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schiedadmin

In Prepared Salads

Homestyle Chicken Macaroni Salad Bowl

Homestyle Chicken Macaroni Salad Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lb. carton Reser’s Amish Macaroni Salad (71117.00212)
  • 2 cups Canola oil
  • 50 each 4 oz Chicken breasts, pounded to ½-inch
  • 3 cups Seasoned flour
  • Sauteed spinach
  • 1 ½ cup Italian parsley, stemmed and finely chopped

Homestyle chicken gravy

  • 8 oz Butter
  • 8 oz (2 cups) AP flour 
  • 1 gallon Chicken stock
  • 1 gallon Heavy cream
  • 2 tsp Black pepper, 28 mesh

Directions:

  1. In a large stockpot, melt the butter until bubbling, but not brown.
  2. Add flour, whisk together, and cook for 1-2 minutes without browning.
  3. Whisk in the heavy cream and chicken stock and bring to a simmer.
  4. Cook for 15- 20 minutes until thickened and whisking frequently.
  5. Season with kosher salt and black pepper to taste and place into steamtable pan and keep warm.
  6. Per order, dust 2 chicken breasts in seasoned flour and sear in a sauté pan. 
  7. Brown on both sides and then add 5 oz ladle of sauce and finish the chicken in the sauce.
  8. In a large bowl, place 5 oz Amish Macaroni Salad, ½ cup sauteed spinach, 2 chicken cutlets, top with chicken gravy, and garnish with chopped Italian parsley.
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In Prepared Salads

Mustard Potato Salad Salmon Bowl

Mustard Potato Salad Salmon Bowl

Yield: 25 each entrée bowls

Ingredients:

  • 8 lb. Reser’s Mustard Potato Salad (71117.00212)
  • 25 each 6 oz Salmon fillets, skin on
  • Avocado oil
  • Kosher salt and black pepper
  • 125 each, Grilled Asparagus stalks

Whole Grain Mustard-Agave Glaze

  • 1 cup Agave syrup, light
  • ½ cup Whole grain mustard
  • ¾ cup Dijon mustard
  • ½ cup Rice vinegar, unseasoned
  • ¼ cup Brown sugar
  • 2 Tbsp Shallot, peeled and minced
  • 2 tsp Kosher salt

Directions:

  1. Whisk together all the ingredients for the Whole Grain Mustard-Agave Glaze in a bowl. Cover and refrigerate overnight prior to serving.
  2. Heat a griddle to 375°F.
  3. Season the salmon with kosher salt and black pepper on both sides.
  4. Heat oil on griddle and cook salmon until golden brown on both sides, pulling off when medium rare.
  5. In a large bowl, place 5 oz. Reser’s Mustard Potato Salad, top with seared salmon fillet, 5 grilled asparagus stalks, 2 Tbsp Agave mustard glaze on salmon and around plate.
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In Prepared Salads

Carolina Slaw Bowl

Carolina Slaw Bowl

Yield: 20 each entrée bowls

Ingredients:

  • 7 lb. carton Reser’s Shredded Homestyle Cole Slaw (71117.15126)
  • 3 cups Red cabbage, shredded
  • 3 Tbsp Green onions, thinly sliced
  • 2 cups Pickled red onions slices
  • 4 cups Carolina BBQ Glaze
  • 8 lbs. Pulled pork, warmed
  • 20 each Hawaiian rolls, buttered and toasted
  • ½ cup Butter, softened

Carolina BBQ Glaze

  • 3 cups Apple cider vinegar
  • 1 cup Ketchup
  • ½ cup Brown sugar
  • 2 tsp Kosher salt
  • 1 tsp Crushed red pepper

Directions:

  1. In a large bowl, combine the Shredded Homestyle Cole Slaw with the shredded red cabbage and green onions. Cover and refrigerate for at least 2 hours.
  2. For Carolina BBQ Glaze, whisk together all the ingredients in a medium bowl. Cover and refrigerate overnight prior to serving.
  3. To serve, place 6 oz red cabbage slaw into a bowl with 6 oz pulled pork, ¼ cup glaze over the pork and top with pickled red onions and a toasted Hawaiian roll.
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In Side Dishes

Frito Pie Macaroni & Cheese

Frito Pie Macaroni & Cheese

Yield: 12 each 9 oz sides

Ingredients:

