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In Beans, Side Dishes

Hot Honey BBQ Beans

Hot Honey BBQ Beans

28 each side 5 oz servings

Ingredients:

Directions:

  1. In an 8-quart pot, sauté the onions in oil until golden brown.
  2. Add the Dijon mustard and kosher salt to the onions and stir to combine.
  3. Add Reser’s American Harvest BBQ Beans Medley to the pot and heat through, stirring to keep from scorching.
  4. Keep warm until ready to serve.
  5. To serve, portion the beans into cups and drizzle with hot honey.
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In Cole Slaw, Prepared Salads

Sour Cream and Onion Slaw

Sour Cream and Onion Slaw

24 each side salad servings

Ingredients:

  • 7 lbs Reser’s® Chopped Cole Slaw (71117.115125)
  • 1 cup Sour cream
  • 2 tsp Onion powder
  • 2 tsp Granulated garlic
  • 3 Tbsp Minced dried onion
  • ½ cup Chives, minced, half reserved for garnish
  • Crispy onions for garnish

Directions:

  1. In a large bowl, whisk together the sour cream, dry spices, and ¼ cup chives.
  2. Fold in the Reser’s Chopped Cole Slaw and mix to combine.
  3. Place into a serving container and refrigerate for 2 hours prior to serving.
  4. Portion into cups and garnish with remaining chives and crispy onion
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In Mashed Potatoes, Side Dishes

Yukon Gold Potato Pancakes with Spiced Maple Syrup

Yukon Gold Potato Pancakes with Spiced Maple Syrup

15 each breakfast servings

Ingredients:

Spiced Maple Syrup

  • 1 ½ cups Maple syrup
  • 1 tsp Kosher salt
  • 1 tsp Ancho chile powder
  • ½ tsp Paprika
  • ½ tsp Cinnamon, ground

Directions:

  1. In a large bowl, whisk together the eggs and rice flour to create a paste.
  2. Whisk in the Reser’s Yukon Gold Mashed Potatoes.
  3. Refrigerate the potato pancake batter for an hour before cooking.
  4. For the Spiced Maple Syrup, whisk maple syrup, salt, and spices together in a pan and heat to simmer.
  5. Remove from heat and keep warm.
  6. Heat a griddle to 350°F.
  7. Heat oil on griddle and scoop a 2 oz disher of the potato pancake batter, flattened out slightly to cook evenly. 
  8. Grill for 2-3 minutes per side until golden brown and cooked through.
  9. Serve 3 pancakes per order with caramelized pears and a side of spiced maple syrup.
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In Cut Potatoes

Russet Potato Hash with Spicy Bacon Maple Glaze

Russet Potato Hash with Spicy Bacon Maple Glaze

16 each entree servings

Ingredients:

Spicy Bacon Maple Glaze

  • ½ cup Bacon, cooked and roughly chopped
  • 1 ½ cups Maple syrup
  • ¼ tsp Paprika
  • ¼ tsp Cayenne pepper
  • 2 Tbsp Dijon

Hash Base

  • 10 lbs Reser’s® ⅝-inch Diced Potatoes (71117.14430)
  • 4 cups Yellow onions, diced, sauteed, and cooled 
  • 4 cups Red bell pepper, diced, sauteed, and cooled
  • 4 cups Heavy cream
  • ½ cup Seasoning salt
  • 2 Tbsp Paprika
  • 32 each Eggs, cooked sunny side up
  • Chives, minced for garnish

Directions:

  1. For the Hash Bash, mix the Reser’s ⅝-inch Diced Potatoes, sauteed onions, sauteed peppers, heavy cream and seasonings in a large bowl.
  2. Refrigerate and allow to sit at least 8 hours or overnight in a covered Lexan container. 
  3. For the Spicy Bacon Maple Glaze, heat cooked bacon to render fat, add maple syrup, spices, and Dijon and bring to a simmer.
  4. Remove from heat and allow it to steep for 10 minutes.
  5. Blend the bacon maple glaze until roughly chopped and keep warm to serve.
  6. To finish the Hash Base, portion 1 ½ cups of the potato/pepper mixture onto an oiled 350°F griddle.
  7. Grill until golden brown on both sides, 4-5 minutes each.
  8. Mound the hash onto a warmed plate, top with 2 fried eggs, chopped chives and a 1 oz. drizzle of the spicy bacon maple glaze.
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In Potato Salad, Prepared Salads

Honey Dijon Miso Potato Salad

Honey Dijon Miso Potato Salad

25 each 5 oz servings

Ingredients:

