Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: barbecue

Shrimp & Macaroni Salad

This is my all time favorite macaroni salad, and my family would agree with me.  It’s simple and easy to throw together and I make it often in the warm weather months.

The shrimp I use in this dish are the “tiny” version found in a can.  Before you cover your eyes and run away from that idea I promise you they work and they work well.  I’ve tried it with fresh shrimp and frozen tiny shrimp and just was not happy with the results.  The canned “tiny” version is what works best and I’ve never had anyone who has tried it tell me they didn’t love this salad.

Give it a try and let me know what you think.

SHRIMP & MACARONI SALAD:

  • 8 oz. Elbow Macaroni (or any small pasta)
  • 2 Stalks Celery, diced
  • 1 Small Onion, diced
  • 1 Carrot, peeled and grated
  • 1/2 tsp. Garlic Powder
  • 2 Cans “Tiny” Shrimp, rinsed and drained
  • 3/4 – 1 Cup Mayonnaise (Use the good stuff!)
  • Salt & Pepper, to taste

Bring a large pot of salted water to a boil and add the macaroni.  Cook until just done.  When done, drain and rinse with cool water and set to the side.

Dice the celery and the onion and grate the carrot and set to the side.

Drain and rinse the shrimp and set to the side.

In a large bowl add the macaroni, celery, onion, mayonnaise, salt, pepper, garlic powder and the grated carrot.  Mix well and add more mayonnaise if needed.  Once mixed, add the two cans of shrimp and fold in.  Cover and refrigerate for an hour or two before serving. 

Stir well before serving and enjoy!

 

Rib Rub

My husband loves to use his smoker.  Over the past 8 years he has gone through 3 smaller, less expensive smokers.  Finally, two years ago, he decided to invest in a really good smoker which he has been very happy with.  The day it was delivered I was home alone, and when the UPS guy took if off the truck, I thought for sure my husband had decided to plan for his funeral and order a large stainless steel casket.  The thing is taller than me (which is not saying much since I’m barely 5′ tall myself). 

The fact that we live in the Northeast and are dealing with temperatures in the low teens does not deter him from getting out there and smoking up some form of meat.  It doesn’t stop us from using our BBQ all winter long either.  I’m sure our neighbors probably think we are crazy, but so what!  At least we are eating good!

He had a craving for some pork ribs the other day so he picked up a rack of them.  These are spare ribs, not to be confused with baby back ribs.  They didn’t have those, so we made do with these.  There is truly no set recipe for this Rib Rub.  I could give you measurements, but they would be off depending on the size of the ribs you are using and how you decide to prepare them.   So instead, I’ll tell you what we used and you can go from there. 

First get the ribs out of the packaging and pat them dry with some paper towels.  Then rub them down, both sides, with a couple tablespoons of Canola Oil.  I cut the rack of them in half because they are easier to work with that way.

In a bowl, mix up the dry ingredients for the rub.  This can vary, and very often does in our house, depending on what you have on hand.  I don’t know that I have ever made the same rub twice.  This time I used some Lawry’s Seasoned salt, garlic powder, onion powder, smoked paprika, fresh ground black pepper, a smidgen of cayenne pepper, and some brown sugar.

Mix together all the dry ingredients, and then rub it all over the ribs, both front, back and sides. 

After, place the ribs in a large container – I used aluminum foil – cover and refrigerate overnight.  My husband smoked these for about 6 to 8 hours and they came out perfectly tender and juicy. 

You could barbecue them as well.  What I normally do if we are going to barbecue them is to first cover them and allow them to bake in the oven set at 300 for about an hour and a half.  Then pull them out and barbecue them until they are nice and browned. 

They were the perfect fix for his mid winter barbecue craving.

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