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Biergarten Mac and Cheese

Biergarten Mac and Cheese

Yield: 12 each 10 oz entree servings

Ingredients:

  • 5 lb Reser’s Steamtable Macaroni & Cheese (71117.14406)
  • 2-12 oz cans Pilsner beer
  • 3 lbs. Kielbasa sausage, thinly sliced
  • ½ cup Stoneground mustard
  • 2 cups Pretzel chips, coarsely chopped in food processor

Directions:

  1. Heat Reser’s Steamtable Macaroni & Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add stoneground mustard, stir to combine.
  3. Cover the Kielbasa slices with Pilsner and turn to medium high.
  4. Once the Kielbasa is heated through, strain and discard the beer.
  5. Keep the Kielbasa warm.
  6. Portion 6 oz of the mac and cheese into serving container and top with pretzel crumbs and Kielbasa slices.
 

Truffle & Brie Macaroni & Cheese

Truffle & Brie Macaroni & Cheese

Yield: 12 each 10 oz entree servings

Ingredients:

Directions:

  1. Heat Reser’s White Cheddar Macaroni & Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add truffle oil, stir to combine.
  3. In a large sauté pan, heat avocado oil over medium heat.
  4. Add sliced leeks and kosher salt and cook without browning until softened and place in 6th pan to keep warm.
  5. Portion 8 oz of the mac and cheese into serving container and top with melted leeks, 2 slices of Brie, and chopped chives.
 

Caprese Mac and Cheese

Caprese Mac and Cheese

Yield: 12 each 10 oz entree servings

Ingredients:

  • 5 lb. Reser’s White Cheddar Macaroni & Cheese (71117.12999)
  • 14 oz can diced tomatoes in juice
  • 1 lb Whole milk Mozzarella, diced into ½” pieces
  • Balsamic glaze
  • 12 cherry tomatoes, quartered
  • 20 basil leaves, fried and drained on paper towels

Directions:

  1. Heat Reser’s White Cheddar Macaroni & Cheese in steamer for 20 minutes, or until heated through.
  2. Add to steamtable pan and add diced tomatoes and Mozzarella, stir to combine.
  3. Portion 8 oz of the mac and cheese into serving container and top with fried basil, quartered cherry tomatoes, and balsamic glaze drizzle.
 

Chicken & Waffle Wrap

Chicken & Waffle Wrap

Yield: 1 Wrap

Ingredients:

  • 1 Don Pancho Waffle Flavored Wrap (79341.02847)
  • 6 oz fried chicken tenders
  • 2 Tbsp orange cream cheese (see recipe)
  • ½ cup baby arugula
  • 1 Tbsp hot honey (chile-infused honey)

Orange Cream Cheese (makes 10 portions)

  • 10 oz cream cheese, softened
  • 1 orange, zested and juiced

Directions:

  1. Beat the cream cheese, orange zest and juice together in a mixer until well combined and place into serving container.
  2. Warm wrap on griddle.
  3. Lay wrap on cutting board and spread an even layer of orange cream cheese.
  4. Place baby arugula and chicken tenders on lower third of the wrap and roll tightly.
  5. Cut on bias, place on plate, and drizzle with hot honey.
  6. Serve with fruit or green salad.
 

Maple-Fig Breakfast Burrito

Maple-Fig Breakfast Burrito

Yield: 1 Wrap

Ingredients:

  • 1 Don Pancho Maple Flavored Wrap (79341.02845)
  • 2 Tbsp fig jam, plus additional ¼ cup in a ramekin
  • 2 Tbsp butter, unsalted
  • 3 eggs, beaten
  • ¼ tsp kosher salt
  • ½ cup Parmesan cheese, shredded

Directions:

  1. Melt butter in nonstick pan and cook until lightly browned and the butter has a nutty aroma.
  2. Add the eggs to the pan and season with kosher salt.
  3. Cook stirring often until the eggs are soft scrambled.
  4. Add the shredded Parmesan to the eggs and take off the heat, stir to combine.
  5. Warm the tortilla on the griddle and set on a cutting board.
  6. Spread the fig jam onto the tortilla all the way to the edges.
  7. Place the cheesy eggs onto the bottom third of the tortilla and roll burrito style.
  8. Serve with a side of fig jam and fruit.
 

Vermont-Style Pulled Pork Quesadilla

Vermont Style Pulled Pork Quesadilla

Yield: 1 Wrap

Ingredients:

  • 1 Don Pancho Maple Flavored Wrap (79341.02845)
  • 1 Tbsp canola oil
  • ½ cup Monterey Jack cheese, shredded
  • ¼ cup white Cheddar cheese, shredded
  • 4 oz pulled pork
  • ¼ cup caramelized apples (Gala and Granny Smith)
  • 2 Tbsp maple-mustard glaze plus additional ¼ cup in ramekin

Maple Mustard Glaze (yields 3 ½ cups)

  • 1 ½ cup stoneground mustard
  • ¼ cup Dijon mustard
  • ¾ cup maple syrup
  • ½ cup apple cider vinegar
  • ¼ cup light brown sugar, packed
  • ½ tsp kosher salt
  • ¼ tsp black pepper, ground

Directions:

  1. Slice and core Gala and Granny Smith apples, caramelize in sauté pan, set aside to cool.
  2. Whisk together ingredients for maple-mustard glaze, cover and refrigerate until ready to use.
  3. Heat griddle to 350°F.
  4. Drizzle canola oil onto griddle and top with the tortilla.
  5. Cover with cheese, pulled pork and caramelized apples.
  6. Cook 3-4 minutes, until cheese is melted, and the tortilla is golden brown.
  7. Fold in half, place onto cutting board and cut into three pieces.
  8. Place onto plate and drizzle with glaze.
  9. Serve with sliced apples and a side of maple-mustard glaze.
 

