We had a super succesful Barbecue class last Thursday evening with 11 cooking all manner of barbecue.  We really got a great kick-off for Memorial Day.  Now let's kick off summer.  Last week's class is pictured at right.

 No matter whether you entertain outdoors in your gardens or inside--tasty, flavorful appetizers really make the party.  If you are tired of the same old, same old apps that you generally serve,  have fun learning some new ones in our class next week on Thursday evening, June 8 at 5 PM. 

You will learn how to make Poquito Potatoes--baby potatoes stuffed with a creamy potato mixture topped with caviar to buttery, flaky cheese and green chile stuffed triangles  to  quick to prepare Bitsy Bloody Marias and much more.

Later in the month I have set the always fun Celebration of Green Chile featuring Green Chile Apple Pie (pictured at left), the best ever Green Chile Chicken Enchiladas and Blue Corn Crusted Chile Rellenos  and more--all just in time for green chile season.  That class is set for June 29 at 5 PM.

And,  our next weekend class has been moved ahead one weekend to July 7 to 9.  And, the next weekend class is September 15 - 17.  Our week long class is set for October 23 to 27.

We will be setting many more day classes.  We would like to hear from you.  What classes are you interesterd in?  Please let us know so we can work them into our planning.   Southwestern, Mexican Regional, Chili and Chile, grilling etc. plus skill classes in bread or pie baking are my areas of greatest expertise.

Here's a couple of summer favorite recipes--

Buttery Potato Salad

This recipe came to me by the way of my sister-in-law, Addie. Once you try it, you’ll never go back to your old recipe…’cause this one’s fantastic!

 Yield: 4 to 6 servings

4 medium-sized baking potatoes (Idaho or Russet), peeled and quartered 

2 teaspoons salt

2 large eggs

2 Tablespoons vinegar

3 Tablespoons unsalted butter

¼ cup finely  chopped Spanish onion

1/3 cup finely  chopped sweet gherkins (pickles)

3Tablespoons juice from the sweet gherkins

½ cup mayonnaise

1 whole canned pimiento, sliced into 1/4 –inch strips

1 whole sweet gherkin

1. Bring about 2 inches of water with 1 teaspoon salt added  to a boil, using  medium heat .  Add potatoes and cover.  Cook until they are fork tender, about 20 minutes. Remove the pan from the heat, drain the potatoes, and  cut in the butter cutting the potatoes into about 1/2 inch dice and replace the lid, allowing the potatoes to steam for 15 minutes.
2. Meanwhile, cook the eggs with the vinegar and the remaining 1 teaspoon salt in water to   cover, until just done, about 10 minutes.  Drain and run cold water over them to cool. Peel, slice and dice eggs.
3. Off the heat, add the diced eggs, onion, diced gherkins, gherkin juice, mayonnaise and all but 5 slices of the pimiento; chopping the pimiento you are adding to the salad into ¼ inch squares, mix thoroughly.

 Transfer the mixture to your favorite bowl, garnish with the whole pickle sliced halfway up into thin slices  and separated into a fan shape and place centered on top of the salad. Add the pimiento strips evenly spaced around the pickle, creating a sun ray effect.

Buttery Potato Salad

This recipe came to me by the way of my sister-in-law, Addie. Once you try it, you’ll never go back to your old recipe…’cause this one’s fantastic!

 Yield: 4 to 6 servings

4 medium-sized baking potatoes (Idaho or Russet), peeled and quartered 

2 teaspoons salt

2 large eggs

2 Tablespoons vinegar

3 Tablespoons unsalted butter

¼ cup finely  chopped Spanish onion

1/3 cup finely  chopped sweet gherkins (pickles)

3Tablespoons juice from the sweet gherkins

½ cup mayonnaise

1 whole canned pimiento, sliced into 1/4 –inch strips

1 whole sweet gherkin

1. Bring about 2 inches of water with 1 teaspoon salt added  to a boil, using  medium heat .  Add potatoes and cover.  Cook until they are fork tender, about 20 minutes. Remove the pan from the heat, drain the potatoes, and  cut in the butter cutting the potatoes into about 1/2 inch dice and replace the lid, allowing the potatoes to steam for 15 minutes.
2. Meanwhile, cook the eggs with the vinegar and the remaining 1 teaspoon salt in water to   cover, until just done, about 10 minutes.  Drain and run cold water over them to cool. Peel, slice and dice eggs.
3. Off the heat, add the diced eggs, onion, diced gherkins, gherkin juice, mayonnaise and all but 5 slices of the pimiento; chopping the pimiento you are adding to the salad into ¼ inch squares, mix thoroughly.

