Traveling Friends of Molly

Vada

2012-01-12T06:43:00.001-08:00

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 chopped
1 ¼ tsp fresh finely chopped Ginger
1 ½ tbl black pepper corns - to taste
1-2 green chilies finely chopped
¼ tsp ground cumin
1/2 tsp salt - to taste
2 cups vegetable oil for frying
Rice flour if needed to thicken batter

Directions
Pick, wash and soak daal for ½ to 1 hour.

Grind them coarsely in a blender. With a few drops of water. Just enough to hold batter together

Now add onions, ginger, green chilies, cumin, salt and mix well and set aside for 5 minutes. Thicken with rice flour if necessary to make batter thick enough to form a ball that holds its shape. Create the donut shape by pressing the center with you thumb. Dip fingers in water to keep dough from sticking to your hands.

Deep fry Vada till golden on one side flip and do the same on other side

Serve with chutney as a breakfast or with sambar or rasam as a meal.

Jamaican Spice Bread

2011-11-14T09:30:00.000-08:00

A simple, moist, and tasty spice bread recipe that the whole family will love. Jamaican spice bread is best enjoyed with aged Cheddar cheese. Try it on the family this holiday season, you will love it.

Ingredients
Bread
3 1/4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 pinch salt
1 egg
1 cup milk
1/3 cup beer (such as Red Stripe®)
1 3/4 cups brown sugar
1/2 cup melted butter
1 teaspoon browning sauce
1 teaspoon vanilla extract
1 teaspoon lime juice
1 cup raisins

Glaze
1/2 cup brown sugar
1/2 cup water

Directions
Preheat an oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans.
Whisk the flour, baking powder, cinnamon, nutmeg, allspice, and salt together in a bowl; set aside.

Beat the egg in a mixing bowl; whisk in the milk, beer, and 1 3/4 cups of brown sugar until the brown sugar has dissolved. Stir in the butter, browning sauce, vanilla extract, and lime juice until blended. Add the flour mixture and raisins. Stir until no dry lumps remain. Pour the batter into the prepared loaf pans.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

When the bread is nearly finished, combine 1/2 cup brown sugar and the water in a small saucepan. Bring to a boil over high heat and boil until the sugar is thick and syrupy, about 5 minutes. Pour the glaze over the bread once it's done; return the bread to the oven and bake 5 minutes longer. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Pumpkin Spiced Martini

2011-11-02T11:08:00.000-07:00

Enjoy an ice-cold martini that tastes like pumpkin pie in a glass. It's a fun, delicious cocktail for your next holiday gathering.

1 oz Captain Morgan's spiced rum
1/2 oz Cruzan vanilla rum
3/4 oz Fulton's Harvest pumpkin spice liquor
2 shakes of cinnamon

-Fill a shaker with ice
-Add all 4 ingredients
-Shake shake shake well
-Strain it into you favorite martini glass and enjoy!

Note: The rums can be substituted for any other spiced or vanilla rums, but it is important to uses the Fulton's Harvest pumpkin liquor (nothing like it!).

Small Galley, Big Flavor

2011-10-18T18:57:00.000-07:00

Rick Sadle, Molly's Dad, shares a recipe he discovered on the road.

Chef Steven Chitty doesn’t let modest working space limit flavor or creativity

Lucky me! Shortly after boarding a beautiful yacht called Charisma in Sicily (long story which I’ll tell you after three margaritas sometime), I settled in for a dinner of handmade pork and king crab rolls, seaweed and dashi salted rare tuna with wasabi and sour cream mash and pickled japanese cucumbers. By the time I got to the fresh pineapple and mint with homemade citrus sorbet, it was clear that this wasn’t going to be a routine food experience. Within a couple of days of similarly delicious, beautifully presented and inventive meals, being the foodie that I am, I had wormed my way into the galley to meet Chef, Steven Chitty. It turns out that he’s as charming and friendly as he is talented so we hit it off right away.

Every time the boat docked, Chef Steven was off prowling the local markets looking for the freshest local ingredients with which to work his magic. No pre-programmed shipboard menus here. Something unique was created from the best and freshest ingredients he discovered when he shopped.

Steven selects a fresh fish

I got the chance to follow him around in Palma, Mallorca’s Mercat Municipal de Santa Catalina while he picked out fish caught that morning, fine Iberico ham aged three years from pigs raised exclusively on acorns, fresh herbs, choice fresh vegetables and freshly ground spices. I could see the intense scrutiny with which he examined each purchase. At lunch the next day we were rewarded with the fruits of his labors: whole baked red snapper, roast herb & garlic Iberico pork loin and more.

One daily favorite on board were the feather lite muffins served each morning as part of an elaborate breakfast buffet. Each delicious version was created from the same base recipe to which he added a different fruit or chocolate just before baking. He generously shared the following recipe and let me video him while he prepared one morning’s batch. They are easy but oh so delicious and so light that they practically float off the plate.

Chef Steven Chitty’s breakfast muffins

Ingredients (makes about 12)
• 7.75 oz plain flour
• 2 tsp baking powder
• 4.4 oz granulated sugar
• ¾ cup whole milk
• ¾ cup vegetable oil
• 1 egg
• 7 oz of any fruit or chocolate you choose (blueberries, bananas, pineapple, etc.)

Directions
Preheat oven to 350 degrees and thoroughly grease 12 muffin tins with a little vegetable oil. Sift flour, baking powder and stir in sugar. Mix milk, oil and egg together. Whisk wet ingredients into dry ingredients thoroughly. Mix in the fruit or chocolate of your choice. Spoon batter into muffin tins until two thirds full. Bake for 20 to 25 minutes. Cool muffins on wire rack and serve.

Watch the master have his way with muffins.

In a future post we’ll share his recipe for Toblerone Cheesecake. And believe me it’s worth waiting for.

Meanwhile, I’m busy packing for my next trip, which is to India where I’m sure, we’ll find some more wonderful food and adventures. I’ll also be visiting the two villages in Tamil Nadu where the Salvador Molly’s family is supporting education programs. I’ll try to connect those students with Ridgewood Elementary students in an unofficial exchange program.

Bunny Chow

2011-08-31T17:27:00.000-07:00

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 please (though it's normally mutton). The origins of the dish are disputed, but most believe the practice of putting curry inside a hollowed out loaf of bread originated as a method used by Indian laborers to transport lunch to their work sites. The name Bunny Chow originated with the Banias Indians who pioneered the bread and curry combination.

I had my first encounter with Bunny Chow in a restaurant in the basement of a hotel on Durban's west side. The only non-Indians in the room, my dining companions and I decided to take the plunge and ordered a "quarter mutton." Though this was considered the smaller of the two sizes, the meal was huge! I couldn't believe that people would order something twice the size! That said, the curry was delicious and the use of bread a stroke of genius. As I heard over and over again, only in Africa.

Haupia- Hawaiian Coconut Pudding

2011-08-18T05:29:00.000-07:00

Molly's shares Hawaiian Coconut Pudding, a thick and sweet tropical pudding, perfect for any luau!

2 cups coconut milk
1 cup whole milk
6 tablespoons sugar
5 tablespoons corn starch
1/4 teaspoon vanilla

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. Add vanilla. Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square pan and chill until firm.

Berry Tres Leche

2011-06-29T19:04:00.000-07:00

Chef Margot shares her citrus and berry cake with tres leche. A perfect summer dessert!

Ingredients

Cake:
6 large eggs
1 cup white granulated sugar
Zest of 2 limes
1 cup cake flour, sifted

Soaking liquid:
1/2 cup sweetened condensed milk
2 cups whole milk
2 cups heavy cream
Zest of 1 lime

Berries:
2-3 cups mixed fresh berries, save a few whole for
garnish

Garnish:
6 ounces heavy cream, whipped with 3 Tbsp. powdered sugar

Directions
Preheat oven to 350 degrees F.

To make the soaking liquid, pour all of the ingredients into a medium size pot and bring to a boil. Remove from heat, strain and cool.

Place the eggs and sugar in a mixing bowl with whip attachment. Whip on medium-high speed until very light, lemon-colored and fluffy. Add in the lime zest and gently fold in the sifted flour. Pour the batter into a greased 10-inch round cake pan and bake until golden, about 20 minutes.

Remove the cake from the pan and allow to cool. If you prefer a light-colored cake, trim off all browned cake from outer layer with a thin, sharp knife.

To assemble the cake, lightly crush the berries and pour 1 ½ cups of the puree into the cleaned pan. Split the cooled trimmed cake into two layers. Place first layer on top of berries and pour a cup of the soaking liquid over. Add remaining berries, top with second cake layer, and pour as much soaking liquid as possible into the pan. Soak for 3 hours, covered and refrigerated, then unwrap and see if you can add any leftover soaking liquid to the pan. Cover cake tightly and refrigerate overnight.

Whip cream and powdered sugar until soft peaks form. Unwrap cake and run a thin-bladed knife around the edges. Set a large platter over the top of the pan. Quickly invert the cake onto the platter. This may get a little messy, so doing it over the sink might be a good move.

The cake will be a pastel assortment of colors from the berries’ juices and the tres leches soaking liquid. Serve slices of ice-cold cake with a few whole berries and a dollop of softly whipped cream.

Buen provecho!

Coconut Cooler

2011-06-13T13:49:00.000-07:00

Perfect for the warm weather and longer days, Ron shares with us his light and refreshing Coconut Cooler.

Cooler Mix:
1 can of Coco Lopez crème of coconut
12oz can of coconut juice

Directions
Mix well the Coco Lopez crème of coconut and coconut juice in separate pitcher. Fill a shaker with ice, add 1 ½ oz of Pearl Coconut Vodka (a little less if you would like, a little more never hurt either.) and 3 oz of the cooler mix. Shake it up really good, and strain it into your favorite martini glass!

Thai Arugula and Radish Salad with Poached Farm Egg

2011-05-28T13:14:00.000-07:00

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!

Ingredients
1-2 bunches arugula, trimmed, washed and well dried, torn into 1-2” pieces
2 bunches small red radishes, tops trimmed, washed and well dried; radishes well washed, chopped roughly

Marinade/dressing:
3 Tbsp olive oil (not EVOO-too strong)
3 Tbsp crushed fresh garlic
3 Tbsp crushed yellow onion
1-3 Tbsp sambal oelek garlic-chile sauce (Huy Fong is a common brand and can be found in most grocery stores)
2-3 leaves fresh mint, shredded
1 stem fresh oregano leaves, stripped from stem
1 Tbsp fresh cilantro leaves, minced
Zest and juice of one orange (juicing variety orange is best)
Zest and juice of 2 limes

*Mix all above ingredients in a medium glass or plastic container.

For eggs:
1 Tbsp white vinegar
2 large fresh eggs

Mix all the marinade ingredients and add to the chopped radishes. Let this soak in for a couple of hours at room temperature. Try not to go too long or all of the red will bleed out of the radishes.

Arrange your greens (radish and arugula) on serving plates.

In a small saucepan filled halfway with water, bring water to a low simmer. Break eggs into a cup. Add vinegar to water (this helps to set the whites), then gently slide the eggs into the water. Poach to your desired degree of doneness (we like ‘em pretty wiggly in the middle so the yolk can blend with the zesty dressing – yum!). Remove from simmering water with a slotted spoon into a dish with cool water and a few ice cubes.

Top your salad with the marinated radishes, allowing the dressing to flow over the greens. Top with your poached egg and serve immediately.

*If the marinade is too tart for your liking, feel free to reduce the amount of lime juice or add a bit of honey or agave sweetener to the dressing.

Appetite for Travel

2011-05-01T19:21:00.000-07:00

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 big southern smiles and especially the food. How do they eat like that every day? I don’t want to think about it but I do love me some Southern food … in small doses. This spring on a trip to the Southern Florida area an Oregonian ex-pat sent me to Alabama Jack’s in Key Largo and months later I’m still dreaming
about the best Conch Fritters I ever tasted.

Alabama Jack’s started as a fishing camp in 1947. A rustic open air dock sort of a structure that looks like a good wind could blow it into the Key Largo swamps and beautiful bay that surround it. But 60 some years later it’s still standing and serving up great food and drink with a full measure of casual Southern hospitality and occasional live music. The sign outside says “Bikers Welcome” and we spotted 20 German bikers when we dropped in for lunch and a beer. Now, about those Fritters! We loved the Crab Cakes, Sweet Potato Fries, several types of fried fish and oysters, Conch Chowder and some passable Macaroni Salad but I still wake up at night yearning for the Conch Fritters. Big, golden crispy on the outside, tender and juicy on the inside and oh that succulent conch taste! I could go on but there is nothing like them in the Northwest and possibly the world so how do you describe the indescribable? Just get down there posthaste! The people are friendly and oh so Southern. Dowg, Jennifer, Mike are all one of a kind but somehow familiar if you have ever been in this part of the country and ventured away from Zagat approved establishments and neighborhoods.

Although there weren’t any fights while I was there, I’m sure there has to be one occasionally. Our bikers were well behaved but then it was lunch time so who knows what happened later. It’s an hour or so drive back to Miami so bring a designated driver, but whatever you do, if you are within 500 miles of Key West, you have to go to Alabama Jacks and eat some Conch Fritters!

My favorite Southern Recipe: Red Beans and Rice Cajun Style.

Ingredients
1 lb Red beans
6 Hot Creole sausage links (beef, pork or turkey)
1 Meaty ham bone
4 cloves Garlic chopped
1 cup Chopped parsley
3 Bay leaves
1 Medium yellow onion chopped
4 Shallots chopped
pinch Cayenne
1 tbl Allspice
2 tbl Olive oil
1 ½ cups White short grain rice
1 ½ tbl Butter
4 cups Water
1 Lemon (cut in half and squeeze juice)

Directions
Beans
Rinse and soak beans 1 hour in very hot water. Pick out and discard any beans that float or are discolored, also look for rocks and bits of debris. Rinse well and drain. Poach or grill sausage thoroughly (meat probe thermometer should read 185F). Set aside. Sauté onions and shallots over medium heat in a heavy skillet with the olive oil until soft. Add garlic, continue to sauté 1 minute. Add spices and sauté 1 more minute. Add the soaked beans, onion-shallot mix, ham bone and sausage (sliced or cubed) to a large pot with 10 cups of water. Bring to a rolling boil, cover and place in 250F oven for 8 hours. Stir once after 5 hours, recover tightly and return to oven for remaining time. Add a few tablespoons of water if mixture seems dry. Remove from oven, uncover beans, stir once and allow it to sit for 5 minutes. Add parsley & serve over rice.

Rice
Rinse rice until water runs clear; drain. In a heavy bottom saucepan over medium-low heat, sauté rice in butter until golden brown. Add water, bring to a boil, lower heat, cover and simmer until almost dry. Add the lemon juice and one half of the lemon rind for the last few minutes. Remove from heat, uncover and fluff, remove the lemon rind and serve with the red beans.

Stinging Nettles

2011-04-18T14:34:00.000-07:00

Chef Margot shares with us the many uses for stinging nettles.

Did you know that stinging nettles have both medicinal and culinary uses? Like spinach, nettles are high in iron and potassium. They are said to aid in coagulation and help in the production of red blood cells. They are also know to relieve rheumatic pain and pain associated with arthritis.

Culinary, nettle leaves, like spinach, can be used but only if cooked. To cook, pick leaves that are still young and tender, older leaves tend to be bitter. Wash the leaves and then cook them like spinach - no added water, then chop or sieve them and serve with a little salt, pepper and butter. In Scotland they are used with leeks, broccoli and rice to make nettle pudding.

Source: Sysco Portland

Dominican Shrimp Bombas

2011-03-30T18:39:00.000-07:00

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 appetizer – we like it with a spicy-sweet mango-chile sauce and a squeeze of fresh lime.
Ingredients
1 pound of warm mashed potatoes (local Norkotahs or German Butterball work best)
4 tablespoons butter (cut into bits)
2 tablespoons of butter (for sautéing)
1 cup Munster Cheese (grated)
1 egg yolk
1/4 cup parsley (chopped)
1 1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound raw shrimp (peeled and de-veined; it’s Oregon shrimp season, so help support the devastated shrimpers and BUY LOCAL SHRIMP!!!)
1 cup onions (diced)
1/2 cup flour
1 egg (lightly beaten)
1 cup fine bread crumbs

Directions
To the warm mashed potatoes add the 4 tablespoons of butter bits, cheese, egg yolk, parsley, salt and pepper. Mix the ingredients together until smooth. Cover and set aside. Chop the raw shrimp into coarse bits.