Golden Gate Shrimp Salad Wrap

Golden Gate Shrimp Salad Wrap

Yield: 1 Wrap

Ingredients:

Bay Shrimp Salad (makes enough for 10 portions)

  • ½ cup mayo
  • 1 lemon, zested and juiced
  • 1 cup celery, small dice
  • 1 Tbsp tarragon (leaves only), minced
  • ¾ tsp celery salt
  • 6 cups bay shrimp, thawed and drained

Directions:

  1. In a clean bowl, whisk the first 5 ingredients in the shrimp salad, then fold in the bay shrimp.
  2. Place into a container and refrigerate until ready to use.
  3. Warm tortilla on a griddle and place onto a clean cutting board.
  4. Spread the mayo across the entire tortilla.
  5. Place the shrimp salad on the bottom third of the tortilla, top with cherry tomato halves and butter lettuce.
  6. Roll burrito style, slice on the bias and place onto serving plate.
  7. Serve with fruit or mixed green salad.
 

Aloha Croque Madame

Aloha Croque Madame

Yield: 1 Wrap

Ingredients:

  • 1 Don Pancho Hawaiian Flavored Wrap (79341.02848)
  • 1 Tbsp whole grain mustard
  • 4 oz ham, sliced
  • ½ cup Gruyere, shredded, divided
  • ½ cup Bechamel sauce, divided
  • 1 egg, fried sunny side up
  • Kosher salt and fresh cracked black pepper

Bechamel Sauce (makes enough for 10 portions)

  • ½ cup butter, unsalted
  • ½ cup AP flour
  • 1 quart whole milk
  • 1 cup heavy cream
  • 2 bay leaves
  • ¼ tsp nutmeg, ground
  • 2 tsp kosher salt
  • ¾ cup Parmesan, grated

Directions:

  1. For Bechamel sauce, melt butter over medium heat in a small saucepan.
  2. Whisk in the flour and cook, stirring constantly for 2-3 minutes without browning.
  3. Whisk in the milk, heavy cream, bay leaf and nutmeg and cook, stirring often to keep from burning until thickened, 10-15 minutes.
  4. Remove from heat and strain into a 2-quart container, whisk in grated Parmesan and season with kosher salt.
  5. Warm tortilla on a griddle and place onto a clean cutting board.
  6. Spread mustard over tortilla.
  7. Fold ham slices and place on the bottom third of the wrap.
  8. Top ham with half of the Gruyere.
  9. Fold the wrap burrito style and griddle 2 minutes on each side until golden brown.
  10. Top the wrapped burrito with the rest of the Bechamel and Gruyere and place under a broiler until cheese is browned and bubbly.
  11. Place onto a plate and top with sunny side up egg and serve with fruit.
 

Banana Brunch Wrap Supreme

Banana Brunch Wrap Supreme

Yield: 1 Wrap

Ingredients:

  • 1 Don Pancho Cinnamon Flavored Wrap (79341.02846)
  • 2 Tbsp almond butter
  • 1 banana, sliced into rounds
  • ¼ cup coconut flakes, toasted in oven
  • 2 Tbsp clarified butter or oil for grilling
  • 1 Tbsp honey to drizzle
  • Powdered sugar to garnish
  • Bias cut bananas to garnish

Directions:

  1. Heat griddle or panini press to 350°F.
  2. Place tortilla onto cutting board.
  3. Spread an even layer of the almond butter across tortilla to edges.
  4. Make a small slit to the middle of the tortilla.
  5. In the first quadrant, place an even layer of sliced bananas.
  6. In the next quadrant, place 2 Tbsp of the toasted coconut flakes.
  7. Finish alternating the last two quadrants with sliced bananas, then finish with the toasted coconut flakes.
  8. Fold each quadrant over the next until one even stacked quarter is left.
  9. Brush each side with clarified butter or oil and grill 1-2 minutes per side, weighed down until golden brown.
  10. Flip over and repeat until golden brown.
  11. Place onto cutting board and cut in half lengthwise.
  12. Stack the bias cut over the other onto a serving plate.
  13. Drizzle with honey and dust with powdered sugar, garnish with bias cut bananas.
 

“Nachurros” with Vanilla Bean Ice Cream and Chocolate Sauce

"Nachurros" with Vanilla Bean Ice Cream and Chocolate Sauce

Yield: 1 Wrap

Ingredients:

Directions:

  1. Heat fryer to 350°F.
  2. Cut Cinnamon wrap into 12 even triangles.
  3. Place triangles into 350°F fryer, moving around to promote even frying.
  4. Fry 45-60 seconds or until crispy.
  5. Let drain in baskets, place into a medium metal bowl and toss with cinnamon sugar.
  6. To serve, place-2-2 oz scoops of vanilla bean ice cream in the middle of a bowl and surround the ice cream with the “chips”.
  7. Drizzle ice cream with chocolate sauce and serve immediately.