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").

Click here for Saveur's recipe

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.