Tying the Knot in a Meaningful and Memorable Way (Without Losing Our Savings or Sanity)

Friday, August 29, 2008

Recipes for Self-Catering a Wedding, Part I

a.k.a. Recipes to Cook for Dinner If You're Not Self-Catering Your Reception

Yummy fajitas prepared by the man in the cowboy hat (who also happens to work really hard to close the achievement gap on a daily basis through his work with Teacher U):

For the marinade: 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
1/4 cup fresh lime juice
1 1/2 teaspoons ground cumin
2 tablespoons olive oil

Make the marinade: In a large bowl whisk together the garlic paste, the lime juice, the cumin, and the oil.

2 pounds sirloin (or other nice steak), trimmed and cut into large pieces to fit on a grill or broiler pan or in a ridged grill pan
2 tablespoons vegetable oil
3 assorted colored bell peppers, sliced thin
1 large red onion, sliced thin
2 garlic cloves, minced
twelve 7- to 8-inch flour tortillas (recipe follows or store-bought), warmed (procedure follows)
guacamole and tomato salsa as accompaniments

We used 1.25 pounds of meat (which we splurged on and bought from Whole Foods). I think even a pound of meat makes more sense, honestly.

People said they were absolutely delicious (of course people are going to be nice on your wedding day, so take the compliment with a grain of salt!).

Bon appetit!

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1 comment:

blind irish pirate said...

Got anything delicious for lemonade? Our caterer uses complete crap. :(

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