Recipes for the Month

My Favorite French Pie Pastry

Orange Laced Rhubarb Pie

 Jane's Best Blueberry Pie

Patatas Alioli

Roasted Beets with Romesco Sauce

Grilled Clams with Green Chile, Lime & Cilantro Butter



With every order from our spice company, you will receive a free sample of  our pure Mild or Hot red chile, please specify.  Our chiles are pure and delicious in all Southwestern cooking. Remember to tell us you are a Bytes member when you order to get the sample.

Our next  Class is our week long,  July 11-16, 2010.  We  have only 3 openings left.

It is so beautiful here in the Fall and oh so fun to get away and cook up a fun bunch of chile laden recipes.  Register now for one of our weekend classes so you can enjoy our chiles the rest of the year.

Call us with your questions and comments about "Bold Foods with Bold Wines" on Blog Talk radio at 5:30 PM on Tuesdays, Mountain Daylight Time.  To call in, call -347-855-8325.

Have you ordered our new EBOOK on Mexican Regional cuisine?   It features all the recipes from my super successful top rated, "Best of the US" Scottsdale Fairmont Princess Cooking Schools.



June, 2010

Message From Jane 


Grand Bazaar Spice Shop Istanbul, TurkeyI don’t know about you, but for me—June is my favorite month!

The blossoms, the early berries and the beautiful blue skies are all so happy.

With summer just around the bend, though it feels like summer is already here right now—I thought it would be wonderful to share some of my favorite early summer dessert  favorites—Orange Laced Rhubarb Pie and Blueberry Pie.  I know the thought of slaving over pastry in a hot kitchen is less than appealing, however here’s a great hint. 

Make the pastry in your food processor—placing the dry ingredients in first—then add the shortening (I still prefer lard) followed by the liquid, using a pulsing motion.  When the pastry balls up into one smooth looking mass, remove from the food processor on a large piece of waxed paper or parchment and place on a cookie sheet to chill until firm in the refrigerator—about 30 minutes or at least 15 minutes in a freezer.  Then roll out the needed amount between 2 pieces of waxed paper and viola, you have fantastic pastry.  I am sharing my favorite French Pastry given to me by my Mexican aunt.(link to pastry recipe.)

Now for the reason I am late with this issue of Bytes—actually it is manyfold.  But the primary reason is that I was on a very much needed vacation May 16 to June 1, missing the early month deadline.  I spoiled myself and took an Eastern Mediterranean cruise for 12 days and then spent 3 days at the end of the cruise in Barcelona, Spain. 

What a fantastic time we had—I went with a girl friend, Jane Bradley, who shares lots of common interests.  We went on the Ruby Princess which is a phenomenal ship, just 2 years old and Italian made complete with lots of gorgeous marble work and beautiful detailing throughout.  We started in Venice, Italy, went to Istanbul and stopping by each country at the major ports on the way to Barcelona.

We spent three days at the end of our vacation in Barcelona, where we really enjoyed the tapas.  I am sharing  three of my favorite tapa ideas that are quick and easy as well as fun summertime appetizers. 

On the trip, I must say, I really missed red and green chiles.  So glad to get “fixed” up again!

Happy summer everyone--


Our Very Special Grilling Party Gift Box

is a great  Father's Day Gift and Fourth of July Celebration! 

Order now and get $5.00 off for all orders placed by June 30, 2010.

              Place my order NOW!   

 2010 Class Schedule

May Bytes, April WE

Click above link to see which CLASS fits best with your schedule.

They are a ton of fun—so much so that we have several who have come back three and four times.

Get in on the fun and schedule your class today!

Sunday Dinner at the April Weekend Class

Our Very Special Northern New Mexico Tour Early Bird   Special

Fountian-Taos (COPY)You will definitely have the time of your life with other fun, foodie friends.  We are taking you to only the very best restaurants, hotels, B & B' and wineries.  Register now and you will receive a $300 Early Bird discount per registration.  Plus receive an additional 10% off for payment in full.

You will watch some of our very best chef's demonstrating their secret touches and I will lead you all in a full participation class of Northern New Mexico specialties. You can make your reservation on-line or by calling me.  The full itinerary is on our website.