(My apologies for the earlier, incomplete copies of this blog post you may have received. This is the correct one!) 

Tired of the "Same Old, Same Old" grilled meats and dishes?  Join us next Thursday evening, August 21 at 5 PM and have loads of fun grilling all kinds of dishes from Shrimp and Pork Sate Appetizers to  Grilled Corn and Green Chile Soup to a very special Grilled Chicken Breast with Lemon Pecan Butter to a special Chile Glazed Salmon, Southwestern Style Grilled Veggies and Italian Grilled Peaches.  You will learn all of these recipes and much more about the hints, tricks and tips for grilling entire meals.

No matter whether you grill on a gas or electric fired grill or with charcoal--these recipes will work on any grill. 

With all of our blog delivery problems, please don't give up on me!  However, because this blog is two days later than intended--I am going to give the next few who register a Discounted Price of $99.00 for one and two for $180.00 until Saturday night, August 16. 

On September 4, at 5 PM, we are offering a very popular New Mexican Favorites   class featuring some of New Mexico's finest and favorite dishes. and we will be presenting our famous Chocolate class which already has quite a few participants on September 25 at 5 PM.

And....next month, we are having our special weekend, September 19-21 full participation class where you will learn the traditional favorite New Mexican dishes and loads of good-to-know culinary hints and information.

For the week long class, we will be teaching the class which "Bon Appetit" magazine called the "Best in the US"--loaded with lots of hands-on cooking of traditional and innovative New Mexican and Mexican dishes and culinary history.  

With both the weekend and the week long classes,  you will receive one of my "Southwestern Kitchen" cookbooks praised by "Publisher's Weekly" as the Bible of Southwestern cooking and an apron.

I look forward to cooking with you!

Here's a great summer dessert--delicious with any fruit.

PEACH BUTTERSCOTCH CRISP

Crunchy, gooey, and wonderful! The spicy crystallized ginger really adds to the flavor. You can substitute other fruits for the apples-try peaches, apricots, any kind of berry, plums, or rhubarb. If you don’t mind the calories, top the crisp with whipped cream or ice cream.

Yield: 4 to 6 servings

About 1 Tablespoon unsalted butter, room temperature
1 cup packed brown sugar
1 cup all-purpose flour or a combination of 1/2 cup dry oatmeal and 1/2 cup flour or a combination of dry cereals
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ cup finely diced crystallized ginger
½ unsalted butter
2 cups fresh or frozen unsweetened sliced apples or other fruit (thaw frozen fruit just until mushy, and then pull apart with a fork)

1. Preheat oven to 375° F. Butter an 8-inch square baking dish. In a medium bowl, combine brown sugar, flour, cinnamon, nutmeg, and ginger. Cut in butter until mixture resembles coarse crumbs. Spread fruit in buttered baking dish, and then sprinkle with crumb mixture. Bake, uncovered, for 35 to 40 minutes, or until the fruit is soft and the crumb topping is brown.