Want to get in on the finger licking' fun barbecue class this Thursday at 5 Pm? There is still time. We have only 2 openings if you can make it. In our class you will learn the role of rubs and how they add flavor you don't get otherwise. And we give you the recipes for 3 favorite rubs. Timing is everything when barbecuing to get the just the right juiciness and the sparkly, spicey finger lickin' flavor that makes barbecue so special.
In the class we will make 5 favorite barbecue dishes using pork, chicken, beef and shrimp as well as the perfect marinades and sauces for the just right flavor. The class is lots of fun and there will be a small group.
If you would like a mini weekend get away--come cook with us the weekend of August 14 - 16 in our famous award winning full participation cooking class, where you will learn how to make most of the famous dishes of New Mexican cooking. For the full menus, go to www.janebutelccooking.com and select weekend and then menus.
Our online class is just about ready for launch. There will be a series of 40 lectures by me where the participants will learn the hints and tips for cooking with red and green chiles in Southwestern and Mexican dishes. Over 150 kitchen tested recipes are included in the class.
In this complete inter-active course where those registered will learn the healthful aspects of chiles--how they assist with weight reduction, anti-aging, curing diseases and food preservation. Also, the history and lore of chiles is shared. Plus, they will learn how to cook with chiles--even how to tame them.
Most of the famous dishes will be taught along with the hints for super success. Included in the course will be a collection of our Pecos Valley Spice Co. chiles and ingredients, a copy of my "Southwestern Kitchen" cookbook and a video on Chili making worth a total of nearly $100.00.
It is almost peach season, so I am including one of my favorite grilled peach desserts--
ITALIAN GRILLED PEACHES
The ingredients here are most unlikely but amazingly delightful when combined. You can use any cheese you like, if you do not like blue cheeses.
Yield: 4 servings
2/3 cup good-quality balsamic vinegar
3 tablespoons sugar
2 teaspoons freshly ground rose or other peppercorns
2 large fresh freestone peaches or nectarines, unpeeled, halved and pitted
2 to 3 ounces Gorgonzola cheese, crumbled
- Earlier in day, simmer balsamic vinegar in a small nonreactive saucepan with sugar and pepper until reduced by about half and slightly thickened for a glaze.
- Preheat grill to medium-high or 350 or 400F (175 to 205C) if not already hot. Place peach halves on grill, cut side down, and grill about 5 minutes or until flesh has slightly charred. Brush top sides with glaze and cook 1 to 2 minutes. Turn, brush with glaze and cook another 2 to 3 minutes. Transfer to individual serving dishes and spoon any remaining glaze over tops. Serve with crumbled cheese on top.