Grill Baby Grill | The Food Party! | Laura Stec | Palo Alto Online |

Local Blogs

The Food Party!

By Laura Stec

E-mail Laura Stec

About this blog: I've been attracted to food for good and bad reasons for many years. From eating disorder to east coast culinary school, food has been my passion, profession & nemesis. I've been a sugar addict, a 17-year vegetarian, a food and en...  (More)

View all posts from Laura Stec

Grill Baby Grill

Uploaded: May 29, 2016

It’s Memorial Day? I keep thinking it’s somewhere around late March, early April.

You know where this is going, right? Hold on tight; summer always goes by way too fast. No time to wait around for the easy living to sink in or it’ll be over before it starts. Dive in now. How many more summers do we got left anyways?

Summer season means all things grillable. My boys (the ones I teach, not rear) did grill class #2 last week. Teens they are now; tall and cute; 15 and 13. They started cooking class two years with that too-cool attitude. Now they got kitchen staying power. I’ve wonder why? Is it because they know what to expect? They’ve matured? Maybe they’ve realized they even like cooking? Whatever the reason, the progression has been wonderful to watch. Teaching them reminds me how important it is to cook with our kids. They learn things really important and so do we. They always change it up, those kids. Inspire me. Remind me to play in the kitchen.

- C's Cheese Plate

Last Sunday was Kabob Day. We grilled silly until lessons became Class Interrupted after D ingested a cracker made from nuts and went into anaphylactic shock. I had never seen anyone experience this. Scared the ++++ out of me. It's an important thing to discuss more, and we will at a Not-So-Food Party! coming soon.

Until then...pheew.. please try our Pineapple Habanero Marinade and Glaze for your shrimp, chicken or tofu needs. And breathe easy; it doesn't have nuts, and if you have folks who don’t like it hot, substitute the more mild jalapeno, or serve minced habaneros on the side with a pinch a sugar, lemon, and olive oil mixed in for balance and drizz-ability.

Summah' has come-mahed!

Pineapple Habanero Marinade and Glaze
1 cup pineapple juice*
¼ cup date sugar or date molasses
¼ cup Tequila Añejo
1 teaspoon Umeboshi Vinegar**
A touch minced habanero (You decide how much. Grill first to mellow the kick.)
1 tablespoon olive oil
1 tablespoon good quality apple cider vinegar
1 teaspoon arrowroot (substitute cornstarch)

Combine the first three ingredients in a medium saucepan, bring to a boil and reduce heat; simmer 5 minutes. Remove half the mixture and add in the umeboshi vinegar, a pinch of habanero, and olive oil. Use this as your marinade.

In a small bowl, combine the cider vinegar and arrowroot. Add this mixture back to the remaining pineapple juice in the pot. Stir well, bring to a boil, reduce heat, and cook one minute or until thickened slightly. This is your glaze.

Brush on some glaze when you kabobs are near cooked, but reserve some to brush on afterwards too.

Make America great again. Grill baby, grill!

*Buy pineapple juice in a bottle or can, juice a fresh pineapple, or whirl the fresh pineapple in a blender to create more of a slurry than a juice, which is still great for a marinade and glaze. Maybe better?

** The umeboshi plum is a best-kept culinary secret (salty + fruity). As students, we learned it as the macrobiotic antibiotic. Buy whole plums, the paste, or vinegar at natural food stores. Avoid it at Chinese grocers that sell umeboshi made with red dye, instead of shiso leaf. In this recipe, substitute all cider vinegar if you don’t have umeboshi.
We can't do it without you.
Support local journalism.


 +   1 person likes this
Posted by And, a resident of Encinal School,
on May 30, 2016 at 9:01 pm

And, what happened to D?

 +  Like this comment
Posted by Laura Stec, a resident of Portola Valley: other,
on Jun 1, 2016 at 7:50 pm

Sorry for the delay And, D is absolutely fine and agreed to be interviewed by The Food Party! (but not until school gets out!)

Sorry, but further commenting on this topic has been closed.

Be the first to know

Get the latest headlines sent straight to your inbox every day.

Downtown Palo Alto gets new Vietnamese eatery
By Elena Kadvany | 2 comments | 3,628 views

More Stupid Plastic Food Things
By Laura Stec | 13 comments | 2,112 views

Operation Varsity Blues
By John Raftrey and Lori McCormick | 8 comments | 1,584 views

State Legislature on Housing: Getting the Demos out of Democracy & with it, Accountability
By Douglas Moran | 6 comments | 1,486 views

Environmentalists will soon be fighting housing advocates over what to do with the SF Bay locally
By Diana Diamond | 12 comments | 519 views


Short story writers wanted!

The 33rd Annual Palo Alto Weekly Short Story Contest is now accepting entries for Adult, Young Adult (15-17) and Teen (12-14) categories. Send us your short story (2,500 words or less) and entry form by March 29. First, Second and Third Place prizes awarded in each category.

Contest Details