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Cooking School

 Weekend Classes-

April 17-19, 2015

May 15-17, 2015

July 17-19, 2015

September 18-20, 2015

October 10-12, 2015

November 14-16, 2015

Week Long Class-

August 16-21, 2015

 For more information and to sign up, click on the specific dates you are interested in.

For classes further ahead than listed, go to the cooking school link.


Next weekend class is April 17-19.  Register now to be sure and get in!

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Blog link: Southwest Cooking with Jane Butel



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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.

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Elegant Pate

No hor d’oeuvres tray is complete without a liver pate and this one is excellent. Serve it in aspic with a fancy garnish for a very impressive and professional appearance.

Yield: 3 cups

½ pound chicken livers

2 Tablespoons butter

2 eggs

1 small onion, coarsely diced

1 clove garlic

¼ cup rum

1 pound pork, ground twice

2 Tablespoons flour

½ teaspoon allspice

¼ teaspoon each of thyme, sage, marjoram, basil, salt,

Freshly ground black pepper

Salt pork strips or thick sliced bacon

1. Saute chicken livers in butter until just partly cooked.

2. Put in the blender with the eggs and blend until smooth. Add the onion, garlic, and rum and blend again.

3. Mix the chicken liver puree with the ground pork (be sure the pork is lean, without gristle and finely ground) and add the flour and seasonings. Beat together thoroughly.

4. Line a bread loaf pan with strips of salt pork or bacon and fill with the meat mixture, smoothing it and patting it down to an even layer.

5. Cover with aluminum foil and place in a deep pan of hot water so that water comes to within an inch of the top of the loaf pan. Bake in a 350F oven for 2 hours. (Be sure you do not run out of water.)

6. Chill Thoroughly. Unmold, cut away the salt pork or bacon.

7. Several hours or the day before serving, pour ½ inch beef or chicken aspic* flavored with sherry in the bottom of the loaf pan used for cooking it and arrange a garnish of tarragon, hard-cooked egg, or whatever. Place in refrigerator until set. Put liver pate on top of aspic and pour remaining aspic around sides. Chill. When firmly set, unmold and serve with crackers or breads. Extra aspic can be poured in a cookie sheet, scored with a meat fork at right angles into tiny squares, and arranged around the pate on the serving plate. Silver platters are extra pretty for serving pate.

*Make aspic by thickening flavored chicken stock with unflavored gelatin. One pint chicken stock to one envelope gelatin is usually enough.

Freezing hints: Package in a plastic bag, foil, or other freezer wrap. Seal and label

This traditional Swedish preparation is so yummy, that one year when I prepared it for an appetizer to go with our traditional champagne while we opened presents on Christmas morning-- we ate so much that we decided to put off Christmas dinner a day! It is easy to make and so delicious. Be careful, it is habit forming and hard to quit once you start eating it. Always serve it with dark pumpernickel rounds and the fabulous Sweet Mustard Sauce.

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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 • Site Map My Account


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