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.
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.
Adding chiles to green salads is a good way to enhance to the flavor and healthfulness of leafy greens. (Chiles are incredibly healthy, because of the capsaicin they contain, which is very healing and is the world’s strongest antioxidant. One can truly never eat too many chiles!) There are many ways to add chiles to a salad; you can add fresh chiles, pickled or parched chiles, ground hot or mild chile, chile-infused vinegar or oil—the chile factor by whisking pure ground chile into a simple vinaigrette.
13 cup extra-virgin olive oil 1 teaspoon pure ground hot or mild red chile, or to taste 2 Tablespoons cider vinegar 1 teaspoon Dijon mustard
1. Whisk the ingredients together in a small bowl until thoroughly combined. Store, covered, in the refrigerator for up to 2 months.