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October 10-12, 2014

November 7-9, 2014

2015 Schedule 

January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

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

For classes further ahead than listed, go to the cooking school link.

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Posole

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ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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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


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Chiles Rellenos De Queso

The traditional chile relleno. Serve as a main dish or as a vegetable dish.

Yield: 12 rellenos (4-6 servings)

12 large, mild green chiles, parched & peeled with stems on, or you can use three, 8-oz. cans of
whole green chiles
8 oz. Monterey Jack cheese, cut into 12 long, narrow strips
Vegetable oil for frying
Red Chile Sauce (recipe attached)

1. Insert cheese strips into chiles, using the small slit that was cut for steaming (or cut a small slit just below the stem.) Make sure that the cheese strips do not burst the chiles or overfill them. Drain chiles thoroughly on paper towels to ensure that the batter will coat them well. Prepare your choice of batters.

2. Preheat 3 to 4 inches of oil to 375? F in a deep heavy skillet, large saucepan, or deep-fat fryer, using a deep-fat thermometer for accurate temperature. Dip the stuffed chiles in the batter. Place in hot oil and fry until golden. Tongs work best to hold and turn them. Drain well on paper towels. Serve piping hot with chile sauce.

BLUE CORMEAL CRUST:

Crisp and crunchy. I like this batter best when made with blue cornmeal.

Yield: enough batter for 12 chiles

1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal – blue, white or yellow
1 cup milk
2 eggs

1. In a medium-size bowl, combine flour, baking powder, salt and cornmeal. Blend the milk and eggs, then add to the dry ingredients. Mix until smooth. If necessary, add a little more milk to achieve a smooth batter that will adhere to the chiles.

CALIFORNIA-STYLE BATTER:

Yield: enough batter for 12 chiles

4-1/2 tablespoons all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated

1. Combine flour, baking powder and salt in a small bowl. Beat egg whites in a medium-size bowl until stiff but not dry.

2. Beat the yolks in another medium-size bowl until thick. Add the dry ingredients slowly to the yolks, and stir to blend well. Gently fold in the egg whites.

 

 
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Best of Southwestern Grilling cookbook cover
Jane Butel's favorite grilled recipes including such favorites as Grilled Chicken with Lemon-Pecan Butter, Spit Roasted Dallas Style Grilled Flank Steak. E-book $2.99.

Softbound Paperback $10.95

Now On Kindle! $2.99

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