As you know by now I am doing a man-version of "Julie and Julia" with the cookbook "A Man, A Can and a Grill" by David Joachim. One of my real frustrations with the book is that he gives a recipe ONLY for the entree and rarely gives any idea what to serve with it. As we near the end of the book, I decided to take the reigns on that issue. We prepared the recipe for Pina Colada Pork as published on page 30 of the book:
A two-pound pork roast marinaded overnight in pineapple juice, pina colada mix, lime juice and dark rum. Grilled 75 minutes on indirect. It was GOOD! A subtle "coconut-ty" flavor. But that would be kind of unbalanced by itself.
So we decided to make a kind of LUAU out of it. As long as the PORK is so Hawaiian, why not have a Hawaiian salad, side and desert?
We made a salad from spinach, strawberries, almonds and poppy seed dressing.
We made rice by first grilling ham and pineapple slices, the dicing them and adding them to rice made in chicken broth instead of water.
To top it all off, a pie, made from a 12 oz can of strawberry daquiri mix, two cans of Eagle brand sweetened condensed milk, two small tubs of Cool Whip blended and piled into graham cracker shells and frozen
Maybe I should write a grilling book that includes the salads, sides and desserts.
Next time: Acapulco Salmon or Chicken 'n' Cherries
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