Here’s a Macaroni Salad you are going to love and it’s a great recipe to throw into your 4th of July festivities. Now, I’ve advertised that it’s Hawaiian Style, and I mean just that; “style”! Which means it’s like it in a variety of ways but I’ve changed up a few things that are so subtle most people won’t even know the difference. The only thing most folks will notice is just how damn good it is and that’s all that matters to me!
I’ve collaborated with several other Food Channels for this Holiday and we’ve pulled together to share each others ideas for celebrating July 4th in style, comfort and good taste. So CLICK HERE and check out this playlist for some more great ideas!
Macaroni Salad Ingredients:
2 cups Elbow Macaroni, cooked
1/4 cup Apple Cider Vinegar
1 cup Mayonnaise
1 cup Heavy Cream (half and half or milk are lighter options)
2 tbsp Brown Sugar
1 tsp Soy Sauce
1/2 tsp Sesame Oil
1/2 tsp Salt
1 tsp Black Pepper
2 Green Onions, chopped small
1/2 Carrot, shoe string slices chopped small
1 Celery stalk, minced or chopped small
If you’re wanting Kalua Pig, I guess it’s a real simple process of elimination and mathematics. If you don’t have a Louau to go to, number one, or if you don’t have an underground oven or even want to deal with digging a fire pit or making a temporary cinder block oven, or if you don’t even have an entire Pig to roast, here’ is a Slow Cooker alternative solution for Kalua Pork instead. And, if you haven’t had this at your Thanksgiving Dinner, YOU ARE MISSING OUT!
Kalua Pork Ingredients:
1 Pork Roast, Shoulder or Rump 1 tbsp Liquid Smoke Sea Salt (Kosher or Margarita Salt is fine, Hawaiian Sea Salt is the best)
Tenderize your Kalua Pork Roast with a Skewer, Fork or Needling Device. Then Rub Liquid Smoke over entire Roast and then salt all sides as well. Put in Crock-pot and Cover. Roast on the Low setting for 15 hours. Then fork pull the meat apart on a separate plate and add Crock-pot Juice as needed to moisturize. Serve with Rice!
2 Boneless Chicken Breasts
1 slice of Ham
1 Slice of Fresh Pineapple
1 Slice of Swiss Cheese
1/2 cup Seasoned Bread Crumbs
1/4 inch Oil in the pan for Cooking
Hawaiian Hollandaise Sauce:
4 egg yolks
1 tbsp lemon juice
1/2 cup unsalted butter, melted (1 stick)
1 tbsp Coconut Cream (Coco Lopez)
In a hot pan set on medium heat, poor 1/4 inch of cooking oil. Cut a horizontal incision on the long side of each Chicken Breast, creating a pocket. Then cut the Pineapple, Ham and Cheese (filling), diagonally, then stack them all together and insert them into the Chicken Pocket, Small point first. Using a tooth pick, fasten the top and bottom of the Chicken Breast over and around the filling. Then Roll the Breast in Bread Crumbs and place top side down first for 3 to 4 minutes. Thin flip over and repeat. Be sure that the chicken is cooked all the way through before serving.