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All The Things Macaroni Salad

All The Things Macaroni Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lb. carton Reser’s Elbow Macaroni Salad (71117.00188)
  • 2 cups Mixed Cherry tomatoes, halved, reserve several for garnish
  • 1 cup Red onion, small dice
  • 6 oz Baby spinach
  • ¼ cup Everything seasoning, 3 Tbsp for base, 1 Tbsp for garnish

Directions:

  1. In a large bowl, add the Reser’s Elbow Macaroni Salad, cherry tomatoes, red onion, baby spinach, and Everything seasoning and mix to combine with a spatula.
  2. Place into serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
  3. Garnish with Everything seasoning before serving.
 

Good Times Picnic Potato Salad

Good Times Picnic Potato Salad

Yield: 30 each 5 oz servings

Ingredients:

  • 8 lb. carton Reser’s Red Bliss Potato Salad (71117.00554)
  • ½ cup Everything seasoning, divided (1/3 cup for base, remainder for garnish)
  • 1 ¼ cup Bleu cheese, divided (1 cup for base, ¼ cup for garnish)
  • ½ cup Chives (retain 2 Tbsp for garnish)
  • 1 lb. Applewood bacon, cooked into slices and sliced into strips

Directions:

  1. In a large bowl, add the Reser’s Red Bliss Potato Salad with the Everything seasoning, Bleu cheese, and chives, mix until combined.
  2. Place into serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
  3. Garnish with sliced bacon, chives, Everything seasoning, and Bleu cheese prior to serving.
 

Everything Chicken Bagels

Everything Chicken Bagels

Yield: 12 each bagel sandwiches

Ingredients:

Everything Chicken Salad Base

Per Sandwich

  • 1 each Plain bagel, cut in half and toasted
  • 2 Tbsp Cream cheese
  • 6 oz Everything Chicken Salad Base
  • 1 tsp Everything seasoning, garnish
  • 3-4 leaves Butter or Little Gem lettuce
  • ¼ Avocado, sliced
  • Baby arugula salad

Directions:

  1. For Everything Chicken Salad Base, mix the Reser’s Food Service Chicken Salad with the parsley, green onions and everything seasoning in a large bowl until combined.
  2. Toast bagel and spread each half with cream cheese.
  3. Top cream cheese with lettuce leaves.
  4. Scoop 3 oz of the Everything Chicken Salad Base atop each half.
  5. Garnish with Everything seasoning and plate with avocado and baby arugula salad.
 

White BBQ Chicken Salad Sandwich

White BBQ Chicken Salad Sandwich

Yield: 15 sandwiches

Ingredients:

White BBQ Sauce

  • 2 cup Mayonnaise
  • ½ cup Apple cider vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Worcestershire
  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 tsp Cayenne pepper
  • 1 Tbsp Prepared horseradish

Chicken Salad Base

  • 5 lb. tub Reser’s Simply Chicken Salad (71117.11357)
  • 2/3 cup White BBQ Sauce
  • 1 cup Pimentos, diced and drained
  • ¼ cup Italian parsley, stemmed and chopped
  • 1 cup Celery, thinly sliced
  • 1 Tbsp Hot sauce
  • ¼ cup Breadcrumbs, unseasoned

For Each Sandwich

  • 2 Slices Japanese milk bread or Pullman loaf
  • 1 Tbsp butter, melted
  • 5 oz Chicken salad base
  • 3 Slices Dill pickle
  • 2 leaves Butter lettuce
  • 8-10 Potato chips, kettle cooked

Directions:

  1. For White BBQ Sauce, combine all the ingredients in a large bowl for the white BBQ with a whisk and check for seasoning.
  2. Place into tub and refrigerate.
  3. For the Chicken Salad Base, combine the Reser’s Simply Chicken Salad with the White BBQ Sauce, pimentos, parsley, sliced celery, hot sauce, and breadcrumbs with a spatula until mixed through.
  4. Refrigerate Chicken Salad Base for 4 hours before making sandwiches.
  5. For each sandwich, brush each piece of bread with butter and grill until golden bread.
  6. Start with one slice of toasted bread,  and layer butter lettuce, chicken salad base, pickle slices, and top with kettle chips.
  7. Top with toasted bread slice and serve.
 

