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Cooking School

 Weekend Classes-

October 14-16, 2016

November 11-13, 2016

Each is 50% off until 2 days before  the class. For more information and to sign up, click on the specific dates you are interested in.


Pre-order my next 2 cookbooks from any of the 3 sources and you will get an autographed nameplate and really help our rating!


Barnes and Noble




Revisesd, 2nd edition of 'Jane Butel's Southwestern Kitchen" to be published October 4, 2016.

Southwestern Kitchen book cover 2016

Jane Butel's newest cookbook, "Simply Southwestern"   will be published November 22, 2016.



Barnes and Noble



Simply Southwest book cover


 Blog Updates

Recent video recipe:


 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



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.

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

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.


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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 • Site Map My Account


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