Valentine's Day is just around the corner.  And what better way to share your holiday than with your favorite partner cooking  Southwestern dishes with a group of fun people?  Our Sweetheart Deal on the February 10 - 12, 2023 weekend cooking class has just been discounted to  a pair to cook for just 1 1/2 times the regular cost.  In other words, the cost is $787.50 each--just  in time for Valentine's Day.    If you don't have a partner, the cost will be half the total cost or the same  as for one person or $787.50.

The weekend classes are tons of fun and have been listed by Bon Appetit magazine as the "Best in the US" for a vacation cooking class.   We make most of the favorite New Mexican traditional dishes and I share with you the fun facts and history of the cuisine--America's first.

The class starts with an introduction to the historical aspects of our cuisine and extends to a quick study of the many virtues of chiles with a sampling to learn the variation of the Scoville heat units. 

The complete menus are on my website under weekend class at www.janebutelcooking.com.

Highlights of the class are--On Friday, February 10--- we will  prepare Salsas, Guacamole, Composed Nachos, Chicken Fajitas with Pico de Gallo, Bowl o' Red with Fixin's 'n Mixin's Blue Corn  Parfait  Bread and Perfect Margaritas.

On Saturday and Sunday, we start each  day with a traditional "make it yourself" breakfast followed by a review of the fascinating history of corn and especially blue corn.   Then we prepare Red  Chile Beef and Green Chile Chicken Enchiladas, Corn and Flour Tortillas, Shrimp Tacos, with Nine Day Cole Slaw, Crispy Chicken Tostados  and Sopaipillas.  

On Sundays, following a Creative Quesadilla breakfast, we make Red Chile Beef Tamales,  Blue Corn Crusted Chile Rellenos,  Posole with Toppings and three desserts--Flan Caramelisado, Bizcochitos and Fruited Empanadas.

In addition to learning the fascinating history of the first culinary in all of the Americas, each attendee receives an apron,  a copy of "Jane Butel's Southwestern Kitchen" and a diploma.

I love teaching these classes and I am sure you will have a great time.  I have had some attend as many as four times.

If you can't make the weekend class, we have the Bread class this Thursday, February 2 and have moved the Red Chile Fiesta to  February 23.  The New Mexico Favorites is March 9 and there are more...check out our calendar.

In keeping with chili recipes--here are a couple to consider for the Big Game Day.

BLUE HEAVEN CHILI

Blue cheese is an unlikely ingredient in conventional chili, although other types of cheese have long been chili “tamer downers” and a favorite fixin’ and mixin’. Since I have always really liked blue cheese in any form, I decided to see if it’s wonderful flavor would give a great-tasting “edge” to chili—and it sure does. Try it!

Yield: Serves 2 to 4

2 Tablespoons bacon drippings or butter

1 cup chopped onion

2 cloves garlic, minced

1 large whole boneless, skinless chicken breast, cut into ½ inch dice (2 to 2 ½ cups)

3 cups rich chicken broth

4 to 6 fresh green chiles parched, peeled, and coarsely chopped, or 1 cup canned or frozen chopped green chiles

1 medium russet potato, unpeeled, diced

½ teaspoon salt, or to taste

½ cup crumbled blue cheese (blue cheese, Gorgonzola, Roquefort, or stilton will work well)

1. Melt the bacon drippings in a large pot over medium heat. Add the onion and cook until it is translucent, about 5 minutes.

2. Add the garlic and chicken and cook, stirring, until the chicken begins to brown, about 4 minutes.

3. Add the broth, green chiles, and potato to the pot. Simmer until the chicken is cooked through and the potatoes can be pierced with a fork, 30 to 40 minutes.

4. Taste the chili and adjust the seasonings as needed, adding salt to taste (many chicken broths and bouillons are so loaded with salt that none is needed). Spoon the chili into individual bowls, and scatter the blue cheese over the top of each serving.

Note: To make “rich” chicken broth, simply simmer regular chicken broth (canned or homemade) over medium heat until it is reduced by half, 15 to 20 minutes (in this case you would begin with 6 cups broth and cook it down to 3.)

CHICKIE VEGGIE CHILI

This chili has a wonderful flavor that’s reminiscent of gumbo but without the okra or file’.I made it the first time with end-of-the-season garden vegetables, of which I had considerable amounts. If you want to double up some of the vegetables or use substitutes, it will still be very good! 

Yield: 6 to 8 servings 

2 Tablespoons olive oil

2 large whole boneless, skinless chicken breasts, cut into ¾ inch dice (about 6 cups)

1 large onion, chopped

3 cloves garlic, minced

2 stalks celery, sliced crosswise into ¼ inch pieces

8 to 10 fresh green chiles, parched, peeled and cut crosswise in ½ inch pieces or 2 cups canned or frozen chopped green chiles

6 large ripe tomatoes, peeled and chopped
4 chicken-apple (or similar) sausages, sliced

2 cups whole-kernel corn (from 2 to 3 ears fresh, or use canned or frozen)

1 head broccoli, chopped

1 can (15 ounces) black beans (about 2 cups) rinsed and drained

2 cups chopped cabbage (about ½ small head)

2 large carrots, sliced into ¼ inch thick rounds

2 cups chicken broth, plus more if needed

Crusty bread, for serving

Olive oil or butter, for serving 

1. Place the oil in a large pot (5 quarts or larger) over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until lightly browned, 5 minutes. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
2. Add the remaining ingredients, except the bread and oil, cover the pot and cook over medium-low heat until the vegetables are done, about 30 minutes. If the chili is too thick, stir in water or additional chicken broth until the desired consistency is achieved. Cook for 5 minutes more.
3. Taste the chili and adjust the seasonings as needed. Serve with the crusty bread and olive oil or butter.