Spiedie Recipe winners from the Fest

[LoveMontana]

Here are the winning recipes from the Broome County Spiedie Fest and Hot air Balloon Rally
For many of these recipes, chefs included ingredients, but not instructions. That's because the instructions are pretty basic: Combine marinade ingredients, let meat marinate for two or three days, skewer and grill over hot coals. Always marinate in the refrigerator.

Beef/venison

BEEF SPIEDIES

First place

Tom Jurista, Brackney, Pa.

3 pounds venison, cubed

3/4 cup vegetable oil

3/8 cup teriyaki

1/2 cup vinegar

6 tablespoons ketchup

5 crushed garlic cloves

1 1/2 teaspoons Italian seasoning

VEAL SPIEDIES

Second place

John Bertoni, Bradenton, Fla.

10 pounds veal

4 cups red wine vinegar

3 cups olive oil

1 cup fresh parsley

1/2 cup fresh basil

2 cups chopped garlic

1/4 cup fresh rosemary

1/4 cup salt

1/4 cup pepper

10 fresh-squeezed lemons

BEEF SPIEDIES

Third place

Roger Boyer, Endicott

5 pounds beef

1 1/2 cups cider vinegar

1 1/2 cups vegetable oil

3 teaspoons salt

3 teaspoons sweet basil

3 teaspoons garlic salt

6 teaspoons garlic powder

1/2 teaspoons black pepper

3 teaspoons celery salt or onion salt

2 tablespoons parsley

2 cherry peppers, chopped (or more to taste)

4 cloves garlic, chopped

Let marinate for three to four days.

Lamb

LAMB SPIEDIES

First place

Anne Fronda and Teresa Lockwood, both of Binghamton

5 to 7 pounds lamb, cut up

1 head garlic, coarsely chopped

1 bunch fresh parsley, coarsely chopped (2-3 cups)

2-3 cups fresh basil, coarsely chopped

4-6 tablespoons coarse ground black pepper

4 tablespoons coarse ground red pepper

2 tablespoons salt

1 cup oregano

1 bottle red zinfandel wine (approximately 3 cups) and an equal amount olive oil

Cut meat into 1- to 1 1/2-inch cubes. Spread out on flat surface.

Layer spices and knead. Spread out; pour half liquid on and knead. Put in large bowl, scraping in all spices and liquid. Add remaining liquid and mix. Marinate 48 to 72 hours.

Add equal parts wine and oil to keep meat moist. Cook meat until inside is pink.

LAMB SPIEDIES

Second place

Gloria Sullivan, Binghamton

5 pounds boneless lamb, cut up

3 cups red wine vinegar

1/2 cup balsamic vinegar

4 cups olive oil

1/2 cup fresh mint

1/4 cup fresh garlic

1/4 cup oregano and dry Italian seasoning

salt and pepper to taste

Marinate for two days.

MR. PVS LAMB SPIEDIE MARINADE

Third place

Paul Van Savage, Binghamton

2 cups vegetable oil

1/2 cup white wine

1/4 cup red wine vinegar

1 tablespoon balsamic vinegar

2 tablespoons kosher salt

1 cup fresh mint leaves

1/4 cup fresh parsley

1 tablespoon fresh rosemary

1/2 cup fresh basil

1 teaspoon black pepper

1 teaspoon dry oregano

1 teaspoon dry mustard

1/2 cup fresh lemon juice

1 teaspoon Worcestershire sauce

5 cloves crushed garlic

1 medium onion, minced

1 teaspoon lemon zest

Whisk together the wine, vinegar and salt until salt is dissolved. Add other ingredients and mix thoroughly. "Blenderize" half the marinade. Mix both batches together.

Marinate lamb at least 24 hours; skewer and grill. Serve only on Felix Roma Italian bread.

Pork

PORK SPIEDIES

First place

Teresa Burczak, Delhi

3 pounds pork tenderloin, cubed

3/4 cup vegetable oil

3/8 cup vinegar

3/8 cup soy sauce

6 tablespoons ketchup

5 crushed garlic cloves

1 teaspoon Italian seasoning

PORK SPIEDIES

Second place

Raymond Parkes, Newark Valley

4 pounds pork

1 cup vegetable oil

1/2 cup cider vinegar

5 garlic cloves, crushed

2 tablespoons fresh basil

1 tablespoon fresh oregano

1 tablespoon fresh parsley

1 tablespoon Italian spices

1 tablespoon salt

1/2 teaspoon black pepper

1/2 teaspoon crushed red pepper

Mix ingredients. Marinate pork for 24 hours minimum; shake daily.

