Yield: 28 Food Cost: 16 Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Caribbean   Meal Type: Soup, Stew, Chili, Appetizer   Preparation Method: Simmer, Bake   Product Type: Whole

Beans

1-1/2 Pounds dried red kidney beans

Thoroughly rinse beans; drain well. Place beans in a large bowl and cover with water. Cover bowl and allow to stand at room temperature for at least 8 hours or overnight. Drain and thoroughly rinse beans. In a large stockpot, cook beans over medium heat, in enough simmering, lightly salted water to cover. Simmer for about 35 minutes or until beans are tender. Drain and reserve.

Turkey

20-22 Pounds WHOLE TURKEY

Carve breast from the whole turkey by cutting along the breastbone to the wing joint. Gently pull the breast from the bone. Remove the skin. (Yield should be 12 pounds turkey breast.) Use remaining dark turkey to prepare stews, soups and stocks. Or purchase 12 pounds pre-cut turkey breast slices.

Marinade

3 Medium onions, peeled and coarse chop

4-1/2 Cups soy sauce

1-1/4 Cups olive oil

3 Bunches scallions, coarse chop

1/3 Cup freshly ground allspice

12 Sprigs fresh thyme, leaves pulled

1-1/2 Scotch bonnet chile pepper, seeded

9 Cloves garlic, peeled and coarse chop

In a food processor bowl, puree 3 onions, soy sauce, olive oil, scallions, 1/3 cup allspice, thyme, Scotch bonnet chile and garlic. Place turkey breast slices in a hotel pan and cover with marinade. Cover with plastic wrap and marinate in the refrigerator for about 8 hours. Remove turkey from marinade, reserving 1/3 cup marinade. Place turkey in a clean hotel pan and bake in a preheated 350-degree F. oven for about 20 minutes or until turkey has lost any pink coloration. Remove from oven and let cool for 10 minutes. Cut turkey into 1/2-inch cubes and reserve.

Combine

1/4 Cup olive oil

3 Medium onions, peeled and diced

1-1/2 Cups tomato paste

1-1/2 Gallons TURKEY STOCK

1/3 Cup freshly ground allspice

1 Cup cornstarch

1 Cup water

6 Medium tomatoes, peeled, seeded & diced

2 Tablespoons salt

1 Tablespoon freshly ground black pepper

In a large stockpot, heat olive oil and saute diced onions over high heat for 5-8 minutes or until translucent. Add tomato paste and cook for 5 minutes, add 4 cups of turkey stock. Add cooked beans, reserved turkey cubes, 1/3 cup reserved marinade, remaining turkey stock, additional allspice, salt and pepper. Bring to a rolling boil. Reduce heat to medium and simmer for 30-40 minutes, stirring frequently. Mix cornstarch and 1 cup water to make a slurry. Mix into stockpot. Stir in diced tomatoes and cook for 5 more minutes. Adjust seasoning with salt and pepper to taste.

Plating and Service

30 tortilla shells, fried and cooled

60 plantain strips, fried and cooled

1 Cup sweet onions, chopped fine

1 Cup fresh tomatoes, peeled, seeded & chopped fine

1 Cup scallions, minced

Fill tortilla shells with hot minced turkey. Garnish with fried plantain strips. Sprinkle each portion with chopped sweet onion, tomato and scallions.

Recipe Source: This appetizer or entree luncheon recipe was developed by Chef/Owner Walter Staib of the City Tavern in Philadelphia.

Nutrition Facts Calories 520   Calories from Fat 110 % Daily Value* Total Fat 13g 20% Saturated Fat 2.5g 13% Cholesterol 130mg 43% Sodium 1520mg 63% Total Carbohydrate 44g 15% Dietary Fiber 9g 36% Sugars 4g   Protein 56g   Vitamin A 10% Vitamin C 15% Calcium 15% Iron 35% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4