This weekend we had a whirlwind of weather. We had thunderstorms and what felt like hurricane worthy wind on Friday, rain and freezing cold temperatures (57 degrees, yes, this is cold for us San Diegans) on Saturday, and a beach worthy Sunday. As much as I love rainy days in November and December, I am so over it now. There is nothing better than a hot pool day, where by 2 pm the kids are completely depleted of energy.
Anyway, when the cold and wind set in this weekend, I wanted nothing more than to snuggle up with some good food and a nice glass of wine. I quickly ran to the store before the rain, and immediately saw some beautiful veal cuts, which took me back to my Italian roots. Every party, my uncle would make a huge platter of veal spiedinis. I have no how much they spent on the food at their parties, because I paid a whopping $15 per pound, but it was well worth it. However, you can also use beef or chicken as well, as long as it is very thin.
Most people grill their Spiedinis, but my family always baked/broiled them. The quick baking process leads to incredibly moist rolls, while the broiling gives the tops a little crunch.
I served the speidinis with some roasted garlic mashed potatoes and roasted vegetables, which complemented the speidinis perfectly.
P.S. When the sun came out on Sunday, we ran to the beach to take some pictures with the kids.