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In Fruit

Spicy Thai Pineapple-Cucumber Salad

Spicy Thai Pineapple-Cucumber Salad

Yield: 6 each appetizer salads

Ingredients:

  • 4 lbs Reser’s® Pineapple Chunks, syrup drained and reserved for dressing (79453.77957)
  • 3 English cucumber, halved, seeded, cut in half, and sliced into ½-inch slices
  • 2 Tbsp Fish sauce
  • ¼ cup Lime juice
  • ¼ cup Rice vinegar, unseasoned
  • ¼ cup Pineapple syrup
  • ¼ cup Coconut sugar 
  • 2 each Thai bird chili, finely chopped
  • ½ cup Canola oil
  • ½ cup Cilantro leaves
  • ½ cup Mint leaves
  • ½ cup Peanuts, roasted and lightly salted, chopped

Directions:

  1. For the dressing, whisk together the fish sauce, lime juice, rice vinegar, pineapple syrup, coconut sugar and Thai chilies.
  2. Slowly drizzle in the canola oil to emulsify.
  3. Check for seasoning and set aside.
  4. Per order, toss together the following:
    • 1 cup Reser’s Pineapple Chunks
    • 1 cup English cucumber, diced
    • 4 each Mint leaves, torn
    • 4 cilantro leaves, torn
    • 2 Tbsp Fish sauce vinaigrette
  5. Place onto plate and garnish with 4 mint leaves.
  6. Drizzle the salad with 1 Tbsp of dressing and top with 1 Tbsp chopped peanuts.
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In Fruit

Citrus Agave Liquado

Citrus Agave Liquado

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Orange Slices (79453.74028), drained
  • 1 cup + 2 Tbsp Lime juice
  • 6 cups Whole milk Greek yogurt
  • 6 cups Water, cold
  • 12 each Lime wedges

Directions:

  1. To start, chill two pint glasses until cold.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Orange Slices
    • 2 Tbsp Agave syrup
    • 3 Tbsp Lime juice, fresh
    • 1 cup Whole milk Greek yogurt
    • 1 cup Water, cold
  3. Place the smoothie base into the refrigerator for 30 minutes before serving.
  4. Divide between two glasses and serve with a lime wedge.
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In Fruit

Mangonada Smoothie

Mangonada Smoothie

Yield: 12 each 16 oz servings

Ingredients:

  • 8 lbs Reser’s® Mango Chunks (79453.73928), drained and set aside. 
  • 1 cup Mango syrup, drained from Reser’s Mango Chunks
  • 6 cups Coconut water, ice cold
  • 2/3rd cup Lime juice, fresh
  • 12 cups Ice
  • Chamoy for rimming glass
  • Tajin for rimming glass
  • 12 each Tamarind candy sticks

Directions:

  1. To start, rim one half of two shaker pint glasses with chamoy, followed by the Tajin seasoning.
  2. To make 2 smoothies, blend the following in a high-speed blender for 20-30 seconds.
    • 2 cups Reser’s Mango Chunks
    • 2 Tbsp Mango syrup
    • 1 cup Coconut water
    • 1 Tbsp Lime juice, fresh
    • 2 cups Ice
  3. Divide the smoothie between the two glasses and serve with tamarind candy sticks.
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In Prepared Salads, Variety Salads, Salad & Meal Kits

Ginger Ponzu Slaw

Ginger Ponzu Slaw

Yield: 20 each 5 oz side servings

Ingredients:

  • 7 lbs Reser’s® Chopped Coleslaw, syrup drained and reserved for dressing (71117.15125) 
  • 3 Tbsp Ginger, peeled and finely minced
  • 3 Tbsp Ponzu sauce
  • 1 ½ cup Green onions, thinly sliced, ½ cup reserved for garnish
  • Black sesame seeds for garnish

Directions:

