Tag Archives: Memorial Day

Seafood Macaroni Salad for Memorial Day!

It’s hard to believe Memorial Day is already here. It seems like spring just flew by, but I’m thrilled to celebrate the start of summer. Even though it looks like it will be a little cold, the weekend looks great. I’ll be spending the weekend with family and friends at the shore. Whether you’re staying at home or heading out-of-town, I’m sure for many the weekend will include a barbecue. This macaroni salad is a great addition to any barbecue or picnic. The recipe is easy, and the addition of seafood means you’re not just bringing the same old macaroni salad. It’s a sweet, crunchy, delicious side for your next barbecue.

To start, chop 2 bell peppers (I used a yellow and red but any will do), 1 small sweet onion, and 2 ribs of celery. Set them aside.pepperschopped peppersonionscelerychopped veggiesFor the seafood, you’ll need 3 small cans of small shrimp and 3 small cans of lump white crab meat. Drain the seafood well and set aside.shrimpcrabmeatNext, make the dressing. Combine a 15 oz jar of mayonnaise, 1/4 cup sugar, 1 teaspoon white vinegar, salt, and pepper. If the dressing is too thick, you can always add a little milk to thin it out.mayosugarvinegardressingalmost readyFor the pasta, I like to use elbow. It just seems like macaroni salad should always include elbow macaroni. Cook 2 lbs elbow macaroni according to package directions. Drain, then add back to the pot with cold tap water and drain again. Normally, I never suggest “rinsing” the pasta, but for macaroni salad, it works to cool the pasta down. elbowsFinally, mix everything together in the pot you boiled the pasta (no need to dirty something else). Add the pasta, veggies, seafood, and dressing, and stir thoroughly to combine. Give it a taste for seasoning, then refrigerate until cool. It’s best if you can make the salad a day before serving so the flavors can meld, but if you’re in a pinch, just make sure everything is cold.adding pastaadding veggiesadding seafoodadding dressingdoneI hope you all have a wonderful Memorial Day weekend full of family and friends, and maybe some sun! Enjoy!

Tomato, Basil, Garlic, Olive Oil…Ah Bruschetta

I am not sure if I’ve mentioned this before, but I love tomatoes.  I love them in all forms, cooked, raw, doesn’t matter.  And one of my favorite ways to eat tomatoes is in bruschetta.

Bruschetta is incredibly simple to make, and absolutely delicious.  And, because it’s all about fresh ingredients, it’s a perfect summer recipe.

Diced TomatoesTo start, find nice, ripe tomatoes.  I prefer the Roma or plum tomatoes for bruschetta because they aren’t as juicy.  Their texture holds up well.  However, really any tomato will do.  And if you have them fresh from the garden, well, they are always the best!  For this recipe I use 5 tomatoes.  And, you may remember a while ago me going on and on about ceramic knives for cutting tomatoes, but I really do taste a difference.  So if you have a ceramic knife, now is the time to use it.  Remove the seeds and dice the tomatoes and add them to a bowl.

Minced GarlicAdd to the tomatoes 3 garlic cloves, minced.  In traditional bruschetta, the garlic would be rubbed on the toasted bread, but I find this works well and is easier.  You want the mince to be pretty small to avoid people getting a huge piece of garlic.  Also, I should warn you, I love garlic, so you may find 3 cloves is a bit much for you, or you may want more.  Feel free to adjust.

To the tomatoes and garlic, add 3 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper.  I also add 1 tablespoon balsamic vinegar.  I think purists would probably just stick with the olive oil and not include the vinegar, but I think it adds a great flavor to the bruschetta.

BasilFinally, add 6 basil leaves.  I chiffonade them.  Sounds impressive, right?  Well, it just means you roll the leaves up and cut them into strips. Now give the bruschetta a stir and you’re done.

I prefer bruschetta at room temperature.  Also, as it sits, the tomatoes release their juices, adding to the delicious liquid.  Serve the bruschetta with toasted sliced Italian bread.  Just grill the bread, or toast it on a cookie sheet in the oven.  The crispy bread Bruschettadoes a great job of soaking up the delicious juice.

Bruschetta makes a great appetizer, but it’s also a good side.  And it works well at barbeques or picnics.  I might whip up a batch for Memorial Day!  Happy Memorial Day weekend everyone!