Now that we set the stage with the amazing party in New West… no pressure, right? Oy… Now I have to begin with confessing that some how, and I’m not exactly sure what happened, but we ended up with next to no pictures from Dave’s graduation party at our house. I know… I don’t know what happened… I did, luckily, take pictures of the food (mostly) while I was preparing the dishes so at least that’s something. But seriously… no pictures? Ugh…
On the brighter side, let’s talk about food. Here’s the menu for Dave’s graduation party.
Dave’s Graduation Party Menu
Spiedies: Italian marinated pork or chicken that is skewered and grilled. Served on a bun with sauteed onions, mustard and mayonnaise.
White T-Shirt Shrimp: A Cajun spiced shrimp boil with beer and butter. Served with bread to dip.
Utica Pie: A deep dish tomato and parmesan “pie” with a Chicago-style crust.
Red, White and Blue Coleslaw: An homage to one of our favorite restaurants in Ithaca, NY, this is red cabbage, white cabbage and blue cheese slaw.
Half Moon Cookies: Made famous through Seinfeld, these Black and White cookies are claimed to have originated in Utica, NY, as Half Moons.
It’ll take me a few posts to get all of the recipes posted, but today we are going to start with the Spiedies and White T-Shirt Shrimp, the two recipes that I don’t have images for. This just means that you’ll have to try the recipes and send me pictures from your creations. 🙂 I’d love to see them!
Spiedies are a classic Binghamton, NY, dish. This is the perfect festival food from Binghamton, honored yearly by the Spiedie Fest. In fact, at my bachlorette party my fantastic ladies made a version to serve along with other bites of New York. I hope I did them all justice with this recipe. While the pork spiedie is the classic, we also offered a chicken version. They were both delicious, especially with a heap of sauteed onions.
5 lbs. of pork loin or chicken, cubed
2 cups plus ¼ cup olive oil
½ cup cider vinegar
1 tbsp. smoked paprika
1 tbsp. dried oregano
1 tbsp. dried thyme
1 tbsp. dried basil
1 tbsp. dried rosemary
1 tbsp. garlic powder
4 large onions, peeled and thinly sliced
Salt and pepper
- Combine the meat with 2 cups of olive oil, the vinegar, and all the dried spices in a large, nonreactive bowl or resealable plastic bag. If using a plastic bag be sure to place it in a casserole dish or other walled dish or bowl in case of any leaks. Place the meat and marinade in the refrigerator and chill for several hours or overnight. In a pinch, 30 minutes will get you some flavor, but longer is better.
- Meanwhile heat ¼ cup of olive oil in a large skillet over medium high heat and add the onions. Be prepared to cry a little… or a lot. Season with salt and pepper. Sauté the onions until they start to brown on the edges, then turn down the heat to medium and slowly cook them until they are soft and golden. Taste for seasoning and adjust if necessary. Put the onions into a serving bowl and set aside. If making the spiedies in advance you can refrigerate the onions for up to 2 days and then reheat them in the microwave before setting them out with the other condiments and buns.
- When you are ready to grill the meat, prepare the skewers. Skewer the meat, leaving some space between the cubes to ensure even cooking. If using bamboo skewers be sure to soak them according to package directions in advance. Grill the skewers over high heat to get a char on your kebabs. Depending on the size of your cubes this can happen quickly, so watch them like a hawk. Test individual skewers to ensure for doneness.
- Remove the meat from the skewers and place it in a serving bowl. Serve the grilled meat with torpedo buns, the delicious, golden onions, as well as mustard and mayonnaise. Enjoy!
Please click here for a printable version of the Spiedies recipe.
I cannot believe that I don’t have a single picture of the White T-Shirt Shrimp served at the party. Ugh! So you’ll just have to use your great imaginations to picture a vat of spicy sauce comprised predominately of butter and beer with succulent shrimp, served in bowls with crusty bread to soak up that delicious sauce. My mouth is already watering… The name for this dish comes from when Dave first tried it at a wonderful cabin (aka “camp”) up on Otter Lake. He was wearing a brand new, white t-shirt he’d received for his birthday. He took one bite of a shrimp, and watched the tail flip down in slow motion splattering his front with bright red, spicy butter sauce. Dave now recommends a bib when eating these shrimp, but I’d wear a trash bag if I had to just to get a bowl of that sauce with a hunk of bread. At the party we served the White T-Shirt Shrimp on a warming tray with a platter of warmed baguettes next to it to keep them both hot throughout the party.
White T-Shirt Shrimp
4 bottles of beer
¾ cup Worcestershire sauce
½ cup Cajun spice
4 lemons, juiced
1 lb. butter
5 lbs. shrimp, shell on, uncooked
- Heat all of the ingredients except for the shrimp in a large pot. Bring the liquid to a simmer and cook for 2-3 minutes.
- Add the shrimp and cook for 7-8 minutes or until the shrimp are pink and cooked through.
- Serve with bowls and lots of crusty bread to soak up the amazing boil. Enjoy!
Please click here for a printable version of the White T-Shirt Shrimp recipe.