In a heavy skillet, melt the 2 tablespoons of remaining butter. Sauté the onion until it is translucent (about 5 minutes). Add the shrimp and sauté until the shrimp just turns pink (about 2 minutes). Do not overcook.

Add the shrimp and onions to the potato mix and stir together.

To form the fritters, lightly flour your hands. Scoop out 3 tablespoons of the shrimp and potato mix, and shape into a cylinder (bomba) 2 inches long by ¾ inch round. Gently roll the bomba in flour and shake off the excess flour.

Dip a pastry brush into the beaten egg. Gently brush the egg onto the bomba and then roll the cylinder in the bread crumbs. Place the coated bomba on wax paper. When you are finished shaping all the bombas, place them in the refrigerator for about 30 minutes before frying.

Deep fry the bombas at 375 degrees for about 2 minutes and then turn them over and fry another 2 minutes. They should be golden brown on both sides. Only fry 4 or 5 at a time.

Serve the bombas at once with drinks, as appetizers, or as a snack.

New Orleans BBQ Shrimp and Crawfish

2011-03-06T21:10:00.000-08:00

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. butter
1 medium yellow onion, peeled, minced
1 rib celery, minced
½ medium-sized green bell pepper, seeded and minced
2 Tbsp. brandy
1 Tbsp. all-purpose flour
1 Tbsp. Cajun seafood seasoning (Cajun Magic, Paul Prudhommes’ brand, is great)
2 Tbsp. Worcestershire sauce
½ cup heavy cream
Hot sauce to taste* (Southerners would use Crystal pepper sauce Louisiana Red pepper sauce, Tabasco or Frank’s Red hot sauce.)

Directions
In a large skillet over medium heat, cook the Trinity (onion, celery, bell pepper) with the butter until soft. Add the brandy and carefully flame off. Sprinkle with the flour and cook just until flour starts to bubble. You are not making a brown roux so watch the color!

Add the shrimp, worchestershire sauce and Cajun seafood seasoning. Cook, stirring gently, just until the shrimp turn pink. Add the crawfish and the cream; reduce heat to low and cook for about 5 minutes, allowing the crawfish to heat through and sauce to thicken.

Pull out the crawfish with tongs and set aside, tended with foil to keep warm. Taste sauce and add hot sauce or pepper as desired.

To serve, place a bed of cooked white rice on a dinner plate or shallow bowl; top with shrimp mixture. Add 1 or two whole crawfish to the top of each serving. Serve other Southern sides in dishes to pass around the table. Be sure to have plenty of napkins, Dixie beer and hot sauce on hand!

For a real Mardi Gras dinner, serve with all or any of the following:

White rice
Hush puppies or cornbread
Braised collard greens
Black-eyed peas
Fried or stewed okra

Spicy Lime-Honey Sauce

2011-02-14T14:53:00.000-08:00

Chef Margot shares her Spicy Lime-Honey Sauce, perfect for wings, salmon, chicken, pork, or even a veggie beef kabob!

Ingredients
1 - 12oz bottle of honey
4 Tbsp. bottled lime juice*
1 to 1½ - Tbsps fine sea salt
1 to 2 - tsps cayenne pepper powder (or your favorite pure chile powder)

Directions:
Mix all together well in a medium-sized bowl with a pouring lip or spout. Pour into a glass or plastic container and cover tightly. Store in a cool (65-45F) spot in your pantry. If it does crystallize over time, you can melt it on low in your microwave – but use caution! The chile powder and honey are both sensitive ingredients and can react dangerously when overheated.

If you bake your wings, bake them halfway through, then toss ‘em in the sauce and continue baking until done, stirring a few times to coat evenly. This sauce is also outrageous on simple grilled salmon, pork or chicken, as pretty amazing on a beef or veggie kabob. If you have leftover sauce, cover it tightly and store in a cool place.

*The little plastic green limes in the produce section. Normally I wouldn’t touch the stuff, but sinceit’s best not to refrigerate this sauce, it’s much safer to use
it here.

Chile-Lime Popcorn

2011-01-31T11:16:00.000-08:00

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, melted
2 kaffir lime leaves or 1 tsp kaffir lime leaf powder**
¼ to ¾ tsp of your favorite pure chile powder***

Directions:
Pour the popcorn into a large metal or glass bowl. Mince fine the kaffir lime leaf and add to the melted butter. Add chile powder to butter mix, allowing to steep for 5 minutes in a warm place. Pour the seasoned butter over the popcorn and toss well, adding more butter as you toss. Eat right away!

This popcorn and other spicy snacks will be served in the Monsoon Room bar every Monday during our Red Hot Movie Mondays

*Air-popping corn is best, but you can cheat and get a couple of bags of organic microwave popcorn too.
**Leaves can be found fresh or frozen at any Asian market.
***Pure only means unblended with other spices, salt, etc. If you like it hot, use cayenne; if you like it milder, try an ancho powder.

Tara Cucumber Salad

2010-12-28T22:20:00.000-08:00

Uttara Sarkar Crees from Tara Gallery Cafe and Bar shares her Tara Cucumber Salad, a sweet and sour salad with a touch of crunch.

Ingredients
1 Chinese long cucumber
1/2 tea spoon soya sauce
1/2 tea spoon vinegar
1/2 tea spoon sesame
1 tea spoon roasted peanuts crumbled
pinch salt
pinch sugar
quarter cup coriander leaves (optional)
crushed garlic (optional)
pinch chili powder

Directions
Wash the cucumber well and slice into half and scoop out the watery seeds. cut into 1 inch pieces. Put the cucumber into a shallow serving dish.

Pour the soya, vinegar, and add sugar, garlic and salt. Let it rest 10 minutes and add sesame, peanuts and coriander leaves. When serving just turn the cucumbers and dressing lightly.

History of Tara Gallery Cafe and Bar
Tara Gallery Cafe and Bar has been conceived in an ancient Tibeto Naxi building (Number 29) which was a small trading house belonging to a Tibetan landlord in the year of 1950. The building was in a bad shape with one of the rammed earth walls sloping away from the building and the wooden main structure needing extensive repair. Where necessary, each old wooden pillar, panel and floor boards was dismantled, carefully cleaned and repaired and put back in its original place and it took almost 6 months to carefully and fully repair it and give it back its original splendor. The building faces the original cobble stone mule caravan route of the famous Tea caravan route through Dukezhong old town and the apple blossoms of the hill on top of which is located Ta Fo Si temple . The building has a charming room that probably served as a the trading houses' office or shop and is complete with original secret storing chambers and simple lovely carved wooden alcoves. We have kept the ancient rammed earth walls exposed to showcase its beauty and durability! The ancient kitchen is renovated exactly as it was but with a new cast iron fireplace. Upstairs there is a wonderful chamber room with the ancient bed in a recessed alcove, rumored to be that of the mistress. The roof was repaired with special layers of waterproofing and the original shingles cleaned and turned in the traditional manner. The new kitchen roof was built to match the old.

The building number 29 is surrounded by other historical houses in the old town - to name a few - Number 73, built in the Qing dynasty as a special inn for caravan traders; Number 107 and 108 home of a famous businessman in the old town; Diansaika house , which was originally used to control the market and settle trading disputes and was manned 24 hours and also used to store official archives and for ringing fire alarms; Building Number 49 , the Tibetan Go ( Tibetan Chess) house, Building Number 16, or Xiajugangda which used to serve as the stage coach station, now an artists studio, Building number 66, one of Gyalthang or Shangrila's fine typical architectural structures combining Tibetan and Han building styles and the wooden beams still have sanskrit and frescoes preserved; Building Number 74 was originally owned by Chen Yannian , another famous businessman and is constructed using elements of Han, Tibetan, Bai and Naxi techniques. Abu Family home, near the entry to the old town is another example of a fine old residence.

Lanes descend from the central hill of the old town towards north to the Sifang entry square of the old town or Sifang sqare; East to the Dukedzong Monastery and the Museums in the East and to the ancient gates in the west and south.

Originally consisting of 63 households, where 68 different handicrafts were practiced, Dukedzong old town became a multicultural business center as trading flourished with neighboring regions and business Meeting halls were created such as Naxi Meeting hall, Bai Meeting hall and Shanxi Meeting hall and Gyalthang (Shangrila) became an important staging point for caravans with trading extending between Tibet, Southern Yunnan, Burma and India. Gyalthang is also an important starting point for pilgrimages to sacred Mount Kawakarpo, the second most important mountain for pilgrimages and is the southern most outpost of Kham culture.

Tara Gallery cafe will present exhibitions of ancient and modern art as well as exhibits relating to local and regional life and environment. With its location overlooking Tafo Si and the apple orchards and its serene atmosphere, we hope to convey the essence of Shangrila.

The small specially and personally created cuisine selection is healthful and has the flavors of the local and distant lands that Gyalthang caravans traded with in the past and continues to have ties with at present.

Collard-Wrapped Smoked Salmon with Rice

2010-11-28T21:17:00.000-08:00

Chef Margot shares her light, yet filling collard salmon rice wraps.

Ingredients
1 bunch large-leaved collard greens
2# 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

Directions
In a large pot of boiling salted water, dip the collard leaves one at a time for just a few seconds, then place in a bowl of ice water. This will not only make them bright green, but will make them flexible enough to wrap up without cracking.

When cool enough to handle, lay the collard leaves on a cutting board and cut out the thick rib in the center. (Don’t throw it away – toss them in your pickle jar for a couple of days…they make awesome crunchy pickles!).

Take one quarter of the cooked rice, some of the sliced leek and ½ a piece of the smoked fish and lay it at the top curved part of the leaf. Roll it once towards you, then fold in edges and continue to roll towards you. If the leaf is too small to completely enclose the filling, wrap it in a second leaf.

When you have completed all 4 wraps, place in a steamer for 20 minutes (or on a steamer rack in your wok for about the same time).

Serve with a light lemon vinaigrette-dressed salad, and a crunchy baguette and you have a super-savory dinner that will warm and satisfy you, but will help alleviate some of the guilt of holiday indulgences!

Buen Provecho!

Puerto Rican Tiny Beans

2010-11-28T21:15:00.000-08:00

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!

Ingredients
2 cups tiny red beans, rinsed well and picked over
1 Tbsp. olive oil
1 cup minced white onion
3 cloves minced fresh garlic
2 tomatoes, peeled, seeded, chopped fine
1 rib celery, strings removed, chopped fine
1 bay leaf
2-4 slices thick bacon, chopped
1 to 1 ½ quarts water or unsalted stock (veggie or meat)
2 Tbsp. fresh lime juice
Salt to taste
Optional garnishes: fresh avocado slices, cilantro leaves, sour cream, crispy pork chops!

Directions:
In a large heavy-bottomed pot, heat olive oil until just shimmering. Add garlic, onion, tomato, celery, bay leaf and bacon; cook until soft, stirring often so it doesn’t get brown. Add beans and water or stock; bring to a boil; skim foam and lower heat to a simmer.

Cook beans just until tender, about 20 minutes.

Taste and season with salt and lime juice. Outstanding served with crisp pork chops or roast pork of any type; also good with tempeh (omitting bacon in recipe) that’s been marinated in something tangy and grilled.

Buen Provecho!

Vegan Coconut Milk Creamed Winter Greens

2010-10-29T21:23:00.000-07:00

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 and any combination of greens for the creamed greens. Whatever looks good at the Farmers’ Market!

Ingredients:
1 Tbsp. vegetable or other neutral-flavor oil
3 Tbsp all-purpose flour
2 shallots, peeled, sliced thin
3-4 cups coconut milk
½ red bell pepper (optional), seeded and julienned
3-4 large bunches winter greens
Salt and freshly ground black pepper

Directions:
Heat a heavy-bottomed stockpot over medium heat with the vegetable oil. Add the shallot and the flour and cook, stirring constantly, until the flour starts to turn golden (do not brown!). Add the coconut milk slowly, stirring, and cook for about 5 minutes. Add the red bell pepper and the sliced winter greens (we used Purple Kale and Collard greens) and cook for another 15 minutes, stirring frequently so as not to burn or brown the mixture. Add a bit more coconut milk if necessary. Remember greens have a lot of natural salty flavor, so taste before you add the salt. Add salt and black pepper to your taste. Serve in a preheated earthenware bowl to retain the heat at the table.

A nice garnish to this dish would be any type of toasted nuts or seeds (we like sesame seeds and a bit of togarashi seasoning, or slivered, toasted almonds). You can, of course, serve these as new delicious sides to any meat-centered meal (like your Thanksgiving Turkey!).

Roasted Sweet Potato and Apple Home Fries

2010-10-29T21:19:00.000-07:00

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 inch
2# Banana, Gala or your favorite apple, cored and diced about ½ inch
1 Tbsp vegetable oil
Salt and freshly ground black pepper

Directions:
Preheat oven to 475F. Toss sweet potatoes and apples with oil, a little bit of salt and a few grinds of pepper. Lay the sweet potatoes and apples on a silpat-lined cookie sheet or a non-stick cookie sheet (with sides!) and roast, stirring once or twice, for about 35 minutes. Remove from oven when soft and slightly browned at the edges. Let sit for 5 minutes on the pan, then remove to serving bowl or platter. Taste for salt and pepper and add a bit more if needed.

A nice garnish to this dish would be any type of toasted nuts or seeds (we like sesame seeds and a bit of togarashi seasoning, or slivered, toasted almonds). You can, of course, serve these as new delicious sides to any meat-centered meal (like your Thanksgiving Turkey!).

East African Coconut, Bean and Squash Soup

2010-10-01T19:57:00.000-07:00

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. You can make this with non-fat or low-fat coconut milk, but unless you’re on a really strict diet, I don’t recommend it, as it adds body and a silky texture to the soup.

Ingredients
1 Tbsp. vegetable or other neutral-flavor oil
2 hard winter squash, peeled, seeded, diced medium (about ½”)
1 medium yellow onion, peeled, diced medium
1 medium green bell pepper, seeded, diced medium
1 small hot green pepper – jalapeno, Serrano, etc., seeded and minced fine
2 medium tomatoes, seeded, chopped
1 tbsp. of your favorite curry powder, hot or mild to your taste
1 tsp. kosher or sea salt
A few grinds of fresh black pepper
8 oz shelled, soaked beans (if fresh soak 1 hour in warm water; if dry, soak overnight in cold water; drain water and rinse before adding to the pot)
½ cup cooked brown rice
2 cups coconut milk
3 cups water or salt-free vegetable stock

Direction
In a 4-quart stockpot with a heavy bottom, add oil and heat medium-high. When oil is shimmering but not smoking, add squash and onion. Cook 3 minutes, stirring often.
Add green bell pepper, hot pepper, tomato, salt, pepper and curry powder. Cook another 5 minutes, stirring frequently.

Reduce heat to medium and add beans, coconut milk, water or stock. Simmer about 10 minutes.
Add rice and heat through, correct seasoning if needed.

Serve each bowl topped with toasted, unsweetened shaved coconut. You can usually find this in health food stores and co-ops. It adds an amazing nuttiness with just a few of the thick-shaved pieces, and it’s just not as authentic without it. As with many soups and stews, this is better the next day. Also, if prep time is an issue, you can sauté the base first, toss in into your crock-pot, add the liquids and simmer it on low for a few hours.

In Tanzania, this will often be followed by a duck prepared in coconut milk as well. For a different but really delicious twist, heat up a little duck confit in a pan and top each bowl with some of the warm, shredded duck meat. A roaring fire, a warm blanket and someone to share a bowl of this with, will warm you through and through.

This is particularly hearty soup, more stew than soup. For a meatless main course, serve with a flatbread like chapattis, pitas, or even lavash, although Tanzanians would regularly eat this with Ugali, or thick cornmeal mush. For the beans and squash, try a different combination of what’s local and good right now – cranberry beans and blue Hubbard squash; Anasazi beans and Delicata squash; Bortolotti beans and butternut squash – the combinations are only limited by what’s at the market!

Hibiscus Tea

2010-09-14T13:07:00.000-07:00

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.

Ingredients
2 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 recipe
1 lemon, well-scrubbed, sliced thin, seeds taken out
1 gallon filtered or distilled water, brought just to a boil

Directions
Place tea and hibiscus flowers in a big tea strainer–if you don’t have one, just tie it up in a large coffee filter with kitchen string. Place the strainer or tied-up filter in a large heat-proof glass container. Pour boiling water over and stir gently. Allow tea to steep for 2 hours, giving it an occasional nudge with a wooden spoon. Remove tea and flowers, add lemon slices and sweeten to taste. This brilliant scarlet beverage is wonderful straight, chilled or even warmed, but it’s also great with lemonade and/or club soda. It has the added advantage of being super-high in vitamin c. A beautiful pitcher of this looks great on your table.

