Entree
Yucatan 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 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 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 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…
Read MoreTortilla Espanola
Melissa Swan updates us from Indianapolis, Indiana. When planning my move from Portland to the Midwest, I expected to find great barbecue cuisine; however, with my recent trip to Indianapolis, Indiana, I was happy to discover the Midwest holds a wide variety of food. My favorite meal was found a Spanish tapas restaurant, straight from…
Read MoreKorean Stir Fried Beef
Scott Mortiz shares his recipe for Korean Stir Fried Beef!This is the first recipe that really turned me on to world cuisine! It is super easy and deceptively complex. Still one of my favorites!Korean Stir Fried Beef Ingredients 1 tbl Sesame seeds, crushed1 ½ lb. of lean boneless beef (sirloin is good) sliced thin, against…
Read MoreMoqueca de Camarao in Salvador, Brazil
Sam Sadle updates us from Salvador, Brazil. After traveling through five countries, we finally arrived at long last in Brazil; a country in the middle of South America, vast in size and population, with a somewhat bizarre language, and a racial makeup more diverse than the United States. Brazil is in many ways very disconnected…
Read MoreBistec a lo Pobre (or Poor Man´s Steak) in Valparaiso, Chile
Sam Sadle updates us from Valparaiso, Chile. Those who know me well might have heard me say this once or twice, “I’ll have what he’s having.” This is in my opinion the best way to find good food. In this particular case it might have led me to the edge of a heart attack, or…
Read MoreBhutan Momos
Anne Parker updates us from Bhutan. Our frequent guest blogger, Anne Parker, just returned from Bhutan, a landlocked nation in South Asian. Anne was in Bhutan for most of March and exclaims that it is a most wonderful place! Once Anne gets settled back home in Vietnam she’ll send us some more photos and stories…
Read MoreUncle John’s Gumbo
Rick Sadle updates us on one of his found memories in Louisiana. “WHO’S THERE?” shouted Uncle John Hooks as his shotgun swung up toward the little motorboat his nephew Steve and I were in. Steve hits the deck and shouts “DON’T SHOOT UNCLE JOHN, DON’T SHOOT, IT’S STEVE!” Ten minutes later, after some delicate negotiations,…
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