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July 15-17,2016

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 August 22-26, 2016

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NEWS, NEWS, NEWS 

New Special Grilling Class at 6 PM July 14, 2016. To register or view menu, click here.

July 27, 1:30 PM at the Corrales Library, I will be presenting a Green Chile Fiesta. To register, call 505-897-0733.

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POSOLE

Posole

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ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

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

Grilling Gift Box


 

This Grilling  Gift Box  is on special for $35.00 until July 13, midnight, 2016.

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


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CHILE-CORN CUSTARD CAZUELAS

The green chiles in this recipe form a lovely and unusual crust for the golden custard. For greatest flair, prepare in and serve in earthenware bowls (cazuelas).

Yield: 12 servings

2 dozen while large, fresh New Mexican green chiles, parched, and sliced open
6 eggs, beaten
4 cans (15 ounces each) yellow cream-style corn
1 ½ cups yellow cornmeal (if desired, crumbled tostado or taco shells may be substituted)
1 ½ teaspoons salt (reduce amount if using salted tostados)
2 garlic cloves, minced
1 teaspoon baking powder
12 Tablespoons sweet butter melted

2 cups grated sharp cheddar cheese (not necessary to grate if using a food processor or blender; can use low or no-fat cheddar or Jack cheese to reduce fat)

1. Butter 12 ovenproof earthenware bowls or individual casseroles. Then peel the chiles, remove the stems, and rinse out the seeds, leaving the chiles whole. Place two whole, sliced open chiles in each casserole, big or stem end up, slightly above the rim of each bowl. As uniformly as possible, stretch the two chiles to cover the bottom and sides of each.

2. Place all the remaining ingredients in a food processor or blender and process until well blended.

3. Pour into the individual, green chile-lined casseroles, dividing the mixture evenly. Bake 30 minutes at 375F, then reduce the temperature to 325F for another 10 minues, or until an inserted knife comes out clean. These keep amazingly well. I’ve kept them in a 150Foven for 3 to 4 hours while waiting serving time and they really do not suffer. Place the casserole dishes on a service plate to serve.

 
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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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