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schiedadmin

In Cole Slaw, Prepared Salads

Hawaiian Grilled Chicken Sliders

Hawaiian Grilled Chicken Sliders

Yield: 28 each 6 oz servings

Ingredients:

Sesame Scallion Slaw

Huli-Huli Chicken

  • 1 cup ketchup
  • 1 cup soy sauce
  • 1 cup Brown sugar, packed
  • 1-inch knob Ginger, peeled and grated on microplane
  • 6 cloves Garlic, minced
  • 50 each Chicken thighs, trimmed of excess fat

Grilled Chicken Sliders

  • 50 each Sweet Hawaiian rolls, cut in half
  • 50 each Huli-Huli Chicken, drained of marinade and grilled
  • 2 oz Sesame Scallion Slaw

Directions:

  1. For Huli-Huli Chicken, whisk marinade ingredients to combine.
  2. Save 1 cup of marinade to glaze chicken and then marinate trimmed chicken thighs for 8-12 hours in the refrigerator.
  3. Drain the chicken of marinade and discard marinade.
  4. Grill chicken thighs until cooked through and keep warm.
  5. Brush grilled thighs with reserved glaze.
  6. In a large metal bowl, mix Reser’s Shredded Homestyle Slaw with the toasted sesame seeds and green onions and set aside.
  7. To assemble sandwich, cut rolls in half and grill cut side until golden brown.
  8. Place grilled chicken atop bottom roll, top with slaw, and place grilled roll atop the slaw.
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In Pasta & Macaroni Salad, Prepared Salads

Puerto Rican Macaroni Salad

Puerto Rican Macaroni Salad

Yield: 28 each 6 oz servings

Ingredients:

  • 8 lbs Reser’s® Elbow Macaroni Salad (71117.00188)
  • 1 lb Spam, sliced 1-inch thick and pan-fried
  • 1 2/3 cups Green olives, pitted and sliced, divided in half
  • ¾ cup Red bell pepper, seeded and diced
  • 1 cup Red onion, diced

Directions:

  1. Pan fry Spam until golden brown on both sides, set aside to cool 5-10 minutes.
  2. When cool, dice Spam and set aside.
  3. In a large metal bowl, add the entire carton of Reser’s Elbow Macaroni Salad and fold in the other ingredients until combined.
  4. Place into serving dish and garnish with remaining sliced green olives.
  5. Cover and refrigerate until ready to serve.
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In Prepared Salads, Protein Salad

Jamaican Jerk Chicken Salad

Jamaican Jerk Chicken Salad

Yield: 16 each 5 oz servings

Ingredients:

  • 5 lbs Reser’s® Simply Chicken Salad (71117.11357)
  • 3 Tbsp Jamaican jerk seasoning
  • 1 Tbsp Brown sugar
  • ½ cup Green onions, sliced, 2 Tbsp set aside for garnish
  • 1 Tbsp Habanero peppers, minced (remove seeds for less heat)
  • ½ cup Red bell pepper, seeded and diced

Directions:

  1. In a clean metal bowl, add the entire tub of Reser’s Simply Chicken Salad.
  2. Mix in the jerk seasoning and brown sugar to combine.
  3. Fold in the green onions and both peppers and mix to combine.
  4. Place into serving bowl or portion and garnish with green onions.
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In Potato Salad, Prepared Salads

Olivier Salad

Olivier Salad

Yield: 32 each 5 oz servings

Ingredients:

  • 8 lbs Reser’s® Regular Potato Salad (71117.00215)
  • 1 cup Carrots, diced, blanched, and shocked
  • 1 cup Pickled beets, drained and diced
  • ½ cup Italian parsley
  • ¾ cup Dill pickles, diced
  • 1 ½ cups Green peas, thawed

Directions:

  1. Dice carrots and blanch for 1-2 minutes in boiling/salted water and shock in ice water.
  2. Drain carrots and set aside.
  3. In a large metal bowl, add the entire carton of Reser’s Potato Salad, and fold in the other ingredients until combined.
  4. Place into a serving dish and refrigerate.
  5. The longer the salad sits, the more the beets will give off color and turn the salad a light pink color. The salad is best consumed within 48 hours.
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In Cut Potatoes, Tortillas & Mexican

Smoky Chorizo and Potato Tacos

Smoky Chorizo and Potato Tacos

Yield: 20 each entrée servings or 40 6-inch tacos

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Heat rondeau to medium heat and add chorizo, breaking it up to cook evenly.
  3. Cook chorizo until almost cooked through, browning slightly.
  4. Add onions and cook 1-2 minutes to soften.
  5. Add kosher salt and smoked paprika, cook 1 minute until fragrant.
  6. Add Reser’s Diced Red Potatoes or Reser’s Diced Potatoes and coat with chorizo/onion mixture.
  7. Cook 10-15 minutes until potatoes have browned slightly and are heated through.
  8. Place two warmed Don Panchos 6-inch Golden Blend Tortillas on a plate and fill each with ½ cup of potato mixture.
  9. Garnish with crumbled Cotija and cilantro leaves.
  10. Place lime on the side and serve.
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In Mashed Potatoes, Side Dishes

Greek Garlicky Potato Dip (Skordalia)

Greek Garlicky Potato Dip (Skordalia)

Yield: 15 each appetizer servings

Ingredients:

