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Grilling class $25.00 off, Oaxaca pictures

By Jane Butel  June 28, 2022

This Thursday evening, starting at 5 PM, we will be firing up the grill for a Creative Grilling session featuring lots of tips and hints for grilling success...so great for having fun grilling.  (By the way, if  you tried to register last week and couldn't--the registration  page  wasn't working.  That  is fixed and it is working now.) Last week, I showed you the menu, featuring Satays with a yummy dipping sauce, a new way with flank steak and a delicious and attractive pork tenderloin...plus lots more.

Since green chile season is rapidly approaching, I will share with you my favorite way to easily grill green chilies--giving you greater deep green flesh, more nutrition and no worries of salmonella or common food poisoning.   You can  possibly get the tummy ache from the commercial roasters where they process  large bags of chilies in the rotating drums .  These are roasted, not parched, without chilling and placed in huge plastic bags--a perfect incubator for food poisoning.

And all this, plus you can be sipping away on your favorite beverage!   When the weather heats up as we know it will, grilling will free you from the kitchen .  And, it is always fun to learn new and creative ideas.   I will show you how you can always tell the doneness of meats without a thermometer as well as how to  get the "criss-cross" grilling marks.  I look forward to grilling with you.

We have two other traditional New Mexican cooking classes set for July.  On the 14th, we will feature New Mexican Favorites and on the 21st we will have the Take a Tortilla and....class.

Our next  weekend classes are September 16-18 and November 4-6, 2022.  These classes feature  New Mexican  favorites and tips and techniques for perfect margaritas, guacamole and much, much more.

Here are some selected pictures of our  fun, fun Culinary Tour to Oaxaca., June 14 - 20, 2022.

Private dinner at Origen's June 19, 2022

Lunch at Susana's Seasons of My Heart Cooking School on Wednesday, June 16, 2022. 

Making Mole Negro with Susana's guidance.

Making Banana Leaf-Squash Blossom Tamales at Cafe Olla Cooking School, June 25, 2022.

Here are a couple of favorite Grilling Recipes--


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 be  prepared easily in a heavy non-stick skillet or on  a grill.

Yield: 2 large or 4 small servings

2 boneless, skinless chicken breast halves (6 ounces each)

1 teaspoon Gordon's 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 dry, and evenly 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.                

           4. Cover the skillet and sear the chard until some  leaves are blackened and wilted on  the edges. To serve, arrange the chard in a strip down the center of each plate. Arrange the onion in a row on each side of the chard. Cut the chicken into ½ inch wide slices, then place  them 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., Cholesterol 47 mg., Sodium 308 mg. (Analyzed with Cilantro Salsa.)


This is one of our family’s favorites. Whenever you have the grill hot and corn handy—do try this version of corn on the cob. The Mexicans like this with mayonnaise!

4 ears fresh corn, shucked
1 Tablespoon olive oil or enough for a very light brushing of oil (optional)
1 fresh lime, cut in wedges
1 Tablespoon crushed caribe chile

1. Lightly brush each ear of corn with olive oil. Then place on a grill rack over hot coals and cook, turning frequently. The ears should cook until all the kernels are lightly tanned on some of the edges. Do not over grill and dry out the corn.

2. The milk in the corn should be set when pierced with a fork, about 15 minutes. When done, serve each ear with 2 wedges of lime and serve the chile in a small bowl to be passed. To eat, squeeze lime juice over each ear and sprinkle with crushed chile to taste. Serve hot. 

Option:  In Mexico a favorite topping is mayonnaise--try it!

Note: Any leftovers can be used in salads, salsas such as the Peach and Grilled Corn in the Picnic story, succotash or other vegetable dishes. Freezes well in vapor proof packaging for up to 90 days.

Per Serving: Calories 103, Protein 3 g, Carbohydrates 19 g, Fiber 2 g, Fat 3 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 13 mg. (Analyzed without toppings)

Reprinted with permission from the Jane Butel’s Southwestern Quick & Easy Cookbook



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