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 Weekend Classes-

February 10-12, 2017 

April 21-23, 2017

July 21-23, 2017 

November 10-12, 2017

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

Day classes

All of the 2017 Day Classes have been scheduled.  A very exciting offering for monthly classes is on our calendar .

A very special Baking 2 Day full participation class is set for February 23-24, 2016.  . To register, just click here.

NEW HOLIDAY BAKING CLASS, DECEMBER 15, 2016 Register NOW

NEWS, NEWS, NEWS

Pre-order my next 2 cookbooks from any of the 3 sources and really help our rating!

Or, order from us if you would like an autographed copy for you or for any persons on your gift list. 

And we will drop ship each book if you like.

Amazon

Barnes and Noble

Indiebound 

 

 

Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"  was published November 22, 2016.

ORDER NOW:

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Simply Southwest book cover

 

 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 kitchen essentials are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

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
.

 

 

 


GRILLED PINEAPPLE KABOBS

WITH MAI TAI BASTE

 

Pineapple is even better when it is grilled with these wonderfully compatible flavors. Pineapple, unlike many fruits, does not get mushy when cooked, so kabobs hold their texture nicely. For color, you may wish to use orange slices and candied whole cherries, or you may leave them out.

Yield: 6 servings

1 fresh pineapple

2 fresh oranges (optional), unpeeled, cut into ¼-inch-thick slices

6 whole maraschino cherries with stems on (optional)

¼ cup unsalted butter

¼ cup light brown or granulated sugar

½ cup light rum

1.  Preheat grill or broiler to medium-high or 400F (205C) if not already hot, then prepare pineapple. Using a very sharp heavy chef’s knife or electric knife, slice about 1 inch off the top. Then peel, cutting deeply enough to trim off most of the “eyes.” If any remain, remove with a sharp paring knife. Halve lengthwise, then cut lengthwise in sixths and then into 2-inch pieces. Skewer pineapple, alternating with orange slices and cherries, if using. Place kabobs on grill or under the broiler.

2.  Combine remaining ingredients in a small pan and place either on burner attached to grill or on grill itself or heat on the range or in a bowl in the microwave oven. Cook, stirring occasionally, until butter melts. Brush fruit with mixture and continue to grill until it chars a bit. Turn and baste with remaining mixture and grill until kabobs are charred a bit and done as desired—they are best if they are allowed to darken somewhat from grilling as this enhances the flavor.

 
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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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