  • 5 lbs Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 2 cups Almonds, blanched and slivered
  • 40 each Garlic cloves, peeled
  • 1 Tbsp Kosher salt
  • 1 ¼ cups Lemon juice, fresh
  • 2 ½ cups Extra virgin olive oil, plus more for garnish
  • 1 cup Green onions, thinly sliced for garnish
  • Pita bread, brushed with olive oil and grilled

Directions:

  1. Process almonds, garlic, kosher salt, and lemon juice in a food processor until smooth.
  2. Add mixture to a large stainless bowl with Reser’s Special Request Natural Yukon Mashed Potatoes.
  3. Mix to combine, taking care to not overmix.
  4. Add in Extra virgin olive oil and mix to combine.
  5. Check seasoning.
  6. Refrigerate at least 2 hours before serving to let allow flavors to meld.
  7. Portion 8 oz into a cup or large ramekin, drizzle with extra virgin olive oil, and garnish with sliced green onions.
  8. Allow the dip to warm up 5-6 minutes before serving with grilled pita.
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In Cut Potatoes

Crispy Potato and Pulled Pork “Nachos”

Crispy Potato and Pulled Pork "Nachos"

Yield: 16 each appetizer servings

Ingredients:

Directions:

  1. Preheat fryer to 350°F and oven to 400°F.
  2. Fry 5 lbs. Reser’s Diced Red Potatoes or Reser’s Diced Potatoes for 3-4 minutes until golden brown, shake off excess oil, and toss with 1/4 cup BBQ rub and keep warm.
  3. Warm the pulled pork.
  4. Layer ingredients as follows:
    • 2 cups Potatoes
    • 1/2 cup Cheese blend
    • 5 oz Pulled pork
    • 1/4 cup Cheese blend
  1. Bake for 4-5 minutes until the cheese is melted and starting to brown.
  2. Garnish with finely diced red onion.
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In Tortillas & Mexican

KimCheesey Nachos

KimCheesey Nachos

Yield: 10 each appetizer servings

Ingredients:

  • 2 lbs Don Pancho® Thin Yellow Corn 4-Cut (79341.01365)
  • 2 Tbsp Kosher salt
  • 5 cups Kimchi, drained of excess liquid, sautéed, and kept warm
  • 10 cups Monterey Jack cheese, shredded
  • Cilantro leaves, picked
  • Toasted sesame seeds

Gochujang Crema

  • 2 Tbsp Gochujang paste
  • 2 cups Sour cream
  • 1/4 cup Apple cider vinegar

Directions:

  1. For Gochujang Crema, mix all ingredients together. Set aside.
  2. Preheat fryer to 350°F and oven to 425°F.
  3. Fry chips stirring often for 40-50 seconds until crisp. Pull from fryer and season with kosher salt and drain on paper towels.
  4. Layer ingredients as follows:
    • 2 oz Don Pancho® Thin Yellow Corn 4-Cut, fried
    • 1/2 cup Monterey Jack cheese, shredded
    • 2 oz Don Pancho Thin Yellow Corn 4-Cut, fried
    • 1/2 cup Monterey Jack cheese, shredded
    • 1/2 cup Kimchi, drained of excess liquid, sautéed, and kept warm
    • 1/2 cup Monterey Jack cheese, shredded
  5. Bake for 5-6 minutes until cheese is melted and golden brown.
  6. Garnish with Gochujang Crema, toasted sesame seeds, and cilantro leaves.
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In Mashed Potatoes, Side Dishes

Ultimate Breakfast Potato Pie

Ultimate Breakfast Potato Pie

Yield: 10 each 8 oz side dish servings

Ingredients:

Directions:

  1. Preheat oven to 375°F.
  2. Cut a round of parchment paper to fit into the bottom of the springform pan.
  3. Lightly flour a cleaned work surface and roll out the pie crusts to fit halfway up each of the springform pans.
  4. With a paddle attachment and a stand mixer, mix Reser’s Special Request Natural Yukon Mashed Potatoes with eggs, flour, and salt.
  5. When combined, mix in the cooked bacon and chives.
  6. Fill the crusts evenly with 45 oz potato filling and top each pie with 1/2 cup shredded sharp Cheddar.
  7. Bake for 50-60 minutes until golden brown.
  8. Let cool completely on a rack.
  9. Cut each pie into 8 servings and reheat each slice in the oven for 3-4 minutes to warm through prior to plating.
  10. Top each slice with a sunny-side-up egg and fresh ground black pepper.
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In Dips & Spreads

Gochujang Pimento Cheeseburger

Gochujang Pimento Cheeseburger

Yield: 40 each Burgers

Ingredients:

Gochujang-Pimento Cheese

Gochujang-Pimento Burger

  • 40 each 6 oz Ground beef patties, seasoned and grilled medium rare
  • 40 each Hamburger buns, brushed with oil and toasted on a griddle
  • 5 lbs Gochujang-Pimento Cheese
  • 80 each Butter lettuce leaves
  • Kettle potato chips and pickle on the side

Directions:

  1. With a paddle attachment and a stand mixer, mix Reser’s Pimento Cheese with the gochujang paste and shredded Cheddar cheese until combined.
  2. Once the burger is grilled and resting, top the bottom part of the bun with the butter lettuce leaves.
  3. Place burger patty atop the butter lettuce leaves and top burger with 1.5 oz disher (#20) of Gochujang Pimento Cheese.
  4. Lean top of bun against burger and finish plating with kettle chips and a dill pickle spear.
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