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Smoky Chorizo and Potato Tacos

Smoky Chorizo and Potato Tacos

20 each entrée servings, 40 6” tacos

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Heat rondeau to medium heat and add chorizo, breaking up to cook evenly.
  3. Cook chorizo until almost cooked through, browning slightly.
  4. Add onions and cook 1-2 minutes to soften.
  5. Add kosher salt and smoked paprika, cook 1 minute until fragrant.
  6. Add Reser’s Diced Red Potatoes or Reser’s Diced Potatoes and coat with chorizo/onion mixture.
  7. Cook 10-15 minutes until potatoes have browned slightly and are heated through.
  8. Place two warmed Don Panchos 6” Golden Blend Tortillas on a plate and fill each with ½ cup of potato mixture.
  9. Garnish with crumbled Cotija and cilantro leaves.
  10. Place lime on the side and serve.
 

Greek Garlicky Potato Dip (Skordalia)

Greek Garlicky Potato Dip (Skordalia)

15 each appetizer servings

Ingredients:

  • 5 lb. Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 2 cups Almonds, blanched and slivered
  • 40 each Garlic cloves, peeled
  • 1 Tbsp Kosher salt
  • 1 ¼ cups Lemon juice, fresh
  • 2 ½ cups Extra virgin olive oil, plus more for garnish
  • 1 cup Green onions, thinly sliced for garnish
  • Pita bread, brushed with olive oil and grilled

Directions:

  1. Process almonds, garlic, kosher salt, and lemon juice in food processor until smooth.
  2. Add mixture to large stainless bowl with Reser’s Special Request Natural Yukon Mashed Potatoes.
  3. Mix to combine, taking care to not overmix.
  4. Add in Extra virgin olive oil and mix to combine.
  5. Check seasoning.
  6. Refrigerate at least 2 hours before serving to let allow flavors to meld.
  7. Portion 8 oz into a cup or large ramekin, drizzle with extra virgin olive oil, and garnish with sliced green onions.
  8. Allow the dip to warm up 5-6 minutes before serving with grilled pita.
 

Crispy Potato and Pulled Pork “Nachos”

Crispy Potato and Pulled Pork "Nachos"

Yield: 16 each appetizer servings, 8-inch dish

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Fry 5 lbs. Reser’s Diced Red Potatoes or Reser’s Diced Potatoes for 3-4 minutes until golden brown, shake off excess oil and toss with 1/4 cup BBQ rub and keep warm.
  3. Warm the pulled pork.
  4. Layer ingredients as follows:
    • 2 cups potatoes
    • 1/2 cup Cheese blend
    • 5 oz Pulled pork
    • 1/4 cup Cheese blend
  5. Bake for 4-5 minutes until the cheese is melted and starting to brown.
  6. Garnish with finely diced red onion.
 

KimCheesey Nachos

KimCheesey Nachos

Yield: 10 each appetizer servings, 8-inch dish

Ingredients:

  • 2 lbs. Don Pancho® Thin Yellow Corn 4-Cut (79341.01365)
  • 2 Tbsp Kosher salt
  • 5 cups Kimchi, drained of excess liquid, sautéed, and kept warm
  • 10 cups Monterey Jack cheese, shredded
  • Cilantro leaves, picked
  • Toasted sesame seeds

Gochujang Crema

  • 2 Tbsp Gochujang paste
  • 2 cups Sour cream
  • 1/4 cup Apple cider vinegar

Directions:

  1. Preheat fryer to 350°F and oven to 425°F.
  2. Fry chips stirring often for 40-50 seconds until crisp. Pull from fryer and season with kosher salt and drain on paper towels.
  3. Layer ingredients as follows:
    • 2 oz. Don Pancho® Thin Yellow Corn 4-Cut, fried
    • 1/2 cup Monterey Jack cheese, shredded
    • 2 oz. Don Pancho® Thin Yellow Corn 4-Cut, fried
    • 1/2 cup Monterey Jack cheese, shredded
    • 1/2 cup Kimchi, drained of excess liquid, sautéed, and kept warm
    • 1/2 cup Monterey Jack cheese, shredded
  4. Bake for 5-6 minutes until cheese is melted and golden brown.
  5. Garnish with Gochujang Crema, toasted sesame seeds, and cilantro leaves.
 

Ultimate Breakfast Potato Pie

Ultimate Breakfast Potato Pie

Yield: 10 each 8 oz side dish servings

Ingredients:

TO PLATE

  • 16 each Eggs, cooked sunny side up
  • Freshly ground black pepper

Directions:

  1. Preheat oven to 375°F.
  2. Cut a round of parchment paper to fit into the bottom of the springform pan.
  3. Lightly flour a cleaned work surface and roll out the pie crusts to fit halfway up each of the springform pans.
  4. With a paddle attachment and a stand mixer, mix Reser’s® Special Request™ Natural Yukon Mashed Potatoes with the eggs, flour, and salt.
  5. When combined, mix in the cooked bacon and chives.
  6. Fill the crusts evenly with 45 oz potato filling and top each pie with 1/2 cup shredded sharp Cheddar.
  7. Bake for 50-60 minutes until golden brown.
  8. Let cool completely on a rack.
  9. Cut each pie into 8 servings and reheat each slice in oven for 3-4 minutes to warm through prior to plating.
  10. Top each slice with a sunny side-up egg and fresh ground black pepper.
 