Bama Slamma Macaroni Salad

Bama Slamma Macaroni Salad

Yield: 30 each 5 oz servings

Ingredients:

White BBQ Sauce

  • 2 cup Mayonnaise
  • ½ cup Apple cider vinegar
  • 2 Tbsp Lemon juice
  • 1 Tbsp Worcestershire
  • 2 tsp Black pepper, ground
  • 1 tsp Kosher salt
  • 1 tsp Cayenne pepper
  • 1 Tbsp Prepared horseradish

Macaroni Salad

Directions:

  1. For White BBQ Sauce, combine all the ingredients in a large bowl for the white BBQ with a whisk and check for seasoning.
  2. Place into tub and refrigerate.
  3. In a large bowl, combine with red onions and broccoli with the white BBQ sauce and hot sauce.
  4. Fold in the Reser’s Homestyle Elbow Macaroni to combine.
  5. Place into serving container and refrigerate for at least 2 hours before serving to allow the flavors to meld.
 

Moroccan Potato Fritters

Moroccan Potato Fritters

Yield: 15 appetizer servings

Ingredients:

Potato Fritter Base

  • 10 lb. Reser’s Shredded Potatoes (71117.14433)
  • ½ cup Butter
  • ¼ cup Extra virgin olive oil
  • 3 cups Onion, small dice
  • 12 cloves Garlic, minced
  • ¼ cup Cumin, ground
  • 2 tsp Black pepper, freshly ground
  • 2 Tbsp Turmeric
  • ¼ cup Kosher salt
  • 1 ¼ cup Cilantro, coarsely chopped
  • 16 eggs, beaten
  • 4 cups Chickpea flour
  • Canola oil for frying

Herbed Yogurt Sauce

  • 2 cups Greek yogurt
  • ¼ cup Lemon juice, fresh
  • 1 Tbsp Dill, fresh chopped
  • 1 Tbsp Italian parsley, fresh chopped
  • ½ tsp Kosher salt

For Garnish

  • Dill leaves

Directions:

  1. Preheat fryer to 350°F.
  2. In a medium sauté pan, melt butter/olive oil and sauté onion and garlic for 5-6 minutes, until translucent but not browned.
  3. When onion/garlic mixture is done, set aside to cool to room temperature.
  4. In a large bowl, mix the Shredded Potatoes with the eggs, spices, cilantro, and sauteed onions/garlic.
  5. Test fry one small fritter to check seasoning.
  6. For Herbed Yogurt Sauce, combine all ingredients in a bowl. Set aside.
  7. Scoop into fryer with 1 oz disher and fry until golden brown, 2-3 minutes.
  8. To serve, place 8 fritters on a plate. Drizzle 1/4 cup Herbed Yogurt Sauce and garnish with 5 dill leaves.
 

Roasted Potatoes with Chermoula

Roasted Potatoes with Chermoula

Yield: 15 each side dishes

Ingredients:

Chermoula Sauce

  • 2 cups Italian parsley, tender leaves and stems trimmed
  • 2 cups Cilantro, tender leaves and stems trimmed
  • 4 cloves Garlic, smashed
  • 2 tsp Coriander, ground
  • 2 tsp Red pepper flake
  • 1 tsp Ginger, ground
  • 2 Tbsp Kosher salt
  • ½ cup Lemon juice
  • 1 ½ cup Extra virgin olive oil

Potatoes

  • 10 lb. bag Reser’s Diced Potatoes (71117.14430)
  • 1 ¼ cup Avocado oil
  • ¼ cup Kosher salt
  • 2 Tbsp Black pepper, freshly ground

For Garnish

  • Fried garlic

Directions:

  1. Preheat oven to 425°F.
  2. In a large bowl, toss the Reser’s Diced Potatoes with the oil, then season with salt and pepper.
  3. Place onto a full sheet pan coated with pan spray, with the potatoes in an even layer.
  4. Roast the potatoes until golden brown, 25-30 minutes, stirring every 10 minutes.
  5. Remove the potatoes from the oven and keep warm.
  6. For the Chermoula sauce, process the herbs, garlic, lemon juice, and salt in a food processor until roughly chopped.
  7. Place into the herb mixture into a bowl, and whisk in the oil and remaining spices. Check for seasoning.
  8. Per order, place 10 oz of roasted potatoes on a small plate and drizzle 1 1/2 oz chermoula sauce around the potatoes and top the potatoes with fried garlic.
  9. Serve immediately.
 

