Graduate Grandson celebrates with tacos

6/6/12 Cook’s Corner

Betty Kaiser

My 18-year old grandson Matthew will graduate next week from Buena High School in Ventura, Calif. Our entire family will gather from north and south to cheer Matt on as he walks the line and receives his diploma. This fall he will attend Point Loma University—a different school than his mom, dad, brother and uncles attended.

Matthew and Paul (his older brother) also have dramatically different personalities. So, because I’m always thinking about food and feeding people, I wondered how he would gastronomically choose to celebrate this milestone occasion. Would he chose to grill burgers and chicken or go for something more exotic?

As it turns out, Matthew has chosen to celebrate with TACOS! Family and friends will gather for dinner at the ever-popular Yolanda’s Mexican restaurant. After that, they’ll head home to change clothes and begin the migration of graduates coming and going before their all night grad party begins at the local fairgrounds.

Tacos have been Matt’s favorite food since he was a little guy and now he shares them with friends (see photo). So, if he had chosen to stay home for dinner, we still would have been feasting on tacos and all the fixings with an angel food cake for dessert. In that case, I’m sure his mother would have set up an open house style buffet. 

Most of the preparation could be done in advance and hungry guests help themselves to the grad’s favorite foods, kept warm in crock pots or chafing dishes; cold foods in bowls of ice.

It’s easy to sneak in some healthy fruits and vegetables via a crisp green salad and cups of cold fruit salad. For beverages, fill some coolers with ice and a variety of sodas, bottled water, ice tea or lemonade.

 Setting up a taco bar is time consuming but worth the effort. One of the biggest decisions is the choice of taco fillings. Matthew likes plain ground beef. I like to season it with Lawry’s Season Salt, a dash of chili powder, cumin and drained salsa. Kathy, his mom, likes chicken tacos and Grandpa likes shredded beef tacos. The hardest part is deciding whether you want to serve one or all of them.

The day of the buffet set up stations for serving the food. First, a warm station with crock pots for the meat, beans, tortillas and whatever else you like. Set up another station with all the chopped veggies sitting in bowls on ice: shredded lettuce, chopped tomatoes, onion, cilantro, cheese and olives, etc. Finally set up a salsa station with a variety of salsas (tangy pineapple is great!), guacamole, hot sauces and chips.

Meat fillings can be rather intimidating but they’re really simple. For just my husband and me, I use leftover roast beef, shred the meat and heat it with salsa and spices. I do the same thing when I cook a whole chicken. I shred the leftover meat and season it according to my whim of the day. It’s delicious every time.

Finally, no graduation party is complete without a cake and ice cream, brownies, cookies or all of the above. Matthew’s angel food cake choice is easy to make and nicely dressed up with sliced strawberries and whipped cream. Oh, yum.

If there’s a graduate in your family, I send our congratulations. Now, check these taco recipes and one for Spanish Rice. Enjoy!

SHREDDED BEEF TACOS

1 3-4 pound boneless beef roast (I like a Rump Roast)

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

Garlic Salt and Pepper

1 large onion, diced

1 can beef broth

1 small can tomato paste

Heat enough oil to barely cover bottom of skillet. Rub both sides of roast with spices. Brown each side of the roast in skillet. Place in crock pot with onion. Pour beef broth in skillet to deglaze and add the tomato paste with green chilies. Bring to a boil and pour over meat in crock pot. Cook all day until meat falls apart. Remove meat from the cooker and shred with two forks (or whatever works!); Use a slotted spoon to remove the onions and mix into the shredded beef. Serve warm in tortillas with favorite toppings. Serves 10

SOFT CHICKEN TACOS

1 pound boneless skinless chicken breasts, cut into bite-size pieces.

2 tablespoons oil

1 tablespoon lime juice

1 cup chicken broth

1-1/2 teaspoons Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

In a large skillet over medium heat, briefly sauté chicken. Add chicken broth, olive oil, lime juice and Worcestershire sauce. Season with garlic and onion powder. Simmer until chicken is no longer pink and juices run clear, 15-20 minutes. When chicken is fully cooked, drain the marinade into a separate bowl and transfer chicken to serving bowl. Cover with marinade if awhile before serving. Serves 4

NOTE: You’ll need to double or triple this recipe for a crowd. One pound of meat serves about 4 people. An easier way to cook the meat is to marinate it first and then cook on the grill for great flavor.

 SALSA SPANISH RICE

3 cups long grain rice
1/4 cup olive oil (or less)
2 1/4 cups chicken stock

2 cups chunky salsa
1 bunch green onions, medium size slice
1 cup petit peas or frozen corn
2 tablespoons hot sauce
Salt and pepper to taste

Cilantro, chopped, for garnish

In a large skillet, on medium, heat oil. Add rice and stir 2-3 minutes. Add the chicken broth, salsa, cumin and chili powder. Bring to a boil; reduce heat and simmer, covered, stirring once or twice about 20 min. Add green onions and petit peas. Cook until liquid is absorbed. Sprinkle with cilantro and serve right from the skillet.

Keep it simple and keep it seasonal!

Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes 

that are delicious, family oriented and easy to prepare.