Meal 2 – Chicken and Pork Tacos

Meal #2 was served July 19th, 2017.   The feedback was great, but the Hispanics DO NOT like the black beans (everyone did), so we will use Pinto next time.

There were about 35 people in attendance.  We planned on 50 people, so for our next menu, we will keep the same amount of meat, but cut the sides in half.

Menu:

Chicken or Pork Tacos

w/ Cilantro Corn Salsa

Black Beans – Vegetarian

Spanish Rice – Vegetarian

Dessert:

Whipped Banana Pudding w/ Graham Cracker Crust

 

I managed to find a deal on Chicken Thighs at $.59 / lbs.  So I bought the crate of 30 lbs.  Throw them in a pressure cooker for 30 minutes, and you can make all types of recipes from the shredded chicken.

Here is the grocery list – Total cost, including the 30 lbs of chicken was $48.00:

4 lbs black beans

3.9 lbs pork shoulder

1.77 lbs chicken breast

1 large onion

2 bunches cilantro

6.5 lbs bone in chicken legs (assume 30% bone weight) – purchased 30 lbs bulk box at $.59 per pound

1 Orange

100 small corn tortillas

From the Pantry:

6 lbs white rice

4 cans of corn

Black Bean Recipe

4 lbs dry black beans

7 tsb salt

1 tsb cumin

1/8 tsb clove

1/8 tsb cinnamon

1/4 tsb chilli powder

Cilantro

1/2 TBS garlic

Soak beans overnight

Cook for 2 – 4 hours, until tender

 

Chicken Tacos:

1.77 lbs chicken breast (I would go with all thigh

6 lbs bone in thigh – pressure cooked for 30 minutes, cool, shred

4 tsp black pepper

2 tsb kosher salt

1/2 tsb cumin

1/8 tsp cayenne

Cooked in slow cooker for 3 hours

 

Pork Tacos:

3.9 lbs pork shoulder

  • cubed, add salt and pepper
  • seared
  • Put in slow cooked with stock 3/4 way up
  • Put on slow 8 – 10 hours.  Either works, its up to the timing you need.

Corn Salsa:

2 can corn

1/2 tsp salt

1/4 tsp place pepper

1/8 tsp cayenne

1/8 tsp cumin

1 TBS fresh cilantro

1/2 cup onion

1 tsp garlic

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Here are the directions we provided the servers at the Food Kitchen that morning:

FC Kitchen

July, 19 2017

Menu:

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Chicken or Pork Tacos

w/ Cilantro Corn Salsa

Black Beans – Vegetarian

Spanish Rice – Vegetarian

Dessert:

Whipped Banana Pudding w/ Graham Cracker Crust

Directions:

Chicken – no onion

  • Chicken is in Power Pressure Cooker. Warning, can burn when opening.  Use a long kitchen utensil to open steam value on top, wait until steam stops (3 – 5 minutes).  The lid will easy open with a twist when safe.
  • Stir
  • Add liquid if needed (water is fine, it should not be needed)
  • Let drain from tongs before adding to plate

Pork – has onion

  • Stir
  • Add liquid if needed (water is fine, it should not be needed)
  • Let drain from tongs before adding to plate

Tortillas

  • Place in 350 degree oven for 10 minutes before serving
  • Reuse aluminum foil

Black Beans – Vegetarian and no onion

  • Place in oven at 350 degrees for 30 minutes before serving
  • Stir
  • Add liquid as needed (vegetable stock)

Spanish Rice – Vegetarian and no onion

  • Place in oven at 350 degrees for 30 minutes before serving
  • Stir
  • Add liquid as needed (vegetable stock)

Corn and Cilantro Salsa  – Has onion

  • Serve cold
  • 1 teaspoon per plate – split between tacos

 

Tacos

  • Pork or Chicken Tacos are made the same way.
  • 2 tacos for adults. 1 taco for children (more on request)
  • 1 small helping of Pork or Chicken per taco
  • ½ Cup scoop of Black Beans
  • ½ Cup scoop of Spanish Rich

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Dessert

  • Keep Chilled
  • Serve Table Spoon size portion

 

 

Meal 1 – Christmas in July

We served about 35 dishes today, to good reviews.  The menu included:

  • Turkey Breast
  • Salad
  • Homemade bread
  • Mashed Potatoes & Gravy
  • Corn
  • Canned pineapple with marionberry icecream

Most of the food was donated from the food pantry, some extras, like yeast, came from our kitchen.  The total cost of purchased food was $50.03.

  • 2 Turkey breasts – 6 – 7 pounds each
    • Brine in 1 cup salt, 1 cup brown sugar, a dash of apple vinegar, a dash of A1 peppercorn sauce.  Left to brine 8 hours.
    • Cooked at 225 degrees for about 3 1/2 hours – To 175 degree internal temp
    • Served 1/4 lbs per person, less for small children
  • 10 lbs of potatoes
    • about 2 cups of milk
    • 8 tbs of butter
    • 1tbs salt
    • 1 tbs pepper
    • Server 1/3 lbs per person (will use ice cream scoop next time)
  • Corn
    • Frozen
    • 1/2 ear per person
  • Salad
    • Most fresh from community garden
    • Tomatoes bought from the store
  • Pineapple with marionberry ice cream
    • Pineapple was donated
    • Small scoop of each
  • Bread
    • French bread recipe
    • Smear of butter
    • 2 loaves were enough
    • maybe 2 lbs of flour were used

Preparing for Day One

My girlfriend, Carrie, and I have volunteered to cook for the local food kitchen twice a month.  In preparing for the task, I found it difficult to just get recipes for a group of 40 to 50 people.  Everyone either talks at length, add comments with no recipes or experience, or is hosting a dinner party.

Here, I will post recipes, how well the food was received, and some other pertinent facts.  I hope this helps others trying to accomplish the task of preparing menus and cooking for a food kitchen.