Category

Dressing, Gravy, Sauces & Spices

In Cut Potatoes, Dressing, Gravy, Sauces & Spices

Korean Style Breakfast Poutine

Korean Style Breakfast Poutine

Yield: 16 each breakfast entrée servings

Ingredients:

  • 10 lbs Reser’s® Diced 5/8” Potatoes (71117.14430)
  • 1 cup Gochugaru salt (1/4 cup Korean chili powder and ¾ cup kosher salt)
  • 6 lbs Reser’s® Savory Gravy (71117.14467)
  • ¾ cup Kimchi, chopped 
  • 2 tsp Gochujang paste
  • 2 lbs White Cheddar cheese curds, broken into ½-inch pieces
  • 16 Eggs, cooked sunny side up
  • 1 cup Green onions, thinly sliced

Directions:

  1. Heat oven to 400°F.
  2. Heat fryer to 375°F.
  3. In a 6-quart saucepan, heat the Reser’s Savory Gravy with the kimchi and gochujang until heated through, place in warmer until ready to serve.
  4. To serve:
    • Fry 10 oz of Reser’s Diced Potatoes until golden brown.
    • Season and toss potatoes with Gochugaru salt, place into a small cast iron skillet.
    • Top the potatoes with a 6 oz ladle of kimchi gravy, then 2 oz cheese curds.
    • Bake for 5-6 minutes until cheese is melted.
    • Top with sliced green onions, serve immediately.
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In Dressing, Gravy, Sauces & Spices

Texas Style Biscuits and Gravy

Texas Style Biscuits and Gravy

Yield: 12 each breakfast entrée servings

Ingredients:

  • 24 each Cornmeal biscuits, 2×2-inch squares
  • 4 lbs Reser’s® Country Gravy (71117.14453)
  • 2 Tbsp Vegetable oil
  • 2 lb. Red chorizo, bulk
  • 1 cup Yellow onion, diced
  • ¼ cup AP flour
  • 1 cup Vegetable stock or water
  • Italian parsley, chopped

Directions:

  1. Bake cornmeal biscuits and set aside to cool.
  2. In a 6-quart saucepan, heat oil over medium
  3. Add chorizo and cook until browned and fat is rendered.
  4. Add diced onion and cook 2-3 minutes to soften.
  5. Add AP flour and cook stirring frequently to make roux.
  6. Add Reser’s Country Gravy and water or stock and whisk to combine
  7. Bring to medium heat and cook for 10-15 minutes to thicken and cook out flour.
  8. To serve:
    • On a warm plate, place 2 biscuits leaning onto each other.
    • Top with 6 oz. ladle of chorizo gravy.
    • Garnish with parsley and serve immediately.
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