Cooking for a Crowd

Yes, it's bigger then his mouthTonight I managed to pull off a dinner for 7 big eaters even though I didn't get home until 6:30.  Let me put "big eaters" into perspective.  It was my husband, brother, and six of my brother's 20-something friends.  The last time I cooked dinner for one of them, the four of us (including me, and I don't eat much) ate a loaf of bread with 1/2 pound of cheese, a 5 pound rib roast, 3 pounds of potatoes, broccoli, and an entire sweet potato pie.  I don't know if that says more about my cooking or their endless appetites.  As a cook, I don't care.

Given history, I was slightly concerned about the challenge before me.  I relied on my old New Mexico days when I used to cook for lots of people.  There is no substitute for homemade guacamoleFajitas are a great meal--they are relatively easy to prepare, you get to "make your own" which is fun, you can make them in large quantities, and they are delicious.  I do not like pan fried meat--it dries out the proteins and is flavorless.  I prefer to marinate the beef and brine the chicken overnight, grill it, let it rest while I"m setting the table, and then slice it thinly.  I also made homemade guacamole and served the fajitas with cheese, sour cream, refried beans, and sauteed onions and peppers.  I used to make homemade tortillas, but they are a lot of work, and Whole Foods finally makes a delicious substitute.  A New Mexican Feast isn't complete without Margaritas, so I made my favorite summer variety--Watermelon Margaritas!Making Margaritas

oh, and the best thing about cooking for a crowd--I had seven helpers in the kitchen!All of my helpers