When it comes to Southwestern cuisine, no one can hold a candle to the innovative and simply delicious style of best-selling author Jane Butel, one of the most renowned cooks in her field. In these pages, she has created more than one hundred intensely flavorful recipes that take the worry and work out of cooking authentic Southwestern cuisine. And because you can never be too thin, too healthy, or have too much extra time on your hands, each ...
When it comes to Southwestern cuisine, no one can hold a candle to the innovative and simply delicious style of best-selling author Jane Butel, one of the most renowned cooks in her field. In these pages, she has created more than one hundred intensely flavorful recipes that take the worry and work out of cooking authentic Southwestern cuisine. And because you can never be too thin, too healthy, or have too much extra time on your hands, each of these mouthwatering recipes is low-fat, healthful, and quick and easy.
Jane Butel's Quick and Easy Southwestern Cookbook is a completely contemporary collection of recipes that makes creating a variety of fabulous dishes easier than ever. Give in to the lure of Shrimp with Mint Mango Salsa, Quick Corn and Green Chile Chowder, and Grilled Lobster Tail with Lemon Cucumber Salsa. Jane Butel lends her signature style to these mouthwatering dishes and more—Black Bean and Goat Cheese Chalupitas, Grilled Squash Medley with Herbs, Chipotle and Roasted Garlic Mashed Potatoes, Green Chile Cheese Rice, Grilled Lamb with Soft Tacos, and a Spicy Hot Chocolate Mousse that will have your guests in a state of ecstacy.
Sound elaborate? These delectable recipes are easy to prepare, often requiring no more than five or six easy-to-find ingredients per dish and taking only twenty minutes to cook. Each recipe contains extensive nutritional information, as well as timesaving ideas, meal planning, and fat-reduction tips. A special entertaining section includes suggested menus for everything from a New Year's Eve party to a Fourth of July fiesta to an All Saints' Day dinner.
The superb flavors and subtle delight ofSouthwestern cooking continue to make it grow in popularity, and Jane Butel is at the forefront of innovative and simply delicious ways to make this wonderful cuisine a big part of your culinary life.
Sometimes credited with beginning the serious Tex-Mex interest in the U.S. in the early 1960s, Butel (Jane Butel's Tex-Mex Cookbook) provides more than 100 simple, low-fat recipes with a Southwestern flair designed to get the home cook out of the kitchen pronto. Most dishes, which range the Tex-Mex spectrum from hot and spicy to mild and gentle, are made with six or fewer ingredients. Others with more ingredients are labeled "A Sunday Best." For starters, there are Stuffed Jalape os and Pinto Pat as well as savory soups such as Chipotle-Teased Black Bean Pumpkin Soup and Salsa Snapper Soup. There are hearty entr es such as Cumin Chicken Chimi (chili con carne rolled in tortillas) and Grilled Lamb with Soft Tacos, and vegetarian delights such as Sweet Potatoes with Chile and Herbs and Black Bean Green Chili. To top off a meal, she suggests a Watermelon Freeze or Mexican Cinnamon Chocolate Roll-Ups, made with ice cream and chocolate-flavored tortillas. Butel provides nutritional information for each dish and helpful suggestions for further reducing fat content. In all, this is a good introduction for those time-constrained home cooks. Author tour. (Apr.)
Jane Butel's Tex-Mex Cookbook (Harmony: Crown, 1980) is a classic, and here Butel presents new recipes for her favorite food, from Lamb Chops with Jalape o Jelly to Green Chile Corn Chowder. Most of the recipes are made with five ingredients or fewer and can be prepared in under 20 minutes. Some, designated "Sunday Best" recipes, do call for a few more, but even these are simple. The recipes are lower in fat than those in Butel's earlier cookbooks, and nutrition analyses are included for each. For most collections.