Although this makes approximately 1 gallon, you may double it easily. Sweeten or not to taste–agave nectar is good for this recipe.

Buen provecho!

Tamarind Honey BBQ Sauce

2010-08-29T20:34:00.000-07:00

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 Western palates as it’s not accompanied by any type of acid. It grows in tropical climates and looks like an overgrown vanilla bean. You can also find them fresh, but they are a pain to peel, seed, string, etc. The blocks of paste can be simmered in water until soft, then pressed through a sieve or strainer to remove the pulp, seeds, and strings. It’s inexpensive to have in your pantry, and also opens another door into your cocktail and non-alcoholic beverages selection. Once you have the strained juice in your fridge, it will keep for about a month. Try it over ice with plain soda water, or make a West African cocktail with pineapple juice, rum or vodka and tamarind juice, topped with just a splash of soda– kickin’! Try adding it instead of sherry vinegar to a salad dressing too.

Ingredients
1 12oz. block tamarind paste
1 cup B grade honey (if you can’t find it, use grade A–I just like the darker stuff)
1 small white onion, minced
2 cloves garlic, crushed
Pinch salt

Directions
Place block of tamarind paste in a medium saucepan with 1 quart of water and simmer until softened. In another medium pan, sauté the onion and garlic in a small amount of oil just until soft–do not brown. Add the honey and the strained tamarind juice to the garlic and onion. Simmer over low heat until thick and syrupy. Cool slightly before using to baste or glaze pork, chicken or fish. I find this sauce a bit too mild for beef, but that’s my personal preference. It’s absolutely awesome on salmon. Due to the high sugar content, you’ll want to wait until the final moments of cooking before basting with this sauce or it will burn.

Kim Chee BBQ Sauce

2010-08-29T20:23:00.000-07:00

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 level in this recipe to your personal taste – I like it medium-scorch, myself. I use this sauce mostly for chicken, but it’s pretty snappy on a pork loin chop (double-cut, if you please!), a flank steak or a whole bass or salmon, scored deeply and cooked whole.

Ingredients
1 cup spicy fermented kim chee
¼ to 1 cup chile-garlic sauce. Huy Fong brand is easy to find, and it’s sold as sambal oelek
1 cup packed dark brown sugar
2 tbsp. tomato paste
2 tbsp. fresh lime juice
4” fresh lemongrass stalk, lightly crushed (trim off bottom and top, lay it down on your cutting board, and bash it lightly with the back spine of your knife)
2” fresh ginger root, scrubbed, sliced thin
6 fresh garlic cloves
1-3 tbsp. fish sauce, or to taste

Directions
Place all ingredients in a medium, heavy-bottomed saucepan over low heat for about 20 minutes. Stir gently a few times to be sure the garlic doesn't stick and that the sugar is dissolves. When the sugar is dissolved and the sauce is bubbling slowly, remove it from the heat and allow the flavors to marry. This is best done the night before you need the sauce. Before application, you may puree the sauce in a blender, and strain it, if you prefer a smoother sauce. But it all depends on your personal taste and what you’re using it for. For instance, if I’m doing it on fish, I won’t strain the sauce, but will use the thickness to really work it into the scored sides of the fish, where if I’m using it for a pork loin or flank steak, I might strain part for glazing and leave half unstrained for a dipping sauce.

Chef Margot demonstrates how this delicious sauce can be used on lamb!

This sauce really makes the most of the kim chee’s bright funkyness of flavor and smell. It sings when used on something cooked over charcoal or hardwood coals. Serve it with something cooling, like a mango lassi, cold soba noodles or a really amazing summer salad.

Fava Bean Puree For Bruchetta

2010-08-17T07:12:00.000-07:00

Margot shares her light and creamy puree is so bright green, you may find yourself accessorizing your table to set it off!

Ingredients
1lbs fresh fava beans (weigh after removing the pod, so start with approximately 3lbs)
1 quart water
1 tsp salt
1-2 cloves fresh garlic, peeled
3-6 Tbsp. really good extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste

Directions
After removing the thick, leathery pods from the beans, bring the water and salt to a boil in a medium saucepan. Drop in the favas and turn the heat off.

Let the favas sit in the hot water for 5 minutes. Drain into a colander over the sink. When cool enough to handle, but not cold, squeeze the beans out of their skins. Discard the skins (or feed to your chickens!). Put the beans in a bowl with the olive oil and mash with a fork. Place the garlic clove on your cutting board. Smash once with the flat side of your knife, sprinkle on a bit of kosher salt, and rub into the board using the flat side of your knife again. This will give you a rough puree instead of tiny chunks of garlic. Scoop into the bowl with the mashed favas. Stir well. Add salt and a few grinds of pepper to the bowl, and mix again.

The puree is best if allowed to sit for about an hour at room temp. or slightly cooler. At this point grill your bread, rub it with garlic and spoon on a bit of the fava bean puree. Drizzle a bit more olive oil on top, and add a few more grinds of pepper. If you’re really in the mood to splurge on flavor, add a few shards of aged pecorino.

This dish embodies spring-summer taste in both sight and smell. It’s amazing with any grilled poultry or fish, fantastic as a light brunch with a couple of poached eggs on a nice salad. I know most of you think fresh favas are a pain in the patooty, but they are so worth it, and it gets faster the more you do it! Also, if you get a few fava-loving friends and do several pounds, you can freeze them in small packages for a burst of creamy bright green flavor anytime.

Fava Bean Rice

2010-08-17T07:05:00.000-07:00

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 among the slightly browned rice.

Ingredients
1 cup blanched, shelled fava beans (remove beans from pods, blanch, cool, remove skins)
2 cups long grain basmati rice
3 Tbsp. olive oil – not extra-virgin
1 Tbsp. unsalted butter
1 tsp. salt
1 stem fresh thyme
1 clove garlic, peeled
4 cups water

Directions
In a large sauté pan (non-stick helps), warm the olive oil over medium-high heat. Add the butter. Allow it to foam, then settle, then add the rice, garlic clove (whole) and thyme stem. Stir the rice slowly and frequently as it toasts in the oil. You will see the grains so a more opaque white, then start to color a bit. When everything is a nice, golden brown (this will take about 20 minutes), add the butter, salt and water, stir well, cover tightly and remove from the heat. Allow to rest undisturbed for 20 minutes. Remove the lid, fluff rice with a fork, and add the fava beans. Season with some freshly ground black pepper and a squirt of lemon juice instead of more salt.

The rice cooked this way tastes like buttered popcorn, but you should to use Basmati rice for the nuttiness. The creamy, bright green favas nestle like small gems in your rice bowl, and the aroma is truly soul-soothing. If you have any leftover, you can form the warm rice into a cake, wrap tightly with plastic wrap and refrigerate overnight. The next morning sauté that excellent rice cake in a bit of oil or butter, and top with a really fresh egg. Incredible!

Gazpacho

2010-08-02T14:51:00.000-07:00

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 water until soft
1 cup olive oil
1 cup peeled, fresh garlic, chopped roughly
½ cup sherry vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. lemon zest
1 medium white onion, peeled, divided – half roughly chopped and half diced small
2# cucumber, peeled, seeded and diced small
2# green bell peppers, seeded and diced small
1-3 cups good-quality tomato juice
Dash of Worcestershire sauce (optional – not vegan)
Salt and freshly ground black pepper to taste
Hot sauce to taste

If you don’t have a food mill (it looks like a flat-bottomed colander with a handle coming out of the center), don’t fret, but try to get one at some point. It really is indispensable for making your own tomato sauce and soup, ice creams, sorbets and jams. It’s the easiest tool for seeding and peeling all those tomatoes – you just chop ‘em up roughly, toss them in the basket, and turn the handle. What comes out is pure tomato (or strawberry, or mango, or…) with no fibers, peels or seeds.

Put all the tomatoes through the food mill into a large glass or stainless steel container. If you like, you can boil the pulp leftover and re-strain for a light tomato stock or juice. Discard the solids.

Squeeze the water out of the bread, tear into chunks and puree in a food processor or blender in batches with the garlic, the roughly chopped onion, lemon juice, olive oil, sherry vinegar, lemon juice and zest. Mix this paste well into the fresh tomato puree. Add the Worcestershire sauce, salt and pepper and ho sauce to taste, and adjust the thickness with the extra tomato juice or your fresh tomato stock. Stir in the diced vegetables and cover. Refrigerate until well-chilled (3-5 hours) or overnight (best).

Taste before serving, as cold dulls flavor a bit. Serve in ice-cold bowls or wide-mouthed glasses, with fresh toasted croutons on the side and a drizzle of good olive oil on top.

Gazpacho is amazingly versatile! I also love gold gazpacho with yellow or gold tomatoes, yellow peppers and orange zest; green gazpacho with green tomatoes, tomatillos, scallion and zucchini; and white gazpacho with tons of garlic, pureed cooked egg and almonds, cucumber and olive oil. Any of these variations can be made using the basic weights/volumes given for the red version.

Also, since it keeps for about a week (and that’s usually how long it’s too hot to cook!) I make a lot. You can halve the recipe, but you can also share it with friends, dunk grilled cheese sandwiches in it, toss it with cold pasta and even make Bloody Marys with it.

For an interesting presentation, you can freeze the pure liquid soup (without the vegetable chunks) in a shallow pan. When you are ready to serve your gazpacho, take a wide soup spoon and scrape some gazpacho granita up to top your soup with. A little extra visual and textural punch, and it helps keep it cold at the table!

Cabrito Al Pastor

2010-06-28T11:39:00.000-07:00

Chef Margot shares her Goat Al Pastor, perfect for a taco party!

Ingredients
1 small goat, 6-way cut, skinned, bone-in
2 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 salt
1 cup whole Mexican oregano, dry
4 heads fresh garlic, cut in half across the middle
Water to cover plus ice

Preparation
In a large cooler (unless you have a walk-in refrigerator) dissolve the achiote paste and salt in about 2 gallons of cool water. Add the sliced pineapple, the goat and the garlic. Add ice to the cooler to keep the goat meat below 40 degrees for the marinating time. (Your handy probe thermometer is great for this, put the probe end in the meat with the thermometer unit outside and the alarm set to 45F. If the alarm goes off, you add more ice so the meat stays safe and cold while marinating).

Let marinate for 3 days (ideal) or 48 hours (just enough). Drain goat well and pat dry. Discard all pineapple and garlic from marinade.

Watch Chef Margot demonstrate how to marinate the goat.

Directions-two ways to cook:
Method 1: Get the grill going and move the coal bed to one side of your grill. On the other side, away from direct heat, place the goat pieces, heavily wrapped in foil. Cook over low heat (265F) for 4 hours. Remove foil-wrapped pieces to a large tray and allow it to sit for 20 minutes. When cool enough to handle, strip off the foil, then strip the meat off the bones–it should fall right off.

Method 2: Preheat your oven to 300F. Wrap the dry goat pieces in heavy-duty foil, so that no part is exposed. Place foil-wrapped meat in a large roasting pan with a few cups of water in the pan. Slow-roast for 4 hours. Remove pan from oven and allow meat to rest, wrapped, for 20 minutes. When it’s cool enough to handle, peel off the foil, then strip the meat off the bones–it will fall right off. The bonus of this method is that you get some wonderful juice. Skim and strain it for stock, chili, soup or broth for noodles.

When you’ve got your wonderfully healthy, tender goat all shredded, use it for tacos with some of the diced pineapple, some cilantro and fresh white onion for an authentic treat. I guarantee you will love it– when we serve this in the restaurant our customers are always surprised by the rich, yet clean and lean flavor of goat. Everyone expects it to be gamy, like some lamb, but it’s a much milder flavor (much less expensive than lamb!) and packed with healthy omega-3’s, collagen and protein. You can use goat meat in any application where you might use lamb or beef.

*This makes enough for a party–so have one! If you’re concerned no one will eat goat–tell them it’s lamb–they’ll marvel at the clean flavor, leaner but more flavorful meat and pot-roast-like texture.

*You can purchase a goat (no more than 30#, dressed) from any local meat purveyor if you must have local product, or you can visit a Halal butcher shop–guaranteed fresh!

Steamed Tamales

2010-06-03T12:32:00.000-07:00

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, or if you are cooking several at once, place them with open ends up (as they are in the bag).

Steam tamales, covered tightly, over simmering water for 45 minutes to 90 minutes.
Time will vary by quantity of tamales being cooked and (if you are using an electric steamer) the temperature of the steam. Masa will be correctly steamed at 165F. Use a probe-type (meat) thermometer. All ingredients in our tamale fillings are cooked, and there are no raw ingredients in the masa dough, but in order for the starches to "gel" they have to reach that temperature inside.

Tamales may be steamed from frozen or thawed state.

Cooked tamales may be refrigerated or frozen and reheated in a steamer or in the microwave. Reheated tamales have a much firmer texture to the masa.

Guiso De Camaron

2010-05-28T11:00:00.000-07:00

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.*

Ingredients
2 tomatoes, charred on the grill, peeled, seeded, diced
1 white and red spring onion, charred on the grill, outer layer peeled, green tops left on, chopped
1-3 cloves garlic, charred on the grill, peeled, crushed
1 cup dry white wine
1/ 2" piece salt pork (optional)
4 cups shrimp stock (simmer shrimp shells in cold water for 20 mins, cool, strain)
2 spot prawns or other sweet large shrimp, peeled (reserve shells) and deveined
4 cups fava bean leaves, sliced in thick ribbons
1 can garbanzo beans, drained and well-rinsed, patted dry
1 Tbsp olive oil
1 - 3 Tbsp kosher salt, to taste

Directions
Place charred tomato, onion, garlic and salt pork, if using, in a medium soup pot with the wine and stock. Simmer over medium heat for 30 minutes, covered, stirring once or twice. While soup is simmering, heat oil in non-stick pan. Add dry garbanzo beans and saute with a pinch of salt until browned and crispy. This will take about 20 minutes, and you really shouldn't leave them during this time. Stir gently and often for even browning and best texture. Set aside on paper towels or brown paper bag. Reduce heat on soup to lowest setting and taste for salt. Add salt to taste. Add shrimp and fava bean leaves. Stir gently once, cover, remove from heat, and allow 5 minutes. You'll want to time this so the shrimp don't overcook.

Have heated soup bowls ready and immediately scoop into each bowl some white or yellow rice (you could use brown, too), followed by a generous portion of the soup. Top each serving with the crispy garbanzo beans.

Chef's Notes
*Pass around a plate with lime wedges, cilantro, avocado and minced onion for each diner to customize their bowl (like pho). Puerto Rican food is not spicy and is very pork-centric. If you choose to not add the pork, you might want a splash of tamari or nuoc mam for the salty flavor.

Warm Nopales Salad

2010-04-26T13:39:00.000-07:00

Ingredients

1 jar nopales (32 oz.) drained and well-washed*
1/2 cup chunky salsa
1 bunch cilantro, washed, dried, chopped
1 tsp. minced fresh garlic
2 tbsp. olive oil
1 tsp. cumin
1 tsp. black pepper
2 tsp. kosher salt
1 lime juiced

Directions
Dice nopales. Place in saucepan over medium heat with olive oil, salsa, fresh garlic and spices. Remove from heat. Stir in cilantro and lime juice. Serve immediately, or chill for use in enchiladas, sandwiches, salads. This salad is excellent as an unusual side dish to any grilled fare, but can also be mixed with potato or chicken salad, or fill an enchilada or tamale casserole.

*Chef’s Note – jarred nopales are generally excellent quality and can be found in most grocery stores. You may also find them at any well-stocked tienda, like Su Casa Imports. If you’d like to use fresh nopales, buy firm, unblemished paddles. Wearing your thickest garden gloves, remove the spines from the paddles. At this point they may be grilled and peeled or blanched and peeled. They are done when a toothpick or skewer pierces the flesh with only slight resistance. Once peeled, cut into strips and wash away the okra-like “slime” that builds up as you handle them.

New Sammy's Cowboy Bistro in Talent, Oregon

2010-03-28T18:34:00.000-07:00

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 town and parks, taking photos. This trip was no exception. We loved Cat on a Hot Tin Roof and Hamlet, and enjoyed two other plays. We had excellent meals at Kobe and Tabu, but the big surprise was a short four mile ride away in Talent, Oregon.

