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

Posts by Salvador Mollys

Red, Gold and Green! | Baked Brunch Plantains

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…

Read More

Baked Plantains and Bacon Bites

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…

Read More

Yucca Curry

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…

Read More

Yucca Fries

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…

Read More

Chuletas con Manzanas

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…

Read More

Chipotle-Cider Ribs

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…

Read More

Creole Eggplant “Caviar”

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…

Read More

Tomato Quick Bread

If you’re like us, no meal is complete without some fresh bread (or cornbread, or tortillas, or…) You can set the tomatoes to drain in your ‘fridge all day, then make the bread in 5 minutes when you get home. The smell of this baking will send your family running for the table! Oil for…

Read More

Sesame-Fried Ripe Tomatoes

Serves 2 as a light meal, or 3-4 as an appetizer. 2 large tomatoes, approx. 1 lb each, firm but ripe, any color 1 lb rice flour or cornstarch 3 tbsps white sesame seeds 1 tbsp kosher salt 1 tsp ground white pepper 2 eggs, whipped 6-8 oz panko (Japanese style shredded breadcrumbs) Vegetable oil…

Read More

Summer Corn, Crab & Tofu Salad

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)…

Read More