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Traveling Friends of Molly Blog

for the Globetrotting Gastronomer…

Summer Corn, Crab & Tofu Salad

By Salvador Mollys | July 19, 2017

The “it’s too hot to make dinner” salad Serves 6-8 (or 2 ravenous teens!) 1/2 lb extra-firm tofu 1 tsp Vietnamese fish sauce 1 lb shelled, cooked crabmeat* +/- 1 cup fresh, raw corn kernels, cut off the cob 4-6 Tbsps Greek yogurt 4-6 Tbsps mayonnaise 4 Tbsps grated sweet onion (Walla Walla, Vidalia, Maui)…

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Marinated Tofu

By Salvador Mollys | July 17, 2017

1 pkg (approx 24 oz w liquid, approx 18 oz when drained) extra firm tofu, drained well 1 cup of your favorite marinade (go Asian with Soy-Vay or similar, African with Harissa paste, Mexican with taco seasoning wixed with water, even Italian with pesto! Go Wild!) Slice tofu into 1/2″ thick slices. Lay in a…

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Pickled Avocados

By Salvador Mollys | June 17, 2017

1 large firm-ripe avocado, peeled, pitted, diced 1/4 cup white balsamic vinegar 3-4 grinds fresh black pepper Pinch of sea salt *Pinch Aleppo chile flakes 1/2 cup fresh pomegranate seeds Cilantro, fresh chopped, to taste Toss avocado gently with vinegar, salt and pepper, add chile flakes if you like it spicy! Let sit 10 minutes.…

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Avocado Beef Salad

By Salvador Mollys | June 2, 2017

Serves 4 1lb flatiron steak*, cut across the grain into thin strips, marinated in 3 cloves crushed garlic 1-3 shakes hot pepper sauce 1 Tbsp vegetable oil 2 large, ripe Haas avocados – if ripe, the stem will fall out easily and the dimple under it should be tan, not green. If it’s dark brown,…

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Chuletas

By Salvador Mollys | May 19, 2017

Serves 4 8 thin-cut pork loin chops, bone still attached 1 cup fresh orange juice 2 Tbsps fresh lemon juice 1 Tbsp fresh oregano or marjoram, chopped 1 Tbsp black pepper, freshly cracked Oil for pan-frying Marinate the chops in a Ziplock bag all day (6-8 hours). Remove chops from marinade, discard marinade, pat chops…

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Kalua-Style Crockpot Pork

By Salvador Mollys | May 1, 2017

*Designed for family/party size Crockpot* 1 piece boneless or semi-boneless pork butt or shoulder, approx. 5lbs 1 cup water 3 Tbsps kosher salt 1 tsp 100% natural liquid smoke Rub pork with salt all over. Place pork and water in crock pot. Set on high heat for 6 hours. Check by pushing fork into meat. If it…

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Grilled Shumai

By Salvador Mollys | April 14, 2017

Pick up a box of your favorite shumai from the freezer section (or make your own – there’s great recipes in “Dumplings All Day Wong”. Any variety will do, veggie, shrimp, pork… Prepare them as directed, then chill. You can do this up to 2 days ahead, covering them air-tight to store in the fridge.…

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Quick Weeknight Korean Marinade

By Salvador Mollys | April 3, 2017

*The key to pulling things together fast is advance prep.* A pound of any of the following: Peeled and deveined shrimp, 21-25 size at least Dry scallops, if very large cut in half-moons Chicken thigh meat, boneless, skinless, sliced thin Chicken breast, boneless, skinless, sliced thin Firm vegetables – eggplant, zucchini, onions, green beans, small…

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