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Have Fun Cooking With Us, Discounted February 7-9 Weekend

By Jane Butel  January 27, 2020

Chase away the winter Blahs and come to sunny New Mexico for a great, fun cooking weekend at 20% OFF or $840.00.  You will learn why the New Mexican cuisine is so popular with most all who try it.  New Mexico is most probably the home of all the America's first culinary.  You will learn why "Bon Appetit" magazine and Gayot.com reviewed our cooking school as Best in the US.

Our classes are 100% full participation, so you really learn while doing and get to know techniques that will help make all of your cooking more fun and easier...not to say, faster also.

The same techniques we use in class for making sauces, using knives, grilling, deep frying and sauteing are useful for all cooking.

We will share the exciting history of chiles and corn and how eating them is so healthy.  Also, you will learn  the history as well as cook  some of the dishes unique ro New Mexico which are Sopaipillas, Carne Adobado, and Bizcochitos to name just a few.  

You will learn how blue corn allowed the ancient Anasazis to stay healthy just by eating it.  Also, why blue corn is so special and sacred to the Pueblo Indians of today.  We will be making the very special Blue Corn Parfait Bread and Blue Corn Crusted Chiles Rellenos....both of which are so-o-o yummy!  And, we are placing the Blue Corn Products on sale at 20% off for you to begin enjoying them NOW.

I look forward to your joining us for this weekend--our next is not until May 1-3, 2020.

For you to get a delicious taste of two of the recipes we will be making, I am sharing  the recipes for Perfect Margaritas and Blue Corn Parfait Bread.

BLUE CORN PARFAIT BREAD

bluecornbread.jpgThe best blue cornmeal is smoked in adobe ovens and then lava-wheel ground to a fine flour consistency. With the popularity of blue corn, a lot of blue corn on the market is “filled,” or blended with white or yellow corn. For the best flavor, buy pure blue cornmeal, if it is available. The moist quality of this bread has long made it a favorite with campers and picnickers.

Yield: 9-12 servings

1 cup blue cornmeal

1-1/2 teaspoons baking powder

¾ teaspoons salt

2 eggs

2/3  cup butter, melted

1 cup dairy sour cream

2 cups cooked or canned whole-kernel corn, drained

¼ pound Monterey Jack cheese or Cheddar cheese, or a combination of the two, sliced ¼ inch thick

¼ cup sliced jalapeno chiles, either pickled or fresh

1. Preheat oven to 375F. Grease a 9-inch cast-iron skillet or a 9-inch round or square cake pan. Mix the dry ingredients together and make a well in the center. Add eggs, butter and sour cream and blend thoroughly. Fold in corn kernels.

2. Pour almost half the batter into the prepared pan. Cover with the sliced cheese and chiles. Pour the remaining batter over cheese and chiles and smooth to cover the filling. Bake 30 to 40 minutes or until golden and a wooden pick inserted in the center comes our clean. Serve warm.

PERFECT MARGARITAS

When we first lived in Albuquerque, NM, nearly every Friday evening our neighbors and friends gathered at our house for drinks, a potluck of whatever they wished to bring and lots of conversation and good times. These soirees continued for years until we moved away.

One of our very fun neighbors started calling my margaritas “crawl home” when they were made as directed below. (He had literally almost crawled home one Friday night.) Afterward, if we made them half strength of the tequila, we started calling them “walk home” margaritas and the name stuck among our friends.

Interestingly enough, for our full participation weekend and week long classes, we make them and the students without exception always vote for the Perfect or “crawl home” margaritas.

These are so much better than the margaritas the average American bar serves. They are definitely the best when made with freshly squeezed lime juice and good-quality silver tequila and Triple Sec or Cointreau. These margaritas are strong, so be careful!

Yield: 2 to 3 drinks

Coarse or kosher salt (optional)

2 ounces freshly squeezed lime juice, approximately 2 to 3 limes, save halves after juicing

6 ounces tequila

2 ounces Triple Sec

1 teaspoon raw egg white, lightly whipped, optional*

Ice cubes

1. About an hour before serving, squeeze limes. If salted rims are desired, place salt in a small, dry saucer. Gently rub rind of lime that has been squeezed on the edge of the glass, then lightly crunch into the salt and place glasses in the freezer so they will be frosty.

2. Combine lime juice, tequila, Triple Sec, about 1/2 teaspoon egg white if using and about 8 to 10 ice cubes in a blender or cocktail shaker. Blend or shake well. Taste and add more lime juice or Triple Sec, if desired. Pour into the frosted goblets and serve.

*The egg white sustains a foam on top of each margarita, which is very attractive.

VARIATIONS:

Combine fresh lemon juice and lime juice for a delicious, if unconventional, margarita

Imperfect or “walk home” Margaritas: For less strong margaritas, reduce tequila to 3 ounces.

Frozen Margaritas: Keep adding ice and blending until mixture is somewhat firm or to desired consistency.

  

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