And Off We Go: Grilled Padron Pepper

Getting to the boat. Making tearful goodbyes. My older brother, Justin, saw us off. I hugged him, told him I would miss him. The engine brought to life an admittance of reality. “Holy shit! We’re actually doing this,” I thought to myself. “I am leaving the place I have called home for many years to take off into an unknown world and unfamiliar lifestyle.” My brother tossed us the dock line as our new home shifted forward. And out we went into the calm windless day.


I wasn’t sure what to do. In that moment, I could have laughed, cried, screamed, jumped, fainted. You name it. Instead, I awkwardly stared at Brisbane Marina and watched as my brother made the long walk back to his car. Drive off and return to his normal daily life. Normal daily life. Those were three words I expected I wouldn’t be able to identify with for quite some time. As we turned left and out of the marina, two sensation engrossed my being: overwhelmed by a surge of emotions ranging from utter joy to sheer terror and hunger. I decided to focus on the latter. Given the bay was incredibly calm and we would be motoring for the unforeseen future. I decided to fire up the grill.


Padrons are my favorite pepper. Chef Patrick Kelly introduced me to these little wonderful bites of delicious vegetal goodness while I was working at Lure + Till in Palo Alto. In Spain, there are festivals dedicated to these little suckers. They are easy to cook. Healthy. Delicious on there own or with a little squirt of lemon. Personally, I prefer them with a touch of sea salt.


Grilled Padron Peppers

1 lbs of Padron Peppers

2 tbsp Olive Oil

1 tsp Coarse Ground Salt


Mix all ingredients together in a Ziploc bag. Heat grill to medium high. Cook for 2-3 minutes a side allowing the skins of the peppers



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