Gochujang Pimento Cheeseburger

Gochujang Pimento Cheeseburger

Yield: 40 each Burgers

Ingredients:

  • 5 lb. Reser’s® Pimento Cheese (71117.11406)
  • 2 Tbsp Gochujang paste
  • 1 cup Sharp Cheddar, shredded

TO PLATE

  • 40 each 6 oz Ground beef patties, seasoned and grilled medium rare
  • 40 each Hamburger buns, brushed with oil and toasted on griddle
  • 80 each Butter lettuce leaves
  • Kettle potato chips and pickle as side

Directions:

  1. With a paddle attachment and a stand mixer, mix Reser’s Pimento Cheese with the gochujang paste and shredded Cheddar cheese until combined.
  2. Once the burger is grilled and is resting, top the bottom part of the bun with the butter lettuce leaves.
  3. Place burger patty atop the butter lettuce leaves and top burger with 1.5 oz disher (#20) of Gochujang pimento cheese.
  4. Lean top of bun against burger and finish plating with kettle chips and dill pickle spear.
 

Mustard Potato Gratin

Mustard Potato Gratin

Yield: 15 each 7 oz servings, 200 ½ pan

Ingredients:

  • 5 lb. Reser’s® Scalloped Potatoes (71117.56001)
  • 1/3 cup Wholegrain mustard
  • 1 cup Green onions, thinly sliced, divided
  • 1 1/2 cups Gruyere/Fontina cheese blend, divided

Directions:

  1. Preheat oven to 400°F.
  2. In a clean medium bowl, mix the mustard into Reser’s Scalloped Potatoes, 1 cup of the shredded cheese blend, and ½ cup sliced green onions.
  3. Grease 200 1/2 pan with softened butter.
  4. Fill the 2001/2 pan evenly with the potato base.
  5. Top the base with1/2 cup shredded cheese blend.
  6. Place into oven uncovered for 35-45 minutes or until golden brown on top and heated through.
  7. Serve immediately or place into steamtable for service or event.
  8. Garnish with sliced green onions.
 

Bourbon Sweet Potato Souffle

Bourbon Sweet Potato Souffle

Yield: 10 each 8 oz side dish servings

Ingredients:

STRUESEL TOPPING

  • 1 cup AP flour
  • 1 cup Oats, rolled
  • 2 cups Brown sugar
  • 1/2 cup Butter, melted
  • 1/2 tsp Kosher salt (only add if using unsalted butter)

Directions:

  1. Preheat oven to 375°F.
  2. With a paddle attachment and a stand mixer, mix the Reser’s Special Request All Natural Mashed Sweet Potatoes with eggs, bourbon, flour, and salt.
  3. Grease 2001/2 pan with softened butter.
  4. Fill the pan with sweet potato base.
  5. For the Streusel Topping, in a clean bowl, combine the flour, oats, and brown sugar.
  6. Add the melted butter and combine thoroughly.
  7. Top the sweet potato base with the streusel.
  8. Bake for 45-50 minutes, until the topping is golden brown, and the filling reaches an internal temperature above 140°F.
  9. Serve immediately or place into steamtable for service or event.
 

Steakhouse Potato Gratin

Steakhouse Potato Gratin

Yield: 10 each 8 oz side dish servings

Ingredients:

  • 5 lb. Reser’s® Scalloped Potatoes (71117.56001)
  • 4 tsp Steak seasoning, plus more to garnish
  • 4 cups Smoked Gouda, shredded

Directions:

  1. Preheat oven to 450°F.
  2. Heat Reser’s Scalloped Potatoes in a steamer for 20 minutes, or until heated through.
  3. Place the potatoes into a third pan and transfer them to a steam table.
  4. To finish, place 8 oz of the heated scalloped into a gratin dish or cast-iron rarebit dish and top with 1/3 cup Smoked Gouda cheese and bake until golden brown, 4-5 minutes. Repeat for each additional serving.
  5. Garnish top of the gratin with a pinch of the steak seasoning.
 

Charm City Mac Salad

Charm City Mac Salad

Yield: 24 each 6 oz servings

Ingredients:

  • 8 lb. Reser’s® Signature Macaroni Salad (71117.06039)
  • 1 cup Celery, diced
  • 2 Tbsp Old Bay seasoning, plus more for garnish
  • 8 oz Lump crab meat or surimi
  • 1 cup Green onion, thinly sliced

Directions:

  1. In a large bowl, mix the Reser’s Signature Macaroni Salad with celery, Old Bay seasoning, and crab meat.
  2. Scoop into a small bowl to serve and garnish with a dusting of Old Bay and thinly sliced green onion.