My friend Becky (who I've known since she was 4 years old, for those who are counting) and I have been cooking out every week lately. We both have summer Friday afternoons off and she works next to the green market in Rockefeller Plaza, so we get together with Marc and Jessi and a bunch of food and then we fire up the ol' grill! Each week, as Becky has rediscovered her passion for cooking, something wonderful has evolved. In her own words (beware the foul language, sensitive readers):
--1 lb Elbow Macaroni
--4-5 Hard Boiled Eggs, [chopped or sliced - bdvdb]
--2 Tomatoes, sliced
--1 large Cucumber, quartered and sliced
--1 large Red Onion, diced
--1 package Hillshire Farms Deli-sliced Honey Ham (You can of course use other ham, but that’s how I know how much to use)
--Mayonnaise (Enough to hold it together. I use Hellman’s light mayonnaise)
--Peter Luger Sauce** (5 capfuls, though I usually throw a dash more in on top of that)
--Cider Vinegar (1 capful)
--Salt and Pepper to taste.
Then just mix all that sh*t together and let cool. Or eat some while it’s still warm. It’s still pretty f*ckin’ tasty then too. -Becky
**Peter Luger's Steak Sauce pulls this whole salad together, so don't substitute it with anything else. It's also worth seeking out because it's possibly the most delicious condiment EVER. Once you taste it, Peter Luger will never be absent from your fridge again! Fortunately, the world is waking up to this sauce and it's becoming widely available in the meat department of many supermarkets. So go get it. Put it on everything.