Last week I posted about a special giveaway for an advance copy of my new cookbook, Bacon Beans and Beer that will be released next month. I asked you to share which of those three ingredients you’d choose if you were stuck on a desert island, and here are the results so far:
Bacon – 13 votes
Beans – 5 votes
Beer – 9 votes
Be sure to cast your vote and enter to win! The drawing ends at midnight MST on Monday, July 9th, and you can leave your comment on this post. If you’re on Instagram, Gibbs Smith is also giving away a copy of the BBB book. Follow their page and comment on the post to be entered.
Here’s one of my favorite summertime recipes from the book–an easy macaroni salad that’s perfect for a picnic or cookout. The simple salad dressing is a blend of creamy mayonnaise, ranch dressing and just a splash of balsamic vinegar, which gives it a yummy savory flavor with just a hint of sweetness that pairs well with the crispy, crunchy bacon. You can make the salad up to a day in advance and add the final ingredients right before serving.
Bacon Macaroni Salad
1 pound uncooked elbow macaroni
1 large tomato, chopped
2 stalks celery, chopped
3 green onions, finely chopped
1 cup mayonnaise
1⁄4 cup ranch dressing
1 tablespoon balsamic vinegar
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground pepper
1 cup grated sharp cheddar cheese
1 pound bacon, cooked and crumbled
Cook macaroni according to package directions; drain and rinse in cold water. Transfer to a large bowl; stir in tomato, celery, and green onions.
In a small bowl, whisk together the mayonnaise, dressing, vinegar, salt, and pepper. Pour over macaroni and toss to coat. Refrigerate, covered, for at least 2 hours or overnight. Just before serving, mix in cheese and bacon. Makes 8 servings.
Big thanks to the book’s publisher Gibbs Smith, and Susan Barnson Hayward for taking the beautiful food photographs for the book.