finished; this is much less likely to happen on a gas grill.)
- Allow the spiedies to rest on a cutting board for a few minutes, then remove the meat from the skewers onto cut hero rolls or a plate. Serve with hot sauce on the side.
Nutrition Facts : @context http, Calories 590, UnsaturatedFat 35 grams, Carbohydrate 6 grams, Fat 45 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 9 grams, Sodium 669 milligrams, Sugar 1 gram, TransFat 0 grams
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