New Sammy's Cowboy Bistro has been around for a long time and I had read positive reviews, there was always a waiting list for reservations (and plenty of excellent food in Ashland), so we never made the trek. Vernon and Charlene Rollins recently rebuilt New Sammy's, which was a small shack-looking spot until a couple of years ago. Since they have greatly expanded it and opened for lunch, we went for an early afternoon lunch and were delighted. I won’t try to describe every delicious morsel, but Chef Charlene lived up to her reputation for using the freshest local ingredients, working continental magic on them with complex yet delicate flavors resulting. It was easy to see why her reputation is nation wide and why she has been nominated for best chef in the Northwest by the James Beard Foundation.

The restaurant is pricey but we felt we got full value. We didn’t get into the wine cellar, since it was daytime and we had two plays to go to after lunch, but Vernon who runs the house side of New Sammy’s has built a sizable list of excellent vintages.

Vernon in Sammy's wine cellar

If you find yourself in Ashland Oregon anytime soon don’t miss the Shakespeare Festival or New Sammy’s Cowboy Bistro. In the mean time, try this delicious salad recipe by Chef Charlene Rollins.

Warm Salad for Four

2010-03-28T18:22:00.000-07:00

Chef Charlene Rollins of New Sammy's Cowboy Bistro in Talent, Oregon shares a hearty bacon and greens salad perfect for any season.

Ingredients
2 tablespoons light olive oil
4 thick slices (4 oz) smoked bacon cut into squares
½ cup coarsely chopped walnuts
½ teaspoon garlic, minced
6 oz of mixed strong greens*
2 tablespoons lemon juice
2 oz fresh creamy goat cheese
salt and pepper

Chef Rollins in her kitchen

Directions
Put the greens in a large salad bowl with the salt and pepper, lemon juices and goat cheese. Put the bacon in an 8 inch sauté pan with the olive oil and cook, stirring until it is evenly golden.

Turn the heat to high, add the walnuts, then the garlic, stirring a few times, and pour this mixture over the greens, just as the garlic begins to toast, but before it browns.

Do not toss with salad forks. Use your hands to mix thoroughly until the cheese, oil and lemon, meld and evenly coats all the leaves. Put on warm plates and eat.

*As many kind and colors as you can: lacinato, purple, and Russian kales; red chard, curly mustard greens, etc, all torn off the center stems into bite-sized pieces.

Yucatan Potstickers

2010-02-23T14:31:00.000-08:00

Ingredients
¼ cup pickled red onions, minced
8 oz softened cream cheese*
1 bunch minced cilantro with separated stems and leaves
Pinch sea salt
Secret Aardvark Habanero Hot Sauce to taste, approximately 2 t
1 pkg wonton/eggroll wrappers
¼ cup water
1 cup sour cream and favorite hot sauce for garnish

Mis en place
A small bowl or saucer with a clean, small pastry brush & a little cool water.
Tray with 2 clean, dry kitchen cloths (not terry)
Large non-stick sauté pan
Oil mister with canola or vegetable oil
Slotted spatula

Directions
To make the wantons: mix pickled red onions, minced cilantro stems, salt and hot sauce with soft cream cheese. Open the wonton package and lay out 2 or 3 on your clean, dry work surface. You’ll notice that there’s a dusting of white powder or cornstarch on each sheet. Take a small amount of water on the pastry brush and moisten the edges of the wontons. Place a rounded teaspoonful of the filling in the center of each one. Fold corner to corner, so they make a pyramid shape. Move gently to you cloth-covered tray and cover lightly with the second cloth. Repeat until filling used. For garnish and sauce, mix your favorite hot sauce with sour cream and the minced cilantro leaves.

To cook the dumplings: place your sauté pan over medium-high heat and add a double mist of oil. When it shimmers, add the wontons and allow to brown on the bottom. Add 1/4 cup of water to the pan and cover, lowering the heat to medium. After 2 minutes, uncover pan and allow water to evaporate completely. Mist once more with oil and gently remove to warm plate with slotted spatula. Serve immediately the sour cream sauce on the side or spoon onto the bottom of the plate.

*If you have some leftover grilled shrimp or roast chicken, you can mince that up and add it to the filling as well.

Yucatan Picked Onions

Ingredients
1 red onion, peeled and slivered (cut in half, then thinly sliced from top to root end)
2 cups white distilled vinegar
2 cups water
2 whole cloves

Directions
Bring vinegar, water, and cloves to a boil. Place slivered onions in a heat-proof glass jar (like a canning jar), a tempered glass bowl, or a ceramic dish. Do not use metal as it will react to the acid, imparting a funky flavor and color. When vinegar mixture boils, pour carefully over onions. Allow onions to sit for 24 hours.

The pickling process will leach all the color out of the onions and then, over the following hours the color will re-absorb, turning the onion bright pink. Drain and use the onions for the potsticker recipe, but you can use the vinegar for salad dressings or any other preparation calling for vinegar. Leftover onions can be sealed and refrigerated for 2 weeks.

Love Stinks and Burns

2010-02-01T20:05:00.000-08:00

Ingredients
1 lb. good quality mayonnaise
3 tbsp. extra-virgin olive oil
1tbsp. fresh minced parsley
1 lb. real dairy sour cream
1 cup red wine vinegar
¼ cup Worcestershire sauce
4 tbsp. freshly ground black pepper
1 tbsp. kosher salt
2-8 fresh jalapenos, stem removed, sliced in quarters lengthwise, sliced thin across. *Select smooth, heavy chiles without blemishes. Remove the seeds if you prefer a milder dip – the heat will increase over the first 2 days.
10 tbsp. freshly minced garlic *for best flavor & heat avoid pre-minced garlic in the jar.
1 lb. blue cheese – *ask your cheesemonger for a taste! You may prefer a stronger, smokier, or milder blue cheese than Rogue Creamery Blue, which is what we used for this recipe.

Directions
In a large mixing bowl (stainless steel or glass works best) blend everything except the blue cheese gently but thoroughly. Crumble the cheese and gently mix into the dip. Cover and refrigerate, preferably 1-2 days. The dip will keep when tightly covered and refrigerated for up to a week. Serve with chicken wings, roasted mushrooms, squash, or potatoes, with chilled or warm shrimp, raw vegetable crudite, or roast beef. For a really decadent treat, dollop some onto your favorite white fish fillet (Halibut, cod, sturgeon) and broil ‘till bubbly.

*Chef’s Tips–if you like chunkier dip but don’t want to add more blue cheese, place a cup of large-curd cottage cheese in a strainer over a bowl for a couple of hours in your refrigerator, then add the drained cottage cheese to the dip.

Peruvian Lamb Antichuchos (lamb skewers)

2010-01-09T19:09:00.000-08:00

1 whole boned, rolled tied leg of lamb, unrolled and untied
juice and zest of 2 lemons
2-6 cloves of garlic, mashed
1 Tbsp kosher salt
1 tbsp ground cumin
You 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 into a non-reactive bowl (stainless steel or glass) and toss with lemon juice and zest, garlic, salt and cumin. Cover and allow to rest at room temperature for 1 hour.

Drain juices from meat and reserve. Thread meat onto skewers in your desired portion sizes (i.e. if you want a portion to be one skewer, put as much on as you think your guest will eat; if you'd like 2 skewers or are serving as an appetizer, use less meat).

This can be cooked several ways, but the best is over open flames! Light up that BBQ and grill the lamb skewers to your desired level. If you like medium well-done lamb, char over direct heat and then finish cooking over indirect heat. You can also cook these in a grill pan or on a griddle.

While meat is resting for 5-10 mins cover, pour cooking and marinade juices into small non-reactive pan and bring to a full, rolling boil. Reduce by 1/3, then pour over lamb skewers.

The skewers are best served over basmati rice or home fries (diced hash browns with onion and pepper). Top with a little Feta cheese and/or plain yogurt, add a nice green salad, and you've got a wonderful winter meal!

Bien Provecho!

Double Chocolate Pepitas

2009-11-28T06:54:00.000-08:00

This holiday recipe is great for a desert in a holiday celebration or as a holiday gift.

Ingredients
Small batch creating 9-12 pieces
1 lbs white chocolate chips
2 oz Unsweetened dark chocolate
3 oz Roasted pepitas (pumpkin seeds)
1 pinch Kosher salt

Large batch creating 30-45 pieces
5 lbs white chocolate chips
6 oz Unsweetened dark chocolate
1 lbs Roasted pepitas (pumpkin seeds)
1 tsp Kosher salt

Directions
Melt white chocolate in a double-boiler over low heat until smooth. In a separate bowl, melt the unsweetened chocolate, also over low heat until smooth. Prepare a large cookie sheet by spraying or brushing lightly with a flavorless cooking oil or cooking spray (no butter or olive-oil flavored spray). If you have a Silpat sheet, they work wonderfully. Pour the melted white chocolate onto the prepared pan. Spread it out evenly, until it's about 1/4 inch thick. The chocolate will cool quickly, so work fast!

Pour the melted unsweetened chocolate randomly over the white chocolate layer, don't be symmetrical or even-handed about it, part of the unique look you'll get is from the random patterns. If you don't like random, stripe the unsweetened chocolate onto the white chocolate, then draw a toothpick or knife edge from end to end. This will mix the two chocolate colors, and you can lightly tap the pan on the counter to even it out.

After the unsweetened chocolate layer, sprinkle on the Pepitas and the kosher salt. Set the pan in a cool place where nothing will land on it (I have animals and a 5-year-old-things land in strange places all the time!). Once the chocolate is hard, you just give the pan a good bang on the counter to break it, just like if you were making peanut brittle. If the pieces are too big for your personal taste or too big for sharing (I like a piece about the size of my hand!) you can break them smaller.

Chef's Note: Since this chocolate bark isn't tempered, it's best stored in a cool, dry place, layered with parchment paper. Also, the recipe calls for unsweetened chocolate because it sets off the extreme sweetness of the white chocolate, but if that worries you, you may substitute a high-percent cocoa-solids bitter or semi-sweet chocolate. We use Guittard Chocolate because of it's smooth melt, but feel free to use any brand you like. Remember to always buy nuts and seeds in bulk sections where you can see, TASTE and SMELL them before buying. Seeds and nuts in the small bags are often old, stale and/or rancid. This recipe may be halved or doubled.

Guajolote En Mole

2009-10-31T21:45:00.000-07:00

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!

Ingredients
1 to 1 ¼ gallons chicken or turkey stock-no salt preferred
5 chilhuacles negros, seeded and deveined; seeds reserved
5 guajillos, seeded and deveined; seeds reserved
4 pasillas Mexicanos, seeded and deveined; seeds reserved
4 anchos negros, seeded and deveined; seeds reserved
2 chipotles mecos, seeded and deveined; seeds reserved
1/2 head garlic, cloves separated
2 tablespoons whole almonds
2 tablespoons shelled and skinned raw peanuts
1 (1-inch) piece Mexican cinnamon
3 black peppercorns
3 whole cloves
3 tablespoons sunflower oil
1 1/2 tablespoons raisins
1 slice egg-dough bread
1 small ripe plantain, cut into 1/2-inch slices
1/2-cup sesame seeds
2 pecan halves
1/2 pound chopped tomatoes
1/4 pound chopped tomatillos
1 sprig thyme, or 1/2 tsp. dried
1 sprig Oaxacan oregano, or 1/2 tsp. dried
2 tablespoons lard
4 1/2 ounces Mexican chocolate
1 avocado leaf
Salt, to taste
1 12-15lbs turkey, gently poached. Can be left whole or cut into serving pieces.

Directions
Heat 2 quarts of water in a kettle. On a 10-inch dry comal, griddle, or in a cast-iron frying pan, toast the chiles over medium heat until blackened, but not burnt, about 10 minutes. Place the chiles in a large bowl, cover with hot water, and soak for 1/2 hour. Remove the chiles from the soaking water with tongs, placing small batches in a blender with 1/4 cup of the chile soaking water to blend smooth. Put the chile puree through a strainer to remove the skins.
In the same dry pan, grill the onion and garlic over medium heat for 10 minutes. Set aside. Toast the almonds, peanuts, cinnamon stick, peppercorns, and cloves for about 5 minutes. Remove them from the pan.

Over the same heat, toast the chile seeds, taking care to blacken but not burn them, about 20 minutes. Try to do this in a well-ventilated place because the seeds will give off very strong capsaicin fumes. You may wish to tie a damp scarf over your mouth and nose and make sure there's no one within range with asthma or any type of respiratory infection, as the fumes will aggravate this condition. When the seeds are completely black, light them with a match and let them burn themselves out. Remove from the heat and place in a bowl with 1 cup of cold water for 10 minutes. Drain the seeds and grind them in a blender for about 2 minutes. Add the blended chile seeds to the blended chile mixture.

Heat 3 tablespoons of oil in an 8-inch cast-iron frying pan over medium heat until smoking. Add the raisins and fry them until they are plump, approximately 1 minute. Remove from the pan. Fry the bread slice in the same oil until browned, about 5 minutes, over medium heat. Remove from pan. Fry the plantain in the same oil until it is well browned, approximately 10 minutes, over medium heat. Set aside. Fry the sesame seeds, stirring constantly over low heat, adding more oil if needed. When the sesame seeds start to brown, about 5 minutes, add the pecans and brown for 2 minutes more. Remove all from the pan, let cool, and grind finely in a spice grinder. It takes a bit of time, but this is the only way to grind the seeds and nuts finely enough.

Wipe out the frying pan and fry the tomatoes, tomatillos, thyme, and oregano over medium to high heat, allowing the juices to almost evaporate, about 15 minutes. Blend well, using 1/2 cup of reserved stock if needed to blend and set aside. Place the nuts, bread, plantains, raisins, onion, garlic and spices in the blender in small batches, and blend well, adding about 1 cup of stock to make it smooth.

In a heavy 4-quart stockpot, heat 2 tablespoons of lard or oil until smoking and fry the chile paste over low heat, stirring constantly, approximately 20 minutes. When it is dry, add the tomato puree and fry until the liquid has evaporated, about 10 minutes. Add the ground ingredients, including the sesame seed paste, to the pot. Stir constantly with a wooden spoon until well-incorporated, about 10 minutes. Add 1 cup chicken stock to the mole, stir well, and allow to cook 20 minutes, stirring occasionally.

Break up the chocolate and add to the pot, stirring until it is melted and incorporated into the mixture. Toast the avocado leaf briefly over the flame if you have a gas range or in a dry frying pan and then add it to the pot. Slowly add more stock to the mole, as it will keep thickening as it cooks. Add enough salt to bring out the flavor. Let simmer another 30 minutes, stirring occasionally, adding stock as needed. The mole should be just thick enough to coat the back of a spoon. Place the cooked turkey, whole or in pieces, in the leftover stock in a saucepan and heat through.

To serve, place a piece of turkey in a shallow bowl and ladle 3/4 of a cup of mole sauce over to cover it completely. Serve immediately with lots of hot corn tortillas, diced radishes, cilantro, sesame seeds and sour cream, if desired.

Hint: Be sure to put the blended chiles through a sieve or food mill, or you will have pieces of chile skin in your mole, which needs to be silky smooth.

You can use oil instead of lard to fry the mole, but the flavor will change dramatically. The quantity used here isn't enough to blow your cholesterol count!

Inspired by Maria Taboada and Paula Martinez

West African Pumpkin Groundnut Soup

2009-10-04T07:40:00.000-07:00

Watch Chef Margot Wilcoxon demonstrate this recipe:

Ingredients
1 tbsp olive oil
2 cups minced sweet onion
1 cup minced carrot
8 tbsp minced fresh garlic
1 minced red chile pepper such as a red serrano (remove seeds and veins to cut heat)
2 tsp ground cumin
1/8 tsp ground fenugreek, ground allspice, and ground mace
6 cups roasted (or canned) pumpkin
3-6 cups hot vegetable stock
2 cups freshly ground peanut butter (no salt, added sugar, or fats) salt and black pepper to taste

Optional Garnishes:
Dollop of sour cream and sprinkle of chives
Toasted, salted peanuts spiced with curry and/or chile powder with slivered shallot (slice and soak in cold water for five minutes; drain and pat dry)
Crispy fried spinach or basil leaves
Crisped bacon or pancetta strips with thinly sliced green onion

Directions
In large stock pot over medium heat, add oil and wait one minute for it to heat. Then add onion and carrot and cook for five to seven minutes, stirring, until soft. Add minced fresh garlic and cook three minutes, stirring. Add spices and cook two more minutes, stirring. Add pumpkin and stock, bring to a strong simmer. Add more stock until you reach your desired consistency. You may also puree with a wand blender directly in the pot, if you want a really thick, smooth texture.

Reduce heat to a slow simmer and cook for a half hour, stirring often. Stir peanut butter into soup and remove from heat. Taste for salt and black pepper, add more as desired. Serve immediately.

