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Posts by Salvador Mollys

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…

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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…

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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…

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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…

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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…

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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…

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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…

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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)…

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Marinated Tofu

1 pkg (approx 24 oz w liquid, approx 18 oz when drained) extra firm tofu, drained well 1 cup of your favorite marinade (go Asian with Soy-Vay or similar, African with Harissa paste, Mexican with taco seasoning wixed with water, even Italian with pesto! Go Wild!) Slice tofu into 1/2″ thick slices. Lay in a…

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Pickled Avocados

1 large firm-ripe avocado, peeled, pitted, diced 1/4 cup white balsamic vinegar 3-4 grinds fresh black pepper Pinch of sea salt *Pinch Aleppo chile flakes 1/2 cup fresh pomegranate seeds Cilantro, fresh chopped, to taste Toss avocado gently with vinegar, salt and pepper, add chile flakes if you like it spicy! Let sit 10 minutes.…

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