California Farm Worker Field Lunch

Name: How to cook California Farm Worker Field Lunch - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15 people, 30 pounds, 15 double portions
Cuisine: Us

Introduce

Chef :

Hobby Horseman

California Farm Worker Field Lunch

This recipe feeds 15 people 30 big double portion field lunches, turkey, beans, rice, peas, carrots, onions, celery. Each double portion is individually frozen and taken to the field to be reheated in the sun or steeped in hot water.

Ingredient

Food ration :

15 people, 30 pounds, 15 double portions

Cooking time :

1 hour turkey, 2 hours beans, 1 hour rice, veggies

16 pound

turkey, boiled in chicken broth or baked, half will be frozen and saved for next dinner

3 pounds

long grain rice, makes 6 pounds cooked

2 pounds

dry pinto beans, makes 4 pounds cooked

2 pounds

root veggies, potatoes, yams, or beets, skin on, diced

2 Pounds

legumes, frozen peas, corn, chopped celery, or cauliflower

2 Pounds

carrots, skin on, diced

2 pounds

onions, diced

1 cup

olive oil, stick of butter or lard

bouillion cubes

1 Tbs

seasalt

1 Tbs

turmeric

1 Tbs

red pepper flakes

1 Tbs

garlic powder

Cooking instructions

* Step 1

Thaw frozen turkey two days in bottom of fridge till soft. Unwrap, wash with vinegar, cut turkey in parts: breasts, legs, neck, wings, back, organs, cover with ample water, add 8 chicken bouillion cubes, boil 1 hour. Lift boiled meat onto cutting board, cool, debone. Bones go to garden fermenter. Chop meat into 1/2 ” square pieces. Put half of turkey back in broth with the spices: powdered garlic, red pepper flakes, seasalt, turmeric. Freeze other half of cooked turkey.

* Step 2

Add pinto beans and chopped vegetables, 1/2” dices. Stir well. Add extra water till tops of vegetables are submerged. Add olive oil or stick of butter or lard, bring to boil, turn down to simmer, keep lid on, do not open for two hours

* Step 3

Beans will now have started swelling, pushing veggies up. Stir so meat and veggies are distributed evenly. Add 6 cups of long grain rice with 12 cups of water, stir well, bring to boil, turn off and let sit one hour, lid on. Broth will have been absorbed by rice, beans, and veggies. Taste rice and beans. When rice is soft and beans are creamy, food is ready. Cool.