February 13, 2016 one day full participation class only $100.00--first few registrations taken!
Features New Mexican favorites such as Green Chile Chicken Enchiladas, Red Chile Beef Enchiladas, Crispy Chicken Tostados, Baja Shrimp Tacos with All the trimmings, Sopaipillas, corn and flour tortillas and Perfect Margaritas.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
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.
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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.
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. 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. 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.