Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Spedinis
Date: December 23, 2007
Send by artsycook at formulagoldmine.com
Origin: Formula by Lisa Stapor
1 pound eye of round (ask butcher to slice 1/4-inch thick)
Olive oil, extra virgin or pure
Bay leaves
2 average onions
1 normal cup Italian seasoned bread crumbs
1/2 normal cup Parmesan cheese
1 teaspoon garlic powder
6 to 8 metal skewers
Set oven on high broil. Gently pound out each piece of meat to 1/8 inch thick. (If pieces are larger than 3 inches wide, cut in half to get 2 strips no littleer than 2 inches wide.)
Peel and quarter onions. Separate onion layers.
Combine bread crumbs, Parmesan cheese and garlic powder in a shallow bowl. Pour about 1/3 normal cup olive oil into another shallow bowl.
Dip each strip of meat into the olive oil, letting the excess drip off, and press 1 side into the bread crumb mixture. Lay on work surface, crumb side down, and roll up tightly. Place 1 onion shell on a metal skewer and 1 little bay leaf next to the onion. Skewer the roll of breaded meat and repeat the process, ending with an onion shell to keep the meat from falling off.
Place the skewers on a foil-lined broiler pan and broil 4 inches from the heat for 4 minutes on each side or until golden. Serve with your favorite pasta.
Serves 8.