Take a much needed break and come cook with us in our full participation week long cooking class set for next week, beginning Sunday evening, July 12 with a get acquainted wine reception followed by dinner and then cooking sessions Monday, July 13 through Friday, July 17. I started teaching these classes in 1983 and have been teaching them ever since.
We are only taking half the number of participants we normally take to allow for social distancing. Still there is fantastic fun in learning new time saving techniques for preparing your favorite dishes. We feature Southwestern cooking encompassing traditional New Mexican, innovative and regional Mexican. We are very proud that "Bon Appetit" magazine and Gayot.com have listed our classes as the "Best in the US"
You'll learn all about cooking with chiles, sauce and salsa making, grilling, baking and much more. I always feature the fun to know history of the major ingredients as well as the popular dishes. For example did you know how or why the political salsa became a main stay on Mexican dining tables? Or why corn became the sacred food of the Ancients? Or that blue corn is the only perfect food containing all of the essential amino acids, vitamins and minerals to sustain healthy life.
You'll even learn the rich and colorful history of tequilla and mezcal and the differences as well as the history of the first margarita. I guarantee a great time. We have had the pleasure of having our participants come from all corners of the world--even Nigeria and Indonesia!
To make it a bit easier on your pocket book--I have discounted the class 20% to $1560 and would love to have you join us.
We have a day class this month of our very popular Special Party Appetizers...definitely not the "same old, same old" on Thursday evening July 23. We are only taking half the usual number. Our class is limited to only 6--so register very soon.
Our next weekend class is August 14-16 and will start at 5 PM on Friday, August 14.
I wish for you to stay happy and healthy. Remember our Southwestern-Regional Mexican cuisine is one of the healthiest in the world, yet very affordable.
All of a sudden bean cookery has become quite popular. Though very simple to cook, what makes beans the most flavorful is to use chicken stock instead of water, once they start to become soft. You can use any bean in this recipe, though the traditional one is the pinto bean, which happens to be the most nutritional. By the way we do sell pintos, Anasazi and black beans. Our Bolita beans are sold out until this fall's harvest.
Here's our very favorite recipe--
Our Famous Frijoles
More highly flavored than ordinary beans, these can be served as is, as a side dish or as a main course with sliced ham on the side. In any case, top them with chopped onions and pickled jalapeno chiles. Corn bread is a must.
Yield: 2 quarts or 4 to 6 servings
1 pound dried pinto beans
1 ham hock, ham bone or ½ pound salt pork (can be onitted)
1/2 teaspoon freshly ground pepper
2 garlic cloves, minced
1 cup coarsely chopped Spanish onion (1 medium to large onion)
1 teaspoon salt or to taste
3 or 4 cups rich chicken stock or as needed
- Rinse and sort beans, picking out any foreign objects. Place beans, pepper, garlic, onion and ham hock in a heavy 5-quart pot. Add enough water to come about 3 inches above the level of the beans and ingredients. Boil 10 minutes, reduce heat, and simmer about 2 hours, uncovered.
- Cook until a bean will mash easily against the side of the pot. Add chicken stock as needed to keep the liquid level about 1 inch above the level of the bean mixture. When beans are done, add salt to taste and cook to reduce the liquid to the desired consistency.