Entree
Tex Mex Fajitas Two Ways
Google “Fajita Recipe” and you get 1,470,000 hits in 0.16 seconds. OK, so what the world really doesn’t need is two more fajita recipes, right? Right. But, being as much of an expert as the next guy, (hell, I’ve been to Texas … multiple times), I know quite a few Texans and Mexicans, and Lord…
Read MoreRedux Deconstructed Gazpacho with Basil Lime Sorbet
OK, I love Gazpacho. I admit it. Chunky or smooth, with or without garlic, onions, whatever. Every summer, I play with different versions always searching for tomato-based nirvana. This year I have fallen in love with a smooth Gazpacho from the following recipe found in the Culinate newsletter http://www.culinate.com/recipes/collections/Culinate+Kitchen/Soups/Culinate+Gazpacho. (By the way, the website is…
Read MoreCuban Ropa Vieja
“I was recently lucky enough to get to travel to Cuba for a couple of weeks. I had an amazing time and captured as much of it on video and in still photos as I could. This video will hopefully convey a little of the wonder I experienced. The Ropa Viejo recipe below will let…
Read MoreVada
Molly’s Dad, Rick shares with us a recipe from Southern India. Vada is a savory fritter perfect for a meal or appetizer. Ingredients:1 cup Urad Daal (also know as black lentil or black gram)1 medium red onion finely chopped1 ¼ tsp fresh finely chopped Ginger1 ½ tbl black pepper corns – to taste1-2 green chilies…
Read MoreBunny Chow
In Durban, South Africa, Sam discovered an entirely new way of thinking about curry, Bunny Chow! Try this halved bread stuffed with spicy curry for a portable treat. A Durban South Africa specialty, Bunny Chow incorporates half (or quarter) loaf of white bread hollowed out and filled with any variety of Indian curry the you…
Read MoreThai Arugula and Radish Salad with Poached Farm Egg
Chef Margot shares her Thai Arugula and Radish Salad with Poached Farm Egg, a zesty, crunchy salad that makes any brunch or lunch that puts real, local flavor on your plate! Ingredients1-2 bunches arugula, trimmed, washed and well dried, torn into 1-2” pieces2 bunches small red radishes, tops trimmed, washed and well dried; radishes well…
Read MoreAppetite for Travel
Rick Sadle, co-owner of Salvador Molly’s, shares his travels in the deep south and a recipe for red beans and rice. An Oregonian traveling in the American South is quickly knocked out of their NW comfort zone. Usually, in a good way. But it all seems a little overdone somehow. The weather, the accents, the…
Read MoreDominican Shrimp Bombas
There is no better street food in the Caribbean than the various fried foods sold at street side stands and grills. This fritter recipe from The Dominican Republic is a mixture of shrimp, Munster cheese, and potato. You can’t get much better than that. Eat this treasure as a snack or serve it as an…
Read MoreNew 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 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…
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