First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
Jane Butel will present a demonstration at Corrales Historical Days, 11 AM, May 18, 2013 at the Old Church.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
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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.
This dish can be served as either an appetizer or a light meal when accompanied by hearty grilled vegetables and crusty bread. It is a perfect appetizer to serve while the grill is heating or another food is cooking.
Yield: 6-8 servings
48 clams in the shell, rinsed About 1 Tablespoon oatmeal, cornmeal or bread crumbs 1/3 cup butter, melted 1/4 cup parched, peeled and minced green chile 1 teaspoon grated lime zest 3 Tablespoons cilantro, coarsely chopped
1. Soak clams in cold water with a sprinkle of oatmeal for 30 minutes to remove sand - clams exchange sand for oatmeal. Mix together butter, chile, lime zest and cilantro.
2. Preheat grill to medium or 350F (175C) if not already hot. Place rack 4 to 5 inches above heat. Place clams on rack and grill until they open. Discard any that do not open. It's best to just eat these with the butter, as they open, right off the grill.
Note: You can substitute fresh oysters if you wish.