First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
Jane Butel will present a demonstration at Corrales Historical Days, 11 AM, May 18, 2013 at the Old Church.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
ALL NATURAL SOUTHWESTERN AND MEXICAN INGREDIENTS AVAILABLE
Our wonderful pure, fresh chiles, spices and ingredientsare in bountiful supply. Order, by selecting the Products key at the top of this page, or click here.
ALL CHILE PRODUCTS 25% OFF UNTIL MAY 10, 2013 ORDER NOW!
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.
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 entrée and is especially delicious served with moles. 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
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.
Meanwhile, shallow fry sliced plantains in vegetable oil heated to 375°(medium hot). Fry until crisp, being careful not to burn. Drain on paper.
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.
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