We are extending our super summer cooking class sale as there were glitches in our website  registration process when I posted it last weekend.   We still have openings for each of the day classes--Creative Grilling set for August 16, Green Chile Fiesta set for September 12 and our Tamale Rolling class set for October 11.  We are extending our discount of $75.00 instead of $95.00 for each of these classes if you register by Friday, August 3.  Each of these classes is full participation and lots of fun!

And....we are also continuing our half price weekend special for the September 7 to 9 and the November 9 to 11 classes until Friday, August 3.  These classes feature traditional New Mexican and innovative recipes and are also 100% full participation.  In addition to  cooking, you will learn how New Mexico was the fountain head of the first culinary in all of the Americas, all about chiles and their many, many health and life extending properties as well as the ancient history of corn and how it has saved so many lives throughout time.

Just for fun and easy summer meal preparation--we are offering two of our favorite main dish summer salads from our recently released "Quick and Easy Southwestern "cookbook.  You may order your very own copy, which we are discounting to $15.95 until August 3 and I will autograph it specially for you.

Grilled Corn, Red Bell Peppers, and Green Chile Salad

with Jalapeno Lime Cream Dressing

Vegetables are wonderful fresh off the grill and made into a salad. Or, you can use grilled vegetables left over from a day or so before. You can substitute whatever vegetables you wish.

Cooking Time: 8 to 10 minutes

Yield: 4 servings

 2 large or 3 medium ears of fresh corn, husked

1 large red bell pepper

1 large red onion, cut into ¼-inch slices

3 fresh green chiles, parched, peeled and chopped (or 1, 4 ounce can)

1, 15 ounce can black beans, drained

4 cups mesclun or woodland greens, well rinsed

½ cup Jalapeno Lime Crème Dressing, recipe follows

Corn chips, optional 

1. Preheat an outdoor grill, stovetop grill or broiler to medium-high heat. 

2. Place the corn, bell pepper, onion slices, and fresh chiles on the grill-(if using canned chiles, add them with the beans.) Cook 8 to 10 minutes, rotating them as they blister, until they are uniformly charred on the edges. The onion slices should be almost soft.

 3. Cut the corn off the cob. Place the bell pepper and green chiles in ice water, then peel and chop into ½ inch dice. Toss the vegetables with the black beans and greens. Add the dressing, toss lightly and serve. Garnish with the corn chips, if desired.

 Per serving: Calories 225, Protein 14 g., Carbohydrates 43 g., Fiber 10 g., Fat 2 g., Saturated Fat 0 g., Cholesterol 1 mg., Sodium 403 mg.

Jalapeno Lime Crème Dressing

The combination of flavors is perfect for a wide range of salads as well as for a sauce to serve with meats or vegetables.

1 cup plain yogurt or ¾ cup nonfat sour cream with ¼ cup skim milk whisked in

1 or 2 fresh jalapenos, minced

¼ cup coarsely chopped cilantro

2 teaspoons freshly squeezed lime juice (1/2 lime)

1/2 teaspoon lime zest 

1. Combine the yogurt, jalapenos, cilantro, lime juice and zest. Whisk together or pace in a jar and shake. This dressing will keep at least 2 weeks covered in the refrigerator.

Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.

Fajita Pasta Salad

 Using leftover marinated meat from fajitas makes this salad quick to prepare. I like to make fajitas of all sorts—beef, chicken, shrimp, even lamb and duck and freeze one person servings in freezer-weight bags, complete with the marinade. My favorite basic recipe, which can be used with any meat ,seafood or firm tofu, recipe follows.

Cooking time: 15 minutes

Yield: 4 servings

½ recipe Fajitas (recipe follows)

5 ounces dry, uncooked fusilli or rigatoni pasta

1 cup home-cooked or drained, canned pinto beans

4 scallions, white and tender green tops, thinly sliced

2 red, ripe Roma tomatoes, chopped

¼ cup spicy salad dressing—either the Hotter-Than-Fire (recipe follows) or Jalapeno Lime Crème Dressing (above)

Option: Serve on a bed of torn lettuces

1. Preferably, have the meat for the fajitas previously marinated, or prepare it and set aside. Preheat the outdoor grill or soak wood chips for the stovetop grill .

2. Cook the pasta according to package directions. Drain in a colander and set aside.

3. Grill the meat or pan-sear it in a heavy, seasoned skillet. Cook for 2 to 3 minutes per side for beef or shrimp, 4 to 5 minutes per side for chicken. Slice the beef or chicken into ½ inch-wide strips. Leave the shrimp whole.

4. Combine the pasta with the beans, scallions, tomatoes and meat. Add the salad dressing and toss together. If desired, arrange each serving on a bed, of torn lettuces. Serve at room temperature.

Per Serving: Calories 351, Protein 26 g Carbohydrates 39 g, Fiber 6 g, Fat 10 g, Saturated Fat 3 g, Cholesterol 44 mg, Sodium 205 mg. (Analyzed with beef fajitas ahd Hotter-Than-Fire Dressing.)

Fajitas

Beef is the original fajita, always being made from skirt steak. Chicken breast, Shrimp, Lamb or Duck can be substituted in this traditional fajita marinade. I have always preferred the fresh pure flavors of lime and garlic to the “foreign flavors” such as soy sauce and monosodium glutamate. My favorite way to serve fajitas is with grilled rather than sauteed vegetables. Select large red onions and the biggest bell peppers you can find.

Yield: 6 to 8 servings

2 pounds trimmed, skirt steak, lean boneless, skinless chicken breasts, shrimp, lamb or duck

Juice of 2 limes

6 garlic cloves, minced

1 teaspoon salt

Freshly ground black pepper

¼ cup vegetable oil (omit for beef or duck)

2 large red onions, halved crosswise

1 each large red, green and yellow bell pepper, cut into strips

Pico de Gallo,

Dairy sour cream, optional

Guacamole, optional

6 inch diameter flour tortillas, warmed

1. Trim the skirt steak, or cut the chicken breast in half, following the natural division of the cartilage and removing any fat. Trim excess fat from the lamb or duck. Pound with a Jacquard tenderizer or between sheets of plastic wrap to uniform thickness.

2. To prepare the marinade: Combine lime juice, garlic, salt, black pepper, and oil in a bowl. Dip each side of the meat into the mixture and marinate 30 minutes at room temperature or up to 1 hour in the refrigerator.

3. Preheat the grill, allowing enough time to get hot. Use mesquite wood or chips to flavor the to give a real authentic flavor. Start vegetables 20 25 minutes before starting the chicken. When they are done, cut into ½ inch wide strips and mix together. Keep warm.

4. Grill chicken about 3 inches from coals for about 4 minutes to the side. Cut into strips about 1/2 inch wide when done.

5. Serve the meat over the grilled onions and peppers. Serve with bowl of Pico de gallo and sour cream and guacamole if desired. Pass napkin-lined basket of hot tortillas.

Hotter-Than-Fire Dressing

This salad dressing delivers what it promises.  Tightly covered, it will keep 1 month in the refrigerator.

Yield:  1 cup

Preparation Time: 5 minutes

3/4 cup spicy hot tomato juice (approximately 1, 5 1/2 ounce can)
3 Tablespoons cider vinegar 

1 fresh jalapeno, minced
2 garlic cloves, minced
½ teaspoon salt
1 teaspoon pequin quebrado chile 
2 Tablespoons extra virgin olive oil

Combine all the ingredients in a medium-size bowl and  whisk together or place in a jar and shake well. 

Reprinted with permission from Jane Butel’s Quick and Easy Southwestern Cookbook.