Serves 8 to 12.

Vegan without the optional garnishes.

Chef's Note: There are several different ways to present and prepare this recipe. You may bake several smaller pumpkins, then cut off tops and scoop insides for the soup. You may use one large pumpkin and do the same. If you wish to use the baked pumpkin as the serving vessel, you'll want a thick-fleshed variety, like a Cinderella, and leave about an inch to an inch and a half in the pumpkin after scooping. Do not use the jack-o-lantern carving varieties as they are too thin-walled.

If you have any leftovers, you can add some curry and coconut milk to it the next day and use it as a nice sauce for lentils or rice; you may also add it to stir-fried veggies, chicken, or pork for a richly different sauce. It is great spiced up with a bit of harissa sauce.

Hurricane Sundae Float

2009-09-02T19:00:00.000-07:00

This recipe takes Salvador Molly's classic Hurricane cocktail and gives it our special twist!

Hurricane Sundae Float

Ingredients
½ Maui Gold variety Pineapple, peeled, cored and diced fine
1-2 fresh habanero peppers, seeds removed and thinly sliced
1 vanilla bean
1 cup good quality drinking rum
1 pint really good quality vanilla bean ice cream
2 12oz. bottles vanilla cream soda*
4-8 maraschino cherries, with a bit of reserved juice
¼ cup turbinado sugar
Extra thin-sliced pineapple or orange for garnish.

Directions
Pour Rum into small, non-reactive bowl (stainless steel or glass). Slice vanilla bean down the center, scrape seeds out with the back of your knife; put seeds and pod into bowl with rum. Add the diced pineapple and as much habanero as you think you will enjoy (you can always add more, but you can't take it out!). For most people a few slices will suffice.

Allow fruit mixture to sit at room temp, covered, for at least one hour.

Assemble into four chilled pint glasses as follows: Dip the rim of each glass into a saucer with the cherry juice, then into a saucer with the turbinado sugar. This will give your drink a sexy sugar rim (and it tastes great!). With an ice cream scoop or spoon, add two small-ish scoops to each glass. Add two or three tablespoons fruit mixture on top of ice cream. You can also divide up the now infused rum into the glasses. Slowly pour cream soda onto glass. You may have to stop to allow foam to subside; then add more to reach the top. Garnish with a cherry or two, and a slice of orange or pineapple.

*(We like Crater Lake 'cause of the low carbonation and real cane sugar)

Deconstructed Gazpacho with Basil Lime Sorbet

2009-08-07T07:00:00.000-07:00

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

Ingredients
1 ½ pounds (4 or 5) medium very ripe tomatoes, cored and quartered
1 large celery stalk, cut into 1" pieces
2 tablespoons tomato paste
2 teaspoons Kosher salt, ½ teaspoon ground pepper
1 tablespoon sherry wine vinegar
1 medium shallot chopped
1/2 pound (1 medium) bell pepper, cored, seeded, & cut into 1/2" chunks
1/2 pound (1 medium) red bell pepper, cored, seeded, & cut into 1/2" chunks
3/4 pound Persian or English cucumber with the peel on (approx 1 medium) Sliced thinly (approx 1/8"). Substitute 1 medium cucumber, peeled and seeded (if seeds are tough),

Directions
1) In a large non reactive bowl (not plastic) combine tomatoes, celery, tomato paste, salt, pepper, olive oil and vinegar. Stir gently to combine ingredients, cover and refrigerate 6-8 hours, up to overnight, stirring occasionally (once or twice is fine).
2) Use a food processor to chop but retain some texture. This may have to be done in 2 batches. Return to bowl & pour in tomato juice. Correct seasonings to taste and chill until serving.
3) When ready to serve, spread a small handful of chopped red and green peppers in the bottom of a flat bottomed bowl. Fan sliced cucumbers over the peppers and add a small scoop (approx 2 tablespoons) of Basil Sorbet in the center. Add a full basil leaf for garnish.
4) Serve with individual small pitchers of the soup or a larger pitcher to pass around. The guests pour the soup over the vegetables and sorbet at the table.

Basil Lime Sorbet

Ingredients
1 cup basil leaves, lightly packed
3/4 cup white sugar
2 cups water
1 tablespoon lime juice

Directions
Wash basil leaves if required to remove any soil/grit. Bring water to a boil. Add basil leaves and blanche for ten seconds, remove and refresh immediately in iced water. Add sugar to retained water in saucepan and stir until fully dissolved. Set aside syrup to cool completely. Combine syrup, lime juice and basil leaves in a food processor/blender and process until smooth with small flecks of basil still showing.

Freeze in an ice cream maker following manufacturer's directions and place in freezer until ten minutes before ready to use.

Gimme S'More! White-Hot Banana

2009-07-05T07:55:00.000-07:00

While your entree is grilling merrily away, wrap these treats to cook while you eat dinner.

Gimme S'More! White-Hot Banana

Ingredients

4 ripe bananas¹
1 6 oz package white chocolate chips²
1/4 cup butter, soft
1/4 cup well-packed light brown sugar
2 tbsp rum³
graham crackers
hot barbecue
4 square pieces of foil, approximately 12" by 12"

Directions
To prepare s'mores, lay the foil sheets flat on your work surface. Trim ends of banana so a small amount of fruit is exposed at each end. Carefully make a slit lengthwise down the inside curve of the fruit, and push ends in gently. This will open the "pocket." Mix butter, brown sugar, and rum together; sprinkle white chocolate chips into the banana's pocket and spread the butter-sugar mixture over the top. Wrap the banana in the foil and set aside until you are ready to grill.⁴

When you are ready to sit down, place a couple of racks, bricks, or oven stones onto your grill in a way that allows the bananas to cook with the cut side up. Let the bananas grill for 15-20 minutes over indirect heat (the opposite side of the grill from the coals), with the lid closed.⁵

Carefully remove bananas to a platter to rest for two to three minutes. Gently unwrap bananas. The peel will stick to the foil, leaving the soft, rum-brown sugar and white chocolate banana ready to spread onto the graham crackers.

Head to the table with a Gimme S'More! White-Hot Banana and a few friends for a great summer night treat!

Serves 4

Salvador Molly's Tips:

You want the bananas to be completely yellow, with the beginning of small brown "freckles" on the skin.
Ghirardelli works well, but if you would like to go crazy, pick up white chocolate Toblerone bar and chop it into small bits!
We prefer Appleton Rum for this recipe, not Silver or White.
The bananas can be prepared 4-5 hours ahead of time and refrigerated until ready to grill. They also can be frozen and stashed in a cooler for camping or fishing trips. By the first night out, the bananas are perfect for cooking on the coals of a dying fire and a terrific treat for tired campers.
If your grill does not have a lid, do not despair. You can create a similar oven effect by inverting a heavy-gauge stainless steel bowl over the bananas; however, it will be hot. Tongs and pot holders are required to remove it.
If you are channeling Velvis this week, you can use milk chocolate chips and peanut butter (store brand, not all natural). For the Vegas-over-the-top version, go with Nutella and white chocolate Toblerone bits.

Mo'Cajete Shrimp Tacos

2009-06-08T13:16:00.000-07:00

These shrimp tacos bring a satisfying burst of flavor, ushering in summer!

Mo'Cajete Shrimp Tacos

Ingredients

4 each white corn tortillas - 5" or 6"

4 oz small shrimp (not bay shrimp), peeled and deveined

1/4 each roasted onion, red pepper, green pepper (use any color combo you like), sliced into strips

2 oz Salvador Molly's Salsa Mo'Cajete

1 oz Mexican crema or creme fraiche (or thin sour cream with a tablespoon of buttermilk)

1 oz finely ground Cotija cheese

fresh cilantro sprigs*

Directions

In a small non-stick pan over medium-high heat, saute shrimp with roasted onions and peppers until it starts to turn opaque, about one and half minutes. Add Mo'Cajete sauce to pan and simmer one minute more. Remove pan from heat. While shrimp are cooking, heat tortillas in a tortilla warmer or wrap in slightly damp paper towel and microwave on medium power ten to fifteen seconds.

Lay tortillas on plate doubled-up or two tortillas stacked on top of each other. Divide shrimp mixture between the tortillas. Garnish with the crema, cotija cheese and cilantro. Serve immediately and enjoy! Serves one or two.

*Here at Salvador Molly's, we like a few sprigs of cilantro on each taco; however, if you don't like cilantro, some flat-leaf Italian parsley will add some color but taste different.

Tortilla Espanola

2009-05-22T09:45:00.000-07:00

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 Spain and yet reasonably priced!

Barcelona served food in a traditional Spanish style, where small portions shared by many allow you to sample a variety of dishes. We started our meal with the most delicious and very popular tortilla Espanola or Spanish omelet. This dish, served hot or cold is often made of potatoes and onions has a relatively simple recipe with a few ingredients making it something the home cook might like to try.

No matter what, don’t forget the Sangria! At Barcelona it can be served in the traditional red, white or blush with pomegranate juice, all are scintillating and vibrant.

Tortilla Espanola

Ingredients
6-7 medium peeled potatoes
1 whole yellow onion
5-6 large eggs
2-3 cups of olive oil for pan frying
salt and pepper to taste

Directions

Cut peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. Make sure to separate the pieces that stick together. Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw on the inside.

Leave in pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula. Crack eggs into a large mixing bowl and beat by hand with a whisk or fork, fold in the potato onion mixture.

Pour one to two tbsp of olive oil into a small, non-stick frying pan and medium heat. Stir the potato onion mixture once more and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. The inside of the mixture should not be completely cooked and the egg will still be runny.

When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. When cooked, place a large dinner plate upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will “fall” onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan–approximately 1.5 tsp. Let the pan warm for thirty seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, using a spatula to catch any egg mixture that runs out. Use the spatula to shape the sides of the omelet. Let the omelet cook for three-four minutes. Turn the heat off and let the tortilla sit in the pan for two minutes.

To serve as a main course, slice it into six-eight pieces like a pie with French bread on the side.
If you are serving as an appetizer, slice a baguette into pieces about ½ inch think. Cut the tortilla into 1.5 inch squares and place a piece on top of each slice of bread.

The full recipe can be found here.

Roast African Onion Dip

2009-05-05T14:23:00.000-07:00

Fire up those barbeques, we have a recipe for grilling season! This onion dip is great as a spread on any vegetarian sandwich, as a heart-healthy alternative to mayonnaise, as a sauce for grilled beef or a side side for grilled fish. It will keep, covered and refrigerated, for seven days.

Roast African Onion Dip

Ingredients
4 large yellow onions, preferably sweet
3 tbsp. tahini sauce
Pinch of kosher salt
Tiny pinch ground cayenne or Bere Bere spices
1 tsp good olive oil
1 fresh injera bread or substitute whole wheat pita bread

Directions
Wrap the onions (whole, uncut, and with peels) in a double thickness of heavy-duty aluminum foil. Place directly on grill grate in hottest area of grill. If your grill has a lid, cover the grill and leave lid on for thirty to forty-five minutes. To check, use a metal or bamboo skewer and poke through foil. If skewer goes through like a hot knife through butter, it's done.

Let packets cool enough to handle. Unwrap onions. Outside should be charred black. Trim off root end and gently squeeze roasted onion out of the blackened peel into blender or food processor bowl. Add tahini sauce and salt; blend until smooth, scraping down the bowl a couple times to be sure there are no chunks. Serve warm or at room temperature with a drizzle of olive oil, a sprinkle of the cayenne or Bere Bere spices, and injera on the side.

Tear off pieces of the bread and swipe through onion dip, oil and spice for a creamy, smoky, sweet and hot and tangy flavor explosion!

Fini-Deni Sauce for Ribs or Chicken

2009-04-12T23:33:00.000-07:00

Earn Morgan shares with us his mother's recipe for Fini-Deni sauce.

My mother who was raised and learned to cook in Guam always has Fini-Deni in her refrigerator. It lasts for several weeks without any flavor deterioration. I made up a batch and cooked beef ribs and chicken for a pot luck party about twenty years ago. It started a tradition that continues today. If I offer to bring something else, my friends tell me they will rescind my invitation.

Fini-Deni Sauce

Ingredients

½ gallon soy sauce
2 to 5 jalapeno peppers chopped (to taste)
2 lemons squeeze add both juice and rind
6 heads garlic, peeled and roughly chopped
1 large onion chopped
1 finger ginger chopped (about ¼ cup)
2 ounces whiskey
2 tbl olive oil

Directions

Sautee garlic in olive oil until fragrant, about two minutes. Add all ingredients into a large container and refrigerate twenty-four hours minimum.

For the ribs and chicken: Marinate the meat in two to four cups (depending on the amount of meat) of Fini-Deni twelve to twenty-four hours in the refrigerator. I use large plastic bags but tupperware works too. Turn a time or two to make sure all the meat is marinated. Preheat oven to 325 decrees. Put the meat and marinade in a braising pan with a tight lid or cover securely with foil. Cook for approximately three hours or until meat is falling off the bones. Chicken will often take less time than ribs. Check each hour to make sure there is plenty of liquid. Add water if needed. Add BBQ sauce for last hour if desired.

Korean Stir Fried Beef

2009-04-12T22:55:00.000-07:00

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, crushed
1 ½ lb. of lean boneless beef (sirloin is good) sliced thin, against the grain
6 tbl Soy Sauce
2 tbl Sugar
2 tbl Sesame oil
3 green onions thinly sliced
3 garlic cloves, minced
1 tsp Fresh ginger, grated

Directions

Combine above ingredients and mix well. Cover and refrigerate for one to two hours. In a wok or high sided pan, over high heat, place 2 tbl vegetable oil add ½ the beef stirring constantly until meat is browned on both sides. Remove meat and repeat with remaining beef. Serve with rice and Kim Chi.

Causa in Cusco, Peru

2009-04-02T12:02:00.000-07:00

Lisa Swan updates us from Cusco, Peru.

I am not one of those girls that enjoys ¨roughing it¨per se, so after several days of packing out, visiting Machu Picchu, eating so-so food in grimy tourist traps, I was willing to shell out a few extra dollars for a good meal in a comfortable restaurant in a great location. Sam, as always, was along for the ride, and we even managed to convince a few of our new travel buddies to join us, Dave and Ben. We decided to take our friend, Elisa's, recommendation to heart once more and spring for a great meal at InkaGrill on the Plaza de Armas in Cusco.

Walking in, we were immediate greeted with the comforts of any modern and elegant dinning experience (real table cloths and napkins, not to mention a stellar bathroom!). The menu had every type of Peruvo-Andean delicacy possible from alpaca steak to cuy, from ceviche to boiled potatoes. We all decided to order to our hearts content. Sam headed straight for the alpaca steak, which he thought was good, if not a bit tough. On the flip side, I decided to order the vegetable risotto, feeling starved for greens and pasta. We all also agreed to split an appetizer of Causa, a Peruvian speciality with one of the strangest combination of ingredients we have discovered yet.

Causa is a molded dish, constructed from layers of Peruvian yellow mashed potatoes, avocado, shrimp, diced tomatoes and onion, and (of course) lemony aji. The potatoes are pressed into a bowl that has been lined with plastic. Thin slices of avocado, onions, and whole medium shrimp are added to the center with a final layer of potatoes to complete the dome. The dish is served cold and is richly delicious. The potatoes add a creamy texture that complements the richness of the shrimp and avocado. The drizzle of aji provides a much needed blast of acid that helps round out the dish and prevents it from becoming overwhelming. The onion adds a bit of crunch and a sharp bit, which adds interest to an unusual pairing of ingredients. All together simply superb. Dave and Ben were impressed by the Causa, and sufficely to say, the dish was completed clean in approximately two minutes.

Peruvian Causa

Ingredients
1.5 cup mashed yellow potato
4 lemons juiced (yields)
1tbsp canola oil
1 cup chopped hard boiled eggs
1 cup shrimp, tuna or other shellfish
2 avocados (haas)
½ cup of diced tomatoes, no seeds and drained
½ cup of dice sweet onion
6 tbsp mayonnaise
salt
pepper
Aji Amarillo (optional, see note)

Directions

Boil pealed mashed potatoes for approximately fifteen minutes (until tender). Drain and let them cool a bit, add salt and pepper to taste, canola oil and half of the lemon juice, then mash until a fine consistency. Put half of the mashed potatoes in a container (preferably elongated, covered with plastic wrap to unmold it easily). Season the mayo with salt, pepper and some lemon juice (leaving some for the avocados). In the dish, add a layer of chopped eggs, onion, and tomatoes. Then add a layer of sliced avocados sprinkled with salt, pepper, and some lemon juice (to prevent oxidation), and then a layer of shrimp or other protein. Finally, cover the dish with the other half of the mashed potatoes. Unmold by flipping the dish and loosening the plastic. Top with the seasoned aji (mayonnaise).

