Feeding 40 Hungry Crossfitters Breakfast Burritos

walking past here during the farmers carries was the worst thing I've ever had to do and then the second pass was word at the beginning of the year I set a goal for myself to get back in the gym but I know I didn't want to do the same old weightlifting things that I'd done in the past so I did some research and I found this place called Top Fuel which is a local CrossFit gym and let me tell you it has been the most difficult challenging physical workouts I've ever been a part of in my entire life and it's not just because I'm 40 years old I mean the people that work out there are crazy strong it's like the professional athletes or something and then there's me well the other day before class started the owner said man it would be really cool if we did an egg burrito day I do everything in my power to sort of stay under the radar I don't tell too many people what I do in person that I don't know well clearly the cat's out of the bag because they all turned and looked at me and said yeah we should do an egg burrito date okay okay fine I'll do it I'll do it here's the hard part though I'm trying to feed 40 plus people I have a little griddle it's on location it's early in the morning so the prep has got to be locked in from top to bottom I mean buttoned up big time so I'm gonna try to do everything I can to prep everything today so I can get ready for a super early morning tomorrow I'm gonna walk you through what I'm gonna attempt to do sound good let's cook now one of the most difficult things to figure when you're feeding a large amount of people is how much of each thing per person now I'm gonna load up this egg burrito with salsa guacamole potatoes eggs and then I want to do some sausage so I'm going to figure about two ounces per burrito that should be plenty of that protein I've got some fresh ground pork that my local butcher hooked up you can actually ask a butcher to do that and of course if you want to see how I did it I've got a bangers video or even Italian sausage but what we're going to do is load it up with a few fresh ingredients and try it out and make sure it's delicious enough to serve up in the burrito so along with this ground pork I want to add some spices to it begin with some paprika some crushed red pepper flakes a little bit of brown sugar I'm gonna ground in some fresh nutmeg a few garlic cloves and then at this stage I'm gonna add in some herbs so I really like using fresh sage and fresh thyme just removing the sage from the stems I'm gonna get a fine mince now my guess is you could absolutely substitute in dry herbs if that's all you have now what I want to do is just season it up with salt and pepper and mix everything together until it's completely combined and when it comes to sausage chorizo is also a great option and I thought about that but I don't know anything about these folks and what they like and it's not a restaurant where they can just pick and choose what they want so I'm going to proceed cautiously go with the protein everyone loves homemade breakfast sausage but now that everything is mixed together because I want to get the seasoning right I'm going to taste a little bit by frying it up see if we need to add anything else I've got a quick non-stick skillet with oil just going to add in that little sausage bit I'm gonna give it a quick flip just cook it for a minute or two on each side and then try it it's delicious we're good to go let's cook this whole thing so in a large round dough pan with olive oil over high heat I'm going to add in this big old chunk of sausage and then immediately start to break it up with a spoon to get into smaller bite-sized pieces once it is cooked through and brown I need to cool it immediately and chill it down the best way I know how to do that is transfer it to a sheet Tray Line with parchment paper flatten it out to a thin layer and then immediately chill it in the refrigerator and now for the pan-fried potatoes I'm using Yukons I want to figure about a half potato per person in this burrito what I want to do is just cut these down to smaller Cube sized pieces that are about a half inch by half inch you got to remember this needs to be bite size to fit in a burrito and not overload it so in a cast iron skill with some olive oil on high heat when it's smoking I'm going to add in the potatoes in a single layer season it with salt and let it sit there for four to five minutes don't touch it then come back and flip things around every two minutes or so until they're golden brown and cooked throughout I'm gonna do one last seasoning with salt and pepper give it a shot make sure they're tasty then the exact same way as a sausage put them on a sheet trade line with parchment paper and in the fridge now outside of the eggs the hearty base is just about finished I've done the prep for the potatoes and the sausage I've taken them as far as they can and I want to do a few toppings like salsa and guac well for a million apparently starting with removing the seeds from the avocado I'm gonna figure about 2-3 tablespoons of guacamole per person then I'm just going to scoop out all the goodness in the inside away from the peel hit it with some lemon juice while all in a bowl then mash it until mostly smooth with a few chunks then I'm going to quickly small dice an onion remove the pith and the seeds from a jalapeno or Serrano dice it up and add that to the Bowl I'm going to remove the seeds from a tomato so as a water log my guacamole I'm going to add that to the Bowl along with some cilantro then what I'm going to do is hit it with my secret ingredient ground cumin season it with salt and pepper I'm going to mix it until it is combined taste it adjust any seasonings with lime juice lemon juice I think I'm good to go and I'm going to transfer it over to a container now because I'm prepping up everything today for tomorrow if you know anything about guacamole it'll be brown so I've got a little work around that's really great okay great I'm going to put some clean acid on top like lemon juice that's going to create a barrier so that the oxidation doesn't come into the guacamole and turn it brown by tomorrow I'm just mixing the lemon juice adjust the