schiedadmin In Cut Potatoes

Southern-Style Poutine

Southern-Style Poutine

Yield: 20-8 oz. servings

Ingredients:

• 10 lb. bag Reser’s Diced Russet Potatoes (71117.14430)
• 4 lb. Reser’s Savory Gravy (71117.14467)
• 2 1/2 lb. White Cheddar cheese curds
• ¼ cup Italian parsley, leaves only chopped

Directions:

1. Heat Reser’s Savory Gravy to 165°F, hold warm on steamtable.
2. Fry Reser’s Diced Russet Potatoes at 350°F until golden brown, 3-4 minutes.
3. Portion 8 oz. of fried potatoes onto a heat-safe gratin or rarebit dish.
4. Top with 3 oz. of savory gravy.
5. Top with 2 oz. White Cheddar cheese curds and melt in oven or broiler.
6. Garnish with chopped Italian parsley.

schiedadmin In Side Dishes

White Cheddar Potato Soup

White Cheddar Potato Soup

Yield: Approximately 1 gallon; 16-8 oz. servings

Ingredients:

• 5 lb. bag Reser’s White Cheddar Mashed Potatoes (71117.14317)
• 2 quarts Whole milk
• 1/4 cup Chives, dried
• 1 Tbsp Kosher salt
• Fresh thyme leaves for garnish
• White Cheddar cheese, grated for garnish

Directions:

1. Heat the bags of Reser’s White Cheddar Mashed Potatoes in a steamer or hot water bath until hot.  
2. Squeeze the hot potatoes into an 8 quart or larger soup pot and add the remaining ingredients.
3. Mix with a whisk until smooth and heat over low heat, stirring as it heats through.
4. Check seasoning for salt, add more if necessary.
5. Pour into bowls and garnish with fresh thyme leaves and grated White Cheddar cheese.

schiedadmin In Side Dishes

Yukon Gold Potato Pancakes

Yukon Gold Potato Pancakes

Yield: 40 each 2 oz cakes

Ingredients:

• 5 lb. bag Reser’s Special Request All Natural Yukon Gold Mashed Potatoes (71117.94501)
• 3 each Eggs, beaten 
• ½ cup AP Flour plus extra for dredging
• 3 Tbsp sugar
• 1 Tbsp vanilla extract
• ½ cup canola oil

Directions:

1. Heat griddle to 350°F.
2. Combine Reser’s All Natural Yukon Gold Mashed Potatoes and all other ingredients in a large bowl and mix with gloved hands to combine.  
3. Scoop with a 2 oz (#16 disher) and shape into a pancake with hands.
4. Dredge lightly in flour and cook on griddle until golden with canola oil.  
5. Flip and fry the other side.
6. Serve with fresh berries and warm maple syrup.

schiedadmin In Side Dishes

White Cheddar Twice-Baked Potatoes

White Cheddar Twice-Baked Potatoes

Yield: 20 Twice-Baked Potato Halves

Ingredients:

• 10 each 6-8 oz Russet potatoes
• 2 Tbsp Avocado oil
• 1 Tbsp kosher salt
• 5 lb. bag Reser’s White Cheddar Mashed Potatoes (71117.14388)
• 2/3 cup Parmesan, shredded
• ½ cup Chives, minced, 2 Tbsp reserved for garnish
• ½ cup Butter, melted

Directions:

1. Heat oven to 400°F.
2. Pierce each potato several times with a fork.
3. Toss the potatoes with avocado oil and season with kosher salt
4. Bake for 40-50 minutes, until the flesh can be easily pierced with a fork.
5. Let cool on a rack for 15- 20 minutes.
6. When cool, halve the potatoes, scoop out some of the potato pulp, and place into a large metal bowl.
7. Mix the potato pulp with Reser’s White Cheddar Mashed Potatoes, shredded Parmesan, and chives, being careful not to overwork.
8. Fill the potato mixture back into the baked skins on a sheet pan.
9. Brush each half with butter and place into oven.
10. Bake for 12-15 minutes until browned and heated through.
11. Garnish each half with minced chives.

schiedadmin In Other Products

Honey Biscuits and Sausage-Bacon Gravy

Honey Biscuits and Sausage-Bacon Gravy

Yield: 2 quarts gravy, 10 Breakfast Entrée portions

Ingredients:

• 20 each Biscuits, brushed with honey for the last 3 minutes of baking
• 4 lb. each Reser’s Country Gravy (71117.14453)
• 1 Tbsp Butter
• 1 lb. Pork breakfast sausage, ground
• ½ cup Bacon, cooked and chopped
• 1 cup Yellow onion, diced
• 1/8th tsp Cayenne pepper
• 24 leaves Sage, fried for garnish
• 2 oz Butter, for frying sage

Directions:

1. Bake biscuits according to recipe, brush with honey the last 2-3 minutes of baking.
2. Cool on a baking rack.
3. In a 6-quart saucepan, lightly brown the pork sausage in butter until cooked through, breaking up to crumble.
4. Add the onion and bacon and cook until the onion is softened.
5. Add the Reser’s Country Gravy and Cayenne pepper and cook for 10-15 minutes, stiffing often.
6. Check seasoning when done and keep warm for service.
7. For plating:
   • 2 Honey glazed biscuits
   • 2 each 3 oz ladles Sausage-bacon gravy
   • 2 each Sage leaves, fried in brown butter

schiedadmin In Side Dishes

Smoked Scalloped Potatoes

Smoked Scalloped Potatoes

Yield: 18, 5 oz Side Portions

Ingredients:

