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Cooking School

 Weekend Classes-

March 11-13, 2016

April 22-24, 2016

May 13-15, 2016

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

August 22-26, 2016

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

NEW ONE DAY CLASS!

February 13, 2016 one day full participation class only $100.00--first few registrations taken!

Features New Mexican favorites such as Green Chile Chicken Enchiladas, Red Chile Beef Enchiladas, Crispy Chicken Tostados, Baja Shrimp Tacos with All the trimmings, Sopaipillas, corn and flour tortillas and Perfect Margaritas.

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

 

NEWS, NEWS, NEWS 

World's first electric wine aerator, now available. Quick, easy to operate, leaving all sediment in bottom of bottle.  A must have for the home and professional wine enthusiast.

aervana art 2

 

 Blog Updates

Recent video recipe:
POSOLE

Posole

 What do you want to see featured on our new blog?

Email us to make suggestions about post features!

Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices, ingredients and wine and kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

Chili Madness Gift Box 2015

 

Our Gift Boxes are a great present for most anyone anytime.

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.

Softbound Printed Edition
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


New Mexican Pralines

Pralines make a wonderful dessert following Mexican food. They are great for buffets when individually wrapped in colorful tissue paper and tied with jumbo yarn. For holidays and parties, I’ve often tied them to a pinon tree encircling the patio or to a branch of a cedar I used for the center piece.

Yield: 4 dozen

1 cup firmly packed brown sugar
2 cups granulated sugar
3 Tablespoons light corn syrup
¼ teaspoon salt
1 cup light cream
4 Tablespoons butter
2 teaspoons maple flavoring
1 ½ cups shelled pecan halves

1. Butter a heavy 3-quart saucepan on the inside

2. Combine sugars, syrup, salt cream and butter in the saucepan and stir until well blended.

3. Cook slowly over medium heat until candy reaches the medium firm-ball stage (246F) Remove from heat.

4. Let candy stand undisturbed for a few minutes. Then add flavoring and pecans and beat a few whips until creamy.

5. Drop by spoonfuls onto wax paper. If candy begins to harden, add a few drops of light cream; place over the lowest heat of the range and stir until creamy; it should drop smoothly from spoon.

 
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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  
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