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schiedadmin

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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In Macaroni & Cheese, Side Dishes

Chili Crisp Macaroni & Cheese

Chili Crisp Macaroni & Cheese

Yield: 8 each 11 oz entrée

Ingredients:

Directions:

  1. Fry the sliced wonton skins until lightly browned and crispy, transfer to paper towels, and keep in a warm place.
  2. Heat the Reser’s Special Request White Cheddar Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
  3. When the macaroni and cheese is heated, place into a 6” 1/3rd pan and fold in the cheese.
  4. Keep the pan warm in the steamtable until ready to serve.
  5. Per order, place 10 oz of the macaroni and cheese in a large bowl.
  6. Top the macaroni and cheese with 2 Tbsp of the chili crisp and oil and garnish with crispy wonton strips.
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In Macaroni & Cheese, Side Dishes

Korean Cheesy Corn Macaroni & Cheese

Korean Cheesy Corn Mac

Yield: 8 each 12 oz entrée

Ingredients:

Directions:

  1. Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
  2. Place in a medium bowl and, using a rubber spatula, mix in the Gochujang paste to combine.
  3. Fold in the canned corn, followed by the Mozzarella cheese, and ending with the ¾ cup of green onions.
  4. Transfer the mixture to a 9” x 13” dish and garnish with remaining ¼ cup green onions before serving.
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In Macaroni & Cheese, Side Dishes

Chile Relleno Macaroni and Cheese

Chile Relleno Macaroni and Cheese

Yield: 8 each 10 oz entrée (1 jalapeño per order)

Ingredients:

  • 5 lbs Reser’s® Special Request™ Hatch Green Chile Macaroni & Cheese (71117.15419)
  • 8 each large Jalapeño peppers, roasted, peeled, sliced lengthwise and seeds removed
  • 3 cups AP flour, 1 cup reserved for dredging peppers
  • 2 each Eggs, whisked
  • 2 cups Whole milk
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Kosher salt
  • 15 oz Oaxaca cheese

Directions:

  1. Heat a deep fryer to 350°F.
  2. Whisk together 1 cup AP flour, egg, milk, baking soda, baking powder, and kosher salt in a small bowl. Set aside for breading.
  3. Place 1 1/2 oz of Oaxaca cheese inside each roasted Jalapeño pepper and use skewers to stitch the peppers closed for frying.
  4. Heat the  Reser’s Special Request Hatch Green Chile Macaroni & Cheese in a steamer or hot water for 18-20 minutes until warmed through. Place in a 1/3rd pan on a steam table until ready to serve.
  5. Dredge one Jalapeño pepper in the AP flour, shaking off excess.
  6. Per order, coat the flour-dredged pepper in the batter, and fry until golden brown. Remove from fryer when done, remove skewers, and place on a rack to keep warm.
  7. In a serving bowl, place 10 oz of the Hatch Green Chile Macaroni and Cheese and top with one fried Jalapeño relleno.
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In Pasta & Macaroni Salad, Prepared Salads

Grilled Honey Halloumi Pasta Salad

Grilled Honey Halloumi Pasta Salad

Yield: 20 each 6 oz sides

Ingredients:

  • 8 lbs Reser’s® Italian Pasta Salad (71117.14759)
  • 20 each 2 oz Halloumi cheese pieces
  • 2 oz Basil leaves, stems removed 
  • 5 oz Baby spinach
  • 1 cup Almonds, sliced and toasted
  • 1 ¼ cup Honey 
  • Avocado oil to brush cheese to grill

Directions:

  1. In a large bowl, mix the Reser’s Italian Pasta Salad with the basil, baby spinach, and toasted almonds.
  2. Let the pasta mixture marinate 4-5 hours before serving.
  3. Heat a grill and brush Halloumi cheese pieces with avocado oil.
  4. Grill on each side and set aside to keep warm.
  5. To serve, fill the salad into a serving bowl.
  6. Slice the Halloumi on the bias and place atop pasta salad.
  7. Drizzle the cheese with 1 Tbsp honey per serving to finish.
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In Pasta & Macaroni Salad, Prepared Salads

Parmesan Chili Crisp Macaroni Salad

Parmesan Chili Crisp Macaroni Salad

Yield: 25 each 5 oz side salad serving

Ingredients:

Directions:

  1. In a large bowl, mix the Reser’s Signature Macaroni Salad with the shredded Parmesan and green onions.
  2. To serve, place the macaroni salad onto an entrée plate, and top with 1 Tbsp of chili garlic crisp, drizzling some of the oil around the plate.
  3. Pair with dry-rubbed and grilled chicken wings.
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