Huli Huli Part II!
I recently cooked Huli Huli Chicken after watching an episode of America’s Test Kitchen. Everyone knows how much I love Test Kitchen. My Smoked Huli Huli Chicken was a big hit with my family and they requested I make it again, so here we go.
Last time I prepared this meal I was in so much of a rush to eat the Macaroni Salad that I forgot to take pictures. I promised one of my blogger friends that I would make it again soon and post the recipe for the Macaroni Salad.
Warning, to all my al dente eating pasta friends, this macaroni is cooked so long, it pretty much expands and explodes. A whole 15 minutes, I know what you’re thinking but you must cook it 15 minutes, it’s a method to my pasta madness. Just give it a try and I promise you will like it.
Serve Huli Huli chicken with Macaroni Salad and Jasmine Rice, Enjoy!
2 cups whole milk
2 cups mayonnaise, full fat
1 tablespoon brown sugar
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. creole seasoning or seasoning salt
1 tbsp. black pepper
1 pound elbow macaroni
1/2 cup cider vinegar
1/2 bunch green onions , sliced thin
1 large carrot , peeled and grated
1 celery rib , chopped fine
Heat a large pasta pot to boil, add 1/2 tablespoon of salt to boiling pot. Cook pasta for 15 minutes. Drain pasta, rinse off in cold water. Place pasta back in pot and pour on top of pasta the apple cider vinegar. Stir well until absorbed, transfer pasta to a bowl and allow to cool about 10 minutes.
Make Dressing while Pasta is cooking. Mix milk and mayonnaise and all seasoning together. Chop vegetables and set aside.
After allowing the pasta to cool for 10 minutes, stir in half the dressing and allow pasta to cool about 30 more minutes in the refrigerator. After 30 minutes, stir in the vegetables and remaining dressing and mix well. Allow pasta to chill covered in the refrigerator overnight.