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Cooking School

 Weekend Classes-

July 15-17,2016

September 16-18, 2016

October 14-16, 2016

November 11-13, 2016

Week-Long Class-

 August 22-26, 2016

*NOW ON HALF PRICE SPECIAL UNTIL JULY 5, MIDNIGHT!

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

NEWS, NEWS, NEWS 

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.

 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.

Grilling Gift Box


 

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.

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
.

 

 

 


ARROZ CON PLANTANOS

(Rice with Plantains)

Platanos, a cousin of bananas, are much starchier and are best very green for this recipe. The flavors of this recipe make a delicious side dish for most any Mexican entree. Stewed black or pinto beans can be mixed into this dish for a filling for burritos or as a stand alone vegetarian entree.

Yield: 6 to 8 servings

2 Tablespoons butter or margarine

1 cup diced red and green bell pepper

1 cup chopped onion

2 garlic cloves, minced

2 teaspoons ground cumin

1 1/2 cups basmati rice

2 1/2 cups chicken broth

3 medium plantains, sliced about ¼ inch thick (2 cups)

1/4 cup vegetable oil

1. Melt butter in a large saucepan. Add rice, bell peppers and onion and cook until onion is translucent. Add garlic and cumin, mixing to combine. Add broth and reduce heat. Cover and steam 15 minutes. Check for doneness, adding more stock if needed.

2. Meanwhile, shallow fry sliced plantains in vegetable oil heated to 375°(medium hot). Fry until crisp, being careful not to burn. Drain on paper towel, and fold into rice when cooked.


 
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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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