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NEWS, NEWS, NEWS
I will be selling and autographing my cookbooks at 10% off, passing out favorite appetizers and conducting a drawing for a free cooking class on May 19 from 4 to 8 PM at Prized Possessions in Corrales. Looking forward to seeing you then!
Check out this new story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.
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.
This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.
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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.