~Welcome To A Few Of My Favorite Recipes~
I would like to begin by sharing a few
New York Favorites..
This first one got it's name from being a
favorite at the famous Coney Island Amusment Park
on New York's Long Island...
If you like Chili Dogs, you'll love this!!
"Coney Island Hot Dog Sauce"
1 1/2 lb. ground chuck
2 tsps. salt
2 cloves garlic, minced
2 Tbsps. paprika
1/2 tsp. cumin powder
1 tsp. brown sugar
1 large onion, minced
3 Tbsps. chili powder
1/3 tsp. red cayenne pepper
3 cups water
Salt & Pepper to taste
Place all ingredients in saucepan; heat to
boiling and mash down with a potato masher,
to keep fine.
Turn to simmer; simmer several hours until thick,
stirring occasionally. (Do not brown meat!)
Great served with mustard and onions over hot
dogs, shredded cheese melted over top is another
variation you might like although this is not
the traditional way of serving..
Enough for 20 hot dogs... Sauce freezes well.
For spicier sauce, increase amount of chili powder.
This next one brings back fond childhood
memories of being at the Fair.. although
I have had them at many amusement parks also..
Everytime I eat one of these I am a kid again..
Riding the Carousel and eating a funnel cake..
Ahh.. to be a kid again!! Won't you join me??
This recipe is of Pennsylvinia Dutch origin..
The Amish call this fried dough cake,
3-4 cups flour
2 cups milk
1/4 cup sugar
2 tsps. baking powder
1/2 tsp. salt
Powdered Sugar for topping
Vegetable Oil for deep frying-heat to 375*F
Beat the eggs, then add the sugar and milk.
Sift 3-4 cups flour, the salt, and the
baking powder, then add to the milk, sugar
and egg mixture.
Mix while adding flour until the batter is
smooth and not too thick.
The funnel should have an opening of at least
1/2" and be able to hold about 1 cup of batter.
Put your finger over the bottom and add batter
to funnel. Remove your finger and allow the
batter to pour into the center of the hot oil.
Be careful, the oil may splash.
Carefully swirl the batter outward in a
circular motion, or criss-cross back and
forth to make a cake about 7" or 8" round.
Initials can also be drawn to personalize cakes.
Check it with a pair of tongs and turn it
when the bottom becomes golden brown. When
both sides are done, remove with the tongs
and let drain on a paper towel.
Funnel cakes are served with powdered sugar
sprinkled on top. Cinnamon may be mixed with
sugar for a different taste..
You could also use molasses, maple syrup,
or fruit preserves.
This recipe is known mainly in my area of
New York State..
If you find someone that knows of Spiedies
they are most likely orginially from the
Broome County, New York area.. or knows
someone that is..
I have come across marinated meat cooked on
skewers in other parts of the country but
they aren't known as Spiedies or have quite
the same flavor.
We have an annual "Spiedie Fest" and Hot Air
Balloon Rally each summer and have a contest
for the best recipe.
The one I have included is just one of many,
but the basics are the same.. Everyone has
their own "secret" ingredients that makes
their's the best..
So experiment.. yours might be better..
2 cups olive oil
1 cup wine vinegar, red or white
1/2 cup water
2 cloves garlic, minced
1 tsp.dried sweet basil
1 tsp. parsley
1/2 tsp. oregano
1/2 tsp. onion powder
2 tsp. salt
2 tsp. black pepper
4-5 lbs. pork, chicken, or beef cut in 1 1/2" cubes
Mix together all ingredients except meat.
Pour over meat and mix well. Marinate in
refrigerator for 3 days; stir occasionally.
Put meat on skewers; cook on grill over hot
coals until done. Brush with additional
marinade as cooking to keep meat from drying
out and added flavor.
Note* If you are using wooden skewers soak them
in water for a while before putting meat on
them so they won't burn.
When done.. slip the meat off skewer onto a
slice of Italian bread and enjoy.
Variation: Use "Spiedie" meat which has been
marinated then coat with beaten egg then
in bread crumbs.. Do Not put on skewers..
Deep fry until golden brown.. These are called
"Spiedie Nuggots" and are very good.
These are a good finger food for a get-together
when serving Hot Wings and pizza...
I have also served them for lunch along with a salad..
1 lb. cubed pork
1 lb. cubed veal (or you can use all pork)
3 eggs, slightly beaten
2 cups or more bread crumbs..seasoned or plain
1 cup flour
Salt and Pepper
Arrange meat cubes very close, on 5-6" wooden skewers.
(Use the thicker ones-about the size of a pencil)
When using the two different meats; alternate
when putting the cubes on skewers.
Season flour with salt and pepper and put in
a small bag; shake skewered meat in flour.
Remove meat from bag and shake off excess flour.
Dip in beaten eggs, then in crumbs. (Try adding a
little Parmesan cheese to seasoned crumbs)
Brown on all sides in 1" hot oil in a heavy
skillet or in a deep fryer at 350 until golden brown.
Drain "City Chicken" then place single layer
on a cookie sheet, put in oven at 300 and bake
covered with foil for about 30-45 minutes.
I have also had "City Chicken" made with the
marinated meat, (like Spiedies) but I personally
like them better when not marinated..
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