At a recent get together with the Anderson family (The funeral of General Earl E. Anderson), extended family members from Binghampton, New York brought one of their local specialties; Spiedies. My first understanding was “Speedies”. What? Fast chicken and pork? But I quickly got into the program. I remembered that the Italian word for skewered meat was spiedini. How this specialty of Italy made its way to Binghampton is still a mystery to me. I did find out that every August Binghampton holds a Spiedie Rally and Balloon Fest. There are cooking contests held to see who can make the best spiedie sandwich. Spiedies are actually skewered marinated meat (beef, chicken, lamb or pork), grilled and served with soft Italian bread which is used to pull the meat off of the skewer. So forgive the above picture with grilled bread. To make it authentic that bread should be soft and strong enough to pull the meat off of the skewers. Add hot sauce or the cooked marinade to make it complete. Everyone in Binghampton understands the concept.
The recipe I used came from The New York Times. You can find it here. With grilling season upon us, you will be happy to have such a flavorful meat entree. I used pork and chicken. Do not marinate the chicken for more than 12 hours as it breaks down after that time. The pork can be marinated for up to 36 hours.
Last week I visited an old friend from college. She has just built the most charming house on several acres near Black Mountain, just a stones’s throw away from Lake Lure. I feel so fortunate to have her close by. We were both newly married attending the University of Florida when we met. We had an instant rapport. I am happy to say that Barb and I still have that special connection. We have been having fun together shopping, lunching and laughing. I love what she has accomplished with this house. The farm sink, the color of the cabinets, the sliding barn door and the antique elements all combine to make such a welcoming space.
I could be very happy cooking in this kitchen.
Happy May Day a few days late. My lilac bush in front of the guest cottage has bloomed on schedule. Growing up in Michigan it was a tradition to make paper May baskets, fill them with lilacs and deliver them to friends and neighbors on May 1st. The smell of lilacs brings back all of those memories.