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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

 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.

Check out this news story about our school in the current edition of New Mexico Homes. Just click on this link http://www.newmexicohomes.com.

 

 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 perfect for Father's Day and summer gift giving.  On special for $35.00 until June 12, 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
.

 

 

 


BLEU CHEESE-CHILE SAUCE

This simple béchamel or white sauce can be used with numerous dishes—over soufflés, poached eggs, burritos, and so on. Just omit the bleu cheese and flavor as desired.

3 Tablespoons sweet (unsalted) butter

3 Tablespoons flour

2 ½ cups chicken stock

1/3 to ½ cup bleu cheese or to taste

2 freshly roasted green chiles, chopped or ¼ cup canned or frozen or

2 Tablespoons hot red ground chile powder or to taste

  1. In a heavy saucepan, melt the butter over medium heat. When slightly browned, stir in the flour. Stirring constantly, allow the roux to tan lightly. Add a bit of chicken stock, stirring continuously
  1. Continue to add more stock, stirring constantly until all the stock is added. Season with the cheese and allow to melt. Taste and add more cheese if desired. Add the hot pepper sauce. Serve warm. To transport to the park, place in a thermal bowl or wide-mouthed thermos.

Reprinted with permission from Fiestas for Four Seasons

 
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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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