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)
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 environment pioneer, macrobiotic, Master Cleanser, ayurvedic, and officially-designated health-nut or party-girl (depending on the year). Professionally, I've worn many industry hats including: line cook, corporate chef, Food Coach, caterer, product developer, restaurant reviewer, culinary school teacher, corporate wellness educator, food co-op clerk, author, and even Cirque-du-Soleil lead popcorn concessioner! For years I managed an outdoor kitchen, deep in the bear-infested woods of Tahoe, and also for hospitals (the most unhealthy kitchen I ever worked in?), Singapore high-rises, mule-pack trips, Canadian catholic rectories, and more events than I could ever recall. Yet I still keep discovering. Actually, I adapt everyday by new lessons learned from teachers, customers and students. However there is one food truth I now hold sacrosanct: Eaters are motivated by pleasure. So no matter what we discuss here - recipes or restaurants, food politics or pairings, local events, food as art, or even as God, I will always come from a high-vibe, party perspective. Oh I do still long to change the world with great tasting food, but know in my heart, "If it ain't fun, it don't get done!" So - wanna come to the Food Party? By the way - it's a potluck. (Hide)
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Still need a recipe for your July 4th BBQ?
Try this one.
Thai July on Corn
Makes approximately 20 pieces
4 corn on the cob, cleaned, washed, and sliced into 5 - 6 pieces
Ghee (clarified butter) and salt
Dang, or any crispy coconut chip
½ cup fresh garlic, coarsely chopped
2 jalapeno pepper, coarsely chopped
½ cup cilantro leaves
1 tablespoon lemon grass, tender part, sliced fine
1 teaspoon ginger, minced
1 teaspoon salt
6 tablespoons brown rice vinegar
1/3 cup granulated sugar (can substitute coconut or date sugar, but the color is darker and not as vibrant green. Agave maybe, try stevia too.)
Place tapenade ingredients in a food processor and puree. Set aside in refrigerator. I thought this sauce was even better the next day – so it’s perfect to make ahead.
Brush corn with ghee (substitute regular butter) and sprinkle with a little salt. Grill a few minutes, turning to get some color on the corn. Serve each piece with a small slurp of tapenade and top with a coconut chip.
NOTE: If you don't want to make a tapenade, substitute with the new Zhoug Sauce from Trader Joes (spicy green herb sauce - Yemeni roots).