I have had a lifelong love affair with the Southwestern "taste" -- whether you call it Mexican, American Mexican, or Tex-Mex. Many of my happiest childhood memories are of the aromas of chile-laden dishes. I grew up in a food-loving fam-ily where both my mother and grandmother were graduate home economists, so the study of food was a natural. And mastering South-western dishes was a must.
In our gardens, we grew all types of chiles, garlic, herbs, robust tomatoes, and tons of corn, plus beans, squash, melons, and more.
My mother's favorite food was tamales. She was born in Corpus Christi, Texas, where she developed an early taste for them. Not the ordinary, run-of-the-mill variety but really good homemade tamales. When I was a child, we always made them on the first cold Sunday afternoon in the fall for the entire holiday season.
Another strong influence on my young tastebuds was my early introduction to authentic Mexican family cooking. For several years my uncle was in charge of a major American animal health program in Old Mexico. While there, he married a Mexican woman who had a culinary background.
Swiss Chard-Wrapped Salmon
Chard leaves are so big that they make a great wrap.
Cooking Time: 3 to 4 minutes in a microwave oven,
12 to 15 minutes in a convential oven
Yield: 4 servings
4 large leaves Swiss chard, well rinsed
1 pound salmon fillet or steak, bones removed
4 teaspoons minced reconstituted chipotle chiles
1 lime, cut into 8 slices
Place the chard leaves in a plastic bag and cook on high in the microwave oven for about 1 minute, or until they wilt. Or immersethe leaves in rapidly boiling water for about 2 minutes.
Drain the leaves and lay them flat on a work surface. Cut the salmon into 4 equal portions and place one on each leaf.
Place 1 teaspoon chipotles on each fillet and spread as uniformly as possible. Top each fillet with 2 slices of lime. Wrap the chard leaf around the fillings and secure with toothpicks, if needed.
Place the salmon wraps on a microwave-safe plate, cover with plastic wrap, and cook in the microwave oven on high power for 2 to 3 minutes, until done (see *Note). The thinner the cut of salmon, the faster it will cook. The salmon should be somewhat shiny in the center for the best flavor. Serve hot.
*NOTE: To cook the salmon conventially, preheat the oven to 425 degrees F. Place the wraps on a baking sheet and cover with aluminum foil. Cook for 10 minutes.
This delicious cake is a fun dessert for an impromptu dinner party. And it is low in calories. You can vary the liquors; rum or bourbon would give it an entirely different flavor. This is a "Sunday Best" recipe.
Baking Time: 20 minutes
Yield: 8 servings
1 large orange
1 1/4 cups granulated sugar
3 tablespoons tequila, silver or gold
2 large eggs
1/4 cup skim milk
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup butter, melted
Confectioner's sugar and orange twists, for garnish (optional; see *Note)
Preheat the oven to 375 degrees F. Butter a springform pan, or line an 8-inch round pan with wax paper. Use a zester to remove as much zest as possible from the orange, then halve the orange and juice it. Measure the juice, adding water to make 1/2 cup. Combine the orange juice, zest, and sugar in a small pan. Bring to a boil to dissolve the sugar, then remove from the heat and set askide. When cool, add the tequila. Reserve this syrup to use over the cake when done. Do not add to the batter.
In a food processor or blender, combine the eggs, milk, flours, baking powder, and butter. Process until the ingredients are combined, scraping down the sides of the container.
Place the batter in the prepared pan and bake for 20 minutes, or until the cake pulls away from teh sides of the pan and springs back when touched with a finger.
If using a springform pan, place the cake, still in the pan, on a plate to catch the drips. Otherwise, transfer the cake from the pan to a plate 15 minutes after it comes out of the oven. Pierce the top of the cake with a fork in several places, then slowly drizzle the tequila syrup over the cake. Remove the springform pan sides, but not the bottom. Sprinkle the cake with tthe confectioner's sugar and decorate with orange twists, if desired
*NOTE: To make orange twists, cut an orange in half, then slice each half to rind and twist very thinly. Twist the ends of each slice in opposite directions.