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.
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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.
The fresh, pungent flavor of cilantro has always been a favorite of mine. I know some do not like it, but I often find that those who don’t care for cilantro haven’t had the right introduction! In general cilantro should be very coarsely chopped. If it is finely chopped, it’s flavor dissipates quickly and the herb dissolves into a brownish, smelly liquid. For this vinaigrette I recommend you chop the cilantro just before adding it to the dressing. I like this dressing over any greens chopped vegetables assortment, particularly a salad of tossed greens and avocado.
3 Tablespoons fresh lime juice (1 or 2 limes) 1 Tablespoon honey 1 Tablespoon coarsely chopped fresh cilantro 3 Tablespoons extra virgin olive oil ½ jalapeno chile (seeds removed, if you wish to reduce the heat), minced Salt (optional)
1. Whisk the lime juice, honey, cilantro, olive oil, and jalapeno together in a small bowl until thoroughly combined. Taste and adjust the seasonings as needed, adding a pinch of salt if desired. Store, covered, in the refrigerator for up to 1 month.