Note: In Peru, boiled "yellow" potatoes are used, but if you want you may use a mix of red potato and Idaho potato. Additionally, the mayonnaise is sometimes substituted for "aji Amarillo," which adds spice and can be found in any Latin store.

Moqueca de Camarao in Salvador, Brazil

2009-03-25T01:11:00.001-07:00

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 from the rest of the continent, but this discord was most apparent when it came to food. Although some of the border regions of Brazil overlap with the culinary traditions from neighboring states (for instance, Argentine style BBQ in Rio Grande do Sul), in parts of the country removed from international borders, culinary traditions tended to be much further removed from not only the rest of South America but from what we think of as traditional western cooking.

After spending a couple of days in the Gaucho dominated cooking of southern Brazil, we boarded a plane and headed to Salvador de Bahia, a central Brazilian coastal city known as "Africa-in-exile." Bahia has a cooking style all its own. Take a cup of mainstream Brazilian traditions, combine with two heaping cups slave cooking brought from Africa, let stew, and add a large helping of Bahian pig-headedness and independence and you've got the makings of a unique culinary tradition and an amazing locale. I found Bahian food to be unlike anything else I've experienced in South America or for that matter anywhere else. It is full of taste, texture and oh so much amazing color. Although there will be many entries on Bahian food in the near future, I want to start with the dish that in many ways defines the region, Moqueca is a redish-orange fish stew usually served with shrimp (thus titled Moqueca de Camarao).

Moqueca is a Bahian event, taking hours to prepare so each ingredient comes harmoniously together to create a phenomenal end of the day meal. Moqueca tastes unlike anything I had ever tried before; at first taste it is a coconut broth base with peppers and something that appears to be saffron, but simultaneously it is not. The slow steaming of the fish and shrimp in the coconut makes for succulently rich meat, which are nicely balanced by the acidic peppers and tomatoes as well as the sweet stewed onions. Moqueca is almost always served with rice, copious amounts of inexpensive Brazilian beer, dende oil, vatapa (a fish paste) and manioc flour (more on those later). The picture details a basic moqueca de camarao that Lisa and I discovered at a basic Bahian buffet.

Moqueca is normally served with two uniquely side dishes that each add a new element to this stew. Manioc flour is the ground remains of the cassava or manoic root. By itself, the flour does not enhance the flavors of this already robust dish, but it acts a thickener, transforming the watery texture of the coconut into a stiff paste.

The second side dish always served with a good moqueca is vatapa, a fish mash of a dozen or so ingredients that added an entirely new flavor profile to the already complicated moqueca. To be honest, Lisa and I found the vatapa to be interesting in both texture (slightly grainy) and flavor profile (completely unrecognizable), but did not seem to add much to the moqueca. Due to our inexperienced palates, we tended to avoid both the manoic flour and vatapa. All in all, Moqueca is a great representation of the unique flavor and texture mixtures that are Bahian cooking, but most of all, it's a really tasty and uniquely Bahian dish. Good luck to those who attempt these recipes below.

Moqueca de Camarao

Juice of 1 lemon
1 onion, finely chopped
1 clove garlic, minced
1 to 2 tablespoons white vinegar
1/2 teaspoon salt
1 pound fresh shrimp, shelled and deveined
1 teaspoon fresh cilantro, chopped
2 tablespoons tomato paste
Black pepper to taste
1 cup thin coconut milk*
1/2 cup thick coconut milk*
2 to 3 tablespoons dende oil**

Make a marinade with lemon, onion, garlic, vinegar and salt. Marinate the shrimp for 30 minutes. Put mixture into a sauce pan and add cilantro, tomato paste and black pepper to taste. Add thin coconut milk and cook over low heat until the shrimp are cooked. Add the thick coconut milk and dende oil. Continue cooking for another 5 minutes. Serve with rice.

Vatapa Recipe
Onion, chopped -- 2
Dried shrimp (see notes) -- 1/2 cup
Garlic, chopped -- 2-3 cloves
Malagueta or jalapeño chile peppers, chopped -- 1-4
Oil -- 3 tablespoons
Stock or water -- 1 1/2 cups
Natural peanut or cashew butter -- 1/2 cup
Breadcrumbs -- 1 cup
Salt and pepper -- to taste
Shrimp, peeled and deveined -- 1 pound
Coconut milk -- 2 cups
Dendê oil (optional) -- 1/4 cup

Place the onion, dried shrimp, garlic and chilies in a food processor or blender and puree well. Add a little water if necessary. Heat the oil in a large saucepan over medium heat. Add the onion-shrimp mixture and sauté until cooked through, about 5-7 minutes. Stir in the stock or water and whisk in the peanut or cashew butter until smooth. Then stir in the breadcrumbs, salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer for 5-8 minutes to meld the flavors. Stir in the shrimp and coconut milk and simmer another 5-6 minutes, or until shrimp is almost cooked through. Remove from heat, stir in the dendê oil and serve.

The original recipe can be found here.

Fine Dining in Mendoza, Argentina

2009-01-29T10:38:00.000-08:00

Lisa Swan updates us from Mendoza, Argentina.

Last night Sam and I celebrated Christmas by eating at one of the best restaurants in Argentina, Francis Mallman´s 1884, as gift from Sam´s parents. The food, atmosphere, and wine (of course, this being Mendoza) was suburb. We ordered causa once more, thinking it was a dish that we do not see at home, so it would be fun to enjoy it once more before leaving the Andean region. This causa, however, differed in two beautiful words for you folks. King Crab. Perfectly poached in butter.Sam was ready to cry. It had been too long.Sam had a delicious goat cheese salad with arugula, eggplant, olives, and onions, and some of the best lamb of his life with roasted potatoes in a mustard sauce. I finished up my meal with pumpkin mascarpone raviolis with herb butter sauce. We were so full at this point that desert could have been completely unnecessary, but we sprang for fresh cherries and strawberries with unsweetened cream. All in all a perfect evening.Thanks Halle and Rick!

Bistec a lo Pobre (or Poor Man´s Steak) in Valparaiso, Chile

2009-01-13T22:05:00.000-08:00

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 so the story goes:

It was a cloudy Sunday afternoon and Lisa wanted to go antiquing. Apparently this is something people do for fun. I think it has something to do with leaf peeping, but I´m not so sure. Either way after about an hour of perusing through old ship parts and discontinued Chilean money, I found something much more interesting, a card game. Apparently there's this game in Chile that I´ve seen nowhere else called Brisca, (which now that I look on wikipedia I see is played throughout Mediterranean Europe and much of South America). Good to know. Anyways, after about a half an hour of watching old men play Brisca and listening to me mutter about how it looks like the seven through nine cards have different characteristics than the others, Lisa decided she had enough and ducked away into the nearest cafe to have a cup of coffee. About another frustrating half an hour later (in which I still had no idea how the game was played regardless of the old man´s attempts to explain the rules to me in Spanish), I walked across the plaza and join her.

The cafe served what is called in South America "comida typical" or typical food. In this case it's Chilean seafood stews (see below for more details) and other cheap cuts of meat. Not sure what to order, I look around and spot an elderly couple enjoying two identical plates of food. This couple is exactly what you´d expect to see in an aging diner. Dressed straight out of the fifties, they look as if they´ve been together long enough and know each other well enough that they don't need to speak or make eye contact anymore, but were obviously very much still in love (well, at least they tolerated one another). Either way, what was most interesting was the pile of golden brown fries topped with something I couldn't quite make out (no glasses). I continued to look around and saw pretty much everyone in the place was eating the strange looking pile of golden brown fries topped with something. So I figure, if everyone else is jumping off the bridge, I might as well join them in the water. When the waiter asks for my order and I simply point at the old people behind me. He glances at the tour book sitting on the table and then asks if I'm sure that's what I want. Now, starting to worry, I say yes and he shakes his head.About five minutes our waiter returns with a stupid grin on his face and this in his hands:

Now this not the best picture and you may not be able to see exactly what he´s carrying. Bistec a lo Pobre (or Poor Man´s Steak) is a very simple dish. Take one pile of french fries, add one poor quality steak, a pile (literally) of grilled onions and top with.... wait for it.... wait for it.... two eggs fried over easy. Yes, it is a heart attack on a plate and I could feel my arteries seizing up, but it was an experience I will never forget. Bistec a Lo Pobre is an amazing concoction. It takes some of man´s greatest inventions, beef, grilled onions, and french fries, combining them all on one plate. It truly is a masterpiece.

I would post a recipe but it seems pretty simple to make. Enjoy at your own peril!

Anticuchos in Lima, Peru

2008-12-22T14:43:00.000-08:00

Sam Sadle updates us from Lima, Peru.

Lima is HUGE. When I say huge, I mean huge. It's got over eight million people packed into a small strip of desert between the mountains and the Pacific oceans. Its polluted, crowded, chaotic and in many ways exemplifies all the negatives of a major South American city. But in one, of what I will find out is many ways, Lima also has the best Peru has to offer. Peruvians have a love affair with food and drink and Lima is its epicenter. Food is everything. It seems that many Limenos live from meal to meal, turning their eyes from the poverty and the smog to focus on what's on their plate. Lima, and Peru in general, is known for two things, Ceviche and Potatos. Both of which are fantastic by the way. When asked everyone says, eat ceviche, eat potatoes, eat guinea pigs -more on that later- and then finally eat Anticuchos. My friend´s English was only so so, so when asked he said anticuchos were "beet arts." I was a little confused. I asked him to say again and this response was "beef arts." Wait a second, did he just say Beef Hearts? Yes in fact he did. Spiced Peruvian Beef Hearts.

Two minutes later they're right there, sitting next to my Pisco and Ginger Ale (also quite good by the way). I sat staring at the hearts not know what to do. How does one eat a beef heart? Do I have to do some sort of special ceremony to ask for forgiveness? A couple more swigs of my drink and I was ready to go. For all my trepidation, they were amazingly tasty. Slightly tough meat but incredibly flavorful with a hint of chili heat mixed with Cumin and Red Wine Vinegar. I would absolutely recommend them to any adventurous eater. I'd also recommend a few Pisco and Ginger Ales to make you forget what you're eating and for just one night, focus just on your table and the food in front of you, forgetting the insanity outside.

Spiced Peruvian Beef Hearts
Yield: 8 Servings
3 Aji or Jalapeno chiles,
3 tablespoon Dried crushed red chiles
1 tablespoon Achiote (red seeds of)
1½ teaspoon Cumin seeds
2 tablespoon Olive oil
4 Cloves garlic, chopped
¾ cups Red wine vinegar
½ teaspoon Salt

Fresh ground black pepper to taste
4 lb Beef heart, cut into 1" cubes

Simmer the Annatto and cumin seeds in the oil for 5 minutes. Strain the oil and discard the seeds. Place all the ingredients for the marinade in a blender and puree until smooth. Marinate the meat in the mixture overnight, refigerated. Thread meat onto skewers and grill over charcoal or under the oven broiler until medium-rare, basting frequently with the marinade. Heat index: 6 on a scale of 1-10

Your Peruvian Anticuchos is ready. Bon appetit!

Salvador Molly's on the Travel Channel

2008-11-26T12:12:00.000-08:00

The Travel Channel will be coming to Portland next month and stopping by Salvador Molly's for some Great Balls of Fire. Adam Richman, the host of their new show Man v. Food, will take the Great Balls of Fire challenge. Want to be part of the action? Stay tuned for more details.

Snapshots from Vietnam

2008-09-05T14:53:00.000-07:00

Snapshots from Vietnam
Stories, Food and Photos by Anne Parker
Sunday, September 14th 2 p.m. – 4 p.m.

Salvador Molly’s brings you tales from an ex-Portlander, Anne Parker, living in Vietnam. Join us for a two hour visit as Anne demonstrates how to cook several of her favorite dishes, shares colorful photos, interesting stories and answers your questions. You’ll have the opportunity to sample some flavorful food, take home recipes to recreate in your kitchen and chat with Anne about life in Vietnam. This event is free but please register by contacting Marie at (503) 260-9516 or via email at mdietrich@salvadormollys.com.

Snail, Clams & Crabs Oh My!

2008-07-03T12:24:00.000-07:00

Anne Parker updates us from Saigon.

I have a favorite place to eat in Saigon. It is a stall that sets up near the Ben Than market around 6pm. It is always full of local people eating clams, snails, crabs and other interesting things including steamed duck embryos (but I have not tried that yet).

You can pick the way you want your clams and snails cooked: grilled, sautéed in butter with garlic and chilies, with tamarind or with lemon grass.

I usually spend about 6.00 U.S. dollars for three plates of clams or snails and a glass of sugar cane juice! Can’t wait to go back!

Ema Datse - Bhutanese Chiles and Cheese

2008-06-20T16:22:00.000-07:00

Anne Parker updates us from Bhutan.

Bhutan has a rich and unique cultural heritage that has largely remained intact because of its isolation from the rest of the world until recently. One of the main attractions for tourists is the country's culture and traditions. Bhutanese tradition is deeply steeped in its Buddhist heritage. Due to its largely unspoiled natural environment and cultural heritage, Bhutan has aptly been referred to as "The Last Shangri-La."

When our guest blogger Anne Parker, ex-Portlander who now lives in Vietnam, visited Bhutan recently, she loved the food. One of her favorites was Ema Datse known as the national dish because it is served so frequently with almost every meal. Anne said that the family she stayed with was very surprised to see her eat and enjoy it. Many western visitors find it too hot. It is pretty hot but very delicious. Watch for it often on specials menu this month. If you can take the heat, you’ll be richly rewarded with incredible flavor.

Since we couldn’t find some of the ingredients in the Portland area, most especially the Bhutanese cheese, we’ve adapted the recipe to use easily obtainable local ingredients. Please find the recipe below:

Ema Datse (Bhutanese Chilies in Cheese Sauce)
2-4 servings as appetizer or side dish.

2 Tbl butter
4 large Jalapenos – stemmed & sliced in ¼, length wise.
1 large yellow onion – cut in ½ inch strips
4 large cloves garlic – sliced thin
Heat butter until just melted on HIGH heat. Add Jalapenos, onions and garlic. Cook until tender and onions are lightly browned (2 to 3 minutes). Reduce heat and add:
1 large tomato – cut in ½ and sliced into 6 wedges per ½
4 oz crumbled feta cheese
2 oz. cream cheese
2 oz shredded Monterey Jack cheese
1/3 cup half & half
Salt and pepper to taste.

Stir until the cheese is smooth. Serve hot with rice (Bhutanese red rice if available).

Garnish with:
2 -3 tbl roasted pumpkin seeds (if desired)

Bhutan Momos

2008-06-04T11:45:00.000-07:00

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 to share. In the meantime she has shared one of her favorite dishes, cheese momos.

There are a few different ways that momos are made. Anne shared with us momos that have carrots, cabbage, onion, ginger all sliced very thin. Bhutans then add the local cheese; a cow cheese and has a texture and flavor similar to feta. Salt and oil are also added.You can make them spicy by adding some chili powder. The dough for themomos is simply flour and water.

Anne says the real trick is closing them up; she made many momos but they never looked as good as the locals!The momos are then steamed for about 15 to 20 minutes until they are not sticky. Anne thinks they are the best!

Momo’s Bhutanese Dumplings
4 servings

The Dough:
First make the dough. If you want to make momo dough for four people, use about 3 cups of flour and 3/4 cups of water. Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough. Then knead the dough very well until the dough is flexible. Now leave your dough in the pot with the lid on while you prepare the rest of the ingredients. You should not let the dough dry out, or it will be hard to work with.

For Vegetable Momo Filling:
Chop all the following ingredients into very, very small pieces:
Two onions
Two inches fresh ginger
One pound of cabbage
One grated carrot
Mix and add 1 cup crumbled feta cheese
One tsp chili powder
Mix well with 2 TBL vegetable oil

Finally, you should boil water in a large steamer. Oil the steamer surface lightly before putting the momo's in, so they won't stick to the metal, then place as many as you can without touching each other. Add the momo's after the water is already boiling. Steams the momo’s for 10 -15 minutes, and then serve them hot, with soy sauce or hot sauce of your choice to dip them in.

Bon appetite!

