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 January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

May 15-17, 2015

July 17-19, 2015

September 18-20, 2015

October 10-12, 2015

November 14-16, 2015

Week Long Class-

February 22-27,2015

August 16-21, 2015

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

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

NEWS, NEWS, NEWS

ALL 2015 CLASSES ARE ON 20% DISCOUNT UNTIL MIDNIGHT DECEMBER 24, 2014.

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POSOLE

Posole

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Blog link: Southwest Cooking with Jane Butel

   
 

ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE

Our wonderful pure, fresh chiles, spices and ingredients are in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.

 

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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

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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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