Saturday, May 30, 2009

Pineapple Salad and the Clam Saga

Last week we went to Wegmans, which is my new favorite store ever, and they had samples of grilled clams that they made just by popping the clams on the grill and then adding a dollop of garlic-cheese compound butter once the shells opened. Easy and delicious, so we decided to do it today. Our hotel has a grill out by the pool that guests can use.

Here are the clams on the grill:

But! The grill broke! So nothing cooked all the way through and we had to throw them away and our hotel agreed to buy us some more next weekend. They actually offered us a coupon to Applebee's at first but I said no. So they are buying us more clams. We will try this again next weekend. We had a good rest of the meal though.

We had some delicious Italian bread that we put the butter on:

This is the butter we used (and would have used on the clams):

We did have one recipe that worked out though! I made this delicious pineapple salad to go along with the meal. It is very, very yummy and is a definite make-again. Make sure you use good, fresh pineapple, and don't skimp on the cayenne!


Pineapple Salad
Cooking Light

Combine 4 cups cubed fresh pineapple and 1 cup halved red grapes in a medium bowl. Combine 2 Tbsp orange juice, 1 Tbsp honey, 1/8 tsp ground red pepper, and a dash of salt in a small bowl. Drizzle juice mixture over pineapple mixture; sprinkle evenly with 2 Tbsp toasted sweetened coconut, and 2 Tbsp chopped macadamia nuts.

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