Along with making, eating and drinking lots of sorbet and cocktails this weekend, I also enjoyed some BBQ courtesy of our Creative Director and tailgate-sized mini grill. What's better with barbecue chicken than a heaping helping of macaroni salad?



My recipe muse is another player from the Steelers' past, though more recent than Levon Kirkland and the era of Three Rivers Stadium. Antwaan Randel El could be considered the "Slash" of the mid-2000's (do yourself a favor and click the "Slash" link), playing wide receiver and punt returner, but sometimes looking more like a QB. Randel El was on the Steelers' roster from 2002-2005 and gave us all déjà vu when he made a brief return for the 2010 season. 


Randel El's most memorable contribution to the Black and Gold has to be his game-winning touchdown pass to Hines Ward in Super Bowl XL. He did play quarterback for the Indiana Hoosiers in college, so the play wasn't a stretch for either Randel El or offensive coordinator Ken Whisenhunt - in fact, it wasn't the first time they pulled it off. Nonetheless, the stakes were higher on this occasion, and the play made #82 the first receiver to ever complete a touchdown pass in Super Bowl history: 




Since Randel El's official retirement in 2012, he has been keeping busy as an analyst on the Big Ten Network, offering color commentary during the Washington Redskins' 2012 preseason games, and running youth athletic camps with his brother, Curtis. (Behind the Steel Curtain)



This macaroni salad is easy-peasy and may not look as unique as a touchdown-passing-wide receiver, but it is delicious and perfect for a summer (or fall) cookout. Our Creative Director has an aversion to ailoi, so I went light on the mayo, heavy on the veggies, and added our good friend Mister Mustard to the mix (no, I'm not personifying the condiment, I'm referring to the brand). FYI, the kabobs pictured are not Blitz-Kabobs, but rather a smorgasbord of leftovers from recent recipes - pineapple, chicken apple sausage and BBQ sauce, amongst a few other ingredients. I ♥ leftovers.




Antwaan Randel Elbow Macaroni Salad
A Stiller Nation Snacks N'at original

12 oz elbow macaroni, uncooked
1 cup yellow onion, diced
1 cup celery, diced
1 cup carrots, diced
1/2 cup mayonaise 
1 (heaping) tbsp Mister Mustard
2 tsp red wine vinegar
2 tsp sugar
1/2 tsp salt
1/2 tsp pepper

Bring a pot of salted water to a boil. Add macaroni and cook about 10 minutes. Drain pasta and set aside to cool.

Add onion, celery, carrots, mayo, mustard, vinegar, sugar, salt and pepper to large mixing bowl. Once macaroni has cooled, add to the bowl and stir to thoroughly combine all ingredients. Transfer to an airtight container and refrigerate for 1-2 hours before serving.