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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1642.0. "SPIEDIES' AND CITY CHICKEN" by HARLEY::DAVIDSON (Linda... Love that Sporty!) Mon Feb 20 1989 15:13

     A few of you were interested in the recipe for Spiedies, a meat dish
    only served in the Southern Tier section of N.Y. I don't make my own
    recipe anymore because we import the Salamida's State Fair Spiedie
    Sauce. But here is one that tastes pretty good.
    
    Stew cubes 1/4 lb. per serving
    Cavenders All Purpose Greek Seasoning  to taste
    Oregano,Salt,Pepper,Garlic Salt to taste
    1 small onion minced
    White Vinegar
    Oil
    Cut the stew cubes into smaller pieces,place into a bowl, add the
    onion and spices. I used 2-3 times vinegar to oil. Make sure you add
    enough liquid to cover the meat, cover and refrigerate for 2 days.
    Put the meat onto skewers and barbecue to your taste. Serve on Italian
    or French bread.
    
    Another recipe only know to that area of New York is called City
    Chicken.
    
    The original recipe calls for veal and pork, but I use beef and pork
    
    2 lbs. of beef cubes (I use a tip steak, something more tender than
    stew cubes)
    2 lbs. of pork cubes
    Cut up a little smaller if not already in bite size pieces.
    In separate bowls add salt,pepper,garlic salt and sweet basil. Cover
    and marinate overnight.
    Alternate the beef and pork on little wooden sticks. Bread with your
    favorite breading and fry, drain on a paper towel, line a caserole pan
    with foil and place the sticks in the pan, adding foil to layer the
    sticks as you build your rows. Bake @350 degrees for 20-30 minutes.
    These are  fine the next day and taste ok when nuked.
    Enjoy..
    Linda

T.R	Title	User	Personal Name	Date	Lines
1642.1	Ah, yes...	CSOA1::WIEGMANN		`Mon Feb 20 1989 17:16`	10
	City Chicken is still around in the Midwest - you see it on the menus of diners that are made out of old train cars... My mom used to make it with pork and veal cubes. She would dip in egg then roll in bread crumbs, then cook in the pressure cooker instead of baking, and it came out very tender. I remember I loved it (before I knew about veal) but maybe it was just the novelty of the sticks! TW
1642.2	yum..	FTMUDG::PFLUM	Rusty.. Run 'em down at Richmond!!	`Tue Feb 21 1989 08:41`	8
	I never knew you could get City Chicken at a restaurant.. pretty wild I'll have to tell my mom that! I haven't made it for awhile so I guess it's time! My mom made it with the pork and veal from some meat market in Johnson City, we used to take it on picnics and instead of baking dad would heat it through on the grill.. yum..yum.. The novelty of the sticks huh! ;) Linda
1642.3	Speidies are GREAT	ZONULE::HANNULA	Cat Tails & Bike Wheels Don't Mix	`Tue Feb 21 1989 17:04`	7
	When I went to school in the Finger Lakes Region of New York, my girlfriend's mother used to make us speedies. She would cheat alot of the time and just marinate the things in Italian dressing. We used to love them. I always thought it was just somehting she made up. -Nancy
1642.4	ahhhhh...city chicken	SALEM::MEDVECKY		`Thu Feb 23 1989 12:27`	8
	My mom used to make city chicken by alternating pork, veal and slices of onion on wooden skewers.....then dip in egg, bread in crumbs and fry in oil.....Boy, where they good....hot or cold..... Havent made these in years.....but think Ill make them next week... Rick
1642.6	taste buds...rejoice	SALEM::MEDVECKY		`Tue Feb 28 1989 11:43`	7
	Made some city chicken this weekend....pork and veal alternated with peppers and onions...on skewers, breaded and fried..... YUMMYYYYYYY.....its been a long time... These are good cold too..... Rick
1642.7	Owego..	FTMUDG::PFLUM	Rusty... at the Rock!!	`Wed Mar 01 1989 18:46`	10
	1642.5 Your're from Endicott, I'm from Owego but born in Lourdes Hospital in Binghamton. My mom and dad were born and raised in Binghamton.. Instead of getting the meat marinated, have someone send you the sauce it's really good.. I miss NY every now and then I've been here for 17 yrs now so this is almost home. My brother and Grandma still live there my brother is at IBM Endicott. It was our first wedding anniversary on Monday and I made City Chicken it was delicious!! Linda