Monday, June 18, 2012

Hawaiian Inspired Dinner

My boyfriend loves Hawaiian BQQ fast food restaurants - you pick a meat with an asian flavored sauce and it's serves with macaroni salad and white rice.  A little too much starch, so I just went with macaroni salad filled with lots of veggies with teriyaki steak.


I LOVE pickles.  Pickled anything.  At any time, you will find at least 6 jars of pickled things in my fridge.  Hopefully, they will all be home-made and from the garden in a few months!  Pickle juice and mayonnaise make an amazing pasta salad dressing.


Whenever it comes time to chop herbs, I'm always short on cutting board space.  This is a good tip - place your herbs in a small bowl or a cup and use scissors to clip the herbs!




Teriyaki Steak (Serves 4)

2 pound london broil
1/4 cup soy sauce
1/4 cup brown sugar
1TB ginger, minced
1 TB garlic, minced
1 TB sesame seeds
1/2 of a granny smith apple, grated

Marinate the london broil for at least 45 minutes.  Remove from marinade and pat with paper towels.  Place on a rack and broil for 10 minutes until it begins to caramelize.  Flip it over and cook for another 10 minutes.  Allow to rest for 10 minutes before slicing thinly.  While the meat rests, pour the marinade into a pan, bring to a boil and reduce to a syrupy sauce.

Veggie Filled Macaroni Salad with Pickle Dressing (Serves 4)

2 cups macaroni, boiled till cooked through and drained, but still warm
2 cups diced vegetables, I used carrots, radishes, and broccoli
1/4 cup chopped pickles, I used pickles, banana peppers, jalapenos, and olive mix
2-3 TB pickle juice
1/4 cup mayo, I always use light mayo
2 TB chopped parsley

Mix pickles, pickle juice, mayo and parsley.  Add macaroni and vegetables.  Warm macaroni soaks in the dressing better than cold.  Allow to sit in the fridge for at least 20 minutes before serving.






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