Grant McWilliams

Food Recession Chef Recession Chef: Zesty Macaroni Salad

Recession Chef: Zesty Macaroni Salad

Several years ago I decided it was time to get serious about smoking meat so <joke> I lit one end of a chicken</joke>.... nevermind. What I really meant to say was that I'd gotten serious about BBQ and in time started working on the absolute best version of traditional American BBQ fare according to me. It has a nice tang in it, isn't boring with the peppers, carrots and celery and is actually quite smooth and sweet too. It's a nice blend I think.

I'm a perfectionist so I can take quite a while to get it all worked out and as soon as I do I'll upload the recipes. This recipe is for the most part done. Anyone can do Macaroni Salad right? Yes if you want plain old Mayonnaise and noodles for dinner. What I've created here I really like and make it often for my lunches even if I don't BBQ. The ingredients list is longer than traditional Macaroni Salad and a few my be surprising but you should just trust me on this one and make it. I usually use the 2lb bags of mini sweet peppers but when I can't get them I'll use regular sized red, orange or yellow bell peppers.  I've specified just ONE red bell pepper to keep the cost down but if  I'm making a double batch I like to put one red and one yellow or orange bell pepper in it. I've tried green but to me the flavor is too bitter for what I am trying to accomplish. 

Also on the recipe I've made a note about the sweetened condensed milk. I've tried several while creating the recipe and something falls flat when I use *whatever* brand. However, I've always had good luck with Nestle La Lechera sweetened condensed milk that I pick up from the local Mexican grocery for about $1.60. If you buy it from your local white man's grocery you'll pay at least double. Since you have to pick up a few veggies anyway it may warrant seeking out the Mexican Tienda. 

If you're going to use nasty iodized table salt then cut the amount in half. I don't like my food tasting like bitter soap so I use fresh  ground sea salt in my recipes and you should too. Also one last note. I've mentioned in the recipe that it gets better if the flavors meld. This is very true and you'll notice the noodles soak up some of the soupiness and the flavors are more balanced the next day. If I were having a BBQ I'd make this the day before. If this isn't possible don't stress it because the worst rendition of this you could make will be better than anything you can buy from the store.

Recipe: Zesty Macaroni Salad

Food Recession Chef Recession Chef: Zesty Macaroni Salad