Butter & Oil

What do you call your’s step-mother’s mother? It’s not a riddle, its a question that I’ve grappled with since I met Mrs. Elisa Sheffield. She is a mother of three, a grandmother of eight, a great-grandmother of four, a wonderful cook and an amazing woman. When she was growing up in Brooklyn, her mother used to make her signature dish, Spiedini (which translates roughly to “skewered meat”). Generations later, Spiedini has become a Sheffield family favorite. Spiedini Serves 4

• 1 lb. top sirloin beef, sliced thin
• 1-2 cloves garlic, minced fine
• 1/2 cup parsley, minced
• 1 cup Romano cheese, grated
• 1 stick unsalted butter
• salt & pepper to taste
• 1 1/2-2 cups of plain bread crumbs
• metal skewers

1. Sirloin beef, placed between two pieces of plastic wrap and pounded thin with the flat side of a meat tenderizer, or mallet.
2. Cut into 2″ long and 1″ wide pieces. Set aside.
3. Combine Romano cheese, garlic and parsley.
4. On a large cutting board lay pieces of beef. Butter each piece generously.
5. Sprinkle cheese mixture over top. Salt & Pepper.
6. Starting at one corner, tightly roll beef and place on skewer. Each skewer can fit 6-8 pieces.
7. Spread butter over each full skewer.
8. Dip each skewer into mound of bread crumbs.
9. Heat a large skillet with olive oil and remaining butter.
10. Brown meat on a medium heat. Rotating once golden.
11. Place skewers on paper towel to cool.
12. Serve with capellini and early peas.

for step-by-step photos go to:http://www.tabblo.com/studio/stories/view/247458/