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Firepit Macaroni & Cheese

Firepit Macaroni & Cheese

Yield: 24 servings

Ingredients:

  • 5 lb Reser’s Original Macaroni & Cheese (71117.03250)
  • 1 lb applewood bacon, cooked and diced
  • 2 Tbsp smoked paprika
  • 1 cup smoked Gouda cheese, shredded and divided
  • 1 cup Cheddar cheese, shredded and divided

Directions:

  1. Preheat oven to 350°F.
  2. In a large mixing bowl, combine Reser’s Original Macaroni & Cheese, bacon, paprika and half of the Gouda and Cheddar cheeses.
  3. Place mixture in a prepared baking pan. Top with remaining cheese.
  4. Bake for 20-25 minutes or until hot throughout and brown on top. Cut into portions and serve.
 

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Pulled Pork Sliders with Pineapple BBQ Sauce and Shredded Homestyle Cole Slaw

Yield: 6 sliders

Ingredients:

Pineapple BBQ Sauce:

  • 3 cups Reser’s® Purely Hand-Cut Pineapple Chunks (79453.75428)
  • 2 cups water
  • 12 oz tomato paste
  • 1/2 cup unsulphured molasses
  • 4 Tbsp apple cider vinegar
  • 2 Tbsp garlic powder
  • 1 Tbsp salt
  • 2 tsp hickory liquid smoke
  • 1/4 tsp cayenne pepper

Pulled Pork Sandwiches:

Directions:

Pineapple BBQ Sauce:

  1. Under the broiler or on a grill, roast the Reser’s Purely Hand-Cut Pineapple Chunks to caramelize their exterior then cut into a large dice.
  2. Combine all ingredients in a food processor and puree until smooth.
  3. Pass through a strainer into a saucepot and simmer over low heat for 20 minutes, stirring occasionally.

Pulled Pork Sliders:

  1. Heat pulled pork with 2 cups of Pineapple BBQ Sauce. Toast 6 slider buns; place 3 oz of pork on each bun. Place 2 oz of Reser’s Shredded Homestyle Cole Slaw on pork. Place top bun on cole slaw.
 

Pacific Rim Smoothie Bowl

Pacific Rim Smoothie Bowl

Yield: 1 bowl

Ingredients:

Directions:

  1. Place almond milk, almond butter, and ¼ cup each of Reser’s Purely Hand Cut Pineapple Chunks, Reser’s Purely Hand Cut Papaya Chunks, dragon fruit and ice into a blender. Blend mixture until creamy.
  2. Pour mixture in bowl and garnish with remaining fruit and sliced almonds.
 

Tuna Salad Niçoise

Tuna Salad Niçoise

Yield: 6 servings

Ingredients:

  • 1 1/2 lb Reser’s® Tuna Salad (71117.11405)
  • 6 ea. Eggs, hard boiled
  • 4 ea. Roma tomatoes
  • ½ of a red onion sliced
  • 6 oz fresh green beans, cooked and cut in half
  • 4 oz Kalamata olives pitted
  • 4 red potatoes size “B”, cooked and quartered
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp balsamic vinegar
  • Salt and pepper to taste

Directions:

  1. Whisk the oil & vinegar and salt and pepper together in a mixing bowl.
  2. Add the tomatoes, green beans, onion, olives, and potatoes to the dressing and toss until coated.
  3. Place one, 4 oz. scoop of Reser’s Tuna Salad into the middle of a plate. Arrange the tossed vegetables around the tuna fish salad. Cut eggs in half and garnish the salad with them.
 

Deviled Eggs with Pimento Cheese

Deviled Eggs with Pimento Cheese

Yield: 12 Deviled Eggs

Ingredients:

Directions:

  1. Cut eggs in half horizontally and scoop out yolks into a mixing bowl.
  2. Add Reser’s Pimento Cheese spread to bowl and mix thoroughly.
  3. Put mixture in a pastry bag and fill the cavity of the egg with the mixture.
  4. Garnish with chopped chives.
 

Smashed Pimento Cheese Pork & Beef Sliders

Smashed Pimento Cheese Pork & Beef Sliders

Yield: 4 Sliders (2 each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use. Repeat process with Beef Slider Blend ingredients.
  2. Put 4 portioned raw sliders (2 Beef & 2 Pork) on well-greased 425°F griddle, press down with a spatula.
  3. Cook 2 minutes on one side, turn patty over and “smash” with a spatula. Cook sliders to an internal temperature of 171°F.
  4. Toast slider buns 30 seconds on each side
  5. To assemble, stack slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat process with remaining 3 sliders.
  6. Garnish plate with spicy bread and butter pickles.
 

