Recipes of the Month (Thanksgiving Appetizers)
ROASTED BEETS WITH ROMESCO SAUCE- Beets are either loved or hated, and many people are in the latter camp. But I have won over dedicated beet haters by serving them this appetizer. You will be amazed at how terrific the roasted beets taste with this creamy, spicy, flavorful sauce. I sampled this dish first as a Spanish tapa, and I have been making it ever since. The sauce, by the way, can substitute for a remoulade sauce with seafood such as shrimp, crab, or crayfish, or with vegetables, such as steamed or boiled tiny new potatoes. When roasting, leave 3 inches of stem on the beets to prevent the juice from bleeding too much. Full Recipe
GRILLED SERRANO-LIME SHRIMP-These zesty shrimp are marinated in freshly squeezed lime juice, then amped up with hot Serrano chiles. They’re excellent party fare and an elegant appetizer for an intimate dinner. You can double, triple or even quadruple the recipe as you with.
“Cooking With Jane”
You’ve just gotta join our new Cooking Club. Previews will be available very soon.
We will be sending you an email very soon to tell you how.
Every month, there will be—
- videos of my most popular recipes,
- plus features on nutrition and healthy cooking,
- working with chiles,
- quick and easy cooking,
- s-t-r-e-t-c-h-i-n-g the food budget,
- party of the month planning
- lots and lots of kitchen tested recipes and more.
- “Bold Foods with Bold Wines” a rather tricky pairing by Jim Hammond, a wine authority and author,
- “Off the the Plate” written by various writers specializing in Southwestern home décor.
- There will be loads of tested recipes, a discussion board and an interactive session with me each month.
- And a chat room and discussion board.
This is a can’t miss opportunity and a great gifting idea!
Tough Cookie Award
The local chapter of NAWBO, the National Association of Women Business Owners, awarded me their Tough Cookie award for enduring all the challenges and coming out on top during the past three years. Click here for complete story.
Hints, Tips and Food News
Functional is the New term for healthier foods. According to..More
Oaxaca Culinary Tour Set for June 2-8, 2009, Book Early!
Our very popular Oaxaca tour frequently sells out! So book early to make sure you have a space reserved. The complete, fun, fun tour features three full hands-on participation classes, market tours, historic site visits and much more. For a complete day by day review, go to www.janebutel.com. It is not too early to sign up. A deposit of $600 will hold your place in the tour, with the balance due by April 2, 2009. The total cost is $2300. If you wish to pay in full, we will give you a 10% discount.
My Book Tour
Some of you have been asking where I’ll be when touring the newly revised and expanded Chili Madness cookbook. We now have some of the cooking classes and appearances confirmed. More talk shows and feature stories will be scheduled later. As the various interviews firm up, I will give you the schedule and really would love to see you at the events. Click here for the complete schedule.
Get in On Our Next On-Line “All About Chiles” Class
We will be starting another of our on-line classes early next year. To make...More
Gift Certificates Are Available
Since Christmas and Hanuka gift giving is just around the corner, keep us in mind for those cooks on your list. We make custom made gift baskets and gift certificates for most any price range. Our new cooking club is a fantastic gift idea too. You can purchase any amount of the monthly subscription in $10.00 increments from $10.00 for one month or more. Note the Cooking Club benefits mentioned earlier.
Any of our classes or tours make outstanding gifts—also you can buy a gift certificate for any amount to be applied to cookbooks or our wonderful spices or utensils. Why not give a gift certificate for our New On-Line Class!
I will personally autograph any of my cookbooks during the holidays for gift giving—a great and reasonable gift that just keeps on giving.......
PLEASE INVITE YOUR FRIENDS TO JOIN BUTEL'S BYTES!