Posts by Salvador Mollys
Gimme S'More! White-Hot Banana
While your entree is grilling merrily away, wrap these treats to cook while you eat dinner. Gimme S’More! White-Hot Banana Ingredients 4 ripe bananas11 6 oz package white chocolate chips21/4 cup butter, soft1/4 cup well-packed light brown sugar2 tbsp rum3graham crackershot barbecue4 square pieces of foil, approximately 12″ by 12″ DirectionsTo prepare s’mores, lay the…
Read MoreGimme S’More! White-Hot Banana
While your entree is grilling merrily away, wrap these treats to cook while you eat dinner. Gimme S’More! White-Hot Banana Ingredients 4 ripe bananas11 6 oz package white chocolate chips21/4 cup butter, soft1/4 cup well-packed light brown sugar2 tbsp rum3graham crackershot barbecue4 square pieces of foil, approximately 12″ by 12″ DirectionsTo prepare s’mores, lay the…
Read MoreMo'Cajete Shrimp Tacos
These shrimp tacos bring a satisfying burst of flavor, ushering in summer! Mo’Cajete Shrimp Tacos Ingredients 4 each white corn tortillas – 5″ or 6″ 4 oz small shrimp (not bay shrimp), peeled and deveined 1/4 each roasted onion, red pepper, green pepper (use any color combo you like), sliced into strips 2 oz Salvador…
Read MoreMo’Cajete Shrimp Tacos
These shrimp tacos bring a satisfying burst of flavor, ushering in summer! Mo’Cajete Shrimp Tacos Ingredients 4 each white corn tortillas – 5″ or 6″ 4 oz small shrimp (not bay shrimp), peeled and deveined 1/4 each roasted onion, red pepper, green pepper (use any color combo you like), sliced into strips 2 oz Salvador…
Read MoreTortilla Espanola
Melissa Swan updates us from Indianapolis, Indiana. When planning my move from Portland to the Midwest, I expected to find great barbecue cuisine; however, with my recent trip to Indianapolis, Indiana, I was happy to discover the Midwest holds a wide variety of food. My favorite meal was found a Spanish tapas restaurant, straight from…
Read MoreRoast African Onion Dip
Fire up those barbeques, we have a recipe for grilling season! This onion dip is great as a spread on any vegetarian sandwich, as a heart-healthy alternative to mayonnaise, as a sauce for grilled beef or a side side for grilled fish. It will keep, covered and refrigerated, for seven days. Roast African Onion Dip…
Read MoreFini-Deni Sauce for Ribs or Chicken
Earn Morgan shares with us his mother’s recipe for Fini-Deni sauce. My mother who was raised and learned to cook in Guam always has Fini-Deni in her refrigerator. It lasts for several weeks without any flavor deterioration. I made up a batch and cooked beef ribs and chicken for a pot luck party about twenty…
Read MoreKorean Stir Fried Beef
Scott Mortiz shares his recipe for Korean Stir Fried Beef!This is the first recipe that really turned me on to world cuisine! It is super easy and deceptively complex. Still one of my favorites!Korean Stir Fried Beef Ingredients 1 tbl Sesame seeds, crushed1 ½ lb. of lean boneless beef (sirloin is good) sliced thin, against…
Read MoreCausa in Cusco, Peru
Lisa Swan updates us from Cusco, Peru. I am not one of those girls that enjoys ¨roughing it¨per se, so after several days of packing out, visiting Machu Picchu, eating so-so food in grimy tourist traps, I was willing to shell out a few extra dollars for a good meal in a comfortable restaurant in…
Read MoreMoqueca de Camarao in Salvador, Brazil
Sam Sadle updates us from Salvador, Brazil. After traveling through five countries, we finally arrived at long last in Brazil; a country in the middle of South America, vast in size and population, with a somewhat bizarre language, and a racial makeup more diverse than the United States. Brazil is in many ways very disconnected…
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