Sunday, August 28, 2011

Spiedies and A Beautiful Pink Sky


Other than soggy weather today, our weekend was very nice. We enjoyed the MOST gorgeous pink sky last evening while at camp. We headed out for an evening ride, and saw the beautiful pink sky and sunset on the Moose River. 


At camp, there is time to read some of the food magazines I subscribe to. In the August issue of Saveur, there is a recipe for Spiedies, which is a regional favorite.  


While Joe cooked the tangy kebabs on the grill, I quickly set the table using burlap for the table cloth, and an April Cornell scarf that I found for $2.00 at a rummage sale.  An old hurricane lamp and candle were added to the table for ambience. Fresh picked pine, berries and leaves became the centerpiece. 
I do this for cheap fun, and Joe is a GREAT sport:-)

  
Spiedies anyone? We loved these tangy pork kebabs that I marinated with lemon, olive oil, vinegar and fresh herbs. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit").



SERVES 2–4


INGREDIENTS

1 1/2 lb. trimmed pork loin, cut into 1 1/4″ cubes

3/4 cup olive oil

1/4 cup white wine vinegar

5 tbsp. finely chopped mint

5 tbsp. finely chopped parsley

2 tbsp. finely chopped oregano

1 tsp. fresh lemon juice

1 bay leaf, finely crushed

Kosher salt and freshly ground black pepper, to taste

1 1/2 tsp. crushed red chile flakes

2 10″-long Italian hoagie rolls, split, toasted, and halved

Lemon wedges, for serving


INSTRUCTIONS

1. In a large bowl, toss together pork, 1/4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.


2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.


3. Place skewers on rolls; drizzle with sauce and serve with lemon wedges.

Thank you for stopping by!
Debbie



I am very grateful for the nice summer we have had, and for all the fun things our family gets to do during the summer months. My dad and grandfather built our family camp when I was nine years old. Many fond memories and great campfire stories!

Bryon and Alissa enjoyed an August vacation in Cape Cod.

Nick, Joe and Cory enjoyed an overnight trip to Middlesettlement Lake which consisted of backpacking to a lean-to about four miles into the woods.

Edit:  After I posted this in the morning, Hurricane Irene upset our area with flooding and downed trees. Our neighborhood was under mandatory evacuation in the afternoon, but we chose to carefully watch the flooding from the creek and remained home. Thankfully, after a few hours, the evacuation was rescinded, and we have no flooding in our basement.  I am more than anything wishing for quick relief for those hit harder.

6 comments:

  1. I've never heard of Spiedies before but they sound great. You set the prettiest tables at camp! I'm glad you didn't get any flooding where you were, Debbie.

    ReplyDelete
  2. I saw the recipe in the mag. Yours look delicious and your table looks very cabiny! :) You did that Sunday? Irene had already come to visit by then, so no outdoor activities here!
    Hope this weekend is better for all of us, esp those w/o power and medical problems. Just like snowstorms, it makes life very difficult for some. I see you in your son. :)

    ReplyDelete
  3. very cute table, glad your cabin was safe~

    ReplyDelete
  4. Beautiful blog!
    I love your recipes and presentation of dishes.
    I have added to your followers.
    If you want, come and visit me, you're welcome

    ReplyDelete
  5. I have never cooked or grilled pork kebabs. I am usually worried about my pork drying out on the grill. These look juicy and moist.

    ReplyDelete
  6. Hi Debbie...

    Your spiedies look great! I think my hubby would love them! We were supposed to go to Inlet last Sunday. Not a good day for it! My sister lives in the evacuation area as well, but didn't have to leave. The creek was unbelievable! Glad your house was fine with no flooding. We didn't have any problems on our end of town. We did make it to Inlet on Monday, though.

    Sounds like you have been having a good summer up north!

    ReplyDelete

I'm so happy you decided to stop by my blog. Please leave a comment as I enjoy hearing from each and every one of you!