Posts by Salvador Mollys
New 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…
Read MoreWarm Salad for Four
Chef Charlene Rollins of New Sammy’s Cowboy Bistro in Talent, Oregon shares a hearty bacon and greens salad perfect for any season. Ingredients2 tablespoons light olive oil4 thick slices (4 oz) smoked bacon cut into squares½ cup coarsely chopped walnuts½ teaspoon garlic, minced6 oz of mixed strong greens*2 tablespoons lemon juice2 oz fresh creamy goat…
Read MoreYucatan Potstickers
Ingredients¼ cup pickled red onions, minced8 oz softened cream cheese*1 bunch minced cilantro with separated stems and leavesPinch sea saltSecret Aardvark Habanero Hot Sauce to taste, approximately 2 t1 pkg wonton/eggroll wrappers¼ cup water1 cup sour cream and favorite hot sauce for garnish Mis en placeA small bowl or saucer with a clean, small pastry…
Read MoreLove Stinks and Burns
Ingredients1 lb. good quality mayonnaise3 tbsp. extra-virgin olive oil1tbsp. fresh minced parsley1 lb. real dairy sour cream1 cup red wine vinegar¼ cup Worcestershire sauce4 tbsp. freshly ground black pepper1 tbsp. kosher salt2-8 fresh jalapenos, stem removed, sliced in quarters lengthwise, sliced thin across. *Select smooth, heavy chiles without blemishes. Remove the seeds if you prefer…
Read MorePeruvian Lamb Antichuchos (lamb skewers)
1 whole boned, rolled tied leg of lamb, unrolled and untiedjuice and zest of 2 lemons2-6 cloves of garlic, mashed1 Tbsp kosher salt1 tbsp ground cuminYou also need: bamboo or metal skewers (if using bamboo, soak in water for 1 hour before using) Cut lamb meat into large cubes, about 1 1/2 inches square. Place…
Read MoreDouble Chocolate Pepitas
This holiday recipe is great for a desert in a holiday celebration or as a holiday gift. IngredientsSmall batch creating 9-12 pieces1 lbs white chocolate chips2 oz Unsweetened dark chocolate3 oz Roasted pepitas (pumpkin seeds)1 pinch Kosher salt Large batch creating 30-45 pieces5 lbs white chocolate chips6 oz Unsweetened dark chocolate1 lbs Roasted pepitas (pumpkin…
Read MoreGuajolote En Mole
This is not a beginners recipe. Take your time to put your “meez” (chef-speak for the French term “mis-en-place” or assemble all ingredients and tools needed before starting your cooking) together before cooking. You will be rewarded with one of civilizations’ most exquisite complex flavors. Not the sticky-sweet stuff from the jar! Ingredients1 to 1…
Read MoreWest African Pumpkin Groundnut Soup
Watch Chef Margot Wilcoxon demonstrate this recipe: Ingredients1 tbsp olive oil2 cups minced sweet onion1 cup minced carrot8 tbsp minced fresh garlic1 minced red chile pepper such as a red serrano (remove seeds and veins to cut heat)2 tsp ground cumin1/8 tsp ground fenugreek, ground allspice, and ground mace6 cups roasted (or canned) pumpkin3-6 cups…
Read MoreHurricane Sundae Float
This recipe takes Salvador Molly’s classic Hurricane cocktail and gives it our special twist! Hurricane Sundae Float Ingredients½ Maui Gold variety Pineapple, peeled, cored and diced fine1-2 fresh habanero peppers, seeds removed and thinly sliced1 vanilla bean1 cup good quality drinking rum1 pint really good quality vanilla bean ice cream2 12oz. bottles vanilla cream soda*4-8…
Read MoreDeconstructed Gazpacho with Basil Lime Sorbet
While traveling through Poitiers, France, Salvador Molly’s co-owner Rick Sadle, and his wife Halle, discovered a wonderful fresh summer dish. They have reinvented it for you. Watch them demonstrate the presentation of this recipe! Deconstructed Gazpacho with Basil Lime Sorbet Gazpacho Ingredients1 ½ pounds (4 or 5) medium very ripe tomatoes, cored and quartered1 large…
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