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 tangy, honey-edged spiciness of these barbecued chicken thighs is wonderful. While the grill is heating, place some sweet potato rounds, cut 1/2 inch thick on it. To complete the meal, steam green beans, splashed with orange juice in the microwave oven.
Cooking Time: 8 to 10 minutes
Yield: 4 servings
8 chicken thighs, skinned and deboned, fat removed 1 teaspoon ground pure hot chile, or to taste 4 cloves garlic, minced 2 Tablespoons honey 2 Tablespoons balsamic vinegar Fresh spinach for garnish, optional
1. Rinse the chicken and pat dry. Combine the chile, garlic, honey, and vinegar. Spoon or brush the mixture evenly over the chicken. Set aside for at least 10 minutes.
2. Meanwhile, preheat the grill, stovetop grill, or a heavy, seasoned skillet to medium-high. Add the chicken and cook for 4 to 5 minutes, then turn and grill the other side. The chicken is done when it is firm to the touch when pressed or a meat thermometer registers 185 degrees F. Serve on a bed of spinach, if desired.