Shockingly yellow daffodils in full glory on Monday at dawn heralded a beautiful spring day, signaling from the moment that the dogs and I stepped outside that morning that we were going to eat dinner outside on the patio for the first time this year, as long as the weather gods did not send us a late afternoon thunderstorm.
And I knew then that I was going to grill something for dinner. I am not immune to that same urge to put meat to fire that infects everyone else this time of year. It has been how many cold, dreary, months of leaden skies since I have fired the grill?
And then just after noon while I was at work, the text arrived, "some kind of huge salad for dinner?" Hmm, well, that did kind of put a kink in my plans for something grilled, and by something grilled, I meant a burger, a big, fat, voluptuously delicious, grease dripping down the chin, burger.
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| Chipotle-Marinated Grilled Pork and Pineapple Salad |
My burger-lust unsated and shelved, I started working plan B. Plan B was some means of combining grilled meat with a salad. And Plan B happened to be formulating just as I walked by a huge pile of pineapples at the market. Grilled pineapple? Yeah, I'm a fan. Now what? Heat and sweet? Yes sir! Chipotle and pineapple. It just has to be pork. I'll get some thinly sliced pork shoulder, marinate it in chipotle, grill it, some pineapple, and a sweet pepper, and then build a salad on that. Perfect!
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| Grilled Pork, Pineapple, Peppers and a Salad on Top |
Feeling these same spring urges that I felt, Ann put a bottle of Sauvignon Blanc in the fridge so that it would be cold by the time we both got home. We sat out on the patio and drank our first bottle of white wine of the year. There is something special about that first bottle of white out on the patio, the same patio that had been covered in snow for so many months. Spring, it seems, is finally here!
This dish was beautiful and a good choice for outdoor dining, but damn it, I want a burger!
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