Speidies

My Summertime Speidie Adventure: A Downstate Take on an Upstate Classic

Growing up in central New York, summer meant one thing: speidies! These delicious marinated beef or chicken kabobs were a staple at every backyard barbecue. The secret? The sauce. Everyone bought it in bulk – a local, tangy, almost magical concoction that was the heart and soul of the speidie experience. It was a tradition, a shared summer ritual that bound our community together. We’d gather around the grill, the aroma of grilling meat mingling with the sweet scent of summer air, and the day would unfold in a symphony of laughter, good company, and of course, incredibly flavorful speidies.

Now, living downstate, that summer tradition felt a world away. The familiar taste of those upstate speidies was replaced by a longing, a memory of sunny days and happy gatherings. I missed the vibrant taste, the juicy meat, and the sheer simplicity of the recipe. But the most significant ingredient, the sauce, was impossible to find. That's when I decided to embark on a culinary quest: to recreate the taste of summer, to capture that quintessential speidie experience, right here in my own backyard.

The challenge wasn't about the meat; it was all about the marinade. I spent weeks experimenting, tasting, and tweaking, determined to capture the essence of that unforgettable sauce. Finally, after countless attempts, I developed my own version – a bright, acidic vinaigrette that evokes the same joyful memories. This isn’t some complicated culinary creation, just a simple, flavorful marinade, that’s surprisingly easy to replicate. I decided to share my recipe with you. There is nothing more rewarding than sharing a piece of your memories, or your culinary heart, with others.

More than just a recipe, it's a connection to summer. It's a reminder of lazy afternoons spent with loved ones, the taste of sunshine, and the simple pleasure of gathering around a grill. It's a taste of home, a taste of tradition, beautifully recreated.

So, gather your friends and family, fire up the grill, and let the aroma of grilling speidies transport you back to those carefree summer days. It's a journey worth taking, a taste of nostalgia, and a reminder of what really matters: shared moments and delicious food.

Making these speidies is more than just cooking; it's about preserving a tradition, recreating a memory, and sharing a piece of my upstate heart with all of you. So, fire up that grill, let the aroma fill the air and enjoy the simple bliss of a perfectly grilled speidie. The taste will transport you back to those warm summer days, and create new memories in the process.

Beyond the Grill: The Story of Speidies

The history of the speidie is as rich and flavorful as the meat itself. While the exact origins are debated, the dish is deeply rooted in the Italian-American culture of upstate New York. Immigrants brought their traditions, adapted them to the local ingredients, and created something truly unique. The story of the speidie is more than just a recipe; it's a testament to culinary innovation and adaptation, a story woven into the fabric of the community itself. Every bite tells a story.

The speidie sauce, the magic ingredient, varies from family to family, but it always involves a combination of vinegar, oil, and herbs. The specific blend remains a closely guarded secret, passed down through generations. But the consistent factor is the sharp tang of the vinegar, perfectly balanced by the richness of the oil, and enhanced by the aromatic herbs. This combination creates a marinade that tenderizes the meat and imbues it with a complex, unforgettable flavor. The simplicity of the ingredients belies the complexity of the taste, a testament to the power of well-chosen ingredients and a pinch of personal magic.

Beyond the Recipe: Embracing the Memories

What makes speidies so special isn't just the taste; it's the memories associated with them. It's the shared laughter, the camaraderie, the feeling of summer, and the simple pleasure of gathering with loved ones. It's about creating new memories and cherishing the old. It's about the joy of sharing a meal, a tradition, and a piece of your heart with others. So, as you prepare these speidies, take a moment to reflect on the memories you're making and sharing. It's not just about the food; it's about the experience.

And for those who’ve never tasted a speidie, prepare for a culinary revelation. This is more than just a recipe; it's a gateway to a new taste, a new experience, and a new appreciation for the simple beauty of summer. So, try it out, share it with your loved ones, and create your own speidie story.

Step-by-step

• Combine the wine, vinegar, and oil in a medium bowl or other nonreactive container. Stir in the shallots, garlic, parsley, bay leaves, thyme, oregano, and salt and white pepper to taste. Cover and allow the flavors to blend for at least 1 hour before using. (The marinade can be covered and refrigerated for up to 1 week.)
• If you are using wooden skewers, place them in cold water to cover for at least 1 hour. Remove the skewers from the water just before you are ready to use them.
• One to two hours before you are ready to grill, place the poultry or meat in a shallow nonreactive container. Pour the speidie sauce over the top. Cover with plastic wrap and refrigerate for up to 2 hours, turning occasionally. If using the vegetables, add them to the marinade with the meat about 15 minutes before you are ready to grill.
• Preheat the grill. Oil the grill rack.
• Thread the poultry or meat cubes (and vegetables, if using) onto skewers, (alternating poultry or meat with the vegetables, if using, and beginning and ending with poultry or meat.) If using wooden skewers, you might want to wrap the tips in aluminum foil to keep them from burning. Place the kabobs on the grill and grill, turning frequently, for about 8 minutes, or until the meat is cooked to the desired degree of doneness (and the vegetables are crisp-tender.) Serve hot off the grill, with toasted pita bread, if desired.