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.
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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.
I recommended to all my readers on Butels Bytes (my free newsletter, sign up on our website at www.janebutel.com) and in articles I wrote in November to add chile to your Thanksgiving dinner to enhance the healthfulness as well as to hype the flavor into the "bold" category. Here's the dishes that I had fun preparing and serving to my Thanksgiving guests:
Blue Cornbread Green Chile, Pecan and Sausage Dressing - I made blue cornbread from scratch and flavored it with sauteed celery and pecans in sweet unsalted butter, coarsely chopped fresh frozen green chile and sauteed, well drained country breakfast sausage. I used freshly made chicken-turkey stock from cooking the giblets to moisten the dressing before stuffing the bird.
Red Chile Giblet Gravy - It was amazingly delicious--my guests all said it was the best they ever tasted. I also added a glug of port wine. For about 2 quarts of gravy, I added 1/4 cup pure ground mild chile.
I served the appetizer of the Beets with Romesco sauce featured in the November bytes.
I roasted the turkey my favortie English method way with the high heat sear and slow overnight roasting in the oven. After the high heat sear, I doused the turkey with about 1/2 cup sherry and port wine mixed.
My guests all said it was the most delicious turkey and Thanksgiving dinner they ever ate. I of course was very pleased and wanted to share this information with you for your future cooking.
I hope you enjoy these delicious ideas, Jane Butel