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Here's to a Happy, Fun Week, Cookbook offer Extended

By Jane Butel  January 12, 2020

We are finally off to a very short, but hopefully fun week in the sun in the Playa Carmen area south of Cancun, Mexico...our first vacation in almost 2 years and I am so looking forward to it!

I wish the very best to each of you--and am so glad so many of you took advantage of the half price offer on my "Quick and Easy"and also very healthy) hardbound cookbook offer last week.  The book is only $11.50  and contains 232 pages of recipes--everything from Appetizers to Desserts.   In case you wanted to order it, but didn't see my offer in time--I am extending it this coming week.  The recipes in the book are all written to be very healthy and most have no more than 5 ingredients that can be made in 20 minutes or less.

Also, we would love to cook with you in our highly rated full participation February 7-9, 2020  weekend cooking class where we will be making New Mexican favorite recipes such as Sopaipillas, Tortillas, Tamales, Carne Adbobado, Flan, Composed Crispy Chicken Tostados, Bizcochitos, Posole and much, much more.  You can see the full menus by clicking on our weekend class and then clicking the link for the menus.  And our weekend is 20% off or only $840 for the entire weekend--sessions Friday evening, Saturday and Sunday.  And, you will receive a diploma, apron and my "Southwest Kitchen" cookbook. 

Because I need to pack and take care of lots of chores--I am making this blog very short.  I will report on Mexico next week!

Here's two favorite quick and easy and healthy Southwestern recipes from the "Quick and Easy' cookbook which I have extended the half price sale --

FLANK STEAK SOFT TACOS

 Spiced rare flank strips nestled in fresh warm tortillas—either corn or flour—make a delicious light meal. Add shredded lettuce and salsa if you like.

Cooking time: 8 minutes

Servings: 4

1 ½ pound flank steak

¼ cup red wine vinegar

1 teaspoon garlic granules or 2 cloves fresh garlic, minced

8 corn or what flour tortillas

2 cups woodland greens, shredded romaine or red leaf lettuce, optional

Salsa, optional

  1. Trim the beef, then lightly score both sides in a crisscross pattern. Combine the vinegar, garlic and chile and rub on each side of the steak. Allow to set for about 10 minutes.
  1. Preheat the grill, stovetop grill, broiler or a heavy, seasoned skillet. Grill the steak for 4 minutes per side for medium rare.

Meanwhile, warm the tortillas in a plastic bag in a microwave oven for a minute or two or wrapped in foil in a moderate oven ( 350F) for about 10 minutes. Each guest can roll up slices of the beef in a tortilla and top it with salsa, if desired.

CHILE SEARED SALMON
Salmon is terrific this way and so fast and simple. I used to put a bit of salt with the rub, but I have found that it really is not necessary. I like this equally well with ground chiles or chipotles.

Yield: 2 servings

1 teaspoon ground chipotle chile or 1 Tablespoon ground mild red chile
1 teaspoon sugar
3/4 pound fresh boneless salmon filet
1 Tablespoon vegetable oil, optional
1/2 cup Salsa, as desired

1. In a small bowl, combine the chile and sugar. Cut the salmon into 2 pieces. Rinse, then pat dry with a paper towel.

2. Place well seasoned, heavy skillet over medium heat until hot. (If skillet is not well seasoned, add the oil.) Sauté the salmon for 3-5 minutes per side. Serve garnished with salsa of your choice. 

Mango Salsa

Mangoes are one of my favorite fruits. To me, they taste like a gingered peach. The fruity flavor is complemented nicely with spicy pequin, making it a terrific salsa for any seafood or poultry dish. I have even served it with jicama sticks and corn chips for snacking or as an appetizer.

Preparation time: 5 to 7 minutes

Yield: ¾ cup

3/8 cup mango, chopped into 1/2 inch cubes
2 Tablespoons Spanish onion, diced
2 Tablespoons cilantro, coarsely chopped
1 Tablespoon balsamic vinegar
1/2 teaspoon crushed pequin quebrado

Combine the mango, onion, cilantro, vinegar, and chile; toss together. Allow the flavors to blend for at least 10 to 15 minutes before serving.

 

      

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