Uncle John's Gumbo

2008-04-28T13:10:00.000-07:00

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, long pauses and overcoming my strong desire to turn tail and run, I found myself in a little two room ramshackle shack perched on a small island of solid ground deep in the Atchafalaya swamps near Breaux Bridge, Louisiana during the yearly Crawfish Festival. A drunken offer to let me learn to make Gumbo from areal Cajun master paid off with this recipe, several more beers and some whispered secrets from Uncle John who always keep his shotgun and a couple of beers close at hand.

Uncle John's Secrets to a great gumbo: Get a good fresh hen chicken and a lot of beer!

“You put beer in Gumbo?” I asked innocently. “Hell No, you DRINK the beer” he says sounding a little disgusted that he has to deal with this west coast greenhorn. “The beers what keeps you puttin’ the red pepper in, long after you shouda stopped. And if the rest of ‘em drink enough of it, the damn fools‘ll eat it anyway.”

“No matter what anybody tells you, you caint never use too many onions.” But you damn sure can use to few, so go big, go big!

Don’t never rush the roux! This one is key. Low heat, lots of slow stirring and cook it until it’s a nutty brown. Uncle John showed me his leathered old brown belt and told me to stand there and stir until the roux was “jest as brown at that.”

Laissez le bon temps rouler! (Let the good times roll!)

Chicken, Sausage, and Shrimp Gumbo

Ingredients

1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package

Directions

In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes. Mix the broth in slowly and blend until smooth. At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally. To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables. Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface. Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

Samoa with Dinner Menu

2008-04-04T11:33:00.000-07:00

Rick Sadle updates us from Samoa.

Travel day: Easter Island to Apia, Samoa with a fuel stop in Tahiti.

Today was a very long day because Samoa is six hours behind Easter Island. In the morning, we have time for an interesting visit to Rano Kao, a volcanic caldera which contains a fresh water lake and a nearby ceremonial village. Eduardo regales us with stories about the Bird Men as we stand on the cliff above where the competitions took place. Then, it's off to the airport. Our flight to Samoa is delayed for an extra couple hours by a fuel drivers' strike in Tahiti. On the way, we watched a Kevin Costner produced total flop movie based on Easter Island lore called Rafa Nui. It was fun seeing the scenery we had just visited, but we had to turn the sound down to avoid nausea. A real stinker!

Our overnight stay in Samoa is at a beautiful spot called Aggie Grey's Beach Resort. The resort is very nice and even though we arrived bleary eyed at 2:00 am Easter Island time; we were especially delighted by the feast we were served at our welcome dinner.

Here's the menu:
Samoan Chicken and Coconut Soup, Seared Yellow Fin Tuna Sashimi, Tropical Shrimp Cocktail, Oka ai - Marinated Fish Salad, Oysters Kilpatrick, Cauliflower & Broccoli Salad, Coleslaw, Tomato, Onion & Cucumber, Potato Salad, Lettuce Salad, Dressings.
Chef Carving Baked Ham, Roast Turkey, Roast Beef, South Pacific Pineapple Chicken, Lamb Chop Suey, Pisupo, Chicken & French Fried Rice, Umo-Taro, Banana, Breadfruit, Palusami & too many desserts to mention.
It was all so delicious (best food yet on the trip) that I had to meet the chef who put this together. He turned out to be a New Zealander named Graeme Pullen. He promised to meet with me in the morning and share a few recipes with us.

There was a colorful show during dinner with band, dancers, fire dancers, lots of costumes and enthusiasm. Although they seemed to have studied at the Don Ho School of entertainment, it was fun none the less.

Easter Island with Velvis

2008-04-04T11:17:00.000-07:00

Rick Sadle updates us about Easter Island.

In the morning, Halle recovers, Rick walks around taking photos and power shopping before our flight to Lima where we catch our plane to Easter Island for two nights. A scheduled one hour refueling stop in Tahiti turns into almost three hours due to a fuel drivers strike. One of the passengers gives an impromptu yoga class in the waiting room. Of course we do a little shopping which we are almost as diligent about as eating.

We also get to add to our collection of Velvis photos. We haven't mentioned it yet but at the last minute we brought along the velvet Elvis painting which hangs at the restaurant. It is already known as the most widely traveled velvet Elvis in the world but of course this journey will probably secure the title for generations to come. Not that anyone is interested in challenging us. We've been getting shots of Velvis at every stop and he is fast becoming a favorite of staff and passengers. Of course a few of them look at us like we're crazy and keep their distance, but many are following this process closely and volunteering for pictures.
2400 miles west of Chile "Isla de Pascua," after an awe inspiring circle around the island, we land on the longest runway in Polynesia thanks to NASA who built it in case the space shuttle needs to make an emergency landing in that part of the world.

Greeted with leis Hawaii 1950's style, a few of us are driven to our hotel by the archaeologist, Edmundo Edwards who has lived on the island for forty-two years and is considered one of the foremost experts on Easter Island. An amusing story teller, he weaves island history with quips and dead-on timing. We were very lucky to have Edmundo leading us for two days. (He consulted with Jared Diamond over the years.) The island is relatively untouched by the Hilton's and Marriott’s of the world and the 3000 or so residents now realize the importance of restoring their homeland and proudly showing their heritage to the 50,000 who visit yearly. Only Easter Islanders can own land and the Chilean government helps considerably. A UNESCO site since 1995, it took a long time for the islanders to stop clearing their land of stone Moai (statues) and Abu (platforms) and recognize their historical importance.

The Easter Islanders are over 90% direct descendents of the original Polynesians that settled the island, traveling by canoe, probably from the Marquesas over 1,000 miles away.

Sweet Che

2008-02-19T17:39:00.000-08:00

Anne Parker updates us from Vietnam.

Che can be many things. It can be made from fruit, jellies or beans, served hot or cold with ice, and eaten at any time of day. I don't know how the Vietnamese have managed to make a bean such a delicious and sweet treat, but they have! My favorite place for che is the market in Hoi An. The woman sets up her pots of beans and ingredients in the morning and they are empty by the afternoon. My favorite bowl of yellow che is made from mung beans, tapioca, and a hint of orange zest and is served warm:

You can pick you favorite or have a mix of all the different ingredients. Some are even topped off with a custard of some sort and a thick coconut cream!

A Taste of Rwanda

2008-02-13T16:54:00.000-08:00

Timothy Keene (S.M. Waiter) updates us from Rwanda.

The day after Thanksgiving this past year I left for a three-week trip to the central African country of Rwanda. For those of you not familiar with Rwanda’s story, back in 1994 a civil war broke out that resulted in the genocide of 1,000,000 people in just one hundred days. This left hundreds of thousands of children orphaned and the country destroyed. In the past fourteen years, Rwanda has begun to recover thanks to the strength of the Rwandan people and the help of hundreds of aide organizations from all over the world. One such charity, Africa New Life Ministries (ANLM), has been running a child sponsorship program for children in the capital city of Kigali and the village of Kayonza. Over 2,000 children are now able to go to school, receive health care, and help support their families because of ANLM. I had heard about their work and decided that I wanted to be a part of it.

So for three weeks I had the opportunity to play with hundreds of kids, meet and deliver gifts and food to my sponsor child Patrick, watch as one local Portland church’s gift of $5,000 fed an entire refugee camp, and even teach an astronomy class. In that time, I also ate an amazing variety of food and learned a ton about Rwandan culture and cuisine. Here’s some key pointers I picked up:

Rwandans love bananas and specifically Matoki, a type of banana that tastes exactly like potato. In fact they make mashed Matoki, fries, and any other potato dish you can imagine with the stuff.
Rwandans don’t like pizza. Seriously, went to pizza places twice, they all chose something else. And yes, there are pizza places in Rwanda, and Chinese places, and Mexican, and a very Starbucks-esque coffee shop, and a mall, and giraffes.
Don’t take a dinner roll off of a salad table in a buffet unless you’re prepared to pay for the whole buffet. If you say you just want the main course, just take food off the meat table because they will charge you $5 for that roll. And believe me, it is not worth $5.
Rwandans prefer either German style beers like Amstel Light, Heineken, their own microbrew Primus, or home-brewed banana beer. The bananas can also be used to make a highly alcoholic liqueur as well.
To show how important banana beer is, it used to be the final step in resolving a minor crime or lawsuit. The plaintiff and defendant had to share a bucket of banana beer once the verdict was announced in order to settle differences and retain friendships.
Diet Coke is Coke Light and it’s gross, however Red Bull is still Red Bull and we went through about five cases.
No one messes with Rwandan hot sauce, it’s too intense, stick to the stuff from Burundi.

For more information about child sponsorship through Africa New Life check it out here. And next time you’re in Salvador Molly’s be sure to check out a picture of Didine, the staff’s sponsor child!

Market Shopping in Vietnam

2008-02-06T11:47:00.000-08:00

Anne Parker updates us from Vietnam.

I'd like to share with you where I do my food shopping. The market is divided up into sections. Each area sells pretty much the same thing: all the veggies are together, the fish is right next to the river, and the meats are just up a few steps.
There is a multilevel pricing structure: locals, tourists and those of us that aren't Vietnamese but live here. You always have to bargain! I now have a favorite place where I buy most of my vegetables and she gives me the Vietnamese price most of the time. The produce here is beautiful and so fresh. I'm getting to know what things are but there are still plenty of strange fruits and vegetables that I'm not sure about.The produce here is beautiful and so fresh. I'm getting to know what things are but there are still plenty of strange fruits and vegetables that I'm not sure about.

Hoi An is on a river and near the sea so we get many different kinds of fish, clams and ...snails! There is a place in Saigon that I love to go to just for the snails.
I bought one kilo of tomatoes, two cucumbers, some green onions, two yellow onions, two small eggplants, lettuce, mushrooms and a few things for 35,000 dong or just over $ 2.00!

Cao Lau

2008-02-06T11:04:00.000-08:00

Anne Parker updates us from Vietnam.

There is a market where I get a bowl of cao lau, a specialty of Hoi An, which you wont find it in other parts of Vietnam, because the water used in the preparation comes from a well that dates back to Cham times. The woman puts thick flat noodles and bean sprouts in hot water just to heat them up, then puts them in a bowl and adds raw greens, pork and cracklings, then she tops it off with a bit of broth that is out standing! The cost is only 65 cents or 7000 dong.

Papa Rellena

2008-01-21T18:23:00.001-08:00

The Wilson Family shares their recipe for Papa Rellena!

Papa Rellena (Stuffed Potato) :

Ingredients
4 cups mashed potatoes
1 cup flour
1 egg
1 lb. ground beef
½ cup onion, finely chopped
1 garlic clove, finely chopped
3 boiled eggs, chopped
5 pitted, chopped black olives
salt and pepper to taste
Oil for frying

Directions
Mix together the cooled potatoes, flour, and egg. Saute the hamburger with onion, garlic, salt and pepper; add the chopped eggs, and olives. Heat the oil in frying pan. Flour your hand and place 2 tbsp. of the potato mixture on your palm. Place a tbsp. of meat mixture in the center, and with well-floured hands, fold the mashed potatoes around the meat, completely enclosing it. Gently roll it in your floured hands and lower into the very hot oil.

Fry until golden brown. (Serves 4)

A Taste of Cusco, Peru

2008-01-21T17:41:00.000-08:00

Salvador Molly's Owner, Rick Sadle, is traveling the world with his wife Halle and a historical preservation group. Enjoy his blogs and travel the world with him without leaving home!

We woke up at four a.m. for our flight to Lima. The Boeing B757 Monarch jet is a far cry from our economy continental seats on our flights to Florida. Everything and every seat is first class. Greeted by black leather gloved flight attendants in full retro stewardess dress, complete with hair pulled into buns and Jackie O hats, we are directed to our seats. Flower arrangements and trinkets are displayed as we are handed champagne, mimosas, and a freshly prepared multi-course meal. Each seat is equipped with little kits of amenities and tote bag to put them in. To sum it up: we are pampered. Three interesting lectures on the flight from our experts set the stage for the weeks of experiences to come.

As we transfer in Lima to the chartered flight to Cusco, no one mentions that the delayed morning flight that has pushed the timing of our morning (now afternoon flight) on the smaller Air Ecuador airline. Airlines do not normally fly to Cusco after noon, because the combined wind and altitude make for treacherous landings. This flight, however, is uneventful except for the occasional glimpse of the rugged Andean mountains below.

Cusco is over 10,000 feet in elevation, but we are prepare and have taken a high altitude pill. We are greeted with colorful hillsides covered with homes at various stages of completion and public utilities. Our guide explains that unlike our country, even though these hillside homes may have fantastic views, their distance from the city, it's utilities, and improvements makes them less desirable. Mostly country dwellers who live very far from the city attempt to homestead. Through a complicated system of claims and permits, anyone can claim a patch of land (usually groups of ten to thirty) for a small fee and start to build. They usually live in the building shell, which is financed through their menial job income, so the building process can be slow. They are without water, electricity, sewers, or other services for a long time-five years or more.

The city of Cusco is a vibrant community surrounding a Plaza De Armas as well as thirty churches. We arrive on a Sunday and what appears to be cheerful and strikingly attractive people stroll around the square reflecting a cultural "stew" of native and European backgrounds. We watch a young girl dressed as an angel being photographed on the steps of one of the churches.

Many of the buildings in the city are built on foundations by the excellent Inca masons hundreds of years ago. Their stonework holds up centuries later as fine craftsmanship.

We are whisked right to a reception at the Pre-Columbian Museum to view interesting artifacts from the Pre-Inca and Inca art as well as our first samples of the flavorful cuisine of the Andes. The popular dishes served here show influences of Inca and other indigenous groups' heritage, European influence, and the limitations of what can be grown at this altitude. We enjoyed it very much.

Our favorite dishes from Cusco:

Causa Limena
Choclo Con Queso - a simple appetizer prepared by skewering a couple of the over sized , firm textured, kernels of the local corn between two slices of Farmers' Cheese on a toothpick. Surprisingly delicious!
Alpaca as an appetizer and as an entrée, both served with a cape gooseberry sauce. Alpaca , a cousin to the llama, has been plentiful since Inca times, is flavorful but a little dry. The gooseberry sauce works very well with it.
Manioc (fried yucca)
Beef with Peruvian chili sauce
Sweet potato with marigold ocopa sauce

We are told that coca tea (mate de coca) helps with altitude sickness and we are served some at every turn. Quite enjoyable, it gives a lift, sort of like coffee but with a clean energy without coffee's "edge". The DEA probably wouldn't like it but it seems like a nice way to start the day, or for that matter, a late afternoon pickup. Our trip leader later strongly insisted that we not try to bring any coca leaves on board the plane as it's not allowed in Australia or the US for that matter.We check into the Monasterio Hotel that is built on the site of the Inca Amaru Qhala Palace. Originally a seminary until the 1960's it still retains its distinctive historic character and most of the original religious paintings. Four 16th-century cloisters are grouped around the courtyard and a 300 year old cedar tree. It's hard to figure out how the rooms were divided and made into beautifully appointed hotel rooms. Dinner is served in one of the private dining rooms and like ducks being prepared for fois gras, we open our mouths wide and often.

After an excellent dinner in the hotel dining room and another high altitude pill, we sleep soundly underneath the ornate paintings.

The Food Scene in Bangkok, Thailand

2008-01-21T17:19:00.000-08:00

Emily Trenholm updates us from Bangkok, Thailand.

We have eaten some incredible food in our time in Bangkok and Cambodia. Much of the restaurants serve Thai food; many of the dishes are curries or stir fries, incorporating coconut milk, chilies, and fresh herbs. The Khmer cuisine of Cambodia uses some of the same ingredients but is considerably less seasoned (some would say it is bland). One specialty there is Fish Amok (pictured here), which is fish with coconut milk steamed in a banana leaf. It is delicious and beautifully presented. In Laos, where we are now, the food draws from both Thailand and Vietnam, along with Laotian specialties. There is less seafood since Luang Prabang is not on the coast, although river fish is plentiful. One local delicacy we sampled is khai phun, dried seasoned river moss, a Luang Prabang specialty. Believe it or not, it was great.

The Food Scene in Bangkok Part 1 Emily Trenholm

2008-01-21T17:13:00.000-08:00

Emily Trenholm updates us from Bangkok, Thailand.
Bangkok seems to be a city where eating is the number-one occupation (followed closely by shopping). Every square inch of sidewalk in our neighborhood (and most others) is given over to food preparation and sale - from single stands selling pineapple or baked goods to entire block-long enterprises. These businesses include various stations where different family members prepare soup, sautees, fried items, salads, set up and wait tables, wash dishes on the sidewalk, etc. From early in the morning until well after midnight, Thai families sit down for a quick meal right on the sidewalk. The food so far has been fantastic. We've eaten primarily Thai food - curries, lots of seafood (especially squid, Emily's favorite), often steamed with lime. The fruit also is wonderful - mango, pineapple, watermelon, papaya, etc.

