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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  October weekend class is NOW on a special 50% OFF sale until October  8, midnight.  Only 4 places left.

Hurry!!   

Register NOW!

Blog Updates

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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.

 

 

 


Black Bean and Corn Salsa


This is one of my favorite snacking salsas. I developed it for my New York City restaurant and served it with pan-sauteed chicken livers, of all things! Substitute papaya for the corn for a unique variation.

Yield:  4-6 servings or 2 ½ cups

1 large tomato, cut into ½-inch cubes
½ cup white or yellow onion, chopped into ¼ inch pieces
½ cup coarsely diced pickled jalapeno slices
13/4 cup cooked black beans, drained
½ cup cooked whole kernel corn
½ teaspoon salt
2 cloves garlic, finely minced
¼ cup coarsely chopped fresh cilantro (optional)

1. Combine all ingredients, adding cilantro, if using, after rest of ingredients have been blended. Serve immediately or let set 15 minutes

Variation: Substitute papaya or mango for corn: peel a ripe yellow or melon-colored
papaya, remove seeds and cut into ½ inch cubes. For mango variation, peel mango, then
make crosswise cuts on one side ¼ inch apart from top to bottom, using a very sharp
knife, slice these slices off. Repeat on other side and then dice mango slices.

 

 
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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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