DOC'S TRADITIONAL PORK SPIEDIES

Third place

Bob Miner, Endicott

5 pounds pork

2 cups vegetable oil

1/2 cup cider vinegar

juice of 2 lemons

2 onions, chopped

6 cloves garlic, chopped

2 tablespoons crushed red pepper

2 tablespoons basil

4 tablespoons oregano

6 mint leaves

1/2 teaspoon salt

1/2 teaspoon pepper

Marinate for three days.

Poultry

HONEY GARLIC CHICKEN SPIEDIES

First place

Bob Rosati, Willet

1/2 cup virgin olive oil

1/4 cup red wine vinegar

4 teaspoons season blend: Equal parts onion powder, garlic powder, paprika, black pepper, oregano, basil, rosemary and thyme

1 teaspoon salt

1 clove garlic

1 red onion

Clover honey to taste

Place all ingredients in blender and blend until smooth. Cover chicken cubes; refrigerate at least 48 hours. (Also good with other meats.)

DOC'S OLD-FASHIONED CHICKEN SPIEDIES

Second place

Donna Przybysz, Endicott

5 pounds chicken, cubed

2 cups olive oil

1/2 cup distilled vinegar

juice of 2 lemons

2 onions, chopped

4 cloves garlic

2 teaspoons poultry seasoning

2 tablespoons crushed red pepper

2 tablespoons sweet basil

4 tablespoons oregano

6 mint leaves

1/2 teaspoon salt

1/2 teaspoon pepper

Marinate for three days.

TURKEY SPIEDIES

Third place

Jackie Arnold-Sullivan, Endwell

5 pounds turkey breast

2 cups canola oil

4 tablespoons red wine vinegar

1/2 cup cider vinegar

8 cloves garlic

3 tablespoons Worcestershire sauce

2 tablespoons paprika

2 tablespoons basil

2 tablespoons oregano

3 tablespoons parsley

1 tablespoon salt

1 tablespoon pepper

1 tablespoon mustard

juice of 2 lemons

Vegetarian

QUORN SPIEDIES

Jim Leonard, Endwell (only entry)

4 7-ounce packages Quorn cutlets

1 red pepper, roasted and sliced

Sun-dried tomato wraps

Marinade:

3/4 cup Chardonnay

1/2 cup Riesling

1/4 cup Merlot

1/8 cup dry vermouth

1/8 cup balsamic vinegar

1/8 cup rice vinegar

1 cup water

3/4 cup olive oil

3/4 cup soy sauce

6 cloves garlic, chopped

2 teaspoons ginger root, chopped

Place marinade ingredients in saucepan; simmer on high, uncovered, for 30 minutes, stirring occasionally. Cool. Remove breading from Quorn cutlets, then cube. Marinate overnight. Skewer and grill until heated through. Serve with sliced roasted red peppers on wraps. Drizzle some marinade over spiedies.

Celebrity entrants

HAWAIIAN SPIEDIES

First place

Dr. Bill Rogers, WBNG

SMOKEY MAGIC BEEF SPIEDIES

Second place

Patti Ruland and TeJay Schwartz, Magic 101.7

3 pounds chuck roast, cubed

1/2 cup cider vinegar

1 tablespoon Italian seasoning

1/2 tablespoon parsley

1 tablespoon chopped onion

3/4 cup oil

1/2 tablespoon oregano

1 tablespoon garlic, chopped

1 teaspoon Everglades seasoning (available at supermarkets)

Marinate 48 hour. Grill and serve.

SPIEDIE MARINADE

Third place

Kirsten Vanslyke and Steve Brennan, WICZ Fox 40 News

1/4 cup steak sauce

2 tablespoons sage

2 tablespoons rosemary

2 tablespoons thyme

1 tablespoon dill

2 whole roasted garlic

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1/2 cup extra virgin olive oil

1/2 cup balsamic vinaigrette

1/4 cup water

2 tablespoon Red Hot sauce