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Traveling Friends of Molly Blog

for the Globetrotting Gastronomer…

Pineapple Pibil Pork Sliders

By Salvador Mollys | December 1, 2016

1lb cooked shredded BBQ pork 1/2 package achiote seasoning (available @ Winco and any Latin grocery) 1 cup pineapple juice 1/2 cup pineapple chunks 12 slider rolls, warm Thinly sliced white onion (milder than yellow, optional) Cilantro springs (optional) Place pineapple juice in small saucepan with achiote. Cook, stirring to break up and dissolve spices.…

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Sweet Onion and Delicata Squash Pakora

By Salvador Mollys | November 3, 2016

2 cups chickpea flour (garbanzo bean flour – available in any ethnic foods store, heath foods store, and even the bulk health foods aisle of the local Freddie’s) 3/4 cup rice flour (or cornstarch) 1 tsp baking powder 1 tsp ground cumin 1/2 tsp salt 1 tsp – 2 Tbsp minced fresh chile pepper (go…

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Twice-Baked Sweet Potatoes

By Salvador Mollys | October 7, 2016

Select your favorite sweet potato. Purple Imo, orange Beauregarde, fluffy Boniato…experiment! The most common and least expensive will be the orange-fleshed Beauregarde. Scrub the skin well and pat dry. Skewer a few holes in each sweet potato about 1/2″ deep. One at a time, microwave each tuber on high until you can pierce it through…

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Silky Polynesian Roast Peppers

By Salvador Mollys | September 22, 2016

This recipe can easily be halved, but it’s designed to provide you with enough to freeze…you’ll enjoy the summer flavor for months to come! 10 lbs mixed colors of bell pepper – red, yellow and orange are prettiest, green bell peppers will make your end result less sweet overall, so include them if you like.…

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Baked Chile Rellenos (gluten-free!)

By Salvador Mollys | September 4, 2016

Serves 4 4-6 large, fresh poblano chiles 10 oz white semi-soft cheeses – we like a mix of smoked whole milk mozzarella, fontina and queso fresco, equal parts 6 eggs, whites and yolks separated 1/8th tsp cream of tartar Pinch of kosher or sea salt, a grind or two of black pepper Oil for baking dish Roast…

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Summer Night Salad

By Salvador Mollys | September 4, 2016

Serves 4 3-4 large, ripe tomatoes, cored & diced (mix colors!) 2lbs peeled, diced watermelon (yellow, orange or red!) 1/2 bunch each minced fresh mint, parsley, cilantro (hate cilantro? Use basil) Pinch each salt and freshly ground black pepper 1 Tbsp apple cider vinegar Mix all gently and by hand in large, non-reactive bowl (glass,…

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Ginger Butter

By Salvador Mollys | September 4, 2016

Now that we have all this ginger in the pantry, how do we save it? How do we use up all the little pieces? Here’s how… Take 1/2 lb of decent, *real* butter, leave out at moderate room temp for a couple of hours, until it’s malleable, but not melted. Add in 1 Tbsp minced…

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Ginger-Sparked Chicken

By Salvador Mollys | September 4, 2016

Serves 2 The night before, or morning of, slice 1 lb. chicken breast lengthwise into 1/2″ thick strips. Place into tight sealing bag, jar or tub with tight fitting lid and space for the following:   1 Tbsp fresh minced garlic 3 Tbsps fresh grated ginger root (use microplate or smallest grater holes, discard excess…

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