One of our most popular cooking classes, New Mexico Favorites, is set for Thursday, May 22 at 5 PM and is only $95.00--down from $115.00.  This class gives you an introduction to some of our state's most historic culinary flavors and history.

Here's the menu.  You will note that the two most popular salsas as well as the two most popular enchiladas are featured along with a very special Chile Relleno and the $50,000.00 Flan recipe and my Perfect Margritas that the New York Times called Perfect Margaritas.  Whew...what a class.       

• Salsa Verde                                                   
• Salsa Rojo
• Blue Corn Crusted Chile Rellenos with Red Chile Sauce
• Red Chile Beef Enchiladas
• Green Chile Chicken Enchiladas
• Perfect Margaritas
• Flan Caramelisado

I hope to cook with you then.  I will teach you the tricks and techniques I have learned over the years and I love to share them.

I have scheduled classes for the rest of the summer.  Here they are--

Green Chile Fiesta, June 26, 5 PM (I am gone to Oaxaca from Julne 10-16 and there is still space if you can come.)

Week-long class, July 6-11

Taco Party, July 22, 5 PM

Weekend class, July 25-27

Green Chile Fiesta, August 7,5 PM

Southwestern Grilling, August 21, 5 PM   

Here's my favorite barbecue sauce I made last weekend for barbecue ribs with it--it is truly "finger lickin' good--

JANE'S BEST BARBECUE SAUCE

This sauce has developed over the years, until now it’s a real winner and my all-time Southwestern favorite. It is particularly great served over lean baby back pork ribs, but you can also serve it on chicken. Ears of grilled corn, freshly baked cornbread and homemade coleslaw served alongside make a fabulous feast.

Yield: 2 cups sauce

Serves: 4 to 6

2 Tablespoons bacon drippings

1 medium Spanish onion, finely chopped

1 clove garlic, minced

14-ounce bottle ketchup

6 Tablespoons cider vinegar

¼ cup dry white wine

1 teaspoon dry mustard

2 Tablespoons 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 cayenne pepper or pequin quebrado (this is preferable, if you can get it)

¾ teaspoon ground cumin

¼ teaspoon ground coriander seed

1 teaspoon liquid smoke

4 to 6 pounds baby back pork ribs, in uncut racks

  To Prepare the Sauce

1. Melt the bacon drippings in a 2-quart saucepan over medium heat, then add the onion and garlic, and sauté until the onion is transparent.
2. Add the remaining ingredients through the liquid smoke, reduce the heat to low, and simmer, uncovered, for 15 minutes, stirring occasionally. Set the sauce aside until you are ready to use it.

 To Barbecue the Ribs

1. When the fire is at about 425F, position the rack 3 inches above the heat source. Place the racks of ribs on the grill and sear the meat for 2 minutes per side.
2. Remove the meat from the grill, raise the rack 2 inches or reduce the heat to 300F, and cover it with a layer of heavy-duty broiler foil. Puncture the foil to make plenty of ventilation holes.
3. Place the ribs on the foil and generously spoon on the barbecue sauce. Allow the ribs to cook for 15 minutes before turning them and saucing the second side.
4. Once the second side is basted, cook the ribs for an additional 15 minutes before turning and saucing them again.
5. Allow the ribs to grill for 10 minutes, then turn and sauce them one final time. After 10 more minutes both sides of the ribs should have a crisp glaze. Continue saucing and turning until a sharp knife inserted between the ribs shows no pink meat.
6. Transfer the racks to a carving board, cut the ribs apart and pile them on platters for guests to help themselves.