seasonings it'll be good to go just squeezing in the lemon juice to make a nice thin layer on top covering it completely in the refrigerator to store it and now for the picot I'm going to also figure about two to three tablespoons of this salsa per person so just fillet it out remove the seed so it doesn't get waterlogged medium dice add it to a container then when a small dice up a yellow onion add it to its own container along with the jalapeno then finally I'm going to mince up some fresh cilantro always using the stem so much Flavor now to make sure they're not overly watered like them put a little piece of paper towel on the bottom before storing it so in a Pico you obviously put some acid in there and that's going to break down the tomatoes and then by tomorrow I'm going to have mush that's not what I want it's okay for the guacamole for the Pico I want all the vegetables to be nice and crisp so tomorrow we'll just mix it up a little lemon juice lime juice salt and pepper we'll do it right on the spot all right a couple more things until this preps almost finished I grated up some Oaxaca and Chihuahua cheese which I'm going to store I'm figuring about a quarter cup of cheese per person and then for the eggs I'm gonna do two large eggs per burrito this should be plenty then once they're in this container I'm going to use an immersion blender just to blend it I'm guessing you could use a blender too should be totally fine now I'm going to set this to the side I also want some beans I'm gonna figure about a quarter cup of beans per burrito we're gonna store that then I'm gonna store the potatoes once they're cool and then finally the sausage once it's cool in a completely separate container oh doggy that was some prep it's been a minute since I've prepped that much especially for over 40 people and the me some place in this is just so important just making sure everything is in its place everything is done because when it comes time to cook there's no stopping to dice cut or anything like that you cook and you assemble and that's it that's part of those basic fundamental techniques that I always preach about having your Mison plus done so it's ready to roll very very important so I'm tired I'm real tired I have to get up super early so I'll catch you in the AM it's early it's 5 45 a.m I just got out of the shower I'm heading over to the studio I need to pick up all the food and this is exactly why I prepped it the day before so all I have to do today is heat it up I wasn't about to get up at 2 A.M and start prepping up everything plus I also need to grab some ice so I can keep all the food cool while I cook it I'm all set up need to make that Pico I'm adding in the tomatoes the onions the jalapenos next the cilantro into a large bowl I'm gonna add in some lime juice and lemon juice I love the combination of both lemon makes it really bright in flavor once I've squeezed everything in there now I just need to quickly season it with salt and fresh cracked black pepper I'm gonna try it make sure it's delicious yep it is dang tasty so I'm good to start on this burrito I'm gonna add some oil to my griddle add on about a half cup of the potatoes next a quarter cup or so of the sausage a quarter cup of the beans and I'm just gonna cook cook these for two to three minutes bring them up to temperature separately adding the eggs to the other side of the griddle season it with salt they will cook almost immediately if you're using this griddle combine everything together then I'm gonna add down that burrito shell just to get it nice and warm on both sides I'm gonna scoop it add it to the center add in a little cheese some guacamole some of that pico de gallo and then I'm gonna do my best Chipotle employee impression and roll this thing up super tight I'm gonna hit it in foil and make sure it stays really warm then let's see what's in the inside now that's how you make one now we need to multiply that times 40. now my goal is to keep everything warm and heated so all I'm doing is assembling at the end so first I'm gonna throw down some burrito shells and try to keep warm and some foil I believe I can make six burritos at a time and wrap them up in foil and keep them warm while I make six more and repeat the process until everyone's fit one thing that I learned that's an awesome trick especially when working on a griddle is when things need to cook a little bit quicker and you can add some moistness a little bit of water goes a long way it sort of steam roasts when you do that it's funny I always kind of think to myself like can I actually still do this I've worked in the restaurant industry in over a decade do not work at any time my one short it's freaking massive you re-wrapped it I've had a few hiccups here and it's definitely getting towards crunch time these people are hungry you've got to get them fed my name is Dustin sherlo I'm the owner and head coach here at topfield CrossFit it's my running joke every time somebody walks in I'll ask them if they have an extra breakfast burrito so today my dreams kind of came true we are a gym focused on functional fitness uh just trying to make people of all ages fit okay whoa [Music] and I'll totally come clean and I'll absolutely admit it I am hands down the weakest person in this gym I promise I'm getting there with Little Help from some friends all right just pulled it off everyone's got a burrito but the most important part let's see what the verdict is beautiful enjoy yeah okay that's good the five days we'll see I can still barely move yeah I'm just gonna take this a burrito egg burritos all right that's good Mexican approved walking past here during the carries was the worst thing I've ever had to do the initial the first pass you get a big whiff of it and then the second pass was worse and then it just kept getting fresher so much fun I have not done anything like this in years doesn't mean I'm gonna continue to do it but if you like this definitely check out how I cook 60 racks of ribs over an open pit that video is awesome we'll see you on there foreign

Channel: Chef Billy Parisi

Views: 5,376

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Id: yIQvwObmAPA

Length: 11min 51sec (711 seconds)

Published: Fri Jun 16 2023