Chiles and chilis can really spice up February, which is a short and sometimes feisty month.
For a very special Valentines present, my popular and prettiest book I have ever written, “ Real Women Eat Chiles ” is now on sale at $19.95, a real bargain for a hard bound book! I will autograph each book as you wish, making it a great Valentine’s present for your Sweetheart or yourself! The book is chock a block full of the many healthful benefits of eating chiles and has beautiful color photography. Each recipe has nutritional breakdowns and the recipes can be created with an average of five ingredients in 20 minutes. A great time saver and a wonderful cookbook to own!
And there’s MORE…We are offering a terrific Valentine’s Day Special for each of you! First, our weekend class coming the weekend after Valentine’s Day makes for a very special weekend—cooking, dining and having fun with fellow foodies. And now, with the weekend class at half price until February 7 through Amazon Local at https://local.amazon.com/albuquerque/B00HDPX7YG, you can share the fun of learning to cook new dishes together at my cooking school…how romantic can that be?
And More YET….we have just completed the arrangements for a very special Culinary Cruise on Holland America’s Veendam set for November 8 through 15. The first 6 to register will be seated at our VIP table with me. I would really love for you to join us and cook together. Check out the itinerary at http://www.cruisingwithjanebutel.com/
I always enjoy a fine dinner for romance at home. It is definitely more relaxing than braving the huge rush of the Valentine’s Day crowds. Since Valentine’s Day is on Friday, I am giving you a recipe for Aztec Pork Chops and Seared Salmon with Pesto that on average can be prepared in 20 minutes and are made with minimal ingredients. Also, I am giving you a favorite vegetarian risotto, which is easy to prepare, it just takes much more time.
Some favorite vegetable side dishes are—Spanish Spinach, made by placing fresh or frozen spinach in a microwaveable bowl, topped with a sprinkle of raisins, a drizzle of orange juice, a few grates of nutmeg-about 1/8 teaspoon nutmeg, and a sprinkle of Kosher or sea salt. Cover and process in the microwave for 2 to 3 minutes or until done. Stir in a few Tablespoons of heavy cream until of desired consistency and a teaspoon of anisette. Sprinkle with caribe chile and serve. This is a wonderful dish.
Gingered Carrots—just scrap or peel fresh carrots, cutting into little “sticks” about ¼ inch diameter and 2 inches long. Simmer in small amount of lightly salted water until just tender—about 5 minutes. Drain excess water, add about a Tablespoon of unsalted butter, a Tablespoon of candied ginger, chopped into ¼ inch pieces and about 2 Tablespoons of coarsely chopped Italian flat leaf parsley . Stir and adjust seasonings, then serve.
Any simple salad is enhanced with a freshly made vinaigrette made with 3 parts of very good olive oil to 1 part vinegar of citric juice. Add about a ½ teaspoon Dijon mustard for every 2 servings of dressing and whisk or beat with a fork. Winter ingredients such as snipped or cut up figs, dates, dried fruits and spiced nuts make a great salad.
For dessert, I really like this Hot and Spicy Chocolate Mousse. I am giving you a special on our favorite Caribe Chile of 20% off!