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Cooking School

 Weekend Classes-

 January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

Week Long Class-

February 22-27,2015

 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

I am demonstrating holiday appetizers from the November Butel's Bytes on November 26 at the Corrales Library. Call 505-897-0733 to join the class.

Turn on your television to the Morning Brew on December 2 at 7 AM. This show which is hosted by Larry Ahrens is  podcast by Comcast channel 27. 

Register NOW!

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 and ingredients 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
$12.95


NOW ON KINDLE FIRE
for $2.99

Click here to buy now

 

Click here to see
a preview of the book
.

 

 

 


BEARNAISE SAUCE

Yield: 6 to 8 servings (1 cup plus 2 Tablespoons)

¼ cup dry white wine

¼ cup white wine vinegar

1 Tablespoon minced green onion (coarsely chopped if using blender)

1 teaspoon fresh parsley or chervil

Freshly ground black pepper

3 egg yolks

1 cup unsalted butter (2 sticks) melted

2 Tablespoons fresh minced tarragon or parsley (1 Tablespoon if dried)

  1. 1. Combine wine, vinegar, green onion, 1 teaspoon parsley or chervil and pepper and cook, using a medium low heat until quantity is reduced by half.
  2. 2. Melt butter in the microwave or in a pan with a pouring spout. Place egg yolks in the bottom of the blender jar, add the vinegar mixture which has slightly cooled. Blend until well mixed. Switch blender to highest speed and add melted butter in a fine stream, blending until thick and creamy. At remaining tarragon or parsley and blend until mixed.
 
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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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