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 January 16-18, 2015

March 20-22, 2015

April 17-19, 2015

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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. 

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Posole

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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


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ITALIAN GRILLED PEACHES

 

The ingredients here are most unlikely but amazingly delightful when combined. You can use any cheese you like, if you do not like blue cheeses.

Yield: 4 servings

2/3 cup good-quality balsamic vinegar

3 tablespoons sugar

2 teaspoons freshly ground rose or other peppersorns

2 large fresh freestone peaches or nectarines, unpeeled, halved and pitted

2 to 3 ounces Gorgonzola cheese, crumbled

  1. Earlier in day, simmer balsamic vinegar in a small nonreactive saucepan with sugar and pepper until reduced by about half and slightly thickened for a glaze.
  1. Preheat grill to medium-high or 350 or 400F (175 to 205C) if not already hot. Place peach halves on grill, cut side down, and grill about 5 minutes or until flesh has slightly charred. Brush top sides with glaze and cook 1 to 2 minutes. Turn, brush with glaze and cook another 2 to 3 minutes. Transfer to individual serving dishes and spoon any remaining glaze over tops. Serve with crumbled cheese on top.
 
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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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