As I mentioned before, I was manager this past Friday for my quantity food preparation class, a senior level dietetics course. The role of manager entails modifying recipes to feed 50 people, creating production sheets, assigning roles, preparing the dining room, etc. My two co-managers and I decided on a Gluten-Free Fiesta, a South American inspired gluten-free clinical meal. Our menu included a jicama salad appetizer, enchiladas and a Spanish quinoa bake for the entrée, and a coconut pudding with homemade chocolate sauce for dessert. Sweet potato black bean enchildas were offered for vegans in place of the chicken enchiladas and the chocolate sauce was left off of the pudding for a vegan option as well. Everything else on our menu was vegan and gluten-free. We modified both our enchilada dishes and the quinoa bake from the fabulous Gluten Free Goddess: http://glutenfreegoddess.blogspot.com/2008/02/santa-fe-brown-rice-bake.html http://glutenfreegoddess.blogspot.com/2006/03/pineapple-salsa-chicken-enchiladas.html http://glutenfreegoddess.blogspot.com/2006/10/sweet-potato-black-bean-enchiladas.html
The original jiicama salad can be found here: http://www.twopeasandtheirpod.com/strawberry-mango-jicama-salad-recipe/
The coconut pudding recipe was adapted from http://www.thelatinkitchen.com/recipe/wilo-benets-coconut-pudding-tembleque and the chocolate sauce from http://www.emerils.com/recipe/5579/Chocolate-Sauce.
Lastly, we created our own pineapple salsa recipe.
Below are our adapted recipes to serve 50 people:
Strawberry Mango Jicama Salad:
Portion size: ½ cup (4 ounce) portions
Strawberries- 13 lbs (~200 ounces)
Mangos- 9 lbs (~12 large mangos)
Jicama- 9 lbs (~12 large Jicamas)
Cilantro- 3.2 cups = 26 ounces= 1.6 lbs
Lime juice- 2.5 cups (Mostly from a bottle, but a little from fresh limes (3) to put on top)
1. Wash the strawberries and mangos.
2. Wash the jicama separately from the fruits.
3. Remove the tops of the strawberries, be careful not to remove too much of the edible portion. Dice the strawberries into 4ths.
4. Peel the mangos with a paring knife, be careful not to remove too much of the edible portion (There will not be much waste). Find the pit of the mango, just off the center and cut the mango the whole way through into two pieces. After, dice the mangos into small sizes similar to that of the strawberries.
5. Peel the jicama. Use a vegetable peeler or a knife to remove the outer skin of the jicama. It will look similar to a potato once peeled. Dice into small sizes similar to that of the strawberries and mango.
6. Wash the cilantro and peel it into small pieces.
7. In a large bowl, stir together the strawberries, mango and jicama. Add in the cilantro and lime juice, use discretion when adding the cilantro (if there is too much then stop adding).
8. Stir until well mixed. Cover with plastic wrap and if time allows, chill in the refrigerator.
Yield: 50 portions
Fresh pineapple- 3lb 12 oz EP
Red bell peppers- 1 lb 4 oz
Jalapeno peppers- 6 oz
Canned diced tomatoes- 2 lb
Red onions- 6 oz
Crushed red pepper-1 tsp
Fresh lime juice-1 cup
Fresh cilantro, chopped- 1oz (or ¾ cup)
1. Cut pineapple into ¼-inch cubes and put in a medium mixing bowl.
2. Remove stem end and seed pod from bell pepper and cut into ¼-inch cubes. Slice jalapeno peppers into thin slices. Stir into pineapple.
3. Dice onions into ¼ inch cubes and add to the pineapple mixture.
4. Stir lime juice, crushed red pepper, and cilantro into mixture.
5. Open the cans of tomatoes and add to a food processor along with the pineapple mixture. Pulse for about 30 seconds.
6. Split salsa into two separate bowls: 4 lb for the sweet potato enchiladas and 10 lb for the chicken enchiladas. Cover and chill until enchilada chefs are ready for salsa.
Portion Size: 1 cup
Coconut milk (unsweetened, canned)- 3 qts and 1 cup (9 14oz cans if purchased that way)
Sugar- 4 lbs 3 oz
Cornstarch- 1 lb 3 oz
Salt- 2 teaspoons
Cinnamon- 3 tablespoons (sprinkling on top)
1. In a saucepan, combine the coconut milk with the sugar and salt. Bring to a full boil and cook for about 6 minutes. Don’t forget to stir occasionally.
2. In a bowl, combine cornstarch with water (about 1.5 cups, add more if needed to make a slurry mixture) and whisk, mixing well.
3. Immediately pour slurry into saucepan and cook for 2 minutes, continually whisking until mixture thickens into a pudding.
4. Remove from the heat. Pour the mixture through a colander and transfer the strained pudding into a nonstick deep dish.
5. Smooth out the surface and cool. Refrigerate for 2 hours in the walk-in to completely set.
**More than likely will be using the tall parfait dishes, bring them to the dishwasher for a quick run through since they are probably dusty.
6. Begin making Chocolate sauce.
Heavy cream- 1 quart and 1 cup
Chocolate chips- 1 lb 14 ounces
Vanilla extract- 1.65 ounces
1. In a saucepan, bring the heavy cream to a bare simmer over low heat.
2. Place the chocolate pieces in a large bowl. Whisk the cream slowly into the chocolate. 3. Add the vanilla and continue whisking until the chocolate melts and the sauce thickens.
