This is the event that started it all, a salute to marinated meat on skewers, the pride of Broome County! The Cooking contest was part of the Balloon Rally's original conception: a spirited Cook-off of a local food and a balloon rally. Anyone can join the fun and competition, applications are available and you simply need an original Spiedie recipe to enter.
There are three classes of competition, and one to four categories within each class. An open class for the public and a celebrity class for local celebrities to compete with one another! The open class competes in five different categories: Poultry, Pork, Beef, Venison, and Lamb. There is also an award for best presentation.
Our host this year is Jim Ehmke from NewsChannel 34. We bring in local dignitaries to judge the open class and have our own esteemed Chef's association to judge the other classes.
The fun starts at 1pm on Sunday and will be covered by local TV and Radio Stations. Don't miss the fun. Forms are available on line or call Spiedie Fest for information (607-765-6604) and forms.
SPIEDIEFEST 2013 WINNING RECIPIES:
Ray Parkes, pork division winner
3 pounds pork sirloin, cubed
1 cup vegetable oil
1 cup olive oil
¾ cup cider vinegar
¼ cup white vinegar
1 tablespoon black pepper
2 tablespoons Italian seasoning
2 tablespoons kosher salt
4 cloves garlic, chopped finely
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 teaspoon crushed red pepper
Add ingredients to cubed meat and mix thoroughly. Marinate for at least 24 hours, stirring occasionally.
Cook over white coals til done. Serve on Italian bread. Take cook out for a drink.
Don Wright, poultry division winner
6 pounds beef, chicken or pork
Red wine vinegar
1 cup corn oil
6 cloves of garlic, minced
1 teaspoon salt
1 teaspoon pepper
Combine ingredients and marinate for 2-3 days, mixing occasionally
Celine Hughes, beef/venison division winner
3-4 pounds 1-inch cubed beef
½ cup vinegar (5 percent)
½ cup red or white wine
½ cup canola oil
Juice of ½ lemon or lime
¼ cup sweet basil, chopped
1 medium head of garlic, chopped
1 onion, chopped
¼ cup mint, chopped
5-6 bay leaves
2 tablespoons rosemary
Combine ingredients and marinate for 2 days.
Teresa Lockwood and Kathy Lockwood, lamb division winner
5-7 pounds lamb
6-7 cloves garlic, coarsley chopped
1 cup fresh parsley, coarsely chopped
1 cup fresh basil, coarsely chopped
1 ½ tablespoons coarsely ground black pepper
1 tablespoon salt
2 tablespoons oregano, finely chopped
1 tablespoon fresh rosemary, finely chopped
Equal amounts olive oil and red wine
Mix all spices into meat until evenly distributed. Add wine and oil mix. Marinate 48-72 hours, adding oil and wine as needed to keep meat moist.
Cook, being careful not to overcook - meat should be pink in the middle.
WBNG, celebrity division winner
1/2 cup olive oil
¼ cup vinegar
3 garlic cloves, crushed
1 tablespoon onion powder
1 teaspoon oregano, hand-crushed
1 teaspoon thyme
2 teaspoons seasoning salt
1 tablespoon cayenne pepper
2 teaspoons paprika
1 teaspoon black pepper
1 tablespoon horseradish
¼ to ½ cup lime joice or lemon juice (optional; add during the final hour of marinating)
Place everything except juice in a blender or jar with tight-fitting lid and mix until completely blended. Transfer to a resealable plastic bag, add meat and place bag in the refrigerator. Turn bag several times while marinating. Times: 2-4 hours for beef, 1-2 hours for chicken or pork, ½ hour for shrimp. For use as a basting sauce, mop onto meat or kebobs during grilling or roasting.