RECIPE ALERT: Macaroni Salad/ColeSlaw/Grilled Steak at our Harlem BBQ

RECIPE ALERT: Macaroni Salad/ColeSlaw/Grilled Steak at our Harlem BBQ

We recently celebrated our Harlem Facility’s 18th anniversary barbecue. Staff congregated together to enjoy each other’s company, congratulate several staff members for their hard work, and (of course) to enjoy the food that our very own Harlem kitchen staff prepared. We enjoyed your typical all-American barbecue dishes which included: hamburgers, hot dogs, grilled steak, coleslaw,  and macaroni salad. Below are three recipes that were a sure hit at our staff barbecue. Enjoy!

Macaroni Salad

1 lb Elbow Macaroni
6 boiled eggs
16 ounces of Hellman’s Mayonnaise
1 can of Albacore Tuna
1 cup of celery, finely diced
1 cup of carrots, finely diced
2 tablespoons of Dijon Mustard
1 teaspoon of dill seed
5 cups of pickle relish
Salt & pepper to taste

Directions: Bring a large pot of water to boil. Add the macaroni shells to the boiling water and cook about 12 minutes or until tender. Drain and let cool in a large bowl.

When the macaroni shells are cool, add the remaining ingredients together. Season with salt and pepper, and mix gently. Refrigerate until serving time.

Jicama and Green Cabbage Coleslaw (4 servings)

1/2 head green cabbage, cored and shredded
2 medium jicama (peeled and grated)
2 carrots (peeled and grated)
1 cup plain yogurt
1 tablespoon lemon oil
1 tablespoon fresh dill (chopped)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons vinegar
1 teaspoon sugar

Directions: Wash, core, and shred the cabbage. Steam for 2 minutes, drain, and squeeze out the bitter juices. Add the jicama and carrots and mix together. Mix in the yogurt, lemon oil, dill, salt, pepper, vinegar, and sugar then refrigerate. Chill then serve.

Grilled Skirt Steak (4 servings)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1 sprig fresh rosemary (chopped)
3 garlic cloves (chopped)
1/4 cup virgin oil
1 1/2 pounds skirt steak (cut into 4 6-ounce pieces)

Directions: Whisk together the soy sauce, Worcestershire sauce, rosemary, garlic, and olive oil. In a large pan, marinate the steak in the soy sauce mixture for 2 hours.

Steak is best cooked over high heat, so prepare a hot fire in your barbecue grill. The grill is ready when the coals are starting to turn gray. Brush the grate with olive oil and place the steaks on it. Cook 3 minutes, turn, and continue to cook until medium rare. Remove the steaks and slice into thin strips across the grain at a 45 degree angle.

Most importantly, enjoy!!!!

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