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)