Make: 10 servings
Time: 15 Minutes
This picnic recipe adds bourbon to pasta salad for savoury appeal.
1 lb(s) elbow macaroni
1 ½ cups mayonnaise
1 ½ cups celery, small diced (3 stalks)
½ cup green onions, greens parts only, sliced (1/2 bunch), plus for garnish
5 Tbsp apple cider vinegar
3 Tbsp whole-grain mustard
3 Tbsp bourbon whiskey
2 Tbsp honey
2 tsp salt
1 tsp ground black pepper
1 tsp liquid smoke
In a large pot of heavily salted water, cook the macaroni according to package directions for al dente. Drain and add to a large bowl along with 2 tablespoons of the mayonnaise, and the celery and green onions. Toss well.
In a medium bowl, combine the remaining mayonnaise and the cider vinegar, mustard, bourbon, honey, salt, pepper and liquid smoke. Stir until smooth, then add to the macaroni. Taste and adjust the seasoning as needed.
Refrigerate for 1 to 3 hours to allow the flavours to meld. Garnish with green onions before serving.
MR. PORTER AND MS. CHARLES - A RECIPE FOR SUCCESS
When we met, the heat was rising over a stock pot of bouillabaisse at the Epicurious Culinary School. An aspiring weekend chef, the handsome Mr Porter had titillated me in more ways than one, so it was no surprise that sparks flew. And, apparently, they weren’t coming from his namesake gas cooktop.
During class he’d taken off his jacket, rolled up the sleeves of this cuff-linked shirt and sauntered over as I opened the steam oven door. In a husky voice, he whispered, forget the menu, “I’ll have what she is having”. Soufflé Chocolat for two!
Wonder how Mr. Porter likes his eggs? Over Easy?!
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