4. Let the sauce cool to room temperature before pouring over the Coconut Pudding.
Spanish Quinoa Bake:
Portion Size: (See manager once baked)
Quinoa- 7 lbs
Olive Oil blend- ½ cup
White Onion – 8 each
Sweet bell pepper- Red and Orange 8 each
Diced, canned tomatoes- 8 each (reserve juice in case quinoa needs added moisture in the end)
Frozen Corn Kernels- 2 lbs
Lime Juice- 1 cup (bottled)
Sea salt- if needed add small amount (can wait to add)
Chili powder- 2 tablespoons and 2 teaspoons (start low, add to taste)
Cumin- 2 tbs and 2 teaspoons (start low, add to taste)
Cilantro- 1 cup
1. Cook quinoa in a covered pot according to directions.
2. In the meantime, wash and chop the onion, sweet bell peppers into small pieces.
3. Preheat oven to 450 (oven under stove). Place the corn in a colander and rinse with cool water to partially defrost. Drain well. Spread the corn in a single layer on a baking sheet and drizzle with 2 tablespoons olive oil. Stir to coat well and redistribute to a single layer. Place in the preheated oven. Bake for 10 minutes or until the corn kernels start to brown.
4. Once the corn has been removed, turn down the oven temperature to 350.
5. Heat a large skillet over medium heat, add a few tablespoons of olive oil blend, leaving a small amount for end product. Add the chopped onion and sweet bell peppers and cook for about 5 minutes.
6. Add the canned, diced tomatoes (reserve juice from can in case quinoa needs added moisture in the end), the corn kernels and the lime juice to the mixture. Stir-fry briefly until crisp-tender. Don’t overcook the vegetables because they will still be baked in the oven with the casserole.
7. Remove from heat and assemble casserole. Spoon the quinoa into a large casserole dish and add in salt, chili powder, cumin and fresh cilantro to taste (don’t overdo it, add sparingly).
8. Add the rest of the olive oil blend to moisten the quinoa. Stir.
9. Add the vegetable/corn kernels/lime juice mixture and toss to combine.
10. Cover and bake for 25 to 35 minutes until the mixture is heated through. Checked to make sure internal temperature has reached.
Sweet Potato Black Bean Enchiladas:
Serving Size: 8 ounce serving
For topping- 4 lbs of pineapple salsa (Corey will bring you the salsa after making it)
Black beans- 4lbs or 4 15-oz cans
Lime Juice- ½ cup + 1 tablespoon (bottled)
Sweet potatoes- 6.25 lbs
Roasted green chiles- 2 cups or 1 lb
Cumin- 2 teaspoons (add to taste)
Chili powder- 2 teaspoons (add to taste)
Cilantro- 1 ounce (add up to this, can stop if too much)
Corn tortillas- 30 each- share with chicken enchiladas
Olive Oil blend- 4 tablespoons
1. Preheat the Combi- oven to 450 degrees Fahrenheit.
2. Wash the outer surface of the potatoes. Get out a baking sheet and line with parchment paper. Cut the sweet potatoes in half and place face down on the parchment paper. Cook the sweet potatoes in the oven for about 30 or so minutes- until they feel soft. This will help the skins come off easily.
3. Using a mixing bowl, combine the drained black beans with the lime juice; toss to coat the beans and then set aside.
4. When the sweet potatoes are done, cube them and quickly mash them in a food processor. Add the chopped green chiles and the spices (to taste, not too much!).
5. Reduce oven heat to 350 degrees Fahrenheit. When cooking the enchiladas you will be sharing this with the pineapple salsa chicken enchiladas.
6. On a tortilla, add some of the sweet potato mixture, and add some of the black bean mixture. Wrap the tortilla and place it in a baking dish. Repeat for the remaining tortillas.
7. When finished, top the tortillas with the rest of the pineapple salsa.
8. Bake for 20 to 25 minutes until the enchiladas are hot.
***Don’t forget to try mixture- but remember there are a limited amount of portions.
Pineapple Salsa Chicken Enchiladas:
Portion size: 4 ounces
Pineapple salsa- 1 gallon and 1 quart (10 lbs)
Raw chicken-chicken thighs (boneless)- 15 lbs
Lime Juice- 1 ¼ cup (bottled)
Olive oil- as needed
Corn tortillas- 70 (share with sweet potato enchiladas)
Pineapple tidbits- 10 cups (5 lbs)
Chopped green chiles, canned- 2.5 lbs
Shredded cheddar cheese- 3 lbs and 12 ounces
1. Turn on steamer. Retrieve hotel pans and put chicken thighs in a single layer across the bottom. Put plastic wrap over the hotel pans and put them in the steamer for 10-15 min or until done. (should be able to fit about 3 hotel pans in the steamer at a time.
2. Pour salsa in the bottom of a lightly oiled baking dish, just enough to cover the bottom. You will use multiple dishes.
3. Pour lime juice all over the cooked chicken; season with salt and pepper and toss well to coat.
4. Place a tortilla in the salsa covered baking dish, fill with chicken (sparingly so that all enchiladas can be filled), roll the tortilla and keep it in the baking dish.
5. Repeat for the rest of the tortillas. Pour remaining salsa all over the rolled tortillas. Top with the pineapple tidbits and green chiles.
6. Sprinkle cheddar cheese on top.
7. Make sure the combi-oven is at 350 degrees Fahrenheit. You will be sharing with the sweet potato and black bean enchiladas. Bake enchiladas in the oven until they are bubbling and heated through, about 30 minutes. Check internal temperature to ensure 165 degrees Fahrenheit.