If you’ve ever been to Hawaii (or a Hawaiian BBQ restaurant on the Mainland) you know that virtually everything is served with a side, or scoop of ‘mac salad’. The Hawaiian plate lunch consists of the main entree, generally two scoops of rice and macaroni salad. It might seem like a strange combo to some, but it’s just the way it is. Everyone has their version of this picnic food and the folks in Hawaii are no different. This might seem too soft (overcooked) and too mayonaisy (made that word up) to some but that is generally how it is served. I have to say that I like macaroni salad in most forms, but Hawaiian style is my favorite. This recipe was adapted to one I found a while back from Cook’s Country Magazine. While writing this post, I am also imagining myself eating it in Hawaii so it is a little mental getaway for me! Be warned this recipe makes a lot (serves 8-10) so it’s good for a potluck. Didn’t want you to have it coming out of your ears!
HAWAIIAN STYLE MACARONI SALAD
-2 Cups Whole Milk
-2 Cups Mayonaise
-1 TBS Brown Sugar
-1/2 Tsp Plus 1 TBS Salt
-2 Tsp Black Pepper
-1 Lb. Large Elbow Macaroni
-1/4 Cup Cider Vinegar*
-1/3 Cup Shredded Carrot
*Original recipe called for 1/2 Cup Cider Vinegar but I feel that is too much. Some don’t add it at all, so it is really up to you and your personal taste.
1. Make a dressing by whisking together, in a small bowl: 1 1/2 Cup Milk, 1 Cup Mayonaise, Brown Sugar, Salt and Pepper.
2. Boil Macaroni, adding 1 TBS Salt to the water, and cook for 15 minutes. The pasta will be very soft, this is okay. Drain it and return to the pot.
3. Add vinegar to the Macaroni and toss – let cool for about 10 minutes.
4. Stir in prepared dressing and cool completely.
5. Add the Carrot, remaining Milk and Mayonaise to the cooled Macaroni and mix well. Season with Salt and Pepper to taste.
6. Refrigerate for at least one hour before serving, can be chilled up to two days.
Posted in Uncategorized
Tagged Comfort Food, Hawaiian Food, Island Flavor, Macaroni, Noodles, Pasta, Plate Lunch, Salad, Side Dish, Vegetables, Vegetarian
This is my take on the the Sichuan recipe for Ants Climbing a Tree. I adapted this recipe for what I had on hand and was very happy with the results. Most recipes for this dish call for cellophane/mung bean noodles and ground pork, neither of which I had on hand. I substituted angel hair pasta and ground turkey. Mr. Foodie does not care too much for cellophane noodles so the angel hair substitution was a good fit for him. He really enjoyed this dish and ate several helpings of it. Although I liked the ground meat with this dish and know that is part of the classic recipe, I also think the flavors would lend nicely to some thinly sliced chicken breast or even lean pork.
ANTS CLIMBING A TREE
8 oz. Angel Hair Pasta
1 lb. Ground Turkey
1/4 Cup Soy Sauce
1 TBS Sesame Oil
2 Tsp Cornstarch
6 Scallions, sliced
3 TBS Canola Oil
1 TBS Ginger Paste
1-2 TBS Minced Garlic (depending on your preference)
1 TBS Sriracha
3 Cups Shredded Cabbage
2/3 Cup Chicken Broth
Freshly ground black pepper
1. Bring salted water to a boil, add angel hair pasta and boil for 3 minutes. Drain, rinse and set aside.
2. Mix the ground turkey, with ½ the soy sauce, the sesame oil and scallions in a small bowl and mix thoroughly.
3. Heat canola oil over medium-high heat in a wok or large skillet.
4. Add ginger, garlic and Sriracha to hot skillet and stir for about 30 seconds.
5. Add the turkey mixture and cook for 1-2 minutes.
6. Add the cabbage and remaining soy sauce and cook for about 2 minutes, cabbage should be slightly wilted.
7. Add the pasta to the pan and continue to cook until turkey is cooked through.
8. Season with salt and pepper to taste and cover pan, leaving the lid ajar just a bit.
9. Lower heat to low and continue to cook until most of the broth is absorbed.
This is a recipe from Sam the Cooking Guy. I was turned on to him (and this recipe) by my good pal, Stephanie. I own both of his cookbooks and I cannot tell you how handy they are. He has short, simple recipes that taste great. I have not been disappointed by anything I have tried from his cookbooks. The premise of his recipes is that anyone can cook good food, you do not have to be gourmet. He uses real ingredients to create good meals and ANYONE can follow along. His comedic writing throughout the book is worth the read as well.
We love encased meats here at Foodie Casa so it was a no-brainer that I had to try this recipe. This has quickly become one of my favorite comfort foods. I served this to company around the holidays last year and they all asked for the recipe. My only warning is that this definitely needs to be eaten right away to get the full effect of the dish. While I like it leftover just fine, it is not a recipe that keeps well over time.
SPICY SAUSAGE PASTA
1 TBS Olive Oil
1 lb Penne Pasta
1 lb Spicy Italian sausage (casings removed)
4 cloves Garlic
3 TBS butter
1 Cup Whipping Cream
1/2 Cup Shredded Parmesan Cheese
2 TBS Fresh Chopped Parsley
1. Heat oil in skillet over medium heat.
2. Add sausage, brown and break up.
3. Once sausage is browned, stir in garlic and cook another minute or 2.
4. Add cream and simmer on low about 10 minutes.
5. While the sausage mixture cooks, add pasta to boiling water – when the pasta is ready, so is the sausage!
6. Drain pasta and add to sausage.
7. Add butter, Parmesan cheese and parsley and mix well
8. Sprinkle with a little more cheese and serve immediately.
If you are familiar with Crustaceans or Thanh Long restaurants, you are likely familiar with this dish. These restaurants, in the San Francisco Bay Area and Greater Los Angeles are, are run by the An family and contain a ‘secret kitchen’ that is closed off to all employees except family members. Many a Foodie has tried to figure out the secret recipe for this dish, the recipe I used is courtesy of RasaMalaysia and can be found HERE.
This recipe was simple and I generally have everything on hand to make it, except for the crab. If you are a crab and/or noodle lover, of which I am both, you would enjoy this recipe. I’m not sure if you would say it tastes JUST like the restaurant version but it is very good and extremely rich. Definitely worth the try!