A favorite from the Binghampton area of NY is called "Spiedies". You usually marinate chicken or pork, then grill it and make sandwiches. My fav is a sandwich made with spiedie chicken and Woeber's horseradish sauce. yum.

Here's a link to a spiedies marinade recipe that's highly rated. Adjust according to your own tastes. :)

Oh yeah, I have a couple that I got here.

Jessica's Lime Chipotle marinade is a great favorite, Elery loves it with lamb, I like it with chicken for tacos too. I miss Jessica, the place is much less "evil" (i.e. fun) without her.

Lime-Chipotle Sauce - Sunset Magazine

Food processor:

1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobo sauce (WAAAY too much for me, the heat wuss)
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper

Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

This one is from Nancy/Wizardnm, she used it at her deli and it was very popular. Popular here too, and she's another one I miss a lot. (sigh)

Asian Marinade for Chicken Breasts

Posted by: wizardnm (Nancy) at the Cooking Forum.

NancyâÂÂs comments: Chicken done in this is flavorful and leftovers make a great salad the next day. Makes enough for 5 lbs. of chicken breasts.

List of Ingredients

1 cup vegetable oil
1/4 cup sesame oil
3/4 cup soy sauce (Kikkoman)
1/3 cup minced garlic
4 Tblsp. minced ginger
2/3 cup minced cilantro
5-6 green onions
1 tsp. ground black pepper

Put the onions, ginger and cilantro in the food processor and pulse till chopped fine. Combine all and marinate chicken breasts, up to 24 hours, but at least 1 hour if you can. I have also put marinade in a freezer bag with chicken and frozen (good to do with the leftovers).

Annie

Thank you, both!

Party-music, I've never heard of spiedie, but am excited to try it! And thanks for the tip about horseradish sauce, which I love. I think DH will really enjoy this one.

Annie - I was thinking about that chipotle sauce but couldn't remember who posted it. Now, of course, I remember that it was the evil one ;) Nancy's sounds wonderful as well.

ORANGE AND SAFFRON MARINADE

ý tsp. pure saffron threads
ü cup white wine
2 cloves garlic, mashed to a paste with a fork
ü cup olive oil
1 tsp. grated fresh orange peel
2 Tbs. fresh orange juice

Pound the saffron with a little heated white wine to extract the flavor. Mix all the ingredients together and let sit 15 minutes before using. Marinate shrimp or lean fish 30 minutes, turning once, then grill or broil.

goldgirl, we used to get spiedies at the concession stands at the PGA BC Open golf tournament in EnJoie NY (near Binghampton). The grills were loaded with skewers of grilled spiedies (chicken or pork). They'd pull it off the skewer into a hoagie-style roll and serve it with your choice of yellow mustard, sweet pickle relish, and horseradish sauce. It would be neat if you can turn that into a panini!

HEre are a couple that we like. I haven't done anything marinated and grilled in a while, next time I can see the grill (It is under 8 inches of snow) I think I will be making one of the following:

Fairegolds Whiskey soy marinade

This one goes back 55 years in our family. Great on a large sirloin, tri-tip, pork chops, too.
1/3 cup sugar
2 T smashed garlic
piece of ginger, chopped
4 T whiskey (we're from Tennessee, so Jim Beam was prefered)
6 oz soy sauce

Marinate meat at least 4 hours, overnight if possible.

We like it with a tri-tip roast, then slice it thin.
****************************************************************

Hot Chili Rum Marinade
Yield: 2 cups
1 Scotch bonnet chili pepper,
-seeds, stem, and veins
-removed
1/2 c Rum, dark
1/4 c Lime juice, fresh
1 tb Lime zest, grated
3/4 c Peanut oil, Asian or
-domestic cold-pressed
1/4 c Cilantro leaves, chopped
-fresh
3 Garlic cloves, minced or
-pressed
Kosher salt and pepper, to
-taste
Puree the chili pepper, rum, and lime juice in a blender or food processor. With the motor running, add the peanut oil a little at a time.
Add the cilantro and garlic. The marinade will keep in an airtight jar for about 1 week in the refrigerator.

My favorite vaguely Greek marinade -- a couple of cloves of garlic mashed with a bit of kosher salt, lots of fresh ground black pepper, a few tsps. of fennel seed crushed a bit in the mortar, some red pepper flakes, a tsp or so of dried oregano, grated rind of 1 lemon, and some olive oil.

I got hooked on spiedies when I was in Binghampton on business. A now closed butcher shop carried spiedie marinade and that kept me on the kick.

Goldgirl, What grill do you have? I have been searching daily for a grill to replace my GForeman. I have decided on the Breville but I have to do a fund raiser first.

Here is a link that might be useful: Breville

Mustangs, that's the one I bought! Fortunately, I had a gift card (for anyone who doesn't know, you can purchase Williams Sonoma gift cards with AMEX points) that covered most of it.

I love it, and I've only just started using it. The grill plates pop right out to clean, and food slides right off them. I believe you can even put them in the dishwasher, although I prefer to wash them by hand. The grill also opens up completely flat.

The other night I cooked cod filets in foil on the Breville, although I didn't get the timing right and overcooked it. It's going to take some time for me to figure things out. We have a gas grill, but I find this so much easier during the week, with my crazy schedule.

Cool!! I have a zillion Amex points, thank you.

I am glad to hear your feedback on the grill too. Does it sear steaks reasonably well?

Caliloo, we're from Tennessee, so Jim Beam was prefered, is it true that Jim Beam was recently sold to a Japanese company?

Goldgirl, THANKS! I've been busy since your Amex revaluation: 1 Breville grill; 1 Breville Smart Oven (taking back the one I bought yesterday at BB&B); 2 RT tickets to Salt Lake City.

Haven't tried steaks yet, but the reviews I've read seem to give favorable feedback. I'm looking forward to trying it with flank and hangar steak. I'm so glad I mentioned Amex! My husband accumulates a lot of points through business, which we redeem for gift cards at WS, Zappos, and Home Depot!

Caliloo - those sound divine. And MaryMD - I never would have thought of Greek, which I also love. Thanks for all the inspiration!

Cathy, it's true, Beam is being "acquired" by Suntory Ltd., a Japanese Company. Holdings also include Makers Mark.

Annie

Cleaning a cupboard the spouse found an old can of enchilada sauce, a popular brand with a mostly yellow label, and used it to marinade pork chops. It was quite good.

Hey Cathy - those notes are Helene's from when she posted the recipe (I'm not from Tennessee LOL) so that is her comment.

Yes, I had heard that Suntory had recently acquired Jim Bean also, not necessarily a bad thing... Suntory has traditionally put out top quality whiskeys and seem to have maintained the quality of Makers so I am not too concerned.

Alexa

I have a great little book I use all the time called Alchemy of the Mortar & Pestle that has a whole chapter on great marinade recipes. You can check it out at Amazon.