I am lucky enough to have this amazing Satsuma tree in my yard and I always look forward to the Fall when they’re ready for harvest. Satsuma’s are a sweet, seedless citrus fruit and you can literally peel them with one hand. Now, to find a Marmalade recipe so they don’t all go to waste!
I was craving some old-fashioned, Upstate NY spiedies this weekend, but apparently Southerners haven’t been turned on to “spiedie sauce” yet, so I had to go ahead and make my own!
The term “spiedie” comes from the Italian “spiedo”, which means “kitchen cooking spit” and refers to cubes or balls of meat cooked on a skewer or simply grilled and marinated with this special sauce. The original idea for spiedie was brought by Italian immigrants to Upstate, NY in the early 1920s and was made famous by restaurants like Sharky’s in Binghamton, NY.
The “spiedie” has been celebrated at the annual “Spiedie Fest and Balloon Rally” in Binghamton every August since 1983…it’s a three-day community event featuring hot air balloons, live music, and hundreds of varieties of spiedies.
- 1 Cup F. Oliver’s Heady Garlic EVOO
- ¼ Cup F. Oliver’s 12-Year-Old White Balsamic Vinegar
- 4 Cloves Garlic (Whole)
- 1 ½ tsp. Dried Basil
- 1 ½ tsp. Dried Oregano
- 1 tsp. Dried Thyme
- ½ tsp. Dried Parsley
- ½ tsp. Onion Powder
- ½ tsp. Kosher Salt
- ¼ tsp. Ground Black Pepper
- Place all ingredients in a blender and blend until smooth.
- Add sauce to 2lbs chicken breasts or lamb in a Ziplock baggy and marinate for 3 hours (or up to 2 days).
- Grill or pan fry (about 7 minutes each side).
- For this recipe, we reserved 1/8 of the marinade for the asparagus and grilled it along with the chicken.
My name is Michael. I am a Graphic Designer, Web Developer, & Social Media Content Producer in Washington D.C.
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