Crispy Korean-Spiced Potatoes

Crispy Korean-Spiced Potatoes

Yield: 10 appetizer servings

Ingredients:

  • Korean-Style Spice Blend
    • ½ cup Kosher salt
    • 2 Tbsp Gochugaru (Korean red chili powder)
    • ¼ cup Brown sugar
    • ½ cup Toasted sesame seeds
    • ½ tsp Powdered ginger
  • Kimchi Dipping Sauce
    • 1 cup Mayonnaise
    • ¾ cup Kimchi, finely chopped
    • 2 Tbsp Rice vinegar, unseasoned
  • Potatoes
  • Garnish
    • ¾ cup Green onions, sliced

Directions:

  1. Preheat fryer to 350°F.
  2. Per order, fry 1 lb. of Reser’s Sliced Potatoes for 2-3 minutes until golden brown throughout.
  3. When crispy, drain of excess oil and toss with 1 Tbsp Korean-Style Spice Blend.
  4. Place onto paper towel and set up plate.
  5. Fill ramekin with ¼ cup Kimchi Dipping Sauce and place onto plate.
  6. Place crispy potatoes onto plate and top with 1 Tbsp sliced green onions and sprinkle with 1 Tbsp Korean-Style Spice Blend.
 

Ancho Chile Roasted Potatoes

Ancho Chile Roasted Potatoes

Yield: 20 each side dishes

Ingredients:

  • Ancho Chile Spice Blend
    • 1 cup Kosher salt
    • ½ cup Ancho chili powder
    • 3 Tbsp Granulated garlic
    • 3 Tbsp Demerara sugar
    • 2 Tbsp Black pepper, 28 mesh
    • 2 Tbsp Cumin seeds, whole
    • 2 Tbsp Smoked paprika
  • Potatoes
    • 10 lb. bag Reser’s Mega Diced Redskin Potatoes (71117.14479)
    • 1 ¼ cup Avocado oil
    • ½ cup Ancho chile spice blend
    • 1 ½ cup Shallots, sliced
    • 1 ¼ cup Queso Fresco cheese, crumbled
    • 1 bunch Cilantro, rinsed and dried off

Directions:

  1. Preheat oven to 425°F.
  2. Combine all ingredients for ancho chile spice blend in a bowl and mix well.
  3. In a large bowl, toss the Reser’s Mega Diced Red Skin Potatoes with the oil, then Ancho Chile Spice Blend and shallots.
  4. Place onto a full sheet pan coated with pan spray, with the potatoes in an even layer.
  5. Roast in oven for 20-25 minutes, stirring halfway through, until the potatoes and shallots are golden brown.
  6. Per order, place 8 oz of roasted potatoes on a small plate and top with 2 Tbsp crumbled Queso Fresco, and garnish with 10 cilantro leaves.
  7. Serve immediately.
 

Creamed Corn Souffle

Creamed Corn Souffle

Yield: 20 each 5 oz servings, 2” half pan.

Ingredients:

  • 4 lb. Reser’s Sweet Corn with Butter (71117.56013)
  • 8 Eggs, beaten
  • 1 ½ cup Butter, melted
  • 4 cups Sour cream
  • 2 cups AP flour
  • 2 cups Yellow cornmeal
  • ½ cup Sugar
  • ¼ cup Baking powder
  • 2 tsp Sea salt

Directions:

  1. Preheat oven to 375°F.
  2. In a small bowl, mix flour, cornmeal, sugar, baking powder, and sea salt and set aside.
  3. In a large bowl, beat the eggs with melted butter and sour cream.
  4. Fold in the cold Reser’s Sweet Corn w/ Butter until combined.
  5. Fold the dry mixture into the corn wet mixture to combine, without overmixing.
  6. Spray a 2” half pan and fill with souffle base.
  7. Bake uncovered for 45-50 minutes until browned and the base is set and not jiggly.
  8. Serve warm.