February 13, 2016 one day full participation class only $100.00--first few registrations taken!
Features New Mexican favorites such as Green Chile Chicken Enchiladas, Red Chile Beef Enchiladas, Crispy Chicken Tostados, Baja Shrimp Tacos with All the trimmings, Sopaipillas, corn and flour tortillas and Perfect Margaritas.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
Our Gift Boxes are a great present for most anyone anytime.
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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.
In addition to celebrating Cinco de Mayo and perfecting all the recipes for this month's Cooking Club, we also had a great time watching the Kentucky Derby, particularly interesting since the winning horse was such a long shot and from here in New Mexico.
Do you ever watch the Kentucky Derby? Growing up partly on a Kansas farm endeared me to horses and watching them race has always been a super high. After living in Louisville, Kentucky while managing the General Electric-Hotpoint Consumer marketing department, I have never missed a Derby on television.
I don't know whether you like horses or bourbon or even house parties, but if you like even one of them--the Derby has always created a focus for a fun, fun party. Living now in New Mexico, I find my friends never turn me down for a Derby watching party. It was super fun this year--Julie Roberts brought her big hat, a dozen beautiful pink edged white roses and a fine bottle of local San Geovasie wine. Linda Brown joined in the fun and here's what we looked like.
I thought perhaps you would enjoy the recipe for great Mint Juleps. Of course it helps to have silver julep cups (which I managed to collect while in Kentucky), but it isn't critically necessary. At least 3 hours or more ahead of time, make sugar syrup by boiling 2 cups water, and stirring in 3 cups granulated sugar when it boils. Stir until it dissolves. About 30 minutes before you wish to serve the juleps, collect fresh mint or purchase ahead of time. Using a blender, combine a cup of the syrup with 4 to 6 sprigs of mint and blend to make a puree.
For each julep. fill glass or silver cup with crushed ice. Add 1 jigger of mint-sugar puree, then 2 jiggers of Maker's Mark bourbon. Stab a fresh stalk of mint you have crushed into powdered sugar in top of glass or cup and serve with a straw---enjoy and watch the race!