At the Range you can be certain the cooking methods will be "unique" (hey the starter can made out of duct work finally fell apart). Multi cultural cooking is also sort of the norm around my kitchen. Those of you who read here know my lineage. Celt, Scandahoovian and Cree (the almond shaped eyes are a giveway, even if green). That's a lot of food history right there. Throw in Brigid Jr, all six foot of her (and some German), adopted by a Native Hawaiian family that invites me to their feasts, AND the Canadian branch of the family, we pretty much have most carb loving cultures covered in the cooking department. Though they lean heavily towards cuisines where the FDA has classified the food as a sedative..
Tonight, it's my favorite Hawaiian plate lunch sidekick, (an adaption from a recipe in Cook's Country Magazine)
Hawaiian Macaroni Salad
The secret to the pasta is to cook it until it's quite soft (the Natives call it "fat") so that it soaks up the dressing, making it incredibly creamy without being too mushy. I use the small "ring" salad macaroni (known as "Creamette Salad-ettes" to any good Lutheran Basement Church Woman) that's a huge part of the Scandahoovian salad and casserole culture (and impossible to find in Hoosierville). I then add good quality mayo, no light or fat free and Dear God in Heaven No Miracle Whip. The mayo is mixed with milk to help it soak in, with additional mayo and a splash of milk stirred in with the veggies right before serving. Apple Cider Vinegar gives it a bit of tang, but it's tossed on the macaroni when it's hot, a Cooks Country tip, so it soaks in for a few minutes, so not to curdle the dairy laden coating. It came out perfect.
It's really good and was a hit with my friends. But be careful to hold on to your plate so someone doesn't grab it.
