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Cooking School

 Weekend Classes-

July 21-23, 2017 

November 10-12, 2017

 For more information and to sign up, click on the specific dates you are interested in.

Day classes

The next day class is our Taco-Mania class set for 6 PM, May 18.  A fun class featuring many delicious and tasty ways to make this all time favorite snack and meal.  Register  NOW.

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .

NEWS, NEWS, NEWS

"Where Women Cook" March issue just came out featuring a story about my cooking. Here's a photo from the story.

Where Women Cook

A good story about my newest cookbook, "Simply Southwestern" was printed in the March 8, 2017 issue. Click here to read it.

March 8, 2017 "Albuquerque Journal" publsihed a good article about my newest book.  Click here to read it.

Order my next 3 cookbooks from any of the 3 sources and really help our rating!

Tex-Mex just came out February 28,2017.

Tex-Mex cook book cover

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.

Amazon

Barnes and Noble

Indiebound 

 

 

Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.

ORDER NOW:

Amazon

Barnes and Noble

Indiebound

 

Simply Southwest book cover

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

 
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices, ingredients and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Best of Mexican Regional Recipes

The complete book of all the Mexican regional recipes taught in the award winning Fairmont-Princess Cooking School in Scottsdale. Has such favorites as Rellenos en Nogado, Pollo Cauchate, Mayan Chilaquiles and the luscious Tres Leches. cake. Ebook $2.99.

Softbound Printed Edition
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


Great Summer Grilling

by Jane Butel™

In our August issue of "Cooking with Jane"  I wrote a story on the four ways to keep your kitchen cool.  Here is the section about grilling that I thought you would enjoy.

Grilling is probably the most popular alternative to cooking in the kitchen. If you do not have a grill, the broiler-- whether in your oven or a portable electric grill -- works well.

When grilling, cooking the entire meal on the grill makes the most sense in all ways. You only have one heat source, thus saving the time for heating an additional source, such as a kitchen stove as well as the indoor heat and energy .

Here are some very good hints to remember when grilling most any food.

To get the most flavorful, grilled foods--

- Always preheat the grill to the desired temperature.

- Marinades add tenderness and juiciness.

- Bastes add flavor and moisture.

- Rubs add flavor and a crispy crust.

- Determine the doneness temperature or timing before starting to grill—especially for meats. A thermometer thrust into the leanest, thickest portion of a meat will be the best way to tell. Lacking a thermometer, you have one in your palm. For rare, the meat should feel a bit soft and yield to being poked, just like the flesh below your thumb. For medium, the meat should be firmer to the touch, much the same as the muscle on the lower pad of your thumb. For well done, the meat should be hard and not yield to poking.

- If you desire criss-cross grill marking—always place the meats on a 45 degree angle for half of the first side's grilling time. For example, for chicken breast, which takes 8 minutes, 4 minutes to each side. Grill at the first angle for 2 minutes, then rotate 45 degrees and grill 2 more minutes, creating diamonds. Repeat on the second side.

-If you would like to see the other three great ways to stay cool, and stay OUT of the kitchen, take advantage of our free month's subscription to Cooking with Jane At www.janebutelcooking.com.

In the same issue I share some of my favorite grilled fruits recipes.  Here is one I adore, especially when the peaches are ripe on the tree, which will be in a few weeks for me.

ITALIAN GRILLED PEACHES

Grilled peachesThe ingredients here are most unlikely, but amazingly delightful when combined. You can use any cheese you like, if you do not like blue cheese.

Yield: 4 servings

2/3 cup good-quality balsamic vinegar

3 tablespoons sugar

2 teaspoons freshly ground rose or other peppercorns

2 large fresh freestone peaches or nectarines, unpeeled, halved and pitted

2 to 3 ounces Gorgonzola cheese, crumbled

1. Earlier in day, simmer balsamic vinegar in a small nonreactive saucepan with sugar and pepper until reduced by about half and slightly thickened for a glaze.

2. Preheat grill to medium-high or 350 or 400F (175 to 205C) if not already hot. Place peach halves on grill, cut side down, and grill about 5 minutes or until flesh has slightly charred, then brush top sides with glaze and cook 1 to 2 minutes more. Turn, brush with glaze and cook another 2 to 3 minutes. Transfer to individual serving dishes and spoon or spatter any remaining glaze with a fork over tops. Serve with crumbled cheese on top.

Note: These can be baked in an oven for approximately the same cooking time.

Reprinted with permission from Jane Butel's Southwestern Grill.

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Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  • info@janebutelcooking.com

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