  • 8 lbs. tub Reser’s® Regular Potato Salad (71117.00215)
  • 2 Tbsp White miso paste 
  • ¼ cup Honey 
  • 2 Tbsp Rice wine vinegar, unseasoned  
  • 2 Tbsp Dijon mustard 
  • 1 cup Green onion, thinly sliced (½ cup to mix in, ½ cup reserved for garnish) 

Directions:

  1. In a small bowl, whisk together the miso, honey, rice wine vinegar and Dijon mustard to combine. 
  2. In a medium bowl, fold together the Reser’s Regular Potato Salad with the miso/honey mixture. 
  3. Fold in ½ cup sliced green onions to combine. 
  4. Refrigerate for at least one hour prior to serving. 
  5. To serve, portion 5 ounces of salad into a cup and garnish with reserved green onions. 
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In Desserts

Spiced Apple Crisp

Spiced Apple Crisp

10 each dessert crisps

Photo Credit: Affinity Group

Ingredients:

Streusel Topping (yields approximately 6 cups)

  • 1 ½ cups AP flour
  • 1 ½ cups Brown sugar
  • 1 ½ cups Rolled oats (not quick cook)
  • 1 tsp Sea salt
  • 2 Tbsp Cinnamon, ground
  • 10 oz Butter, unsalted, cold

Directions:

  1. Preheat oven to 375°F.
  2. Grate the butter on a box grater and place into the freezer on parchment until ready to make the Streusel Topping.
  3. In a medium bowl, mix the Giles Spiced Apples with lemon juice and zest, and set aside.
  4. For Streusel Topping, whisk together the flour, brown sugar, rolled oats, sea salt, and cinnamon in another medium bowl.
  5. Add the grated frozen butter, and crumble together with the dry ingredients to make the topping. Butter should be no larger than pea-sized.
  6. Spray 10 each 8 oz soup bowls with pan spray.
  7. Fill each with 1 cup of apple filling, and top with ½ cup of the streusel topping.
  8. Bake for 20-25 minutes until golden brown and streusel has crisped slightly.
  9. Serve warm with vanilla bean ice cream.
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In Other Products

Skillet Cornbread with Hot Honey Butter

Skillet Cornbread with Hot Honey Butter

Yield: 4 each 6-inch Cornbread appetizers

Ingredients:

  • 1 cup Yellow cornmeal, medium grind
  • 1 ¼ cup AP Flour
  • 1 Tbsp Baking powder
  • ½ cup Sugar
  • ¼ tsp Salt
  • 1 ½ cups Reser’s® Sweet Corn in Butter Sauce (71117.56013)
  • ½ cup Butter, unsalted, melted 
  • 2 each Eggs, whisked
  • ¾ cup Whole milk
  • Butter, unsalted for greasing skillet
  • Hot Honey Butter
    1. ½ cup Hot honey, warmed slightly in microwave
    2. 1 cup unsalted Butter, softened to room temperature

Directions:

  1. Heat an oven to 400°F.
  2. For Hot Honey Butter, heat together with a paddle in a stand mixer to combine. Divide into ramekins and keep at room temperature to serve.
  3. In a medium bowl, whisk together the yellow cornmeal, AP flour, baking powder, sugar, and salt.
  4. In a separate bowl, whisk together the Reser’s Sweet Corn in Butter Sauce, melted butter, eggs, and whole milk.
  5. Pour the wet ingredients into the dry mix and mix gently with a rubber spatula to combine.
  6. Place a 6-inch cast iron skillet into the oven for 10 minutes to preheat.
  7. Remove the skillet and add 2 Tbsp of butter and swirl to melt.
  8. Place 1 ¼ cups of batter into the pan and return to the oven.
  9. Bake for 10-12 minutes until golden brown and a toothpick comes clean in the middle of the bread.
  10. Cool slightly and serve with a ramekin of hot honey butter.
  11. Note: made in a 10-inch skillet with 2 ½ cups of batter, 3 Tbsp of butter to grease skillet, and bake for 14-16 minutes. Recipe will yield 2 10-inch skillet cornbread.
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In Other Products

Yellow Curry Coconut Corn Soup

Yellow Curry Coconut Corn Soup

Yield: 14 each 8 oz appetizer soup servings

Ingredients:

  • 1/3rd cup Coconut oil
  • 2 cups Yellow onion, peeled and diced
  • 1 Tbsp Ginger, peeled and minced
  • 2 tsp Yellow curry powder
  • ½ tsp Turmeric powder
  • 1 14 oz can Coconut milk, full fat
  • 1 quart Vegetable stock
  • 4 lbs Reser’s® Sweet Corn in Butter Sauce (71117.56013)
  • 2 tsp Kosher salt
  • 1 cup Green onions, thinly sliced, as garnish
  • 1 cup Crispy fried shallots, as garnish

Directions:

  1. In an 8-quart stock pot, heat the coconut oil over medium heat.
  2. Sauté the onions and ginger until soft, but not browned, 5-7 minutes.
  3. Add the curry powder and turmeric and stir until fragrant, 60-90 seconds.
  4. Add the coconut milk and vegetable stock and bring to a simmer over medium-high heat.
  5. Add the entire Reser’s Sweet Corn in Butter Sauce and the kosher salt.
  6. Cook for 10-12 minutes on low simmer, stirring often so as not to scorch.
  7. Remove 2 cups of the corn with a slotted spoon and set aside.
  8. Blend with an immersion blender until mostly smooth.
  9. Add the reserved corn back to the soup and check for seasoning.
  10. Keep in warmer or cool to use later.
  11. To serve, place 8 oz of the soup into a warmed bowl and garnish with sliced green onions and crispy shallots.
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In Tortillas & Mexican

Chile Relleno Breakfast Burrito

Chile Relleno Breakfast Burrito

Yield: 10 each burritos

Ingredients:

  • 10 each 13” Don Pancho® White Flour Tortilla (79341.02013)
  • 10 each large Poblano peppers, roasted, peeled, sliced lengthwise and seeds removed
  • 30 oz. Oaxaca cheese
  • 3 cups AP Flour (1 cup reserved for dredging peppers)
  • 2 each Eggs, whisked
  • 2 cup Whole milk
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Kosher salt

Burrito

  • 4 lbs Reser’s® Shredded Potatoes (71117.14433), grilled on griddle until golden brown 
  • 20 each Eggs, whisked
  • ½ cup Butter 
  • 3 cups Refried beans, warmed
  • 3 cups Salsa verde

Directions:

  1. Heat a deep fryer to 350°F.
  2. In a small bowl, whisk together 1 cup AP flour, egg, milk, baking soda, baking powder and kosher salt. Set aside for breading.
  3. Place 3 oz of Oaxaca cheese inside each roasted Poblano pepper and use skewers to close the peppers for frying.
  4. Dredge one Poblano pepper in the AP flour, shaking off excess.
  5. Coat the flour-dredged pepper in the batter and fry until golden brown. Remove pepper from fryer when done, remove skewers, and place on a rack to keep warm.
  6. Continue with the other peppers until all are battered and fried.
  7. Heat a flattop grill to 375°F to heat the tortilla on both sides until pliable.
  8. For each burrito add
    • 1 13” Don Pancho White Flour Tortilla (79341.02013)
    • 2 oz Refried beans, warmed and spread across the tortilla
    • 5 oz Reser’s Shredded Potatoes, grilled
    • 2 each Eggs, scrambled 
    • 1 each Chile Relleno, fried
  9. Fold in the edges and roll the burrito tightly.
  10. Cut the burrito in half and secure with picks.
  11. Place the halves on a plate and serve with 2 oz Salsa verde.
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In Tortillas & Mexican

Carne Asada Quesadilla

Carne Asada Quesadilla

Yield: 10 each entrée quesadillas

Ingredients:

  • 10 each 12” Don Pancho® Red Chipotle Tortilla (79341.22337) 
  • 4 lbs Skirt or bavette steak, trimmed of excess fat and silver skin

Steak Marinade

  • 1 ½ cups Canola oil
  • 1 Jalapeño pepper
  • 5 each Garlic cloves
  • 3 each Green onions
  • 1 tsp Mexican oregano
  • 2 tsp Kosher salt

Quesadillas

  • 7 ½ cups Chihuahua cheese, grated
  • 30 each Green onions, marinated in beef marinade for 15 minutes before grilling
  • 10 lime wedges for garnish
  • 10 each Jalapeño peppers, grilled for garnish

Directions:

  1. Blend the marinade in a blender until smooth, reserving ½ cup to marinate the green onions and jalapeños.
  2. Cover the beef with the marinade and refrigerate for 4-6 hours.
  3. Remove the beef from the marinade and discard the marinade.
  4. Season the beef with kosher salt and black pepper and grill to medium rare, set aside to cool.
  5. When cool, dice the steak and refrigerate.
  6. Toss the green onions with the marinade and marinate for 15-30 minutes at room temperature.
  7. Grill the green onions and jalapeños and set aside to keep warm.
  8. Heat a grill to 375°F and for each quesadilla, add the following and grill until golden brown.
    • 1 12-inch Don Pancho® Red Chipotle Tortilla (79341.22337)
    • ¾ cup Chihuahua cheese, shredded
    • 5 oz Steak, diced
    • 1 Green onion, grilled and sliced
  9. Cut into quarters to serve and add 2 grilled green onions, 1 grilled jalapeño, and 1 lime piece.

 

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