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Cooking School

 Weekend Classes-

November 14-16, 2015

Week-Long Class-

February 22-26, 2016

August 22-26, 2016

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


The fall weekend cooking classes are NOW ON SALE at 50% off or $575.00. To register click the dates you are interested in.

NEW DAY CLASSES OCTOBER 6, 8 AND 22, 2015.  To register, click the class you are interested in or call us at 505-301-5765. 

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


Octrober 22, Taco-Mania, 6 PM. Full Participation Class.  Register Now.

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.

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 Blog Updates

Recent video recipe:


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Blog link: Southwest Cooking with Jane Butel



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.


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

for $2.99

Click here to buy now


Click here to see
a preview of the book







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 • Site Map My Account


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