Posts by Salvador Mollys
Tamarind Honey BBQ Sauce
Chef Margot shares with us her slightly sweet tamarind honey BBQ sauce. Tamarind is one of my personal favorite ingredients. You can buy blocks of the paste (which say seedless–but aren’t) in any Asian grocery, most Latin tiendas, and some Caribbean and African markets. It has a lightly sour flavor that it somewhat foreign to…
Read MoreKim Chee BBQ Sauce
Chef Margot shares with us her favorite BBQ sauce to add spice to any dish. I was once given the compliment that I made someone’s nose bleed with this recipe. Of course, that came from someone who lived for hot chiles and ridiculously spicy food. That being said, you can, of course, adjust the heat…
Read MoreFava Bean Puree For Bruchetta
Margot shares her light and creamy puree is so bright green, you may find yourself accessorizing your table to set it off! Ingredients1lbs fresh fava beans (weigh after removing the pod, so start with approximately 3lbs)1 quart water1 tsp salt1-2 cloves fresh garlic, peeled3-6 Tbsp. really good extra-virgin olive oilKosher salt and freshly ground black…
Read MoreFava Bean Rice
Chef Margot shares her easy soul-soothing recipe for her son. On the surface this recipe may seem plain or perhaps even boring. I promise you that if you like fava beans and perfect good rice then you will really enjoy this. You might even find your kids like it too–mine adores the bright green beans…
Read MoreGazpacho
Chef Margot shares with us her basic red gazpacho, perfect for these hot summer days. 10 of the reddest, most tomato-ey-smelling tomatoes you can find at your local farmers’ market, if you aren’t lucky enough to have grown your own!1 loaf of stale bread, preferably sourdough, roughly chopped and soaked in a bowl of cool…
Read MoreCabrito Al Pastor
Chef Margot shares her Goat Al Pastor, perfect for a taco party! Ingredients1 small goat, 6-way cut, skinned, bone-in2 fresh Maui Gold variety pineapples– 1 unpeeled, sliced thin in rounds, and 1 peeled and cored, chopped into small bits (about ¼”dice)3 blocks (3.25 oz) achiote paste*1 cup kosher salt1 cup whole Mexican oregano, dry4 heads…
Read MoreSteamed Tamales
Chef Margot shares her tips on how to properly steam a tamale. Molly’s tamales can be found at farmers markets around the city. For electric or stove-top steamer: Place tamales in a single layer, with open ends angled upwards. This can be done by making a roll of tin foil to prop the ends up,…
Read MoreGuiso De Camaron
Try this Puerto Rican style soup with local spot prawns, crispy garbanzos, charred onion and fava bean leaves, perfect as a side or a hearty entree.* Ingredients2 tomatoes, charred on the grill, peeled, seeded, diced1 white and red spring onion, charred on the grill, outer layer peeled, green tops left on, chopped1-3 cloves garlic, charred…
Read MoreWarm Nopales Salad
Ingredients 1 jar nopales (32 oz.) drained and well-washed*1/2 cup chunky salsa1 bunch cilantro, washed, dried, chopped1 tsp. minced fresh garlic2 tbsp. olive oil1 tsp. cumin1 tsp. black pepper2 tsp. kosher salt1 lime juiced DirectionsDice nopales. Place in saucepan over medium heat with olive oil, salsa, fresh garlic and spices. Remove from heat. Stir in…
Read MoreNew Sammy's Cowboy Bistro in Talent, Oregon
Rick Sadle, co-owner of Salvador Molly’s, tells of his adventure in Oregon’s south! We try to get to Ashland, Oregon once a year. Although only a four and half hour drive, it’s a world away from Portland. We always see a few plays at the Ashland Shakespeare Festival, explore the local food, and stroll around…
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