Hawaiian Barbequed Short Rib Kebabs

Atlantic Shores Retirement Community's Chef Eric Doarnberger made Hawaiian Barbequed Short Rib.

Ingredients:

Short Ribs
8 ea. Beef Short Ribs
1C. Soy Sauce
½ C. Brown Sugar
¼ C. Sesame Oil
1 Tbls. Fresh Ginger
1 Tbls. Fresh Garlic
½ ea. Yellow Onion
½ C. Green Onion
2 tsp. Chili flake

“Potato/ Mac” Salad
3 eggs
4 potatoes
1 cup elbow macaroni
2 cups mayonnaise
1 tablespoon cider vinegar
2 tsp. tablespoons curry powder
Salt and black pepper to taste
2 cups diced carrots
1 cup frozen green peas, cooked, drained
1 small Bermuda onion, finely chopped

Directions:

Short Ribs
Put all ingredients in a bowl (except the short ribs!) and stir well until sugar dissolves. Pour over ribs and refrigerate for 2 hours. When ready, skewer short ribs with bamboo skewer and grill until cooked through, 2-3 minutes on each side.

“Potato/ Mac” Salad
1. Bring pot of water to a boil and carefully add eggs. Boil for 12 minutes. Strain water and cover with ice. Let chill. Peel and chop the cooled eggs.
2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
3. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain in a colander set in the sink; rinse with cold water.
4. Whisk together the mayonnaise, vinegar, curry powder, salt, and pepper in a bowl. Combine the cooled potatoes, macaroni, chopped eggs, carrots, peas, and onion in a large bowl. Carefully stir in the dressing; cover and refrigerate overnight.

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