I have been getting some inquiries from people desiring an online Cooking class or Zoom cooking classes.  I have a curriculum for a 5 week online class, "All About Chiles" featuring loads of information about the fruit itself, from heat units to health benefits to all manner of cooking techniques and recipes for green and red chiles.  At the beginning of the class, you would be given an assortment of our pure Pecos Valley Spice Co. chiles.

The way the class works is that it is inter-active with me and the other enrolled students. You would have home-work where you would be preparing various types of chile dishes from the Southwest and Regional Mexican.  You would capture the prepared dishes in  photos that you  would share with the other students and me.  At the conclusion of the course, you would be granted a diploma.

Zoom classes would be announced a few weeks prior to the timing of the class.  The enrollees would be given a grocery list at the time of registration, so they could make sure they had all the needed ingredients on hand to create the dish at the same time I was creating it. Or, they could just watch if they did not choose to cook along with me.  The classes would be 1 to 2 hours long and include 2 to 3 recipes on a theme, such as a Taco Party, Green Chile Fiesta, The Whole Enchilada, Southwestern Main Dish Salads, etc.  Some classes could be on a single subject such as Bread Baking or Perfect Pies.

Please email me your interest--I will greatly appreciate your thoughts.

Please let me know if you are interested in either type of class.  There is no obligation to enroll if you state your interest.  We will still be having our day classes, weekends and week long ones as well as the Oaxaca Culinary Tour set for September 15-21, 2020. 

With summer finally officially here (beginning of summer was this past Saturday)--I thought you would enjoy a couple of yummy and easy grilled dishes.

GRILLED SALSA-MARINATED PORK CHOPS

This super-quick and easy recipe combines the flavors of the Southwest with a touch of Spain in the orange marmalade. Add any favorite rice dish, a fruit and green salad with a tart dressing and a bread or dessert for a very satisfying, yet easy dinner.

Yield: 2 to 4 servings

2/3 cup salsa, preferably a thick homemade one, such as Salsa Rojo (recipe follows) or a thick commercial one with a tomato base.

2 Tablespoons orange marmalade

4 (1/2-inch-thick) loin pork chops, trimmed of excess fat

1. Combine 1/3 cup of the salsa with the marmalade in a shallow glass or stainless steel bowl. Place chops in bowl, pressing chops into the marinade and turning and pressing again. Let stand at room temperature at least 1 hour or cover and refrigerate overnight.

2. Preheat grill to medium-high or 450F (230C). Place rack 4 inches above heat. Remove chops from marinade, reserving marinade. Place chops on rack and spoon half of marinade over chops; reserve remaining marinade. Grill about 4 minutes. Turn and spoon remaining marinade over chops. Grill 4 minutes or until browned and centers are light pink or 160F (70C). Serve with remaining salsa.

SALSA ROJO

This salsa is hot and typically New Mexican. It will keep for several days in the refrigerator. It’s a common table salsa in northern New Mexico. It is great on most any tacos or burritos and is a great garnishing salsa. Also, it freezes well.

Yield: 1 ½ cups

1 ½ cups chopped fresh tomatoes or 1, 14.5 ounce can diced or crushed canned tomatoes

1 Tablespoon finely crushed chile pequin or to taste

1 Tablespoon fresh lime juice

1 Tablespoon cider vinegar

½ teaspoon ground Mexican oregano

2 garlic cloves, crushed

1 ½ teaspoons ground cumin

1 ½ teaspoons coarsely chopped fresh cilantro (optional)

Place all ingredients in a bowl and mix until thoroughly blended or place in a blender jar and puree if desired.

GRILLED CORN, RED PEPPERS AND GREEN CHILES SALAD 

with Jalapeno Lime Cream Dressing

 Vegetables are wonderful fresh off the grill and made into a salad. Or, you can use grilled vegetables left over from a day or so before. You can substitute whatever vegetables you wish.

Cooking Time: 8 to 10 minutes

Yield: 4 servings

 2 large or 3 medium ears of fresh corn, husked

1 large red bell pepper

1 large red onion, cut into ¼-inch slices

3 fresh green chiles, parched, peeled and chopped (or 1, 4 ounce can)

1, 15 ounce can black beans, drained

4 cups mesclun or woodland greens, well rinsed

½ cup Jalapeno Lime Crème Dressing, recipe follows

Corn chips, optional 

1. Preheat an outdoor grill, stovetop grill or broiler to medium-high heat. 

2. Place the corn, bell pepper, onion slices, and fresh chiles on the grill-(if using canned chilesadd them with the beans.) Cook 8 to 10 minutes, rotating them as they blister, until they are uniformly charred on the edges. The onion slices should be almost soft.

 3. Cut the corn off the cob. Place the bell pepper and green chiles in ice water, then peel and chop into ½ inch dice. Toss the vegetables with the black beans and greens. Add the dressing, toss lightly and serve. Garnish with the corn chips, if desired.

 Per serving: Calories 225, Protein 14 g., Carbohydrates 43 g., Fiber 10 g., Fat 2 g., Saturated Fat 0 g., Cholesterol 1 mg., Sodium 403 mg.

Jalapeno Lime Crème Dressing

The combination of flavors is perfeact for a wide range of salads as well as for a sauce to serve with meats or vegetables.

1 cup plain yoghurt or ¾ cup nonfat sour cream with ¼ cup skim milk whisked in

1 or 2 fresh jalapenos, minced

¼ cup coarsely chopped cilantro

2 teaspoons freshly squeezed lime juice (1/2 lime)

1/2 teaspoon lime zest 

1. Combine the yoghurt, jalapenos, cilantro, lime juice and zest. Whisk together or place in a jar and shake. This dressing will keep at least 2 weeks covered in the refrigerator.

Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook..