Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
2 cups elbow macaroni ½ cup mayonnaise, plus a little more if needed ¾ cup sweet onion, chopped ¾ cup celery, chopped 1 cup tomato, chopped with seeds and juice
2 cups elbow macaroni ½ cup mayonnaise, plus a little more if needed ¾ cup sweet onion, chopped ¾ cup celery, chopped 1 cup tomato, chopped with seeds and juice
2 cups elbow macaroni ½ cup mayonnaise, plus a little more if needed ¾ cup sweet onion, chopped ¾ cup celery, chopped 1 cup tomato, chopped with seeds and juice removed 1 jalapeño pepper, chopped fine with seeds removed 2 tablespoons pimento pepper, chopped 2 tablespoons apple-cider vinegar 2 tablespoons orange juice 1 tablespoon sweet-pickle syrup 1 tablespoon flat-leaf parsley, chopped ½ teaspoon celery seed 1 small can white albacore tuna, drained Salt and pepper to taste
Cook, rinse, and drain the macaroni. Let cool. Mix everything together in a big chilled bowl. If needed, add more mayonnaise and vinegar to keep it from getting dry. Serve ice cold and garnish with paprika and parsley leaves.
25 Secrets Revealed: A Culinary Tour can be purchased by contacting Kevin McCabe at kmbythesea@charter.net or (252) 995-4788.
Each year, Our State celebrates the very best in North Carolina craftsmanship with the Made in NC Awards. Meet the talented artisans who won top honors in 2022 — and watch them at work.
A Forsyth County chef grew up working in his family’s seafood restaurants, but he dreamed of running a steakhouse. Now, his grill has become a neighborhood staple.