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Cooking School

 Weekend Classes-

November 7-9, 2014

2015 Schedule 

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

Our  November weekend class is NOW on a special 50% OFF sale until November 5, midnight.  Only 4 places left.

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Recent video recipe:
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

Click here to buy now

 

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a preview of the book
.

 

 

 


BLUE CHEESE POTATO SALAD

 

Hailing from Chicago, Sarah Larson, who joined our Pecos Valley Spice Company, made this for us and we loved it! Her original recipe did not use smoked potatoes; however, we like it even better with them.

Yield: 4 servings

8-10 small to medium red potatoes, scrubbed and unpeeled, quartered

½ cup diced celery

2 tablespoons diced red onion

¼ cup mayonnaise

¼ cup regular or light sour cream

¼ cup crumbled bleu cheese

1 tablespoon vinegar

½ teaspoon chipotle chile powder

¼ teaspoon salt

1 teaspoon crushed Caribe chile

  1. Use smoked potatoes or boil them as follows. Bring about three inches of water to a boil with 1 teaspoon salt and add the quartered potatoes. Cover and cook until fork tender, about 15 minutes. Drain water and stir in the remaining ingredients except the Caribe chile and lightly toss together; do not mash potatoes.

Taste and adjust seasonings. Garnish with Caribe chile.

 
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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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