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 Weekend Classes-

March 11-13, 2016

April 22-24, 2016

May 13-15, 2016

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

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August 22-26, 2016

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

NEW ONE DAY CLASS!

February 13, 2016 one day full participation class only $100.00--first few registrations taken!

Features New Mexican favorites such as Green Chile Chicken Enchiladas, Red Chile Beef Enchiladas, Crispy Chicken Tostados, Baja Shrimp Tacos with All the trimmings, Sopaipillas, corn and flour tortillas and Perfect Margaritas.

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

 

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World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

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Recent video recipe:
POSOLE

Posole

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ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Chili Madness Gift Box 2015

 

Our Gift Boxes are a great present for most anyone anytime.

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


NOW ON KINDLE FIRE
for $2.99

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Cilantro Vinaigrette

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.

 
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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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