 Transfer the mixture to your favorite bowl, garnish with the whole pickle sliced halfway up into thin slices  and separated into a fan shape and place centered on top of the salad. Add the pimiento strips evenly spaced around the pickle, creating a sun ray effect.

Buttery Potato Salad

This recipe came to me by the way of my sister-in-law, Addie. Once you try it, you’ll never go back to your old recipe…’cause this one’s fantastic!

 Yield: 4 to 6 servings

4 medium-sized baking potatoes (Idaho or Russet), peeled and quartered 

2 teaspoons salt

2 large eggs

2 Tablespoons vinegar

3 Tablespoons unsalted butter

¼ cup finely  chopped Spanish onion

1/3 cup finely  chopped sweet gherkins (pickles)

3Tablespoons juice from the sweet gherkins

½ cup mayonnaise

1 whole canned pimiento, sliced into 1/4 –inch strips

1 whole sweet gherkin

1. Bring about 2 inches of water with 1 teaspoon salt added  to a boil, using  medium heat .  Add potatoes and cover.  Cook until they are fork tender, about 20 minutes. Remove the pan from the heat, drain the potatoes, and  cut in the butter cutting the potatoes into about 1/2 inch dice and replace the lid, allowing the potatoes to steam for 15 minutes.
2. Meanwhile, cook the eggs with the vinegar and the remaining 1 teaspoon salt in water to   cover, until just done, about 10 minutes.  Drain and run cold water over them to cool. Peel, slice and dice eggs.
3. Off the heat, add the diced eggs, onion, diced gherkins, gherkin juice, mayonnaise and all but 5 slices of the pimiento; chopping the pimiento you are adding to the salad into ¼ inch squares, mix thoroughly.

 Transfer the mixture to your favorite bowl, garnish with the whole pickle sliced halfway up into thin slices  and separated into a fan shape and place centered on top of the salad. Add the pimiento strips evenly spaced around the pickle, creating a sun ray effect.

Chuckwagon Baked Beans

Yield: 8 servings

2 16-18 ounce cans pork and beans
1 cup brown sugar
1 teaspoon dry mustard
½ pound salt pork cut in thin ¼ inch strips
½ cup catsup
½ cup chopped green onions with tops

1. Mix all ingredients together and pour into a lightly buttered or oiled 2 quart baking dish.

2. Bake in a slow oven (325F) for 1 hour. Or cover bottom of baking dish with heavy broiler foil and place on a medium hot grill for 1 hour. Check after 30 minutes to be sure beans are not baking too quickly. If so, remove from heat.

See the entire archive of Southwest Recipes

Chuckwagon Baked Beans

Yield: 8 servings

2 16-18 ounce cans pork and beans
1 cup brown sugar
1 teaspoon dry mustard
½ pound salt pork cut in thin ¼ inch strips
½ cup catsup
½ cup chopped green onions with tops

1. Mix all ingredients together and pour into a lightly buttered or oiled 2 quart baking dish.

2. Bake in a slow oven (325F) for 1 hour. Or cover bottom of baking dish with heavy broiler foil and place on a medium hot grill for 1 hour. Check after 30 minutes to be sure beans are not baking too quickly. If so, remove from heat.

See the entire archive of Southwest Recipes

Chuckwagon Baked Beans

Yield: 8 servings

2 16-18 ounce cans pork and beans
1 cup brown sugar
1 teaspoon dry mustard
½ pound salt pork cut in thin ¼ inch strips
½ cup catsup
½ cup chopped green onions with tops

1. Mix all ingredients together and pour into a lightly buttered or oiled 2 quart baking dish.

2. Bake in a slow oven (325F) for 1 hour. Or cover bottom of baking dish with heavy broiler foil and place on a medium hot grill for 1 hour. Check after 30 minutes to be sure beans are not baking too quickly. If so, remove from heat.

See the entire archive of Southwest Recipes