Our March 15 - 19 week-long class is less than a month away. I have always enjoyed our week-long classes as we get the opportunity to really know each other and have lots of fun, to say nothing about lots of delicious food to eat. Way back in July, 1983, I started my week-long classes by leasing a Santa Fe B & B for a week. I continued the classes for 10 years in Santa Fe, until we moved back to New Mexico in 1993 and built our first hotel based cooking school in Old Town in what was called the Sheraton. I have had a great time presenting them every year except last year, which was interrupted by the COVID restrictions.
We still have a few openings for this class, so I am offering a 20% discount. In the class, you will learn many hints and tips for any type of cooking and especially for Southwestern, New Mexican and Regional Mexican. Some of my favorite specialties are Chiles en Nogado, (pictured) two types of Tamales, Moles, Carne Adobado, Tres Leches cake and so much more. The menus for each of the five days are listed on my website. Just go to www.janebutelcooking.com and select the week long option and then click on menus.
The class starts with a get acquainted reception in our home followed by dinner at a local restaurant featuring New Mexican favorites which we will be cooking. Each following day, we prepare our own breakfast ,always featuring regional favorites such as Chilaqules or Huevos Rancheros, followed by a review of the dishes we will be making including the history of major ingredients and of the recipes. Then we have a full participation cooking session followed by a yummy lunch of the dishes we just prepared coupled with wine, beer or choice of beverage.
I just booked my ticket to Oaxaca today for our June 15 - 21 week-long Culinary Tour which is so much fun. We will have three different cooking classes, eat at special restaurants and tour Monte Alban and many of the villages where various pottery and woodcraft are made. We do have a few openings remaining.
Also, there is still space in our Taco Mania class, set for March 4, our Barbecue class April 8 and the April 23 - 25 weekend.
Here's a couple of Quick and Easy recipes from my Quick and Easy cookbook to enjoy--
CHILE SEARED SALMON with MANGO SALSA
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.
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.
Per Serving: Calories 256, Protein 34 g., Carbohydrates 2 g., Fiber 0 g., Fat 11 g. Saturated Fat 2 g. Cholesterol 96 mg., Sodium 368 mg. (analyzed without the vegetable oil.)
GRILLED CHICKEN and CHARD SALAD
Grilled chicken breast is the darling of fast, low-fat meals. It is quick and easy to prepare and really stunning with the chard, which you can prepared easily on a stovetop grill.
Yield: 2 large or 4 small servings
2 boneless, skinless chicken breast halves (6 ounces each)
1 teaspoons Basic Rub
1 bunch or Swiss chard (12 to 16 ounces)
1 large Spanish –style white onions
¼ cup Cilantro Salsa or Tomatillo Salsa
- 1. Trim the chicken, removing all fat and membrane. Rinse, pat dr, and evely sprinkle with rub and rub into surfaces of chicken. Rinse the chard and cut into 2-inch-wide strips. Slice the onion in half lengthwise, then cut it crosswise into ½ inch wide strips.
- 2. Preheat a large, heavy, well-seasoned skillet until hot. If necessary, spray the skillet with nonstick oil. Grill the onion for about 3 minutes; stir until the edges blacken somewhat. Stir and push the onions to the side and add the chicken breast. Cook for 4 minutes, then turn the chicken and cook for another 4 minutes.
- 3. When the onion is somewhat soft and the edges are browned, remove from the skillet. Place the chard in the skillet off to one side. Check for chicken doneness by pressing with your finger. The chicken should be firm to the touch and, when sliced, white inside. Remove the chicken to a cutting board.
- 4. Cover the skillet and sear the chard until some of the leaves are blackened and wilted on the edges. To serve, arrange the chard in a strip down the center of each plate. Arrange the on ion in a row on each side of the chard. Cut the chicken into ½ inch wide slices and center it in a row on the chard. Top with the salsa.
Per Serving: (1/4 recipe) Calories 138, Protein 20 g., Carbohydrates 10 g., Fiber 3 g., Saturated Fat 1 hg., Cholersterol 47 mg., Sodium 308 mg. (Analyzed with Cilantro Salsa.