Smash the backyard barbecue with these dishes
BY MAKENZIE WHITTLE
THE BULLETIN
Ah, summer. The time for cookouts, cam-
pouts and warm evening conversations under
soft outdoor lighting. As limitations on social
gatherings lift more and more and vaccines
get in arms, the return of the mighty back-
yard barbecue is imminent. Beyond cook-
ing the standard hamburgers and hot dogs or
swinging by Safeway and picking up a cou-
ple of bags of chips to contribute, why not
zhoosh up the menu with a couple of new
recipes for your next party.
Mak’s mac salad
Potato and macaroni salads seem sim-
ple, but so many of them can turn out badly.
It really just comes down to seasoning them
well and getting the proportions right. Here
is my own recipe that has yielded yummy
sounds and second (and third) helpings from
everyone who’s tried it.
Ingredients (Makes eight servings)
Note: All ingredient amounts can be
adjusted based on taste and serving size.
• Five eggs
• 2 cups small elbow macaroni
• ¾ to 1 cup mayonnaise
• ½ sweet onion, diced
The
Illahee
Apartments
• ½ cup frozen petite peas
• ½ tablespoons relish (zucchini
recommended)
• ¼ teaspoons celery seed
• 1 teaspoon paprika
• 1 teaspoon everything bagel seasoning
• ½ teaspoon onion salt
• Salt
• Pepper
Preparation
Hard boil the eggs using your preferred
method. If you have an InstantPot, put the
eggs in a wire basket accessory with a cup
of water and set it on manual, high pressure
for fi ve minutes. When the pot beeps, allow
it to sit for an additional fi ve minutes, then
release the steam valve. Once all pressure is
released, remove the eggs to an ice bath for
at least six minutes. Set aside.
In a medium saucepan, cook the maca-
roni as per the instructions on the box. Drain
completely and allow to cool slightly.
Dice the onion and place it in a small
bowl and soak in cold tap water. This helps
diminish that onion-y bite but retains the
crunch and overall fl avor.
Thaw the peas under cold running water
then put in a medium-sized mixing bowl at
least double the size of the amount of maca-
roni you have made.
Mix the macaroni, peas and onions with
the mayonnaise until fully incorporated.
Add more mayo if the pasta seems too dry
and remember that some of the mayo will
be soaked in further to the pasta after some
time.
Chop or slice four of the eggs into pieces
and mix.
Add relish and seasonings. Taste the mix
and add more seasonings as desired.
Slice the remaining egg and garnish the
top of the salad.
Cover the bowl and place in the refrigera-
tor until ready to serve.
Photos by Makenzie Whittle/The Bulletin
ABOVE: Brown sugar rubbed salmon. BELOW: Mak’s mac salad.
Brown sugar rubbed salmon
Why Live
Anywhere
Else?
1046 Grand Avenue
Astoria, OR 97103
503-325-2280
10 // COASTWEEKEND.COM
You can make this sweet and savory
salmon on the grill or in your oven, but here
is how you do it on a smoker. The rub is also
great on pork.
Ingredients
• ½ cup brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 tablespoon onion powder
• 1 tablespoon ground pepper
• 1 tablespoon cayenne pepper
• 1 tablespoon chili powder
• One salmon fi llet
• Lemon slices, optional
Preparation
Preheat your smoker to 225 degrees Fahr-
enheit using your preferred wood (alder and
cedar pair well with the fi sh).
In a medium mixing bowl, mix brown
sugar with all dry ingredients until well com-
bined. If the rub is a little lumpy, mix it in
your food processor. Store in an airtight con-
tainer or jar. Rinse the salmon fi llet under
cold water and pat dry with a paper towel.
Coat the salmon thoroughly with the rub and
place the fi sh skin side down on the smoker
(recommend using a wire grill pan to cook it
on to prevent sticking).
Place the lemon slices on top if desired.
When the fi sh reaches an internal tempera-
ture of 140 degrees Fahrenheit, remove and
wrap it with foil.