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.
♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦♦
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.
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.
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.
2. 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.