Posts by Salvador Mollys
New Orleans BBQ Shrimp and Crawfish
Chef Margot celebrates Mardi Gras with her New Orleans BBQ Shrimp and Crawfish, a spicy soulful dish perfect with any southern side! Laissez le bon temps roulez!Ingredients:1.5 lb peeled and deveined medium shrimp (reserve shells for stock if possible)1 lb whole cooked crawfish (these are usually available salted or spiced–we like the spiced)4 Tbsp. butter1…
Read MoreSpicy Lime-Honey Sauce
Chef Margot shares her Spicy Lime-Honey Sauce, perfect for wings, salmon, chicken, pork, or even a veggie beef kabob! Ingredients1 – 12oz bottle of honey4 Tbsp. bottled lime juice*1 to 1½ – Tbsps fine sea salt1 to 2 – tsps cayenne pepper powder (or your favorite pure chile powder) Directions:Mix all together well in a…
Read MoreChile-Lime Popcorn
When all you want to do is curl up in front of the TV, here’s a spicy popcorn snack to keep those fires burning! Ingredients:4 cups freshly popped corn*½ cup butter, salted, melted2 kaffir lime leaves or 1 tsp kaffir lime leaf powder**¼ to ¾ tsp of your favorite pure chile powder*** Directions:Pour the popcorn…
Read MoreTara Cucumber Salad
Uttara Sarkar Crees from Tara Gallery Cafe and Bar shares her Tara Cucumber Salad, a sweet and sour salad with a touch of crunch. Ingredients1 Chinese long cucumber1/2 tea spoon soya sauce1/2 tea spoon vinegar1/2 tea spoon sesame1 tea spoon roasted peanuts crumbledpinch saltpinch sugarquarter cup coriander leaves (optional)crushed garlic (optional)pinch chili powder DirectionsWash the…
Read MoreCollard-Wrapped Smoked Salmon with Rice
Chef Margot shares her light, yet filling collard salmon rice wraps. Ingredients1 bunch large-leaved collard greens2# smoked salmon (we like the peppered kind from The Smokery!)1# cooked rice (Weihani red or wild rice is excellent)1 small fresh leek and/or head of garlic, peeled and sliced DirectionsIn a large pot of boiling salted water, dip the…
Read MorePuerto Rican Tiny Beans
Chef Margot shares her favorite tiny beans, Puerto Rican style! Ayers Creek Farms has these adorable teeny-tiny red beans that are great done Puerto-Rican style. You may omit the bacon if you absolutely must, but it won’t be Puerto-Rican without the pork! Ingredients2 cups tiny red beans, rinsed well and picked over1 Tbsp. olive oil1…
Read MoreVegan Coconut Milk Creamed Winter Greens
Vegan Coconut Milk Creamed Winter Greens and Roasted Sweet Potato and Apple Home Fries are currently Chef Margot’s favorite staples. As the nights get frosty, but the days are clear and beautiful, this vegan yet hearty meal is just what the Doctor ordered! You can use any combination of roots for the home fries recipe…
Read MoreRoasted Sweet Potato and Apple Home Fries
This simple vegan recipe is perfect for your fall table or even as a side at Thanksgiving! Ingredients:3# sweet potatoes or garnet yams, peeled, diced about ½ inch2# Banana, Gala or your favorite apple, cored and diced about ½ inch1 Tbsp vegetable oilSalt and freshly ground black pepper Directions:Preheat oven to 475F. Toss sweet potatoes…
Read MoreEast African Coconut, Bean and Squash Soup
Chef Margot shares with us her East African Coconut, Bean, and Squash Soup, a hearty warming stew for the upcoming cold months. This recipe is very typical of the starter for a traditional East African dinner. Coconut milk is used in almost every dish, providing important enzymes and nutrients otherwise lacking in the local diet.…
Read MoreHibiscus Tea
Chef Margot shares with us her favorite recipe for scarlet hibiscus tea, perfect for serving warm or iced, and paired with lemonade or club soda. Ingredients2 oz dried hibiscus flowers*2 oz loose leaf tea–rose hip tea and black tea make a nice combo–green tea is not a good choice for this recipe1 lemon, well-scrubbed, sliced…
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