• 5 lb. bag Reser’s Scalloped Potatoes (71117.56001)
• 2 Tbsp Butter
• 2 Tbsp Garlic, minced
• 1 Tbsp Shallot, minced
• 1 tsp Thyme, minced
• 1 cup Smoked Cheddar, shredded
• 1 cup White Cheddar, shredded

Directions:

1. Heat smoker to 225°F.
2. Heat butter in a small sauté pan and sauté garlic and shallots until softened, but not browned.
3. Add minced thyme and take the heat.
4. In a metal bowl, mix the Reser’s Scalloped Potatoes with the sauteed garlic mixture to combine.
5. Fill into a sprayed 2” half hotel pan.
6. Top with shredded cheese and wrap with foil.
7. Smoke for 1 hour.
8. Remove foil and finish in a 375°F oven for 12-15 minutes until cheese is golden brown.
9. Keep warm until service.

schiedadmin In Prepared Salads

Sesame Ginger Macaroni Salad

Sesame Ginger Macaroni Salad

Yield: 30, 4 oz Side Portions

Ingredients:

• 8 lb. carton Reser’s Signature Macaroni Salad (71117.06039)
• 2 Tbsp Sesame seeds, toasted
• ¼ cup Pickled ginger (white), finely chopped
• ¼ cup Pickled ginger juice (brine)
• 1 cup Green onions, thinly sliced, 2 Tbsp reserved for garnish
• 2 Tbsp Black sesame seeds

Directions:

1. In a large metal bowl, mix the Reser’s Signature Macaroni Salad, toasted sesame seeds, pickled ginger, ginger juice and sliced green onions.
2. Portion and garnish with black sesame seeds and sliced green onions.

schiedadmin In Side Dishes

Smokey Pimento Mac and Cheese

Smokey Pimento Mac and Cheese

Yield: 12 each 8 oz servings (side dish)

Ingredients:

• 5 lb. bag Reser’s Deluxe Macaroni and Cheese (71117.14905) 
• 6 oz Cream cheese, softened at room temperature
• 1 cup Sharp Cheddar cheese, shredded
• 1 ½ tsp Smoked paprika
• 1 ¼ cup Pimentos, diced and drained

Directions:

1. In a steamer or large stockpot, heat the Reser’s Deluxe Macaroni and Cheese bag for 20-22 minutes.
2. Open the bag into a 6” 1/3rd pan and mix in the softened cream cheese, sharp Cheddar, and smoked paprika with a rubber spatula.
3. Fold in the 1 cup of pimentos, reserving ¼ cup for garnish, and keep warm on a steam table.
4. To serve, place 8 oz of the smokey pimento mac and cheese into a bowl and garnish with small diced pimentos.

schiedadmin In Side Dishes

Sweet Potato Soup with Country Ham

Sweet Potato Soup with Country Ham

Yield: 16 each- 9 oz portions

Ingredients:

• Sweet Potato Soup (yield 1 gallon)
  • 1 Yellow onion, diced
  • 1 Carrot, peeled and diced
  • ¼ cup Butter
  • 2 tsp Kosher salt
  • 2 Quarts Chicken stock
  • 5 lb. bag Reser’s Mashed Sweet Potatoes (71117.94504) 
  • 1 ½ tsp Hot sauce
  • 1 lb Country ham, seared in cast iron pan and diced small
  • 4 oz Peanuts, dry roasted and crushed
• Roasted Peanut Crema (yield 2 cups)
  • ½ cup Peanuts, dry roasted
  • 1 ½ cup Sour cream
  • ½ tsp Kosher salt
  • 1 ½ Tbsp Apple cider vinegar

Directions:

1. In an 8-quart stockpot, melt the butter.
2. Add the onion, carrot and kosher salt and cook 4-5 minutes until softened, but not browned.
3. Add the Chicken stock and mashed sweet potatoes and whisk to combine.
4. Cook over medium heat, stirring often, until the vegetables are softened.
5. Season with hot sauce and puree with an immersion blender, keep warm.
6. For the peanut crema, combine all ingredients in a high-powered blender and blend 30-45 seconds until smooth.
7. To serve, place 8 oz of soup in a large soup bowl, garnish with 1 oz diced ham, drizzle of crema, and crushed peanuts.

schiedadmin In Tortillas & Mexican

Smoked Chicken Burrito Mojado

Smoked Chicken Burrito Mojado

Yield: 10 each Entrée servings

Ingredients:

• Burrito Filling
  • 10 each Don Pancho 12” Red Chipotle Flour Tortillas  (79341.22337) 
  • 2 ½ lbs. Smoked chicken meat, pulled and warmed
  • 5 cups Mexican cheese blend, shredded
  • 8 cups Spanish-style rice
• Roasted Tomato-Guajillo Sauce (yield 3 cups)
  • ¼ cup Avocado oil
  • 1 Tbsp Garlic, minced
  • ¼ tsp Cumin, ground
  • 1 Tbsp Guajillo chile powder
  • 2 Tbsp Tomato paste
  • 2 each 14 oz cans Fire-roasted tomatoes, blended
  • 1 cup Chicken stock
  • 1 tsp Kosher salt
• Complete plate
  • 3 each Avocado, large
  • 10 Cilantro leaves

Directions:

1. For tostadas, heat oil in a shallow 10” cast iron pan.
2. When the oil is heated, fry the Don Pancho 6” Gordita Flour Tortillas for 15-20 seconds per side (will puff up) and let dry on paper towels.
3. For eggs, heat oil and cook until over easy
4. For each Breakfast Tostada serving, layer on a plate ¼ cup refried black beans, 1 fried tortilla, ½ cup refried black beans, 2 over easy eggs, 2 Tbsp Queso fresco. Serve with a 2 oz ramekin of Reser’s Pico De Gallo and garnish with a cilantro leaf for.