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Morning Fix

Add a pat of grass-fed Irish butter and a tablespoon of coconut oil and you are good to go all morning long. Breakfast of Champions. @louahorton @stevencoronacrema

satsumas

Satsuma are Season in Baton Rouge

satsumas

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!

Spiedie Sauce

Chicken Spiedie Sauce Recipe

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.

spiedie sauce recipe

Ingredients:

Preparation:

  1. Place all ingredients in a blender and blend until smooth.
  2. Add sauce to 2lbs chicken breasts or lamb in a Ziplock baggy and marinate for 3 hours (or up to 2 days).
  3. Grill or pan fry (about 7 minutes each side).
  4. For this recipe, we reserved 1/8 of the marinade for the asparagus and grilled it along with the chicken.