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New Special Grilling Class at 6 PM July 14, 2016. To register or view menu, click here.

July 27, 1:30 PM at the Corrales Library, I will be presenting a Green Chile Fiesta. To register, call 505-897-0733.

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This Grilling  Gift Box  is on special for $35.00 until July 13, midnight, 2016.

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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Chile-Seared Salmon with Sweet Pear Pineapple Salsa

 

Chile Seared SalmonChiles love salmon – they add just the right accent to flavor the salmon to its greatest dimension. Fruity salsa, spiked with chiles, adds just the right complement.

Yield: 2 servings

1 Tablespoon ground mild red chile

1 teaspoon sugar

½ teaspoon salt, plus more for sprinkling

¾ pound fresh salmon filled

1 Tablespoon vegetable oil (optional)

1 cup Sweet Pear Pineapple Salsa

1. In a small bowl, combine the chile, sugar, and salt. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel. Rub the chile mixture evenly over the salmon..

2. Sprinkle salt in a heavy, seasoned skilled (or an unseasoned skillet to which you have added the oil). Place over medium-high heat until hot.

3. Saute the salmon for 3 to 5 minutes per side, until crisp and brown on the outside and still moist and bright pink on the inside. Serve on a pool of salsa.

Sweet Pear Pineapple Salsa

Yield: about 2 ½ cups

 

1 d’Anjou or Bartlett pear, peeled, cored and diced

1 8-ounce can crushed pineapple, drained

1 cup dried cranberries or Craisins

½ teaspoon crushed red pequin quebrado, or more to taste

1. In a non-reactive bowl, combine the pear, pineapple, cranberries and chile. Allow to stand for at least 10 minutes before serving.

PER SERVING:  Calories 388, Protein 335 g, Carbohydrates 34 g, Fiber 4 g, Fat 12 g, Saturated Fat 2 g, Cholesterol 96 mg, Sodium 661 mg.

 
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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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