  • 5 lb. tub Reser’s Steam Table Signature Macaroni & Cheese  (71117.14490)
  • 2 Tbsp Avocado oil
  • 24 oz. lb. 85-15 Ground beef
  • 2 tsp Kosher salt
  • 1 cup Yellow onion, diced
  • 2 Tbsp Taco seasoning
  • 28 oz can Tomatoes, diced with juice
  • 2 cups Kidney beans, drained and rinsed
  • 1 cup Jalapeño, seeded and finely diced
  • 6 cups Sharp Cheddar, shredded
  • 1 cup Green onions, thinly bias sliced 
  • 4 cups Fritos Corn chips

Directions:

  1. In an 8-quart saucepan, heat the oil over medium-high heat.
  2. Add the ground beef and kosher salt and cook until cooked through, stirring frequently and breaking beef into crumbles with a wooden spoon.
  3. Add the diced onion and taco seasoning to the cooked beef and cook until lightly browned.
  4. Add the canned tomatoes and kidney beans and cook for 15- 20 minutes, covered, over medium-low heat, stirring often.
  5. Heat the Reser’s Special Request™ Signature Steam Table Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  6. When heated, empty the mac and cheese bag into the pot with the beef mixture.
  7. To serve, place 10 oz of the beef/mac and cheese base into a warmed bowl and top with ½ cup shredded Sharp Cheddar, 1 Tbsp minced Jalapeño, 1 Tbsp green onions, and ½ cup Fritos corn chips.
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In Side Dishes

Elote Macaroni and Cheese

Elote Macaroni and Cheese

Yield: 12 each 9 oz sides

Ingredients:

  • 5 lb. tub Reser’s Signature Steam Table Macaroni & Cheese (71117.14490)
  • 2 Tbsp Butter
  • ½ cup Yellow onion, diced
  • ½ cup Serrano pepper, seeded and minced, divided in half
  • 4 each Garlic cloves, minced
  • 2 tsp Paprika
  • 2 tsp Kosher salt
  • ¼ tsp Chipotle pepper powder
  • 2 cups Corn, canned, drained of liquid
  • 1 cup Heavy cream
  • 2 cups Oaxaca cheese, shredded
  • 3 cups Cotija cheese, grated
  • 1 cup Red onion, minced
  • 12 each Cilantro leaves

Directions:

  1. In an 8-quart saucepan, melt the butter over medium heat.
  2. Add the diced onion, ¼ cup diced Serrano pepper, and minced garlic and cook to soften without browning.
  3. Add the paprika, salt, and Chipotle powder and cook for 1 minute or until fragrant.
  4. Add the canned corn and cream and cook for 4-5 minutes.
  5. Cover and set aside.
  6. Heat the Reser’s Special Request™ Signature Steam Table Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  7. When heated, empty the macaroni and cheese bag into the pot with the corn mixture and mix the shredded Oaxaca cheese to combine.
  8. To serve, place 9 oz mac and cheese into a warmed bowl and top with ¼ cup grated Cotija cheese, 1 Tbsp minced red onion, 1 tsp minced Serrano, and 1 cilantro leaf.
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In Side Dishes

Grilled Pork Belly Macaroni and Cheese

Grilled Pork Belly Macaroni and Cheese

Yield: 10 each entrée servings

Ingredients:

  • 5 lb. carton Reser’s Special Request™ Deluxe Macaroni & Cheese – 4/5 lb (71117.14905)
  • 2 cups Smoked Cheddar, shredded
  • 3 lbs. Pork belly, sliced ½-inch thick

Pork Belly Dry Cure

  • ½ cup Brown sugar, packed
  • 1 Tbsp Smoked paprika
  • 1 tsp Garlic, granulated
  • ¼ cup Kosher salt
  • 1 tsp Black pepper, 28 mesh

Directions:

  1. In a medium bowl, mix the dry cure together.
  2. Mix the cure with the ½-inch slabs of pork belly and refrigerate for 12-16 hours.
  3. After curing, rinse the pork belly and pat dry.
  4. Place pork belly slices onto parchment line sheet pan and cook at 350°F for 12-14 minutes, flip slices over and cook for another 12-14 minutes or until browned.
  5. Heat the Reser’s Special Request™ Deluxe Macaroni & Cheese in a steamer until warmed through, 18-20 minutes.
  6. Empty the mac into a steamtable pan and add the smoked Cheddar and mix to combine.
  7. To serve, grill a 3 oz piece of the cooked belly to warm through, slice, and place atop 9 oz. of mac and cheese in a large, warmed bowl.
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In Prepared Salads

Habanero Pineapple Chicken Salad Tostadas

Habanero Pineapple Chicken Salad Tostadas

Yield: 25 each 5 oz sides

Ingredients:

