Our week-long class ended yesterday and was such fun with a great small group who cooked everything on the menu even though there were only three of them and the class is designed for a minimum of six cooks. Hooray for them!!! All of their dishes turned out perfectly as well as deliciously. (photo at right is Chiles en Nogada which they made the first day) I will be setting the dates for the next week-long very soon, hoping Covid will no longer be a deterrent.
Our next class is the Barbecue class, which is always a great favorite. We will be making the very best barbecue sauces, rubs and yummy dishes such as Kentucky's Best Bourbon-Glazed Thighs, My Favorite Baby Back Ribs, Down Home Louisiana Barbecued Shrimp, Special Spicy New Mexico Style Barbecued Short Ribs and Fiery Hot South Carolina Pulled Pork.
In April, we are also offering our first weekend class in a year, and we are very much looking forward to your joining us. These classes have long been a favorite get away, featured in several magazine stories; where you learn to cook New Mexico's favorite traditional and innovative dishes. This class will be April 23 - 25, 2021.
We just got in a new, very fresh batch of the best mild chile free of any additives and preservatives and are putting it on a 25% off sale until March 24, 2021. You can use mild chile in oh so many dishes and as a wonderful garnish--much more flavorful and fresher by years than Paprika. In fact, I have not bought Paprika in decades. We are also extending our chile seeds on a 25% off sale until March 24, 2021
Reservations are starting to roll in for our Oaxaca Culinary tour and I look forward to your joining us for this fabulous, super trip featuring three very special full participation cooking classes, chef's dinner and tours to villages specializing in pottery, brightly painted wooden objects and much, much more.
Here's a favorite recipe that uses our great mild chile. It has long been my signature barbecue sauce. I hope you enjoy it!
JANE'S BEST BARBECUE SAUCE
This is my all-time favorite Barbecue sauce. It will keep almost forever and is the best on Barbecued Pork Ribs and Chicken.
Yield: approximately 1 ½ cups
2 Tablespoons bacon drippings or butter
1 medium sized onion, finely chopped
1 clove garlic, minced
12-ounce bottle ketchup
6 Tablespoons Worcestershire sauce
2 Tablespoons cider vinegar
¼ cup dry white wine
1 teaspoons dark brown sugar, packed
1 to 2 Tablespoons pure ground hot red chile, or to taste
1 to 2 Tablespoons pure ground mild red chile or to taste
¼ teaspoon pequin or cayenne pepper
¾ teaspoon ground cumin
¼ teaspoon ground coriander seed
1 teaspoon liquid smoke
- Melt the bacon drippings in a two quart saucepan over medium heat, then add the onion and garlic and sauté until the onion is transparent.
- Add the remaining ingredients through the liquid smoke, reduce heat to low, and simmer, uncovered for 15 minutes, stirring occasionally. Set the sauce aside until you are ready to use it.