Spanish Feast for Eight...Source: Jim Mixson Dishes/sides include: Beef fajitas Chicken fajitas Spanish rice Black beans Guacamole Grated cheese Sauteed onions & peppers Scallions Tortillas Salsa Beef preparation... 1 1/2 pounds thinly sliced sirloin tip or equivalent 4 t minced garlic 1/4 C lemon juice 1 1/2 t cumin 2 T extra virgin olive oil JGM mix to taste (I prefer #4 version)...This is my concoction; see Recipe Pound the beef flat with waffle faced mallet. Mix all other ingredients thoroughly in large bowl. Place flattened beef in bowl and coat thoroughly with the marinade. Cover with plastic wrap; let sit in refrigerator over night. Upon removal, sprinkle judiciously with JGM mix...This is my concoction; see Recipe Grill on indoor or outdoor grill until pink is just gone. Upon completion of grilling slice into thin strips. Keep in covered container in warm oven until needed. Chicken preparation... 1 1/2 pounds boneless skinless chicken breast 2 T extra virgin olive oil 1/2 fresh jalapeno pepper, with seeds/interior removed, finely chopped 3 T lemon juice 2 medium garlic cloves chopped and smashed 1 t dry cilantro leaves 1 t kosher salt 1 t coarse black pepper Pound the chicken flat with smooth faced mallet Mix all other ingredients thoroughly in large bowl Place flattened chicken in bowl and coat thoroughly with the marinade Cover with platic wrap; let stand in refrigerator at least 30 minutes Upon removal, sprinkle judiciously with JGM mix...This is my concoction; see Recipe Grill on indoor or outdoor grill Upon completion of grilling slice into thin strips Keep in covered container in warm oven until needed Spanish rice... 2 packages (7.4 ounce) Zatarin's Spanish rice 1 can (14.5 ounce) diced tomatoes, drained. 2 T butter 1 t kosher salt 1/2 fresh jalapeno pepper, with seeds/interior removed, finely chopped 3 C water Place all ingredients in 2 quart sauce pan, mix thoroughly Bring to boil, stir Cover and let cook at low boil about 25 minutes or until desired consistency is reached Fluff and serve. Black beans... 16 ounce package dried black beans (1/2 this recipe is sufficient; leftovers are good) 1 T extra virgin olive oil 3 medium cloves of garlic, chopped and smashed 1 small jalapeno pepper, with seeds/interior removed, finely chopped 1 small onion, finely chopped 1 t ground cumin 1 1/2 T JGM #4 mix...This is my concoction; see Recipe Put olive oil in sauce pan, swished around bottom Add all other ingredients and stir thoroughly Bring to boil, stir, reduce heat Cover and let cook at low boil for 1 hour or more, to desired consistency of beans Onion and pepper... 3 large colored bell peppers...red/yellow/orange/green 2 large red onions 2 T extra virgin olive oil 2 T butter JGM mix #3 to taste...This is my concoction; see Recipe Cut peppers in half, remove stem and strip interior, discarding Slice into small strips Remove ends from onion, discarding, and slice in half, lengthwise Slice halves thinly, crosswise Mix pepper and onion strips together Saute in butter/olive oil until tender, sprinkling with JGM mix...This is my concoction; see Recipe Guacamole... 2 ripe avocados 1/2 small onion, finely chopped 3 medium garlic cloves, chopped and smashed 4 t lemon juice 1/2 t ground cumin 1 fresh jalapeno pepper, with seeds/interior removed, finely chopped Halve the avocados and remove/discard pits Scrape interior into bowl for mixing With a large fork, coarsely mash the avocados. Mix in all other incredients, continuing to make a paste of all Cover with plastic wrap and refrigerate until used (best within 2-3 hours) Scallions... 2 small scallion bunches Wash and remove roots as well as any discolored layers Finely slice from the root end well into the green "leafy" area Place in small bowl, cover with plastic wrap and refrigerate until used Tortillas... 12-16 flour tortillas (8 inch) Separate tortillas into groups of 4, stacking with foil between each group Dampen each tortilla with a wet hand when stacking Bring oven to 325 degrees F Place the stacked tortillas in the oven and heat for 15 minutes Presentation... Serve all of the above in separate bowls and serving dishes along with bowls of mild tomato salsa and Marble Jack cheese (Colby with Monterey Jack) |