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Jane Butel

Terrific Grilling Class Now Discounted and Grilling Recipes

By Jane Butel  August 7, 2018

Tired of  getting the kitchen way too warm from cooking—too warm to even enjoy the fine meal you just prepared?  One of the easiest and  quickest  ways to prepare yummy meals is to grill everything and keep the heat out of doors.  You can literally grill most everything—even appetizers and desserts.  And grilling is such a no fuss way to cook—no pots and pans to wash and the heat stays out of the kitchen. We would love to have you join us for our ever popular Creative and Fun Grilling class August 16 at 5 PM...now $75.00 down from $95.00.

In our class you will learn tons of techniques from how to best grill green chiles to grilling tomatoes to making a delicious Blackened Tomato Cream Soup (and you know we are in the tops of the tomato season—ever hear the adage “only God and August can make a great tomato?”) to making  creative Pork Satays with yummy dipping sauce to amazing Italian Grilled Peaches (photographed).

For entrees we will make my award winning Lemon Pecan Grilled Chicken and Salmon with Mango Salsa.  When I prepared this Lemon Pecan Chicken in a demonstration at the Gourmet Products show  in San Francisco a few years ago—I was awarded the “Best of Show” over many very famous other chefs and cookbook authors.  It is a fun creation using a compound Lemon Pecan Butter for added flavor and delightful appearance.

Our class will start at 5 PM on Thursday the 16th with a short tips and techniques lecture while sipping your favorite beverage followed by fun grilling with new friends.  I have the class discounted to $75.00, so register soon to get in the class.

Here’s two of my favorite grilling recipes—(not in the class)


I have adapted this recipe from the one in my grilling book. I use previously prepared or purchased pesto instead of the simple pesto prepared in the Salmon recipe. (Also, here we grill the salmon instead of smoking it as the recipe was originally written in the book.) The rich, buttery flavor of the pesto adds a luscious edge to the salmon—in fact people that are not so fond of salmon have really liked it prepared this way. Add brown or wild rice with Dried Cranberries and Buttered Pecans and serve the salmon over the rice dish—very yummy!

Yield: 4 servings

4, 6 ounce salmon filets, skin removed

½ cup or 4 ounces of basil pesto

Crushed caribe chile

1 lime, quartered

1. Preheat the grill to 400 F. While heating, rinse the filets, removing any bones. Pat dry and evenly divide the pesto among them, spreading to a uniform thickness on the top of each.

2. Grill the filets, covered 4 to 6 minutes or until of desired doneness. The salmon will usually be medium rare, which yields a marvelous, moist flavor. If wanted more well done, an option is to grill the first side of each salmon for 4 minutes, turn, spread with the pesto and grill the second side 4 minutes.

3. Serve garnished with a sprinkle of caribe and a wedge of lime.



Pineapple is even better when it is grilled with these wonderfully compatible flavors. Pineapple, unlike many fruits, does not get mushy when cooked, so kabobs hold their texture nicely. For color, you may wish to use orange slices and candied whole cherries, or you may leave them out.

Yield: 6 servings

1 fresh pineapple

2 fresh oranges (optional), unpeeled, cut into ¼-inch-thick slices

6 whole maraschino cherries with stems on (optional)

¼ cup unsalted butter

¼ cup light brown or granulated sugar

½ cup light rum

1.  Preheat grill or broiler to medium-high or 400F (205C) if not already hot, then prepare pineapple. Using a very sharp heavy chef’s knife or electric knife, slice about 1 inch off the top. Then peel, cutting deeply enough to trim off most of the “eyes.” If any remain, remove with a sharp paring knife. Halve lengthwise, then cut lengthwise in sixths and then into 2-inch pieces. Skewer pineapple, alternating with orange slices and cherries, if using. Place kabobs on grill or under the broiler.

2.  Combine remaining ingredients in a small pan and place either on burner attached to grill or on grill itself or heat on the range or in a bowl in the microwave oven. Cook, stirring occasionally, until butter melts. Brush fruit with mixture and continue to grill until it chars a bit. Turn and baste with remaining mixture and grill until kabobs are charred a bit and done as desired—they are best if they are allowed to darken somewhat from grilling as this enhances the flavor.




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