Can you believe it--fall is just around the corner and is probably our most gorgeous season here in New Mexico.  Take advantage of our one day special half price special on either of our fall weekends--September 13-15 or November 8-10, 2019.

You'll see beautiful, golden cottonwoods bowing gracefully in the valleys and along our streams....red chiles strung in tidy ristras decorating the earthen adobes--all against purply blue New Mexican skies.  No wonder, our state is called the "Land of Enchantment".

In this historic state, which is most probably the cradle of the first culinary in all  of the Americas--we cook a very yummy, yet simple and healthy cuisine featuring less than 10 ingredient groups. 

Come cook with us and learn  all about the healthful properties of chiles--and you don't have to eat them hotter than you like.   Eating chiles frequently can help your digestion--even cauterize ulcers, assist with weight loss and maintenance (you can actually gain the waistline of your dreams), create a clear complexion and prevent the onset of heart disease and cancer.  Truly--chiles are amazing and habit forming--don't worry--you'll love making their acquaintance.  

I will share with you the history and tips and techniques for cooking all manner of cuisines.  You'll learn sauce making, baking bread and desserts, braising, grilling and much more.  (You will even learn how to prevent a soggy bottom crust on a two crusted fruit pie.)

Ever heard of Sopaipillas?  They are a delicious local treat created right here in Old Town Albuquerque on a warm, balmy Sunday afternoon in 1620.   You'll learn how to make the best ones and how.  When made correctly, they are light, little hollow puffs of bread--just mouth watering filled with a drizzle of local honey.

Ever heard of blue corn?  Well it was developed here by the ancients a millennia ago and it was what kept them alive and healthy, because it is the only known food in our universe that is 100% nutrition.  It is great with a nut like flavor, yet requiring special cooking techniques--you'll learn them--don't worry!

Ever heard that the largest wine producing state in the Union before prohibition was New Mexico?  Well that is true, but being in the Land of Manana--we re slow to regain that prominence.  However,  in our little historic village--we have 5 wineries and only 9,000 people.

I invite you to join us.  I am offering a one day 50% off deal on my weekend classes only on  Wednesday, August 14.  There are only 2 classes left this year in September and November. You will not regret coming to our beautiful  and fun historic village!   

I am sharing two favorite summer harvest favorite recipes--

WINTER'S PLEASURE GRILLED TOMATOES

This process is one of the world’s best kept secrets! Since I began grilling or baking tomatoes—either fresh ones during the season or bought ones in the winter—I have rarely used just plain tomatoes in sauces and soups. The resulting taste is similar to the flavor enhancement that sun-drying yields.

Yields: Makes about 1 quart for sauces or stews

12 to 15 tomatoes

1 to 2 teaspoons good-quality olive oil, preferably Spanish

1. Preheat grill to medium-hot or 400F (205C) if not already hot. Rinse tomatoes well and place them in a baking pan, covering outside of pan with foil to prevent its discoloration from grill. (Or use a foil pan.)
2. Core the tomatoes and cut an x on the bottom of each. Lightly rub top of each tomato with oil, using as little as possible. Then place pan of tomatoes on grill as it preheats for an entrée you plan to cook, or place it beside entrée if you have room. Grill about 45 to 60 minutes or until tomatoes are blackened on top and are dried and somewhat shriveled-looking. Allow to cool at room temperature until cool enough to handle, then remove the skins and discard. Store in freezer bags or containers if not using immediately.
3. If not grilling, preheat the oven to 400F and place tomatoes in oven and bake until the tops become light brown. Start checking after 30 minutes. When they are somewhat brown, turn oven off and leave the tomatoes in until they are dark brown. I often leave them in over night.  (This is a great way to save energy--use the oven after baking potatoes, a casserole, etc.  You can usually turn the oven off shortly after placing them in a hot oven.)

GRILLED MEXICAN CORN

This is one of our family’s favorites. Whenever you have the grill hot and corn handy—do try this version of corn on the cob. The Mexicans like this with mayonnaise!

4 ears fresh corn, shucked
1 Tablespoon olive oil or enough for a very light brushing of oil (optional)
1 fresh lime, cut in wedges
1 Tablespoon crushed caribe chile

1. Lightly brush each ear of corn with olive oil. Then place on a grill rack over hot coals and cook, turning frequently. The ears should cook until all the kernels are lightly tanned on some of the edges. Do not over grill and dry out the corn.

2. The milk in the corn should be set when pierced with a fork, about 15 minutes. When done, serve each ear with 2 wedges of lime and serve the chile in a small bowl to be passed. To eat, squeeze lime juice over each ear and sprinkle with crushed chile to taste. Serve hot.

Option:  In Mexico a favorite topping is mayonnaise--try it!

Note: Any leftovers can be used in salads, salsas such as the Peach and Grilled Corn in the Picnic story, succotash or other vegetable dishes. Freezes well in vapor proof packaging for up to 90 days.

Per Serving: Calories 103, Protein 3 g, Carbohydrates 19 g, Fiber 2 g, Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 13 mg. (Analyzed without toppings)

Reprinted with permission from the Jane Butel’s Southwestern Quick & Easy Cookbook