COVER STORY
Thursday, June 10, 2021 • The BuLLeTIn
GO! MAGAZINE • PAGE 11
Continued from previous page
SIDE DISH — MAK’S MAC SALAD
Potato and macaroni salads seem simple,
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
Note: All ingredient amounts can be ad-
justed based on taste and serving size
Makes about 8 servings
5 eggs
2 cups small elbow macaroni
¾ to 1 cup mayonnaise
½ sweet onion, diced
½ cup frozen petite peas
½ tbsp. relish (zucchini recommended)
¼ tsp. celery seed
1 tsp. paprika
1 tsp. everything bagel seasoning
½ tsp. onion salt
Salt
Pepper
Directions
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 5 minutes. When the pot beeps, allow
it to sit for an additional 5 minutes then re-
lease the steam valve. Once all pressure is
released remove the eggs to an ice bath for at
least 6 minutes. Set aside
In a medium saucepan, cook the mac-
aroni 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 flavor.
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 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.
MAIN DISH — BROWN SUGAR
RUBBED SALMON
You can do this sweet and savory salmon
on the grill or in your oven, but here is how
Brown sugar rubbed steelhead on the smoker
you do it on your smoker. The rub is also
great on pork.
Ingredients
½ cup brown sugar
1 tbsp. ground cumin
1 tbsp. garlic powder
1 tbsp. kosher salt
1 tbsp. paprika
1 tbsp. onion powder
1 tbsp. ground pepper
1 tbsp. cayenne pepper
1 tbsp. chili powder
1 salmon fillet
Lemon slices, optional
Directions
Preheat your smoker to 225 degrees using
your preferred wood (alder and cedar pair
well with the fish).
In a medium mixing bowl, mix brown
sugar with all dry ingredients until well
combined. If the rub is a little lumpy, mix
it in your food processor. Store in an air-
tight container or jar. Rinse the salmon fillet
under cold water and pat dry with a paper
towel. Coat the salmon thoroughly with the
rub and place the fish 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 fish reaches an internal tempera-
ture of 140 degrees, remove and wrap it with
foil.
e
Reporter: 541-383-0304, mwhittle@bendbulletin.com
LES NEWMAN’S
QUALITY OUTDOOR WEAR
On NE Franklin Avenue across from Les Schwab
541-318-4868