Spiedis (pronounced "speed-eez") are considered a specialty where Beatrice lives. In Binghamton, New York, a Spiedi-Fest is held in August, featuring this dish made of all different kinds of meat. Beatrice Riddell of Chenango Bridge, New York, sent this to Taste of Home Magazine; her specialty is pork.
Serves: 1
Prep.Time: 10 minutes
4 pounds Pork Tenderloin -- cut in 1" cubes
2 cups V-8 vegetable juice
2 large Onions -- Finely chopped
6 cloves Garlic -- minced
2 tablespoons Worcestershire sauce
1 teaspoon Dried Basil
1/2 teaspoon Salt
1/2 teaspoon Pepper
12 slices Italian bread
Combine first 7 ingredients in bowl; cover and refrigerate overnight. Drain, discarding marinade. Thread pork onto small skewers. Grill or broil for 15-20 minutes, turning occasionally until meat is no longer pink and pulls away from skewers. To serve, wrap a slice of bread around about five pork cubes and pull off skewer.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved