Milder chiles have broader shoulders and blunter tips and are generally lighter in color.
What is the hottest part of a chile?
The hottest part of a chile is the placenta, centered inside just under the stem. It is the capsaicin factory, where the hot, spicy ingredient is manufactured.
Which is hotter, the stems or the veins?
It is a tossup. The veins carry the capsaicin from the placenta, the point of production and it is stored in the seeds.
If I get too hot a taste of chile in my mouth, how can I get any relief, quickly?
The best is to immediately eat anything acid, sweet or dairy. Examples are lime juice, vinegar, or wine for the acid. Sweet items are honey, sugar or any food containing them. Dairy is milk, sour cream and cheese.
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Jane Butel Cooking School
2655 Pan American NE, Ste F Albuquerque NM 87107 Office: 505-243-2622 TOLL FREE: 1-800-473-8226 info@janebutelcooking.com
The first class of the weekend features a lecture on chiles, the history, the heat units and their marvelous curative and healthful properties. The full-participation cooking session features, four salsas, composed nachos, bowl o' red chili with fixin's and mixins, blue corn parfait bread, chicken fajitas with pico de gallo and perfect margaritas.
Featured will be the history of corn and all the blessings with which corn is endowed. A review of hints and tips for preparing corn and wheat flour tortillas, sopaipillas, green chile chicken enchiladas, red chile beef enchiladas, crispy chicken tacos with creamy salsa verde and baja shrimp tacos with nine day cole slaw.
All the hints and techniques for fluffy, flavorful tamales will be unfolded. Also, chile rellenos, red chile sauce, carne adobada, posole, chimichangas and three desserts--bizcochitos, empanadas and flan will be made.
You will dine on Southwestern salsas, composed nachos, bowl o' red chili with fixin's and mixins, blue corn parfait bread, chicken fajitas with pico de gallo and perfect margaritas.
You will enjoy a bountiful lunch of red chile beef and green chile chicken enchiladas, crispy chicken tacos, baha shrimp with nine day cole slaw tacos in homemade corn tortillas or flour tortillas and sopaipillas. Wines and beers included.
A delicious meal of traditional New Mexican dishes is featured. Homemade red chile beef tamales, blue corn crusted chile rellenos with red chile sauce, carne adovada with posole and three desserts--bizcochhitos (New Mexico's state cookie), empanadas and flan. Wines and beers included.
The first class of the weekend features a lecture on chiles, the history, the heat units and their marvelous curative and healthful properties. The full-participation cooking session features, four salsas, composed nachos, bowl o' red chili with fixin's and mixins, blue corn parfait bread, chicken fajitas with pico de gallo and perfect margaritas.
Featured will be the history of corn and all the blessings with which corn is endowed. A review of hints and tips for preparing corn and wheat flour tortillas, sopaipillas, green chile chicken enchiladas, red chile beef enchiladas, crispy chicken tacos with creamy salsa verde and baja shrimp tacos with nine day cole slaw.
All the hints and techniques for fluffy, flavorful tamales will be unfolded. Also, chile rellenos, red chile sauce, carne adobada, posole, chimichangas and three desserts--bizcochitos, empanadas and flan will be made.
Jane Butel’s Cooking School announces a very special culinary tour hosted by Jane Butel. This wonderful tour features three hands-on cooking classes, tours of historic sites, market tours and artisan visits. The seven-day tour is outlined in the following itinerary.
The total tour cost (excluding airfare) is $2,300. A single room supplement is an additional $290. The price includes seven days and six night’s accommodations, area excursions including a market visit, three cooking lessons each with a meal, daily breakfasts, lunches and dinners as listed in the itinerary, all ground transportation (including to and from the airport), taxes, tips, and gratuities. Tips to guides not included.
A deposit of $600 per person is due upon reservation. If you choose to pay in full with your reservation, you will receive 10% off the tour cost. Final payment is due April 2, 2009
The first class of the weekend features a lecture on chiles, the history, the heat units and their marvelous curative and healthful properties. The full-participation cooking session features, four salsas, composed nachos, bowl o' red chili with fixin's and mixins, blue corn parfait bread, chicken fajitas with pico de gallo and perfect margaritas.
Featured will be the history of corn and all the blessings with which corn is endowed. A review of hints and tips for preparing corn and wheat flour tortillas, sopaipillas, green chile chicken enchiladas, red chile beef enchiladas, crispy chicken tacos with creamy salsa verde and baja shrimp tacos with nine day cole slaw.
All the hints and techniques for fluffy, flavorful tamales will be unfolded. Also, chile rellenos, red chile sauce, carne adobada, posole, chimichangas and three desserts--bizcochitos, empanadas and flan will be made.
October 9, 2009
5 p.m. to 9-10 p.m.
Corrales, NM Corrales Kitchen
Coming Soon!
The first class of the weekend features a lecture on chiles, the history, the heat units and their marvelous curative and healthful properties. The full-participation cooking session features, four salsas, composed nachos, bowl o' red chili with fixin's and mixins, blue corn parfait bread, chicken fajitas with pico de gallo and perfect margaritas.
Coming Soon!
Oct 9, 2009 to Oct 11, 2009
5 p.m. to 2-3 p.m.
Corrales, NM Jane Butel's Corrales Kitchen
Featured will be the history of corn and all the blessings with which corn is endowed. A review of hints and tips for preparing corn and wheat flour tortillas, sopaipillas, green chile chicken enchiladas, red chile beef enchiladas, crispy chicken tacos with creamy salsa verde and baja shrimp tacos with nine day cole slaw.
All the hints and techniques for fluffy, flavorful tamales will be unfolded. Also, chile rellenos, red chile sauce, carne adobada, posole, chimichangas and three desserts--bizcochitos, empanadas and flan will be made.
The first class of the weekend features a lecture on chiles, the history, the heat units and their marvelous curative and healthful properties. The full-participation cooking session features, four salsas, composed nachos, bowl o' red chili with fixin's and mixins, blue corn parfait bread, chicken fajitas with pico de gallo and perfect margaritas.
Featured will be the history of corn and all the blessings with which corn is endowed. A review of hints and tips for preparing corn and wheat flour tortillas, sopaipillas, green chile chicken enchiladas, red chile beef enchiladas, crispy chicken tacos with creamy salsa verde and baja shrimp tacos with nine day cole slaw.
All the hints and techniques for fluffy, flavorful tamales will be unfolded. Also, chile rellenos, red chile sauce, carne adobada, posole, chimichangas and three desserts--bizcochitos, empanadas and flan will be made.
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