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1523 SW Sunset Blvd, Portland, OR 97239 | (503) 293-1790

Traveling Friends of Molly Blog

for the Globetrotting Gastronomer…

Covid-19

By Salvador Mollys | April 15, 2020

During these difficult times Salvador Molly’s is in compliance with Gov. Kate Brown and only providing to-go dining services until further notice. Our current hours of operation are between 5:00pm – 8:00pm Tuesday through Sunday. We are closed on Monday. At this time we are not currently able to accept Groupon vouchers or Birthday Entree’s.…

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Red, Gold and Green! | Baked Brunch Plantains

By Salvador Mollys | December 19, 2017

Serves 6 as a side dish for brunch, lunch, or dinner! + 3 large, medium-ripe plantains*, peeled, sliced ½” thick on an angle + 2 Tbsps butter, divided + 4 Tbsps demerara or raw sugar (agave or maple syrup work as well) + Pinch of mace or nutmeg + Pinch of kosher salt + Preheat…

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Baked Plantains and Bacon Bites

By Salvador Mollys | December 5, 2017

Serves 12 as an appetizer 3 ripe plantains – look for deep golden color splotched with black. If you can only buy them green, ripen in a brown paper bag with an apple for 2-4 days. 6 strips of good, uncured bacon Pure maple syrup Plain Greek yogurt Fresh ground black pepper Preheat oven to…

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Yucca Curry

By Salvador Mollys | November 17, 2017

VE/GF Serves 4 generously 2lb yucca root (aka cassava)  – can be found peeled and frozen in most Asian and Latin markets, if you can’t find fresh. 2lb ripe tomatoes, chopped, or 1 16 oz can diced tomatoes, drained (if you can get the canned roasted tomatoes, even better!) 1 Tbsp garam masala 3-4 curry…

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Yucca Fries

By Salvador Mollys | October 31, 2017

1lb yucca root (if buying fresh and unpeeled, look for firm, glossy skin – it’s waxed for water retention, and buy 1 ½lb. If buying frozen, it’s peeled already) ¼ cup olive oil (not extra virgin) 1-3 cloves crushed garlic 1 Tbsp kosher salt 1 tsp red chile flakes, if desired for added spice! Preheat…

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Chuletas con Manzanas

By Salvador Mollys | October 10, 2017

Pork chops with apples! Serves 2 4 each thin-cut, bone-in center-cut pork chops* 1 cup unfiltered apple cider 1 Tbsp. dark brown sugar OR B grade Maple syrup (no pancake syrup, B grade is darker & richer, You can use regular A grade maple syrup, if that’s what’s in your pantry) 1 Tbsp. Kosher salt…

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Chipotle-Cider Ribs

By Salvador Mollys | September 30, 2017

Serves 4-6 *You can use boneless ribs, but we love getting the richness the bones give to the sauce.* 2-3 lbs. pork ribs, boneless or St. Louis cut (baby backs are too lean for this recipe) 1-3 Tbsps. chipotle puree (from a can of chipotles en adobo, available in any grocery store in the Hispanic…

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Creole Eggplant “Caviar”

By Salvador Mollys | September 30, 2017

Served 6-8 as a light snack, 4-6 as a side dish. A great excuse to buy local market produce and break out the grill! 3-4 lbs of Eggplant – globe, Japanese,  Thai – get what looks good! Sea salt Vegetable oil for brushing on grill and vegetables Get your grill started – you want the coals…

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