Holidays in San Jose de Secce, Peru

2008-01-07T13:27:00.001-08:00

Beth Williams and her research partner, Jessica Arendal, are currently working for the American non-profit Primary Cares in rural Peru. In Peru, Primary Cares is focused on finding sustainable ways to improve maternal health in the region of Ayacucho. Beth and Jessica are completing the initial community assessment of this region so that Primary Cares may then implement a culturally appropriate aid project there in the coming years. Their base is in San Jose de Secce, a town of eight-hundred people centered high in the Peruvian Andes.

Spending the holidays in San Jose de Secce proved an interesting adventure in adapting some of our own culinary traditions to what is available in our small mountain town. In addition to introducing our new Peruvian friends to some of our favorite holiday traditions, we enjoyed participating in the unique (and to us often wacky) traditions of Ayacucho, Peru.

Our first test in creative substitution began when we tried to prepare a Thanksgiving feast for our friends in San Jose. Jess and I took a special trip to the nearest large town to see what ingredients we could find. We settled on roasted chicken instead of turkey, evaporated milk instead of cream for the mashed potatoes, and cinnamon or garlic instead of the twelve other spices that we would have used in everything from green beans to apple pie. On the day of our feast, we did what anyone in San Jose must do when they want to bake anything: we went in search of an oven. This meant asking every Señora in town if they were baking bread, and if so, whether we could pop our casseroles and pies into their hot clay ovens. On this particular Thursday in November, there was no oven to be had. We settled on baking our side dishes in the Medina family´s rotisserie oven after our chickens had already been roasted. Sitting on top of hot coals the sweet potato pie turned out a bit soupy and the apple crisp burned on the bottom, but our guests understood the gist of these foreign dishes. The only complaints we heard were that the roasted chicken was not accompanied by french fries and the appropriate aji, as it is in any proper Peruvian restaurant or home. But they did think that the apple pie I made with my Mom´s recipe was really something.

On Christmas, we joined the family in making and eating a roasted chicken dinner served the Peruvian way: 1/4 chicken roasted to perfection served over a heaping plate of homemade french fries, with mayonnaise and aji on the side. Peruvian food is sometimes very salty, but often not accompanied by any beverage at all. When a beverage arrives, it always comes at the end of the meal. It is often a glass of warm juice so sugary that it leaves me thirstier than before I drank it. I have watched closely and realized that even if the drink is served at the same time as the meal, it will always remain untouched until after the meal is finished.

Christmas also meant being introduced to the concept of the Chocolotada. A chocolatada includes two components: a form of hot chocolate or ponche, a milk and peanut drink (Yum!), and panetone. In the few days leading up to Christmas, Jess and I participated in no less than six chocolatadas.

I thought panetone was popular in Italy, but Peruvians go crazy for their panetone. We shared two chocolatadas with the Medina family on both Christmas Eve and Christmas morning. It amazed me how, when the last box of panetone had been consumed and appetites weren't satiated, no one thought of frying up an egg or some potatoes. Instead, the kids were sent out and came back with two more six-dollar-a-pop boxes of panetone!

That´s all for now. Feliz Navidad y próspero año nuevo!

Moosetard Mustards from Fairbanks, Alaska

2007-12-18T10:06:00.000-08:00

Rick Sadle updates us from Fairbanks, Alaska.

One of my favorite new condiments in my refrigerator are several flavored mustards from Fairbanks Alaska. When my family went to Alaska last summer, we met a charming young woman named Kasha who used to make mustard for her friends from an old family recipe.

She flavored them with syrups made from handpicked local berries and wildflowers. They were in such demand that she kept creating larger batches and soon had a booth at the local Fairbanks Farmer’s Market. The rest as they say is history. Local stores demanded to carry the popular products and soon they were on sale all over the state and beyond. I use these unique gourmet mustards on sandwiches of course but also in dips and for basting meats and seafood, salads, gravies, sauces and more. There a bunch of flavors. I rotate them but always have several made with beer, spruce, cranberries, ginger and habanero peppers.

This is the building that houses the Moosetard factory, just outside of Fairbanks, AK. You can order Moosetard direct plus get more information and recipes here. We are also selling several flavors at Salvador Molly's.

Lately, I’ve been using Moosetard to make a quick, easy and low fat sauce for boneless skinless chicken breast:

Moosetard Chicken Breasts (low fat)
(serves 4)

Ingredients
4 boneless skinless chicken breast
1 tbl olive oil
2 tbl low fat mayonnaise
2 tbl non fat plain yogurt
2 tbl Moosetard (any flavor, I like Savory Spruce or Ginger Birch)
salt and pepper

Directions
Generously salt and pepper chicken breasts. You can flatten them a little if their thickness varies greatly. Mix the mayonnaise, yogurt and Moosetard in a small bowl. Heat a sauté or frying pan with the olive oil medium hot. Place the breast in the pan and cook without moving 3 to 4 minutes until browned. Turn and cook until done. Remove the breast and hold on a warm plate. Pour the Moosetard/mayo/yogurt mixture in the pan and turn the heat to medium low. Stir and scrape off and brown bits for flavor. Cook two to three minutes until smooth. Pour over chicken and serve.

Su Se or Sweet Treats from Vietnam

2007-12-11T13:01:00.000-08:00

Anne Parker updates us from Vietnam.

These lovely little green banana wrapped packages are su se, they are a sweet treat made from bean paste and coconut. I buy them from a couple that live down a little ally, I get 10 of them for 7,000 dong or just under .50 cents!

Dau Hu in Vietnam

2007-12-11T12:39:00.000-08:00

Anne Parker updates us from Vietnam.

I have been living in Hoi An, Vietnam for over a year now - wow time really does fly by! I had been living in Portland for over twenty years when my husband died and my life changed! I took a three month leave of absence and came to Thailand, Laos, Cambodia, and then Vietnam. It was the people that I met in this country that made me want to come back. So I sold everything I owned and here I am! No regrets! This place is full of life, laughter, wonderful people and incredible food! I do not plan on moving any time soon!

I have a blog too and it can be found through the links section on this page. Right now, Dau Hu is my most favorite thing to eat! I eat two bowls a day when the dau hu woman comes to the market. Dau hu is a silky tofu served with a ginger syrup, its served hot. She has a small pot with hot coals under it that keeps the syrup warm and she carries the whole thing on her shoulders. I have tried dau hu in Hanoi and in Ha Giang, so far the best is right here in my town of Hoi An.

Pineapple, Mangos, and Massage in in Prachuap, Thailand

2007-11-20T17:52:00.000-08:00

Barbara and Hal update us from Prachuap, Thailand.

A little overcast today, but still really nice. Yes, the baht was a different rate when we came over last, but if you check exchange rates the US dollar is sinking against just about any other currency.
We had a long walk up the beach yesterday to the fishing village, then today we walked through town to the airbase. I wish I'd brought my walking shoes. Luckily we found a Thai massage for one-hundred baht for an hour, which is excellent, so we could actually go in the morning and return for an evening massage and still be ahead money-wise. They were so nice today and brought us that wonderful thai pineapple, bananas, and mango.

Prachuap has a nice food market that has all of these stalls, you walk around checking out what they're grilling, stir-frying or stewing, then for approximately twenty baht order it they bring to you. Definitely a major taste treat and with so few foreigners (and those like Hal that speak Thai) we have a super time talking with folks. I think we'll rent a scooter and bike to the Burmese border where there is a market. It's by the mountains and they say there are many wonderful flowers.

On the up side, I've managed not be attacked by the monkeys yet this trip. Hal keeps coming up with great monkey revenge ideas, but I don't want them to jump me again! Weather is still warm, but not too hot. We'll roast when we have to head back to Bangkok!

Hurricane Dennis and Taco Bell

2007-10-25T10:24:00.000-07:00

Timothy Keene updates us from Shreveport, Louisiana.

It wasn’t what he said that sent me over the edge, but rather the situation I found myself in when he said it.

“What?”

“I found us a place to stay but it’s about an hour away and when we get there the guy won’t be home, but we have to eat his food or we’ll be looked as disrespectful. Oh, and in the morning we have to feed the kangaroo.”

This is not something you want to hear while waiting in line for a burrito at Taco Bell just after midnight in Shreveport, Louisiana, especially considering the previous couple of days. The three of us had started in Chicago and had been on the road for about eight days. I had been gone for a month at this point. I had left Portland in mid-June with no other goal then to tour the country and never stay in a hotel. This had taken me from Portland to Billings, to Salt Lake, Vegas, LA, and eventually to Chicago where I met up with the rest of “Team Awesome.” This was a name given to us by God for being so, well, awesome.

After Chicago we ended up in Toronto where we stayed in an abandoned Mormon Missionary’s apartment that was still covered in phone numbers of possible converts. The next day we dressed up in Spiderman and squirrel costumes and entertained the tourists at Niagara Falls. That night we slept in a 17-acre mansion in Boston, owned by the same gentleman who co-owned “The National Enquirer.” From there we headed to New York and more specifically, the South Bronx. Our contact lived in illegal apartments down a couple of alleys next to a bridge. We spent the evening on a rooftop in Brooklyn watching fireworks with the employees of the legendary rock club CBGB. This would prove to be one of the last employee parties they ever had, as they closed a few months later. Eventually we found ourselves barreling through the Florida panhandle trying to outrace a hurricane.

We had heard the warnings that Hurricane Dennis would be making landfall on Sunday around noon, so we figured as long as we were out of it’s path by Saturday night then all would be well. This was a slight miscalculation that was realized immediately upon leaving Orlando. It turns out that hurricanes are really big, who knew? And being that they are really big, the outer bands of rain and wind can hit twenty-four hours before the actual hurricane part of the hurricane. So for sixteen hours we (and by we, I mean me because I figured if it was my idea to drive through a hurricane, I should probably be the one to do it) drove through blinding rain while listening to the news of tornadoes touching down behind us and flooding beginning in front of us.

I don’t know the reason we went to Shreveport. Maybe because by the time we were out of danger from the storm we were learning that there were no hotel rooms left in the state of Louisiana. Shreveport seemed to be the best bet considering the casinos. Yes, evidently Shreveport was a bit of a gambling town and where do evacuees go when they’re forced out of their homes by wind, flooding, and torrential rains? You guessed it, the craps table. The cheapest hotel room available was over $300 for the night.

Thus how we ended up at Taco Bell. Because, after all, we knew Taco Bell. Every other part of the trip had messed with our brains. Mormons, mansions, and hurricanes were not exactly part of our mindset. Taco Bell, however, had grilled stuffed burritos that we were very familiar with. So there I am, standing in line trying to decide between a Chalupa and a Cheesy Gordita Crunch and he has the nerve to say that.

“We have to feed the kangaroo?”

“Yeah.”

“Mike, what the hell is wrong with you? Don’t come in here talking nonsense about kangaroos after the day I’ve had. Now go outside and find out what the hell is going on then come back in here. I’m going to get a taco. Please don’t bother me until I’ve had a taco.”

It turns out Mike’s Uncle had contacted a friend in Tyler, TX that owned a petting zoo and upon finding out our situation, had put in a call for us. So twenty minutes and two tacos later we were off to The Funny Farm Petting Zoo, “Where Our Babies are Your Babies” (actual name, actual slogan). It turns out it wasn’t just the kangaroo we had to feed but the camel as well. So I dressed up as a squirrel and it tried to eat my head. Then I picked up the kangaroo by its tail and it tried to attack me. Then a bunch of other stuff happened. Then a month later I came home to a five-foot wide moldy bread dough ring in my kitchen.

Lesson: Don’t leave your house…ever!

The Ulu!

2007-09-12T15:29:00.000-07:00

Rick Sadle updates us from Alaska.

I had a great time in Alaska in June of this year. I must say that I didn’t get many food inspirations there, except to be reminded how wonderful almost any fish is when it’s cooked and eaten within hours of being caught. But I did notice a funny looking knife that seemed to be the staple tool in every kitchen I visited. Northern Alaskan natives invented the Ulu for filleting fish, but the modern version is widely used for many kitchen jobs.

They’re sharp and I’ve been using mine daily since I brought it home. It’s especially genius for chopping jobs because the concave cutting bowl they sell with it is curved just like the knife so it’s efficient and the bowl keeps the chopped food from flying all over the kitchen. Alaskan cooks use it for everything from filleting fish to slicing vegetables, cheeses, pizza, you name it.

You can find them from a lot of places, as you’ll see if you "Google" Ulu but here’s where I got mine. You’ll see that they’re not expensive. If you pick one up, you’ll find it very useful.

Shebeen in South Africa

2007-09-12T15:12:00.000-07:00

Rick Sadle updates us from South Africa.

My South African guide Andy, not too long ago a jailed victim of the apartheid government’s brutal repression, led us down a muddy, cluttered, path between rows of ramshackle shelters in Langa Township a few miles outside of Cape Town. We headed through a doorway partially covered with a torn cloth of indeterminate origin. We entered a technically illegal “Shebeen,” one of the local self-brew beer halls that dot the local townships. For the next hour, we sipped the local brew from a communal bucket, while being reminded of the wonderful spirit of sharing that drives this young nation emerging from the shadow of apartheid. They don’t have much but they share what they do even if it’s only a story and a laugh.

When you look closer at the squalor outside, signs of rebirth are everywhere. Rather than dessert the places they were forced to relocate to, many are staying and building. Makeshift B & B's, food stands, cafes, and single item shops sprout with signs of small affordable improvements and every block finds new construction by those who can afford it. The spirit of community and the excitement of possibilities made my visit inspirational rather than depressing.

African Peanut Sauce from Windhoek, Namibia

2007-08-02T12:25:00.000-07:00

Rick Sadle updates us from Windhoek, Namibia.

The days, weeks and months spent traveling are some of the best of our lives. When travel becomes life changing, when we incorporate something we experienced into our life back at home. Food of course is a great way to do that.

My trip to Southern Africa was almost a year ago, but I’m re-living a bit of it this week through a wonderful African peanut sauce. We were looking for the perfect accompaniment for our new Bali Fry dish at Salvador Molly’s. I remembered the sauce a street vendor in Windhoek, Namibia served with his Zebra skewers. It’s not like the Thai Peanut Sauce we often find served with Thai Chicken Satay which uses a lot of coconut milk.

Our wandering chef Scott Moritz played around with some recipes he found on line and came up with the great re-creation. It’s perfect for the Bali Fry and I’m trying a little with every meal. So far, it has enlivened my morning eggs, baked sweet potato fries, a grilled boneless/skinless chicken breast, BBQ Pork Chop and I’m just getting started. I have a new condiment in my refrigerator and every time I use it, I remember those amazing days and nights on the opposite side of the world.

Try it yourself.

African Peanut Sauce

Ingredients
Yellow onion – chopped 1 medium
Ripe tomato – chopped 1 large
Peanut Butter 8 oz
Ginger - chopped 2 oz
Garlic – minced 1 ½ Tbl
Kosher salt 2 Tbl
Pepper 1 Tbl
Vegetable oil ¼ cup
Cayenne pepper ½ Tsp

Directions
Combine all in food processor. Blend until smooth.

Our Mission

2007-07-17T15:37:00.000-07:00

It may have started in 1990 while watching a nimble kid climb a coconut tree in Ocho Rios, with a cup of Blue Mountain coffee in one hand and a beef patty in the other. Or was it in at a street market in Oxcutzcab, Mexico in 1988 when tasting the amazing chicken in the tamale the wrinkled old lady served him from a battered steamer on the sidewalk?

It doesn’t really matter. Before there was a Salvador Molly’s, we loved to travel and eat. Whether Kingston, Cape Town, or New Orleans, the first thing we do when we hit town is plan our days around what to eat. Or not. When visiting Miami and Key West we had only a few precious days, so we skipped the beaches and night clubs, and just ate all day long.

Salvador Molly’s has always been about food and travel. New tastes flavor each experience when visiting a foreign culture.

And when all is said and done, we just like bringing food home to share with friends and family from wherever in the world it comes from. This blog is a virtual storehouse of food, ideas, recipes, stories, pictures, and pretty much anything about travel and dining worth sharing. Obviously some of this exploring will result in new flavors and dishes making its way to the menu at Salvador Molly’s. Who knows maybe you’ll find a dish named after you? We should be so lucky. Or maybe it will help you to plan some great meals at home. Either way it sure should be interesting.

So, pack your bags and your tastebuds and let’s go exploring. After all, that's what Pirate Cookin’ is truly about.