We just finished a very special, week long class where everyone cooked (ALL of our classes are full participation if taught in our Corrales Kitchen) such great dishes and we had loads of fun doing it. Our next week long class starts September 23 and we would just love for you to join us. Email us at email@example.com if you are interested in attending--the second email will receive a special offer. The daily menus are available at this link.
Though our class had just three participants--they worked together and had such a great time and made yummy and beautiful food. We have another week long session set for September 23-27, 2019 and would love to have you join us...we will make an offer you can not refuse!
Also, we have a weekend class set for September 13-15 and would love for you to join us for that if you cannot make the week long session. The difference between the two is of course 3 sessions instead of 5 and the focus is totally on Traditional New Mexican dishes in the weekend class. For the menu, just click this link.
And--if you would like just a single session--we have two great classes planned. A Creative, Fun, Grilling class is set for August 15 at 5 PM and the popular Green Chile Fiesta is set for September 12. When you click the link, you will see the menu for each and be able to register.
With the weather so hot, I thought you would like 2 easy main dish grilling recipes.
GRILLED PESTO TOPPED SALMON
I have adapted this recipe from the one in my grilling book. I use previously prepared or purchased pesto instead of the simple pesto prepared in the Salmon recipe. (Also, here we grill the salmon instead of smoking it as the recipe was originally written in the book.) The rich, buttery flavor of the pesto adds a luscious edge to the salmon—in fact people that are not so fond of salmon really like it prepared this way.
Yield: 4 servings
4, 6 ounce salmon filets, skin removed
½ cup or 4 ounces of basil pesto
Crushed caribe chile
1 lime, quarted
1. Preheat the grill to 400 F. While heating, rinse the filets, removing any bones. Pat dry and evenly divide the pesto among them, spreading to a uniform thickness on the top of each.
2. Grill the filets, covered 4 to 6 minutes or until of desired doneness. The salmon will usually be medium rare, which yields a marvelous, moist flavor. If wanted more well done, an option is to grill the first side of each salmon for 4 minutes, turn, spread with the pesto and grill the second side 4 minutes.
3. Serve garnished with a sprinkle of caribe and a wedge of lime.
ROSEMARY GARLIC GRILLED CHICKEN BREAST
I will never forget how delicious Rosemary Chicken was the first time I tried it when one of my closest friends made it for dinner many years ago. I have taken it to the next step with a paillard style of pounded breast that is so juicy and delicious, I am sure you will continue to make it-maybe forever.
Yield: 4 servings
Cooking time: 8 minutes
2 whole boneless, skinless chicken breasts
2 Tablespoons olive oil
1 Tablespoon fresh rosemary, minced
2 fresh garlic cloves, minced
Several grinds black pepper
1. Early in the day, even the day before, cut the chicken breasts in two equal parts. Then pound the chicken breast until less than ½ inch thick, being careful not to break or tear the meat. Combine the oil, rosemary, garlic and pepper, creating a baste.
2. Evenly rub the baste into the meat and allow to set at least an hour before grilling over medium heat-375F to 400F.
3. Grill 4 minutes on each side or until firm, but not hard when pressed. If you desire a criss-cross grilling pattern, place the chicken on an angle, then after 2 minutes, angle each piece the opposite direction, creating diamond patterns. Repeat on the other side.
Note: The chicken can be pan broiled over medium high heat if desired.
See the entire archive of Southwest Recipes