  • 5 lb. Reser’s Simply Chicken Salad (71117.11357)
  • 1/4 each whole Pineapple, peeled, quartered, cored, grilled and diced
  • ½ cup Orange juice
  • 1 tsp Mexican oregano, whole (not ground)
  • 3 each Habanero peppers, seeded 
  • 5 each Garlic cloves, peeled
  • 3 Corn tostadas, pre-fried
  • 18 each Corn Tostadas, pre-fried
  • 1 cup Cilantro leaves

Directions:

  1. Grill and cool pineapple quarter.
  2. When cool, dice pineapple into ½-inch pieces and refrigerate.
  3. In a blender, blend the orange juice, oregano, habanero pepper, garlic and three corn tostadas until smooth.
  4. In a medium bowl, mix the orange-habanero liquid with the Reser’s Simply Chicken Salad and combine with a spatula.
  5. To plate, place 1 Tbsp of the chicken salad below the tostada to keep it from moving around.
  6. Place tostada atop the small amount of chicken salad.
  7. Top tostada with 5 oz of chicken salad.
  8. Garnish with ¼ cup grilled and diced pineapple and 4-5 cilantro leaves.
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In Prepared Salads

Sweet Heat Mustard Tater Salad

Sweet Heat Mustard Tater Salad

Yield: 25 each 5 oz sides

Ingredients:

  • 8 lb. carton Reser’s Mustard Potato Salad (71117.00212)
  • ¼ cup Agave nectar
  • ¼ cup Yellow mustard
  • ¼ cup Apple cider vinegar
  • 1 Tbsp Hot sauce
  • 1 ½ tsp Red pepper flakes
  • Italian parsley sprigs

Directions:

  1. In a large metal bowl, whisk together the agave nectar, mustard, cider vinegar, and red pepper flakes.
  2. Add the Reser’s Mustard Potato Salad to the bowl and fold together to combine.
  3. Portion into small bowls and garnish with Italian parsley.
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In Prepared Salads

Serrancho Slaw

Serrancho Slaw

Yield: 25 each 5 oz sides

Ingredients:

  • 7 lb. carton Reser’s Chopped Cole Slaw (71117.15125)
  • 1 cup Sour Cream
  • 3 Tbsp Ranch seasoning
  • 3/4 cup Serrano peppers, seeded and diced (1/4 cup reserved for garnish)
  • 2 Tbsp Chives, minced

Directions:

  1. In a large metal bowl, combine the sour cream, ranch seasoning, ½ cup Serrano peppers, and chives.
  2. Fold the Reser’s Chopped Cole Slaw together to combine.
  3. Portion into small bowls and garnish with reserved diced Serrano peppers.
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In Prepared Salads

Texas-Style Red Potato Salad

Texas-Style Red Potato Salad

Yield: 18 each 5 oz sides

Ingredients:

  • 5 lb. tub Reser’s Red Skin Potato Salad with Dill (71117.19510) 
  • ¼ cup Jalapeño peppers, seeded and diced
  • ½ cup Jalapeño pepper canned, drained of brine and brine saved
  • 2 Tbsp Jalapeño brine

Pickled Mustard Seeds

  • 1 cup Apple cider vinegar
  • 1 cup Water
  • 2 Bay leaves
  • 1 Tbsp Sugar
  • ¾ cup Brown sugar
  • 1 Tbsp Kosher salt
  • 1 cup Yellow mustard seeds

Directions:

  1. For the Pickled Mustard Seeds, whisk to combine the apple cider vinegar, water, bay leaves, sugar, brown sugar, and salt in a small saucepan. Heat until the sugar has dissolved and set aside to cool.
  2. Place seeds in a small saucepan and cover with cold water. Bring to a boil, then drain through a fine-mesh strainer and discard the water. Repeat the process several times until the discarded water does not taste bitter.
  3. Transfer the blanched mustard seeds to the pot with the brine. Bring to a boil, then reduce to a bare simmer and cook until the seeds have plumped up and the liquid has reduced by about one-third, 15 to 20 minutes. Transfer the seeds to a sealable container, let cool at room temperature. Once cooled, label and refrigerate.
  4. For the Potato Salad,  combine the Reser’s Red Skin Potato Salad with Dill with the diced fresh and canned jalapeño pepper and the pepper brine in a large metal bowl. Fold together to combine.
  5. Fill into a container and refrigerate for at least 2 hours before serving.
  6. Portion onto a plate and garnish with the 1 Tbsp pickled mustard seeds. Serve with smoked beef sausage.
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