My Account   |   View Cart

News And Events Title for Left

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.

Hurry!!   

Register NOW!

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 and ingredients 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.

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
.

 

 

 


Radicchio Salad


Grilling the radicchio, removes the somewhat bitter taste and enhances the flavor.  Following is the recipe for the radicchio.  If you wish to serve with the Gorgonzola Dressing, prepare a simple vinaigrette by whisking 3 Tablespoons extra virgin olive oil with 1 teaspoon Dijon mustard and 1 Tablespoon red wine or Balsamic vinegar.  When well blended, stir in 2 Tablespoons crumbled Gorgonzola.

Yield:  4 servings

2 medium heads of radicchio
2 Tablespoons olive oil
½ teaspoon sea salt
Freshly ground black pepper
1 lime quartered or 1 Tablespoon or more Balsamic vinegar, optional, not  necessary if using Salad Dressing
2 cups baby salad greens, well rinsed and dried, divided, optional
2 Tablespoons English walnuts plain or sugared, optional
1 or more Tablespoons Gorgonzola for a garnish, optional

1.  Preheat the grill to a medium high heat, 400 F, if grill is not already hot.   Rinse the radicchio and slice in half lengthwise, through the core and brush outside surfaces with a bit of oil.

2.  Arrange cut side down on grill rack, then grill 2 minutes.  Turn and grill 1 to 2 minutes or until starting to brown and slightly softened.  Transfer to salad plates, either on top of a bed of greens or without.  Drizzle with the remaining oil, sprinkle on sea salt, black pepper and squeeze lime juice or sprinkle on Balsamic vinegar or drizzle with the salad dressing.  Garnish with English walnuts and more Gorgonzola if desired.

 

 
Sign Up For Jane Butel's E-Newsletter,
Butel's Bytes
Home
About Jane
Featured Recipes
E-Newsletter
Blog
Twitter
Follow Jane Butel
On Twitter
Facebook Logo

Follow Jane Butel
On Facebook



♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦ ♦

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

© Copyright 2011 All Rights Reserved. TEX MEX Inc. Privacy Policy.

Jane Butel Cooking School • Pecos Valley Spice Co. • Corrales, NM 87048  • Office: 505-243-2622  
info@janebutelcooking.com • Site Map My Account

 

Powered by FullPartner