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 NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices and ingredientsare in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
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.
GRILLED CHICKEN BREAST WITH SUN-DRIED TOMATO VINAIGRETTE OVER FUSILLI
Sun-dried tomatoes, dried at their peak, just taste like summer. You can slow roast the tomatoes yourself as I explain in the last section of this article and use them instead. All you need is a simple green salad, crispy crusted bread and a fruity dessert.
Yield: 3 to 4 servings
1 large skinless, boneless chicken breast, 1 to ½ pounds Juice of 1 lime 2 cloves garlic, minced ¼ cup good-quality olive oil, preferably Spanish 8 ounces blue corn fusilli pasta ½ cup sun-dried tomatoes, reconstituted according to package directions and diced 1/3 cup fresh salsa or commercial salsa 2 Tablespoons red wine vinegar
1. Trim chicken breast and place on a plate. Combine lime juice with garlic and 2 teaspoons of the olive oil in a small bowl. Pour lime-garlic mixture over chicken, turning to coat. Set aside to marinate.
2. Cook pasta in boiling salted water according to package directions. Drain. In a medium salad bowl, combine pasta and sun-dried tomatoes. Whisk together remaining olive oil with salsa and vinegar. Pour over pasta mixture and toss to combine; cover and refrigerate.
3. Preheat grill to medium-high 400F (205C), adding your favorite wood chips. Place rack 4 inches above heat. Remove chicken from marinade and place on rack. Grill about 4 minutes on first side. Turn and grill another 4 minutes or until chicken is no longer pink and centers register 185F (85C). To serve, divide pasta mixture among plates. Cut chicken into about 1-inch squares and top each salad serving with chicken.
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.
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