That’s right – Italy has been hiding these from the rest of the world! It’s their best kept secret, a hidden version of Kebabs / Skewers that, thanks to a few brave individuals now protected by Wikileaks, has finally reached the rest of us. All jokes aside – these Spiedini are absolutely insane and a must-make!
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00:00 Intro
1:30 Making a panic mixture
1:51 Slicing Beef
3:29 Making a Sauce
4:19 Trying the Sauce
4:50 Seasoning and Breading Meat
5:28 Skewering
6:03 Cooking Kebabs
8:17 Plating
9:06 First Bite
10:00 Outro & knife Winner
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He's a shadey lookn cat that son of yours.
Sorry those are NOT Spiedini!!!, My mom makes the best Spiedini ever!!!
Yep, gonna hafta try these too!! Holy shit they look good!!
As a few others have said – spedini is pretty big in Kansas City – several places do it well. Most of the time you see it with chicken breast – brine it first and then cut thin and d pounded out and cut into strips
Cover with combo of Italian seasoned bread crumbs and grated parmesan cheese – the kind in a green bottle is fine
Roll it up and put 3-4 on a skewer and grill it. You can finish it if necessary under broiler like a restaurant would use a salamander
The sauce is called amogio – dunno if that is the right spelling but pronounced aw-moge-you. Different recipes but I use garlic infused olive oil – Italian seasoning – red pepper – melted butter and lemon juice to thin it – about 2-1-1 ratio but that is a guess. Put it in sauce pan and get hot to pour over chicken when done on grill. Have made this so long don’t know ratios anymore
Other variations are Alfredo on top on bed of fettuccine or a spicy diablo tomato sauce on bed of angel hair.
What a great dish
Jack Sgarbi
Sam Does it again! Food Porn 😋🤣
Max please speed it up…
stickfood could be a food truck at the pool hall or it could be a hockey bar
These!
As much as you love eggs, you really gotta try these deviled eggs. Even if you don't make a video of it, I'd love to hear your feed back on them.
Peanut Butter & Horseradish Deviled Eggs…
1 Part Cooked Egg Yolks
1/4 Part Peanut Butter
1/4 Part Horseradish Sauce (I know you like straight horseradish – not sure how much of that to use if you sub)
1/2 Part Mayo
Kosher Dill Pickle (small slices about the length of the egg and only about 1/4 – 1/3 inch wide)
Smoked Paprika
Sriracha Hot Sauce (or, in your case, you'll prolly use Cholula but the thicker Sriracha will present better for Max's photos)
Slice hard boiled eggs lengthwise and remove yolks.
Mash yolks with fork until fine.
Mix in Peanut Butter and Horseradish Sauce.
After PB and Horseradish are mixed…
Then GENTLY mix in Mayo. – Do not over mix or it will separate!!!!!!!!!!
Put mixture in eggs – I use a spoon for a rustic look. Yes Max, I push it off the spoon with my fingers…
Sprinkle with Smoked Paprika.
Add small slice of Kosher Dill Pickle on top of each.
Zigzag Sriracha Hot Sauce on top.
Put that shit on some homemade Mediterranean chicken…yum yum yummy yum yum
Make an original Halifax Donair
I'm so mad that I didn't know these existed sooner! 🤤
Where's the bacon? It needs bacon! 🥓
how would you reccomend i slice the beef thin enough without a 400$ industrial meat slicer
Make something with Scrapple!
Holy speidini batman!
send me the knife
I had to do a double take. I live near Binghamton, NY were we have a sandwich with a similar name called the Spiedie. It's marinated cubed chicken or pork scewered then grilled served on a slice of Italian bread. This weekend is the annual Spiediefest and Ballon Rally and a few weeks ago our AA baseball team changed their name to the Binghamton Spiedies. Maybe try making them sometime
Im doing it
First Recommendation 05/01/24. Today's recommendation 07/30/24. Re-posting each video because this recipe is THAT good: Chicken Enchilada Soup
Dishes: Large Soup pot, medium pot for the protein & broth
Protein – Chicken Breast, Boneless, Skinless, simmered in chicken broth until mostly cooked. Pull from the broth (saving the broth), and shred. Reintroduce to the final pot along with broth as needed.
Spices – Cumin, Onion Powder, Garlic Powder, Chili Powder, Cayenne Pepper, Smoked Paprika, taco seasoning, Souza seasoning, black pepper.
Add-ins – frozen or grilled corn, black beans, black olives, 2 chopped / diced onions, 2 cans green chilies, 2 de-seeded and diced jalapenos, 1 can of rotel diced tomatoes.
Sauce-Add-ins – Cream cheese, Sour Cream, Tabasco Sauce, Cholula Hot sauce. 2 large cans of enchilada sauce ( our favorite is Rosaritas).
Prepare the protein in a separate pot / pan, once again, be sure to save the broth.
Into the main soup pot, place non-sauce add-ins first and start a gentle simmer to get the onions and chilis sweating and start the flavor-mixing process. Lower the heat down to medium-Low and add in the enchilada sauce. Add spices and stir. Add tabasco sauce and Cholula hot sauce and stir. Adjust the spice levels of the chili powder, cayenne, cumin, and taco seasoning to point it's got a serious bite. This is when we temper with the cream cheese ( about half a package/bar ) and sour cream to temper it to desired spice level.
Reintroduce the chicken to the main soup pot and add broth to desired amount. Readjust spice level intensity if desired.
Remain on medium-Low heat for about an hour, stirring about every 5 minutes to keep the bottom from scorching. This requires patience, but allows all those flavors to mix and mingle together. Over time, this will likely lead to a very gentle boil.
Serve with fresh cilantro, sour cream, and shredded cheese. You can also crush tortilla chips over the top for an added texture