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Smoky Ham and Gouda Potato Gratin

Smoky Ham and Gouda Potato Gratin

Yield: 13 each 7 oz servings (one 2-inch ½ pan)

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.14571)
• 2 cup Ham, cut into ½-inch dice
• 1 tsp Thyme leaves, finely minced
• 2 cups Smoked Gouda cheese, shredded and divided in half

Directions:

1. Preheat oven to 375°F.
2. Prepare one 2” ½ hotel pan with pan spray.
3. Empty the entire bag of Reser’s Scalloped Potatoes into a medium bowl.
4. Fold the ham, thyme, and 1 cup of the shredded smoked Gouda into the potatoes.
5. Scoop the ham and potato mixture into the pan and press into an even layer.
6. Top with the remaining cup of smoked Gouda.
7. Bake uncovered for 30-40 minutes until the cheese is golden brown and warmed through.
8. Keep warm and serve. Tray pairing with soft scrambled eggs or vegetable frittata.

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Smoked Chicken Pot Pie

Smoked Chicken Pot Pie

Yield: 8 each entrée pot pies

Ingredients:

• 4 lbs Reser’s® Pot Pie Filling (71117.14727)
• 1 tsp Thyme leaves, minced
• 2 lbs Smoked chicken, cut into 1-inch chunks
• 8 each 65-inch Pie crusts

Directions:

1. Preheat oven to 375°F.
2. Prepare 8 each 5-inch cast iron pans with pan spray
3. In a bowl, mix the entire bag of Reser’s Pot Pie Filling with the thyme and smoked chicken.
4. Divide the pot pie filling into the pans and top with the pie crust.
5. Crimp the edges as needed and cut several slits in the crust to allow steam to release.
6. Cook for 25-35 minutes until the crust is golden brown and cooked through.
7. Serve warm.

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Roasted Garlic Cauliflower Risotto

Roasted Garlic Cauliflower Risotto

Yield: 12 each 8 oz side serving

Ingredients:

• 4 lbs Reser’s® Cheesy Garlic Cauliflower Rice (71117.00744)
• 40 Roasted garlic cloves in olive oil
• Parmesan frico (shredded Parmesan cooked in oven on parchment until crispy)

Directions:

1. In a large sauté pan, heat the olive oil until it shimmers.
2. Add the minced garlic, onion, and salt and cook for 3-4 minutes to soften without browning, stirring often.
3. Add the red bell pepper and continue to cook and soften, 2-3 minutes.
4. Add the entire bag of Reser’s Sweet Corn in Butter and blanched green bean chunks and warm through, stirring often.
5. Add the halved tomatoes and continue to warm through.
6. Add the minced parsley off the heat and place in 1/3rd pan to keep warm, but not on a steamtable.
7. To serve, scoop into a small serving bowl and garnish with parsley chiffonade.

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Summer Succotash

Summer Succotash

Yield: 14 each 6 oz side serving

Ingredients:

• 1/3rd cup Extra virgin olive oil
• 4 each Garlic cloves, minced
• 1 cup Yellow onion, small dice
• 1 tsp Kosher salt
• 1 cup Red bell pepper, small dice
• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1 cup Green beans, cut into 1-inch chunks, blanched and shocked
• 2 cups Cherry or Pear tomatoes, halved
• 2 Tbsp Italian parsley leaves, minced
• Italian parsley leaves, chiffonade for garnish

Directions:

1. In a large sauté pan, heat the olive oil until it shimmers.
2. Add the minced garlic, onion, and salt and cook for 3-4 minutes to soften without browning, stirring often.
3. Add the red bell pepper and continue to cook and soften, 2-3 minutes.
4. Add the entire bag of Reser’s Sweet Corn in Butter and blanched green bean chunks and warm through, stirring often.
5. Add the halved tomatoes and continue to warm through.
6. Add the minced parsley off the heat and place in 1/3rd pan to keep warm, but not on a steamtable.
7. To serve, scoop into a small serving bowl and garnish with parsley chiffonade.

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Creamed Corn Pudding

Creamed Corn Pudding

Yield: 12 each 5 oz side serving (200 1/2 pan, greased)

Ingredients:

• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1/3rd cup Sugar
• ¼ cup Cornstarch
• ½ tsp Kosher salt
• 7 eggs, beaten
• 1 cup Whole milk

Directions:

1. Heat oven to 400°F.
2. Spray 200 ½ pan with pan spray or grease with softened butter and set aside.
3. In a medium bowl, whisk together the sugar, cornstarch, and kosher salt.
4. In another medium bowl, whisk together the eggs and whole milk until smooth.
5. Whisk the dry ingredients into the egg/milk mixture until smooth.
6. Fold in the opened bag of Reser’s Sweet Corn in Butter.
7. Fill the prepared 200 ½ pan.
8. Bake for 40-50 minutes uncovered, until golden brown, and a toothpick comes clean.
9. Serve warm.
10. The recipe can also be divided into prepared ramekins and baked for less time.

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Calabrian Pepper-Basil Creamed Corn

Calabrian Pepper-Basil Creamed Corn

Yield: 12 each 6 oz side serving

Ingredients:

• 4 lbs Reser’s® Sweet Corn in Butter (71117.56013)
• 1 cup Half and half (or ½ cup whole milk and ½ cup heavy cream)
• 2 Tbsp Parmesan, grated
• 1 Tbsp Calabrian chili peppers, finely diced
• 10 each Basil leaves, cut in a chiffonade
• 10 each Calabrian chili peppers for garnish

Directions:

1. Open the bag of Reser’s Sweet Corn in Butter, and place into a 4-quart saucepan, along with the half and half, grated Parmesan, and Calabrian chiles.
2. Heated slowly over medium heat until warmed though, stirring often to keep from scorching, 6-8 minutes.
3. Once warmed through, stir in the basil chiffonade and keep warm.
4. Portion 6 oz into a warmed bowl or ramekin to serve and garnish with a whole Calabrian chili.

