With sun in the forecast, this Thursday early evening will be a fun time to check out some yummy barbecue and grilling recipes in our Barbecue Class at 5 PM.  And, I am extending the "no cancellation penalty" for Oaxaca until this next weekend.

I am excited about the beginning of barbecue season.  Both the spicy sauces and the aroma of grilling are wonderful to me.  Of course you can grill in the winter, but the "bother" of putting on and off a jacket just to go outdoors to grill is no fun.  And, soon, we will also be able to eat outdoors.

And...I am getting very enthusiastic about going to Oaxaca, which  is so much fun.  Oaxaca is often called the "Gourmet Capital" of Mexico.  On our tour, you will learn how to capture many of their wonderful dishes after you go home.  The Oaxaquenos are masters of  both stirring together subtle, delicious tastes and creating beautiful foods.

In our tour, we feature three full participation cooking classes, market tours and exploring the tips and techniques that work together to create their memorable dishes.  

Also, we tour villages specializing in their beautiful, brilliantly colored wooden figures, called "alebrijes" where you can select your favorites.  And villages where  pottery and jewelry are specialties.

And we go to Monte Alban, founded in the sixth century BCE and is one of the Wonders of the Ancient world which sits atop a mountain over looking Oaxaca, where the ancients had created aqueducts for their water supply.  You will see remnants of their advanced astrological and medical knowledge....and more.

I sincerely hope you will join me in either or both the barbecuing and the tour.

And, I do have a full participation week long class coming up very soon this month, the week of April 15 to 19 and our next full participation weekend class is May 17-19.

Here are two recipes to enjoy. 

ROSEMARY GARLIC GRILLED CHICKEN  BREAST
Tuscany Style

I will never forget how delicious Rosemary Chicken was the first time I tried it when one of my closest friends made it for dinner many years ago. I have taken it to the next step with a paillard style of pounded breast that is so juicy and delicious, I am sure you will continue to make it-maybe forever.
Yield: 4 servings
Cooking time: 8 minutes
2 whole boneless, skinless chicken breasts
2 Tablespoons olive oil
1 Tablespoon fresh rosemary, minced
2  fresh garlic cloves, minced
Several grinds black pepper and a sprinkle of salt of each side

1. Early in the day, even the day before, cut the chicken breasts in two equal parts. Then pound the chicken breast until less than ½ inch thick, being careful not to break or tear the meat. Combine the oil, rosemary, garlic and pepper, creating a baste.

2. Evenly rub the baste into the meat and allow to set at least an hour before grilling over medium heat-375F to 400F.

3. Grill 4 minutes on each side or until firm, but not hard when pressed. If you desire a criss-cross grilling pattern, place the chicken on an angle, then after 2 minutes, angle each piece the opposite direction, creating diamond patterns. Repeat on the other side.

Note: The chicken can be pan broiled over medium high heat if desired.

See the entire archive of Southwest Recipes

GRILLED RADICCHIO and ARUGULA SALAD with FRESH NECTARINES and GOAT CHEESE

You can vary this salad to suit your own taste or whatever greens you have on hand. Grilling the radicchio gives it a more mellow flavor and pulls back the bitterness, yet leaving some of the crispy texture.

Yield: 4 servings

1 medium head radicchio
1 Tablespoon olive oil
½ teaspoon coarse sea salt
Few grinds black pepper
2 cups arugula
2 fresh nectarines, sliced in ¼ inch thick slices
2 Tablespoons goat cheese
1/3 cup extra virgin olive oil
2 Tablespoons Balsamic vinegar
1 teaspoon Dijon mustard
1 clove fresh garlic, minced

1. Grill the radicchio if already using the grill for the rest of the meal. To grill, using a 400 F or medium hot heat, rinse the radicchio and pat dry. Rub oil over the outside edges of the radicchio and grill 2 minutes or until some of the edges brown and crisp slightly. Turn and repeat. Set aside—can be done a day or two ahead.

2. Slice radicchio into 1 inch slices, discarding the core. Place in salad bowl with the arugula and peach slices. Toss together.

3. Prepare salad dressing by combining and whisking together the remaining ingredients. Drizzle over top and toss lightly together. Dot with little chunks of goat cheese and serve.