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Spiedies are local to Binghamton in the central Southern Tier of New York, [1] and somewhat more broadly known and enjoyed throughout Central New York. [citation needed] A spiedie consists of cubes of chicken, pork, lamb, veal, venison, beef, or tofu. The meat is marinated overnight or longer, then grilled on spits over a charcoal pit.
Pages in category "American meat dishes" The following 12 pages are in this category, out of 12 total. ... Spiedie; Swiss steak This page was ...
The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton , and a cottage pie, beef.
Arrosticini (rustelle or arrustelle in the local dialects; also known as spiedini or spiducci) is a class of traditional dishes of skewered grilled meat characteristic of Molisana and Abruzzese cuisine. [1] They are typically made from mutton or lamb cut in chunks and pierced by a skewer.
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Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec (French: viande fumée or even bœuf mariné: Literally “marinated beef”) [1] is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week.
Our spiedies were always of lamb, and were always cooked using spiedie irons--steel skewers.--Mockingbird0 05:24, 21 September 2008 (UTC) Right on Mockingbird0. The reason the skewers were steel was because the steel would transmit the heat into the center of the meat. This was critical for leaner meat such as venison and lamb.
Sloppy joe meat being prepared with Manwich sauce. Early and mid-20th century American cookbooks offer plenty of sloppy joe-type recipes, though they go by different names: Toasted Deviled Hamburgers, [4] Chopped Meat Sandwiches, [5] Spanish Hamburgers, [6] Hamburg a la Creole, [7] Beef Mironton, [8] and Minced Beef Spanish Style.