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.
2 Tablespoons bacon drippings or butter 1 medium sized onion, finely chopped 1 clove garlic, minced 12-ounce bottle ketchup 6 Tablespoons Worcestershire sauce 2 Tablespoons cider vinegar ¼ cup dry white wine 1 teaspoon dark brown sugar, packed 1 to 2 Tablespoons pure ground hot red chile, or to taste 1 to 2 Tablespoons pure ground mild red chile or to taste ¼ teaspoon pequin or cayenne pepper ¾ teaspoon ground cumin ¼ teaspoon ground coriander seed 1 teaspoon liquid smoke 4 to 6 pounds baby back pork ribs, in uncut racks
To Prepare the Sauce
1. Melt the bacon drippings in a two quart saucepan over medium heat, then add the onion and garlic and sauté until the onion is transparent.
2. Add the remaining ingredients through the liquid smoke, reduce heat to low, and simmer, uncovered for 15 minutes, stirring occasionally. Set the sauce aside until you are ready to use it.
Reprinted with permission from the Finger Lickin Good BBQ Cookbook