My oldest grandchild, Caleb, graduates from high school next Saturday in Knoxville, TN. The party following commencement will overshadow the ceremony—seems as if graduation exercises are to be endured not enjoyed. The proud families and friends wait, often in the hot sun or pouring rain, for that shining moment when their star walks across the stage and receives a rolled up token for their perseverance and hard work. Caleb will have a large section of boosters: parents, sisters, two grandfathers, three grandmothers, aunts, uncles, cousins, and friends.

My daughter Bridget and I have been planning our event for a month now—lists have been made, supplies have been stockpiled, crowd-sized vessels have been borrowed, and the park has been reserved. I haven't cooked for 60+ for many years, so we'll see. I do have an spunky group of prep guys, choppers, mincers, and bakers so what could go wrong? Mexican for the many was the choice for various reasons: it's less expensive, holds well, can be designed to avoid those nasty microbes, is delish, won't be found on every other party buffet, and most of all—received enthusiastic support from our graduate.

Having participated in several commercial disasters featuring large amounts of food served to large crowds of people, I tend to organize to the extreme. For me, It's better to conjure up the problems that may occur in advance and plan for the worst-case than just give it up to fate. I have a shopping list, a prep list, a cooking list, an equipment list, a venue preparation list, a clean-up list, and have divided the family into work teams with their own to-do lists. I'll take this info along with me on a flash drive, but thought I'd put the recipes on-line in the "cloud" just in case.

So anyways, here's the menu and a few recipes:








Keep tuned for a play-by-play of the event in real time.

Rice, yams, & black beans—serves 25-30

5 cups rice
7 1/2 cups water
1 Tbs. salt

1 # chorizo
2 onions, fine dice
3 sweet potatoes, peeled, diced, and steamed, boiled, or sauteed
Oregano, coriander, cumin
3 cans black beans
Chopped fresh cilantro
Cotija cheese

Rinse rice until water runs clear. Cover with water and soak for 30 minutes. Bring 8 cups water to a boil. Add salt & rice. Stir to combine. Turn down to simmer and cook 25 minutes. Take off heat and let it sit, covered, for 15 minutes.

Sauté onion, chorizo, and garlic in hot oil. Add cumin, oregano, coriander. Sauté on medium-low heat until onions and garlic are cooked through.

Fold in onion/chorizo/spice mix, yams, black beans, chopped cilantro, and Cotija cheese into cooked rice. Season to taste.

Tres Leches Cake

2 tsp. butter
1 Tbs. + 2 cups flour
2 tsp. baking powder
1 ½ tsp. fine salt
6 eggs at room temperature, separated
1 ¼ cups sugar
½ cup whole milk
1 Tbs. rum flavoring
1 Tbs. vanilla
1 14 oz. can evaporated milk
1 cup heavy cream
1 can sweet condensed milk

Heat the oven to 350 degrees. Grease a 9x13 pan with butter and dust with 1 tsp. flour. Invert dish, tap out excess flour.

Sift the remaining flour, baking powder, and salt into a bowl, set aside. Put the egg whites into a large bowl and beat with an electric mixer on medium speed until soft peaks form, about 2 minutes. While mixer is running, add the sugar in a gradual stream and continue beating until soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add rum and vanilla and beat again briefly.

Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Cool for 30 minutes.

Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and cool completely. Cover cooled cake and refrigerate at least 4 hours.

Frost with sweetened whipped cream and decorate with fresh soft fruit, i.e., chopped mango or berries 

Mexican Coleslaw

4 heads thinly sliced green cabbage or 7# bag
6 cups peeled and grated carrots
2 cups chopped cilantro
2 shredded jicamas
4 minced jalapenos
1 cup chopped cilantro

Queso Dip

Diced onions, cumin, chile powder
4 cans Ro-Tel tomatoes with chilies
Extra can green chilies
6 lb. Velveeta cheese

Saute onions, add spices. Melt Velveeta over low heat; mix in tomatoes and chilies until warm. If you are on a budget, 2 cans of Cheddar cheese soup can substitute for half of the Velveeta. Keep this mixture warm as once it cools—undippable.

P.S.
If you're keeping score, Susan beat the pants off the boys during the latest Top Chef Master's episode—won both the quick-fire challenge and the elimination round. You go girl!