  1. In a large bowl, mix the Reser’s Chopped Cole Slaw with ginger, ponzu, and 1 cup green onions.
  2. Refrigerate base for at least 2 hours before serving to allow flavors to blend.
  3. To serve, place 5 oz of the coleslaw base in a bowl and garnish with black sesame seeds and green onions.
  4. Pairs well with Huli huli chicken or Kalbi rib.
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In Pasta & Macaroni Salad, Prepared Salads

Sesame Mushroom Korean Noodle Salad

Sesame Mushroom Korean Noodle Salad

Yield: 8 each entrée salad servings

Ingredients:

  • 5 lbs Stonemill Kitchens® Korean Noodle Salad (71117.18503)
  • 1 lb King Oyster mushrooms, halved lengthwise
  • 1 Tbsp Ginger, peeled and finely minced
  • ¼ cup Canola oil
  • ¼ cup Soy sauce
  • ¼ cup Sesame oil
  • Toasted sesame seeds for garnish
  • ½ cup Green onions, thinly sliced

Directions:

  1. For the Mushroom Marinade, whisk together the ginger, canola oil, soy sauce, and sesame oil.
  2. Place the halved King Oyster mushrooms in a ½ pan and toss with soy/sesame marinade.
  3. Let the mushrooms marinate at room temperature for 30-40 minutes.
  4. Drain and discard the marinade.
  5. Heat a grill or grill pan until hot.
  6. Grill the mushrooms on both sides, 1-2 minutes. Set aside at room temperature.
  7. Reserve 8 grilled mushroom halves, and cut each in half to garnish salads.
  8. Dice the remaining mushrooms and combine with the Stonemill Kitchens Korean Noodle Salad, refrigerate for 30 minutes before serving.
  9. To serve, place 9 oz of the Korean noodle salad in a salad bowl, and top with two grilled mushroom pieces. Garnish with toasted sesame seeds and 1 Tbsp green onion.
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In Prepared Salads, Variety Salads, Salad & Meal Kits

Edamame Caesar Pasta Salad

Edamame Caesar Pasta Salad

Yield: 10 each entrée salad servings

Ingredients:

  • 4.5 lbs Reser’s® Caesar Bow Tie Pasta Base (71117.14771)
  • 2 tsp Soy sauce
  • 2 cups Edamame, shelled IQF (soybeans), blanched for 1 minute, shocked and drained
  • 2 cups Snap peas, blanched and shocked, cut in half
  • 10 each Eggs (Ramen style eggs or shoyu eggs), steamed for 7 minutes and shocked

Egg Marinade

  • 1 cup water
  • ½ cup+ 1 Tbsp Soy sauce
  • ½ cup Mirin
  • 2 Tbsp Dark soy sauce

Directions:

  1. Start by whisking together the water, soy, mirin, and dark soy sauce for the egg marinade.
  2. Steam, shock, and peel the eggs and submerge in the marinade for 12-24 hours.
  3. After the marination of the eggs is complete, drain and discard the marinade and refrigerate the eggs until ready to serve.
  4. In a large bowl, mix the Reser’s Caesar Bow Tie Base with the soy sauce, edamame, and snap peas. Refrigerate 30 minutes before serving.
  5. To serve, place 10 oz of the pasta/pea base into a chilled serving bowl and top with one ramen egg, cut in half.
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In Tortillas & Mexican

Tacos Al Pastor

Tacos Al Pastor

Yield: 10 each entrée servings (3 tacos each)

Ingredients:

