schiedadmin In Other Products

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.

schiedadmin In Other Products

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.

schiedadmin In Other Products

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.

schiedadmin In Other Products

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.

schiedadmin In Other Products

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.

schiedadmin In Other Products, Tortillas & Mexican

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.

schiedadmin In Other Products, Tortillas & Mexican

Vegan Chilaquiles Verdes

Vegan Chilaquiles Verdes

Yield: 8 each entrée servings

Ingredients:

• 40 each Don Pancho® 6-inch Thick White Corn Enchilada Tortilla (79341.01153)
• 6 cups Salsa verde, warmed
• 1 cup Vegan sour cream (made from silken tofu)
• ½ cup Poblano peppers, roasted, peeled seeded, and finely diced
• 8 cups Lacinato kale leaves blanched and shocked, then sauteed in avocado oil

Directions:

1. 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.
2. Per order:
   • Toss 20 each quartered tortillas with 6 oz salsa verde until the chips soften and soak up the sauce.
   • Fill the chilaquiles base into a warmed dish.
   • Drizzle with chilaquiles with 1 oz vegan sour cream.
   • Garnish with 1 Tbsp diced/roasted Poblano peppers and 1 cup sauteed kale.
   • Serve immediately.

schiedadmin In Other Products, Prepared Salads

Roasted Poblano Scalloped Potatoes

Roasted Poblano Scalloped Potatoes

Yield: 8 each 12 oz side dish servings

Ingredients:

• 5 lbs Reser’s® Scalloped Potatoes (71117.56001)
• 1 cup Poblano peppers, roasted, peeled, seeded and diced
• ½ cup Queso Fresco
• ½ cup Queso Cotija
• ½ cup Green enchilada sauce
• 2 cups Pepperjack cheese, shredded

Directions:

1. Heat the bag of Reser’s Scalloped Potatoes in a steamer for 10 minutes.
2. Open the bag into a medium-sized bowl and mix with diced Poblanos, Queso Fresco, Queso Cotija, and green enchilada sauce.
3. For a side dish, fill 12 oz into a gratin dish, top with 1 oz shredded pepperjack cheese, and bake at 400°F for 12-15 minutes until browned.
4. For catering, spray a 200-inch pan, fill with the scalloped potato base, top with 4 oz shredded pepperjack, and bake uncovered at 400°F for 20-22 minutes until browned.

schiedadmin In Other Products

Creamed Corn Soufflé

Creamed Corn Soufflé

Yield: 20 each 5 oz servings

Ingredients:

• 4 lbs Reser’s® Sweet Corn with Butter (71117.56013)
• 8 Eggs, beaten
• 1 ½ cups Butter, melted
• 4 cups Sour cream
• 2 cups AP flour
• 2 cups Yellow cornmeal
• ½ cup Sugar
• ¼ cup Baking powder
• 2 tsp Sea salt

Directions:

1. Preheat oven to 375°F.
2. In a small bowl, mix flour, cornmeal, sugar, baking powder, and sea salt and set aside.
3. In a large bowl, beat the eggs with melted butter and sour cream.
4. Fold in the cold Reser’s Sweet Corn with Butter until combined.
5. Fold the dry mixture into the corn mixture to combine, without overmixing.
6. Spray a 2-inch half pan and fill with souffle base.
7. Bake uncovered for 45-50 minutes until browned, and the base is set and not jiggly.
8. Serve warm.

schiedadmin In Beans, Other Products

Maple Bacon Bourbon BBQ Beans

Maple Bacon Bourbon BBQ Beans

Yield: 30 each 5 oz servings

Ingredients:

• 8 lbs Reser’s® American Harvest BBQ Bean Medley (71117.14175)
• 12 oz Bacon, thick-cut, cut into ½-inch strips
• 4 cups Yellow onion, diced
• ½ cup Tomato paste
• 1 cup Maple syrup
• 1 cup Bourbon

Directions:

1. In a large stockpot, render the bacon on medium heat until crispy and remove it to a plate.
2. Cook onions in the rendered bacon fat until softened and lightly browned.
3. Add tomato paste and cook to thicken and brown slightly.
4. Add bourbon and maple syrup to glaze and bring to boil.
5. Place Reser’s American Harvest BBQ Bean Medley and rendered bacon in the pot.
6. Heat over medium heat, stirring regularly to keep from scorching until the beans are heated through, 15-20 minutes.
7. Place heated beans in steamtable or serve immediately.