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.
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.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices and ingredientsare in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
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.
Many years ago, when I shared a podium with a professional from the Rodale Institute who was talking about future grains and new forms of old forgotten ones, he introduced quinoa. Since then I have become especially fond of it with spicy dishes
Yield: 4 to 6 servings
1-1/4 cups quinoa or quinoa mixed with lentils 1 Tablespoon good-quality olive oil, preferably Spanish 1 cup chopped onion 2 carrots, washed, unpeeled and chopped medium-fine 1-2/3 cups chicken broth ½ teaspoon salt 1 teaspoon ground cumin 2 to 3 tablespoons coarsely chopped flat-leaf parsley
1. Preheat grill to medium-hot or 400F (205C) if not already hot; it can be a stamp fire—after the flare-up stage has passed. Place oil in a 4- to 5-quart heavy pot, then add onion and carrots. Cook on grill or on stovetop, stirring occasionally, until soft, 7 to 10 minutes.
2. Using a very fine sieve, rinse quinoa in hot water about 1 minute. Add quinoa to pot and immediately add broth, salt and cumin. Stir well, cover and cook 15 minutes, turning heat to low or, if on a grill, setting to side away from direct heat. Stir and cook until done as desired, adding hot water as necessary to keep the grain from sticking.
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.
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