  • 30 each Don Pancho® 4” White Corn Tortillas (79341.01227)
  • 8 Guajillo chiles, cleaned, seeded, and rehydrated in hot water for 15 minutes
  • 2 oz Achiote paste
  • ½ cup Pineapple syrup, drained from Reser’s Bite-Sized Pineapple Chunks
  • ½ cup Apple cider vinegar
  • 6 Garlic cloves, crushed
  • 2 tsp Mexican oregano
  • 1 tsp Cumin, ground
  • ½ tsp Black pepper, 28 mesh
  • ¼ tsp Cloves, ground
  • 4 tsp Kosher salt (2 tsp for marinade and 2 tsp to season meat before searing)
  • 6 lbs. Pork shoulder, cut into ½-inch steaks
  • ½ cup Avocado oil
  • 3 cups Reser’s® Bite-Sized Pineapple Chunks Bite Size (79453.75415), juice used for marinade, and 1 cup saved for garnish
  • 2 each Yellow onion, julienned
  • 2 cups Yellow onion, finely diced
  • 1 cup Cilantro, stemmed and finely chopped
  • Salsa of choice 
  • 30 each Lime wedges

Directions:

  1. In a high-speed blender, blend rehydrated chiles, achiote paste, pineapple syrup, cider vinegar, garlic, Mexican oregano, cumin, black pepper, cloves, and 2 tsp kosher salt.
  2. Mix the marinade with the sliced pork shoulder and refrigerate for 12-24 hours.
  3. After marinating, drain the meat well and slice into ¼” strips.
  4. In a large braising pan, heat the avocado oil over high heat, and add the pork strips.
  5. Cook the pork until golden brown, then add sliced onion and Reser’s Bite-Sized Pineapple Chunks, and cook until all softened and browned thoroughly.
  6. Once cooked, transfer to a pan and keep warm.
  7. Warm the Don Pancho 4″ White Corn Tortillas on a griddle, and top each with 2 oz grilled pork/pineapple/onion mixture and garnish with diced onion, cilantro, and pineapple.
  8. Serve with lime wedges.
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In Tortillas & Mexican

Mango-Serrano Pollo Asado Tacos

Mango-Serrano Pollo Asado Tacos

Yield: 10 each entrée servings (3 tacos each)

Ingredients:

  • 30 each Don Pancho® 5″ Golden Blend Street Taco Tortillas (79341.02102)
  • 6 lbs. Chicken thighs, boneless, skinless, trimmed 
  • 2 ½ cups Reser’s® Diced Mangoes (79453.17029), drained and set aside, ½ cup of mango syrup reserved
  • 1/3 cup Avocado oil
  • ¼ cup Lime juice
  • 1 each Yellow onion, diced
  • 8 each Garlic cloves, minced
  • 2 oz Achiote paste
  • 1 Tbsp Coriander, ground
  • 1 Tbsp Cumin, ground
  • 2 Tbsp Kosher salt
  • 2 tsp Smoked paprika
  • 2 tsp Mexican oregano
  • 1 tsp Chipotle pepper, ground
  • 30 each slices Serrano pepper, bias cut
  • 30 each Cilantro leaves
  • 3 each Avocadoes
  • 30 each Limes, cut into wedges

Directions:

  1. Place the trimmed chicken thighs in a Cambro, cover with the marinade,  and refrigerate for 12-24 hours.
  2. Drain the chicken from the marinade and heat a grill.
  3. Season the chicken with salt and pepper, and grill the chicken until well charred and cooked through.
  4. Let the chicken rest 2-3 minutes before dicing.
  5. For each serving, toss 6 oz of diced chicken thighs with ¼ cup Reser’s Diced Mangoes and mix to combine.
  6. In a blender, combine the oil, reserved mango syrup, onion, garlic, achiote paste, and all the spices. Blend to combine.
  7. Divide between 3 heated Don Pancho Golden Blend Tortillas and garnish each taco with 3 Serrano pepper slices and a cilantro leaf.
  8. Serve with a sliced avocado quarter and lime wedges.
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In Tortillas & Mexican

Chopped Cheese Crunchy Wrap

Chopped Cheese Crunchy Wrap

Yield: 10 each entrée crunchy wraps

Ingredients:

  • 10 each Don Pancho® 14” Foodservice White Flour Tortilla (79341.22250)
  • 1 ¼ cups Ketchup
  • 3 Tbsp Cholula or other hot sauce
  • ½ tsp Kosher salt
  • 5 lbs 90-10 Ground beef
  • ½ cup All-purpose beef rub
  • 20 each American cheese slices
  • 5 cups Yellow onions, diced, seasoned and grilled (should have approx. 3 cups)
  • 3 cups Cheddar cheese, shredded
  • 5 cups Romaine lettuce, shredded, washed, and spun dry
  • 30 each Roma tomato, sliced
  • 10 each 6” Don Pancho Yellow Corn Tortillas (79341.01166), fried into tostadas

Directions:

  1. Heat a flattop griddle to 350°F.
  2. For the burger sauce, whisk the mayonnaise, ketchup, hot sauce, and salt. Set aside.
  3. Grill the diced onions until lightly browned and softened. Set aside to cool.
  4. Fry the 6” Don Pancho Yellow Corn Tortillas until crisped and set aside on a rack to drain and cool.
  5. For each serving, season liberally 6 oz. of ground beef with beef rub and place onto heated griddle.
  6. Grill until golden brown on the bottom and flip over.
  7. When the beef is almost cooked through, chop with grill spatula and top with grilled onions and 2 slices of American cheese.
  8. Heat the Don Pancho 14” Foodservice White Flour Tortilla on each side for 10 seconds and start layering:
    • ¼ cup Cheddar cheese, shredded
    • Chopped beef/cheese/onion mixture
    • ½ cup Shredded Romaine
    • 3 Roma tomato slices
    • 1 oz. Burger sauce, drizzled over sliced tomatoes
    • 1 tostada
    • ¼ cup Cheddar cheese, shredded
  9. Fold the edges of the tortilla fluted around the tostada.
  10. Grill 1-2 minutes seam side down first, flip over for another 1-2 minutes.
  11. Cut in half and serve warm with extra burger sauce.
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In Tortillas & Mexican

Choriquesadilla

Choriquesadilla

Yield: 10 each entrée Quesadillas

Ingredients:

  • 10 each Don Pancho® 13” Foodservice White Tortilla (79341.02013) 
  • 2 lbs Chorizo, removed from casing and crumbled
  • 1 ½ cups Heavy Cream
  • 1 lb Monterey Jack, shredded from block
  • 8 cups Oaxaca cheese, shredded
  • 4 cups Red bell pepper, julienned
  • 1 tsp Cumin seed
  • 5 cups Yellow onions, julienned
  • 5 cups Red onions, julienned
  • ½ cup Avocado oil
  • 3 tsp Kosher salt, 1 tsp for the sauteed peppers, and 2 tsp for the sauteed onions
  • ½ cup Green onions, thinly sliced

Directions:

  1. Sauté the red peppers with cumin seeds, ¼ cup avocado oil, and 1 tsp kosher salt until lightly browned and softened, 3-4 minutes. Cool on a sheet pan and set aside.
  2. Sauté the yellow and red onions with ¼ cup avocado oil until lightly browned and softened, 5-6 minutes. Cool on a sheet pan and set aside.
  3. In a large sauté pan, cook the chorizo until browned and cooked through.
  4. Drain oil from chorizo, and transfer to a 1/6th pan to keep warm.
  5. Heat a flattop griddle to 350°F.
  6. In a small pot, heat the heavy cream to a low simmer and slowly whisk in the shredded cheese.
  7. Whisk the cheese until completely mixed. Place in pan to keep warm.
  8. Grill the quesadilla with the following:
    • 1 Don Pancho® 13” Foodservice White Tortilla
    • 2/3rd cup Oaxaca cheese
    • ½ cup Sauteed onions
    • 1/3rd cup Sauteed peppers
  9. Grill until golden brown, transfer to cutting board, and cut in quarters.
  10. Place onto serving dish and serve with a side of the queso, topped with cooked chorizo.
  11. Garnish with thinly sliced green onions.
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