Come to see me at Pie Mania this Saturday, Dec. 7 at Builder's Source, 308 Menual NE, 1 to 3 PM for my free pie making demonstration. The event lasts until 5 PM and there will be 8 other chefs and benefits the Road Runner Food Bank.
Going to London? If so, put 100 Hoxton, a new Mediterranean and Middle Eastern restaurant on your "Must Do" list. For more information, check out my latest blog.
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.