The popularity of  Cumin pre-dates pepper as in salt and pepper. In times past--cumin was paired with salt as the two essential table condiments.  Only one country still uses cumin instead of pepper.  You'll probably never guess which one.  It is Morocco.

Cumin at one time was even used as a means of exchange as far north as England.  And of course salt was also used.  You have probably heard the phrase,  "He isn't worth his salt."  Or perhaps of the Salarian Way--the route out of Rome to the Salt silo where workers were paid in salt.

We just got a new shipment today of the freshest of fresh cumin and are set to share it with you at 35% off.

Also, we still have space in our weekend school coming this next weekend.  We would love for you to come and are now offering the weekend at $700.00 (down from $1050.00 for all three sessions plus you will get my best selling cookbook that "Publisher's Weekly", the prestigious circular for the publishing trade calls "The Bible of Southwest Cooking".  And you also get a diploma. 

We have only three places left in our ever popular "Chocolate and Chile" class set for September 25 at 5 PM. 

In October.....we are offering--

Red Chile Fiesta at 2 PM on October 7

Tamale Roll class at 11 AM on October 9

Our award winning weeklong class on October 20-24

Perfect Pies on October 30 at 5 PM. 

I look forward to cooking with you soon.

Following is my favorite Calabacitis recipe which is best when grilled.

CALABACITAS

(Squash in Spicy Sauce)

This is a popular side dish for traditional Southwestern meals. It can become a meal, when topped with browned cubes of beef and covered with a blanket of melted cheese. Just eat with flour or corn tortillas and it is wonderful!

Yield: 6 servings 

1 Tablespoon olive or vegetable oil

6 small zucchini or 3 medium zucchini

2 large tomatoes, peeled and chopped

1 large onion, finely chopped

½ cup chopped green chiles

3 ears corn, kernels sliced off

½ teaspoon cumin

½ teaspoon salt or to taste 

1. Heat oil in heavy skillet. Meanwhile, slice the zucchini into 1/2 inch slices and place in the skillet to brown on one side. Turn the zuchinni and combine with the tomatoes, onion, green chiles, corn, cumin and salt. Cook over medium-low heat for 15 minutes, or until squash is tender. Taste and adjust seasonings.

Variations: For the browned cubes of beef, cube 1 lb. of sirloin or bottom round into 1 inch cubes and brown in ¼ cup butter. Place the browned cubes of beef on top of the prepared calabacitas and top with 1 cup grated Cheddar. Cover with a tight fitting lid and steam on a low heat for about 3 minutes over medium heat or until the cheese is melted.

For added flavor grill the vegetables, grilling the zucchini in thin slices, and then sliced after grilling.

Maximum Recommended Freezer Storage: 8 months