(3lbs meat)
This is an authentic Speidie sauce. It comes from an authentic Binghamtonian by name of Karen Hoover.
Ingredients
- 3lbs chicken, pork or lamb
- 1c wine (dry white for chicken, burgundy for pork or lamb)
- 1c olive oil
- 1/2c vinegar (Apple cider works best, white vinegar will do)
- 3T oregano
- 3 cloves fresh garlic, coarsely chopped (6 big ones
for garlic lovers!)
- 2T basil
- 2T lemon pepper (substitute 2T lemon juice and 1/2t freshly
ground pepper)
- 2T rosemary
- salt & pepper to taste
Notes
- This recipe is not meant for beef! If you
try you will make gross spiedies.
- Use cooking wine, the cheaper the better.
- The oil makes all the difference - use good olive oil;
canola will work in pinch; corn is too heavy.
Directions
Marinate meat at least 48 hours. Will keep in fridge for 2
weeks. Grill, basting with remaining marinade. Serve on firm Italian
or sourdough bread.
The original recipe came from Rob Konigsberg's Recipe page, of which I've lost track.
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