First ever Culinary Cruise appearance, November 9-16, 2013.
I would LOVE for you to join me. Click here to see the gorgeous Mexican Coastal Cruise experience. I will be doing live demonstrations and working with the chefs to have special dishes for the participants to savor.
On May 29, 2013 at 2 PM Jane will present a Grilling Demonstration at the Corrales Library.
For more information and to sign up, click on the specific dates you are interested in.
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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.
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.