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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 

I will be selling and autographing my cookbooks at 10% off, passing out favorite appetizers and conducting a drawing for a free cooking class on May 19 from 4 to 8 PM at Prized Possessions in Corrales.  Looking forward to seeing you then!

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

 com/articles/learn-to-love-southwest-cooking-with-jane-butel-of-corrales

 


 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.

chiles 4 health, 2015

This Chiles 4 Health Gift Box is perfect for spring and summer gift giving.

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
.

 

 

 


 

Spicy Shrimp and Papaya Bites

 

These are light and easy, with a taste of the tropics. They are terrific for hot, steamy nights or before a Polynesian or even Asian menu. We like them anytime.

Yield: 4 to 6 servings

1 cup pineapple juice

3 Tablespoons lime or lemon juice

2 Tablespoons crushed caribe chile

1 Tablespoon sesame oil

Hot pepper sauce to taste

4 cloves garlic, minced

¼ cup grated fresh coconut

1 pound large, peeled shrimp (15 to 20 count)

2 papayas, preferable watermelon variety, peeled and cut into ¾ inch cubes

  1. Combine pineapple juice, lime juice, caribe chile, sesame oil, hot pepper sauce, garlic and coconut in a medium bowl. Add the shrimp and stir to combine. Cover and marinate 2 hours in the refrigerator, stirring at least twice.
  2. Preheat the grill to medium, or 350 F. Place the rack 4 to 5 inches above the heat source. Just before grilling, lightly brush the rack with oil.
  3. Place a chunk of papaya and a shrimp on each skewer. Drizzle with marinade. Place skewers on the hot oiled rack and grill 1 ½ to 2 minutes on each side or until the shrimp are pink.
 
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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  
info@janebutelcooking.com • Site Map My Account

 

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