Pimento Cheese Fritters

Pimento Cheese Fritters

Yield: 12 (1 oz) Fritters

Ingredients:

Filling

  • 10 oz Reser’s® Pimento Cheese (71117.11406)
  • 3 Tbsp panko breadcrumbs

Breading

  • 1 1/2 cups flour
  • 5 eggs, beaten
  • 2 cups panko breadcrumbs

Directions:

  1. Combine Reser’s Pimento Cheese and 3 Tbsp breadcrumbs in a small bowl and mix thoroughly.
  2. Scoop into 12-1 oz balls on a sprayed sheet pan and freeze for 2 hours.
  3. Place the breading ingredients into separate bowls.
  4. Coat the fritters with flour, a few at a time, and shake off any excess.
  5. Place the fritters, a few at a time, into the beaten eggs to coat.
  6. Drop the fritters into the panko crumbs and roll to coat.
  7. Repeat the egg wash and panko breading procedure again for a double coating.
  8. Freeze or deep fry at 350°F until golden brown and melted inside.
 

Porto Hash with Poached Eggs

Porto Hash with Poached Eggs

Yield: 50 Servings

Ingredients:

  • 1 10 lb package Reser’s Diced 3/4″ Potatoes RTU (71117.14431)
  • 1 cup olive oil
  • 6 cups red bell pepper, diced
  • 6 lb smoked Linguica sausage, diced
  • 3 tablespoons smoked paprika
  • 100 eggs, poached
  • 100 oz Saffron Hollandaise
  • Salt and pepper

Saffron Hollandaise

  • 3/4 cup water
  • 1 1/2 tsp saffron
  • 24 egg yolks
  • 2 lb unsalted butter, melted
  • 1/4 cup lemon juice
  • 1 1/2 tsp kosher salt

Directions:

  1. For Saffron Hollandaise, bring water to a simmer, then remove from heat and add saffron. Allow to cool.
  2. Combine egg yolks and saffron water in a large bowl over double boiler and whisk until the egg mixture thickens and becomes glossy.
  3. Remove from heat and gradually whisk in melted butter, returning to the double boiler as needed to keep sauce hot and loose. As sauce thickens, adjust consistency with lemon juice so that the sauce flows easily.
  4. Keep covered and warm until ready to serve.
  5. For Porto Hash with Poached Eggs, preheat convection oven to 400°F.
  6. Toss Reser’s Diced 3/4″ Potatoes, peppers, and sausage with olive oil and smoked paprika, then season generously with salt and pepper.
  7. Spread evenly without crowding across parchment-lined sheet pans and roast in oven until potatoes are tender and lightly browned, peppers have softened, and sausage is crisped about 25 to 30 minutes.
  8. Portion approximately 1 1/2 cups of hash into each bowl, then top with 2 poached eggs and approximately 2 ounces Saffron Hollandaise.
 

Potato-Cheddar Ale Soup

Potato-Cheddar Ale Soup

Yield: 20 Servings

Ingredients:

  • 5 lb bag Reser’s® Yukon Gold Mashed Potatoes (71117.94501)
  • 1 medium yellow onion, diced
  • 1 Tbsp granulated garlic
  • 1 tsp salt
  • 1 tsp white pepper
  • 1 quart chicken broth
  • 1 cup heavy cream
  • 1 lb Cheddar cheese, shredded
  • 12 oz pale ale beer
  • 8 oz green onion, thinly sliced
  • 8 oz bacon bits
  • 8 oz toasted mini croutons

Directions:

  1. Place the chicken broth, salt, pepper, granulated garlic, and onion in a large stockpot and bring to a simmer.
  2. Reduce heat, add Reser’s Yukon Gold Mashed Potatoes and stir until fully incorporated. Heat for 20 minutes.
  3. Add the heavy cream, Cheddar cheese, and beer and stir until fully incorporated.
  4. Serve bowls and garnish each with bacon, green onion, and croutons.
 

Grilled Chicken Mezza Salad

Grilled Chicken Mezza Salad

Yield: 12 Plates (6.5 oz salad per plate)

Ingredients:

  • 5 lb Reser’s® Roma Feta Pasta Salad (71117.14251)
  • 12 each pita bread, grilled and cut into quarters
  • 12 each 6 oz chicken breast
  • Olive oil
  • Lemon juice
  • Greek or Italian seasoning
  • 6 each butter lettuce leaves
  • 2 oz roasted red pepper strips
  • 2 oz artichoke hearts, marinated, drained
  • 2 oz cucumbers, sliced
  • 2 each lemon wedges
  • 1/4 cup Cucumber Herb Yogurt Dressing (see below)

Cucumber Herb Yogurt Dressing: 

  • 1 cup Greek yogurt
  • 1 cup sour cream
  • 1/2 cucumber, peeled, seeded, grated
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp fresh Italian parsley, chopped
  • 1 Tbsp fresh dill, chopped

Directions:

  1. Marinate chicken in olive oil, lemon, and Greek or Italian seasoning blend. Cut each chicken breast into 6 pieces.
  2. Thread chicken onto skewers (soaked), grill to 165°F.
  3. Make a bed with butter lettuce leaves, and place 6.5 oz of Reser’s Roma Feta Pasta Salad on top.
  4. Arrange grilled chicken skewers, grilled pita and roasted peppers with sliced cucumbers, lemon wedges and artichoke hearts around the salad.
  5. Serve Cucumber Herb Yogurt Dressing in a ramekin.