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.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦♦
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 RADICCHIO and ARUGULA SALAD with FRESH NECTARINES and GOAT CHEESE
You can vary this salad to suit your own taste or whatever greens you have on hand. Grilling the radicchio gives it a more mellow flavor and pulls back the bitterness, yet leaving some of the crispy texture.
Yield: 4 servings
1 medium head radicchio 1 Tablespoon olive oil ½ teaspoon coarse sea salt Few grinds black pepper 2 cups arugula 2 fresh nectarines, sliced in ¼ inch thick slices 2 Tablespoons goat cheese 1/3 cup extra virgin olive oil 2 Tablespoons Balsamic vinegar 1 teaspoon Dijon mustard 1 clove fresh garlic, minced
1. Grill the radicchio if already using the grill for the rest of the meal. To grill, using a 400 F or medium hot heat, rinse the radicchio and pat dry. Rub oil over the outside edges of the radicchio and grill 2 minutes or until some of the edges brown and crisp slightly. Turn and repeat. Set aside—can be done a day or two ahead.
2. Slice radicchio into 1 inch slices, discarding the core. Place in salad bowl with the arugula and peach slices. Toss together.
3. Prepare salad dressing by combining and whisking together the remaining ingredients. Drizzle over top and toss lightly together. Dot with little chunks of goat cheese and serve.
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.
|