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BBQ Cheddar Potato Gratin

BBQ Cheddar Potato Gratin

Yield: 12 each 7 oz side servings (200 ½ hotel pan)

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
• 2 Tbsp tomato-based BBQ sauce
• 2 tsp BBQ spices
• 1 cup Sharp Cheddar cheese, shredded
• BBQ sauce to serve

Directions:

1. Preheat oven to 375°F.
2. Open the Reser’s Scalloped Potatoes, and place into a medium sized bowl.
3. Stir in the BBQ sauce and BBQ spice.
4. Fill a prepared 200 ½ pan with the BBQ potato mixture and top evenly with cheese.
5. Bake for 30-40 minutes uncovered until heated through and cheese topping has browned.
6. Keep warm to serve.
7. Garnish with BBQ sauce to serve.

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Skillet Cornbread with Hot Honey Butter

Skillet Cornbread with Hot Honey Butter

Yield: 4 each 6-inch Cornbread appetizers

Ingredients:

• 1 cup Yellow cornmeal, medium grind
• 1 ¼ cup AP Flour
• 1 Tbsp Baking powder
• ½ cup Sugar
• ¼ tsp Salt
• 1 ½ cups Reser’s® Sweet Corn in Butter Sauce (71117.56013)
• ½ cup Butter, unsalted, melted 
• 2 each Eggs, whisked
• ¾ cup Whole milk
• Butter, unsalted for greasing skillet
• Hot Honey Butter
  1. ½ cup Hot honey, warmed slightly in microwave
  2. 1 cup unsalted Butter, softened to room temperature

Directions:

1. Heat an oven to 400°F.
2. For Hot Honey Butter, heat together with a paddle in a stand mixer to combine. Divide into ramekins and keep at room temperature to serve.
3. In a medium bowl, whisk together the yellow cornmeal, AP flour, baking powder, sugar, and salt.
4. In a separate bowl, whisk together the Reser’s Sweet Corn in Butter Sauce, melted butter, eggs, and whole milk.
5. Pour the wet ingredients into the dry mix and mix gently with a rubber spatula to combine.
6. Place a 6-inch cast iron skillet into the oven for 10 minutes to preheat.
7. Remove the skillet and add 2 Tbsp of butter and swirl to melt.
8. Place 1 ¼ cups of batter into the pan and return to the oven.
9. Bake for 10-12 minutes until golden brown and a toothpick comes clean in the middle of the bread.
10. Cool slightly and serve with a ramekin of hot honey butter.
11. Note: made in a 10-inch skillet with 2 ½ cups of batter, 3 Tbsp of butter to grease skillet, and bake for 14-16 minutes. Recipe will yield 2 10-inch skillet cornbread.

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Yellow Curry Coconut Corn Soup

Yellow Curry Coconut Corn Soup

Yield: 14 each 8 oz appetizer soup servings

Ingredients:

• 1/3rd cup Coconut oil
• 2 cups Yellow onion, peeled and diced
• 1 Tbsp Ginger, peeled and minced
• 2 tsp Yellow curry powder
• ½ tsp Turmeric powder
• 1 14 oz can Coconut milk, full fat
• 1 quart Vegetable stock
• 4 lbs Reser’s® Sweet Corn in Butter Sauce (71117.56013)
• 2 tsp Kosher salt
• 1 cup Green onions, thinly sliced, as garnish
• 1 cup Crispy fried shallots, as garnish

Directions:

1. In an 8-quart stock pot, heat the coconut oil over medium heat.
2. Sauté the onions and ginger until soft, but not browned, 5-7 minutes.
3. Add the curry powder and turmeric and stir until fragrant, 60-90 seconds.
4. Add the coconut milk and vegetable stock and bring to a simmer over medium-high heat.
5. Add the entire Reser’s Sweet Corn in Butter Sauce and the kosher salt.
6. Cook for 10-12 minutes on low simmer, stirring often so as not to scorch.
7. Remove 2 cups of the corn with a slotted spoon and set aside.
8. Blend with an immersion blender until mostly smooth.
9. Add the reserved corn back to the soup and check for seasoning.
10. Keep in warmer or cool to use later.
11. To serve, place 8 oz of the soup into a warmed bowl and garnish with sliced green onions and crispy shallots.

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Baked Chilaquiles Rojas

Baked Chilaquiles Rojas

Yield: 8 each entrée servings

Ingredients:

• 40 each Don Pancho® 6-inch Thick White Corn Enchilada Tortilla (79341.01153)
• 6 cups Red enchilada sauce
• 4 cups Smoked Gouda, shredded
• 1 cup Yellow onion, finely diced
• 1 cup Queso fresco, crumbled
• 16 Eggs, each for poaching
• 24 each Cilantro leaves

Directions:

1. Heat oven to 400°F.
2. Cut the Don Pancho 6-inch Thick White Corn Enchilada Tortilla into quarters, fry at 350°F for 75-90 seconds, drain, and lightly toss with sea salt.
3. Per order:
   • Toss 20 each quartered tortillas with 6 oz Red enchilada sauce until the chips soften and soak up the sauce.
   • Fill the chilaquiles base into a 6-inch cast iron pan.
   • Top with ½ cup smoked Gouda.
   • Bake for 5-6 minutes to melt and brown cheese.
   • Garnish with 1 Tbsp diced onion and Queso Fresco.
   • Top with 2 soft poached eggs and 3 cilantro leaves. Serve immediately.