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Traveling Friends of Molly Blog

for the Globetrotting Gastronomer…

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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Cotija Strata

By Salvador Mollys | September 4, 2016

Serves 6-8 Assemble the night or morning before, pop in the oven when you get home from work! Layer into a buttered 9″ glass pie plate (glass is best, but any type will work: 6 each 8″ tortillas (TJ’s has nice mixed corn & flour ones, but use what you have, even GF tortillas) 8…

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Tasty Weeknight Tamarind Marinade

By Salvador Mollys | September 4, 2016

Marinate 1 lb of thinly sliced beef tips with 2 cups Tamarind water, 1 Tbsp grated ginger root, 2 Tbsps tamari sauce (wheat-free soy), and a few grinds of black pepper. Leave to marinate while you go walk the dog, help with homework, and pay the trash bill. (30-45 mins) Drain meat well. Sear in…

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Tamarind Palmer

By Salvador Mollys | September 4, 2016

Tamarind Palmer We love the 50/50 blend of iced tea and lemonade, but here’s a unique twist… Mix 1 quart unsweetened iced black tea, 1 quart natural lemonade, and 2 cups Tamarind water (see below). Chill and serve over ice. Tamarind water Break up 1 block of Tamarind pulp into 2 quarts cold water (To…

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Chicken with Chipotle en Adobo

By Salvador Mollys | September 4, 2016

The chipotle low-down: Chipotles are most commonly found dry, or canned “en adobo”. If using dry, look for chiles that are pliable, kind of like fruit leather. To use, toast chile until slightly darkened in a dry pan. Cool slightly and snip into thin-thin strips, floating in your favorite chicken soup recipe. For extra heat,…

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Pineapple with Toasted Coconut, Pink Peppercorns and Pomegranate Molasses

By Salvador Mollys | March 3, 2016

Pineapple with Toasted Coconut, Pink Peppercorns and Pomegranate Molasses 4 – 6 servings 4 cups ripe gold variety pineapple, peeled and cored1/2 cup unsweetened wide coconut flakes1-2 Tbsps pomegranate molasses1/2 – 1 tsp crushed pink peppercorns1/2 tsp flaky sea salt Toast coconut on a baking sheet 400f until golden brown around the edges. Allow it…

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Tito's Habastraba

By Salvador Mollys | February 4, 2016

Salvador Molly’s Tito’s Habastraba        3 habeñero peppers Tito’s vodka Lime Strawberry  purée (frozen strawberries mashed up works)  Coconut cream   Put habeñeros in a bottle of Tito’s Vodka and let them sit for two days before straining them out. Muddle three lime wedges in a martini shaker then add 1 and a half ounces…

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