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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
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In Other Products

Creamed Corn Souffle

Creamed Corn Souffle

Yield: 20 each 5 oz servings, 2” half pan.

Ingredients:

  • 4 lb. Reser’s Sweet Corn with Butter (71117.56013)
  • 8 Eggs, beaten
  • 1 ½ cup 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 w/ Butter until combined.
  5. Fold the dry mixture into the corn wet mixture to combine, without overmixing.
  6. Spray a 2” 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.
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In Other Products

Gochujang Pimento Cheeseburger

Gochujang Pimento Cheeseburger

Yield: 40 each Burgers

Ingredients:

  • 5 lb. Reser’s® Pimento Cheese (71117.11406)
  • 2 Tbsp Gochujang paste
  • 1 cup Sharp Cheddar, shredded

TO PLATE

  • 40 each 6 oz Ground beef patties, seasoned and grilled medium rare
  • 40 each Hamburger buns, brushed with oil and toasted on griddle
  • 80 each Butter lettuce leaves
  • Kettle potato chips and pickle as 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 is 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 dill pickle spear.
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In Other Products

Deviled Eggs with Pimento Cheese

Deviled Eggs with Pimento Cheese

Yield: 12 Deviled Eggs

Ingredients:

Directions:

  1. Cut eggs in half horizontally and scoop out yolks into a mixing bowl.
  2. Add Reser’s Pimento Cheese spread to bowl and mix thoroughly.
  3. Put mixture in a pastry bag and fill the cavity of the egg with the mixture.
  4. Garnish with chopped chives.
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In Other Products, Prepared Salads, Tortillas & Mexican

Smashed Pimento Cheese Pork & Beef Sliders

Smashed Pimento Cheese Pork & Beef Sliders

Yield: 48 Sliders (12 portions with 2 of each flavor)

Ingredients:

Pork Slider Blend

Beef Slider Blend

Slider Accompaniments

Directions:

  1. Mix ingredients for Pork Slider Blend in a large mixing bowl. Keep chilled. Portion mixture into 2 oz balls, reserving any extra for later use.
  2. Repeat process with Beef Slider Blend ingredients.
  3. For one order, put 4 portioned raw sliders (2 Beef & 2 Pork) on well-greased 425°F griddle, press down with a spatula.
  4. Cook 2 minutes on one side, turn patty over and “smash” with a spatula. Cook sliders to an internal temperature of 165°F.
  5. Toast slider buns 30 seconds on each side
  6. To assemble, stack slider bun bottom, 2 Tbsp Reser’s Chopped Cole Slaw, slider patty, 2 Tbsp Reser’s Pimento Cheese, and slider bun top. Repeat process with remaining sliders.
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In Other Products

Pimento Cheese Fritters

Pimento Cheese Fritters

Yield: 12 (1 oz) Fritters

Ingredients:

Filling

Breading

  • 1 1/2 cups All-purpose flour
  • 4 Eggs, beaten
  • 2 cups Panko breadcrumbs

Directions:

  1. Combine Reser’s Pimento Cheese and panko breadcrumbs in a small bowl and mix thoroughly with spatula.
  2. Scoop into 12 balls with 1 oz disher and place onto a parchment lined sheet pan and freeze for 2 hours.
  3. Place the breading ingredients into separate bowls.
  4. Coat the fritters with flour, a few at a time, and shake off any excess.
  5. Place the fritters, a few at a time, into the beaten eggs to coat.
  6. Drop the fritters into the panko crumbs and roll to coat.
  7. Repeat the egg wash and panko breading procedure again for a double coating.
  8. Freeze or deep fry at 350°F until golden brown and melted inside.
  9. Serve with spicy pepper jelly or ranch dressing.
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In Other Products

Rotisserie Chicken Salad

Rotisserie Chicken Salad

Yield: 10 Entrée Salads

Ingredients:

  • 2 lb. Reser’s® Rotisserie Chicken Salad Base (71117.14743)
  • 2 lb. Rotisserie chicken or turkey, shredded
  • 5 heads Butter lettuce, leaves separated
  • 10 Roma tomatoes, quartered
  • 2 English cucumbers, half peeled and sliced
  • 2 cups Slivered almonds, toasted
  • Extra virgin olive oil

Directions:

  1. Mix the chicken or turkey with the Reser’s Rotisserie Chicken Salad Base.
  2. Separate lettuce leaves, slice tomato into wedges and slice cucumber.
  3. Arrange lettuce on the 10 plates and top with 6 oz of chicken salad.
  4. Garnish with tomato wedges and cucumber slices.
  5. Drizzle extra virgin olive oil over tomatoes and cucumbers.
  6. Sprinkle almonds over salad and serve.
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In Other Products

Pimento Cheese Bruschetta

Pimento Cheese Bruschetta

Yield: 12 Slices

Ingredients:

  • 12 pieces Baguette, sliced on bias and toasted
  • 2 cups Reser’s® Pimento Cheese (71117.11406)
  • 12 oz Pulled pork
  • 1/4 cup Olive oil

Directions:

  1. Slice baguette on bias to get pieces 1/2 inch thick and 3 inches long.
  2. Brush with oil and toast in 400F oven for 4-5 minutes, set aside to cool.
  3. Mix pulled pork and Reser’s Pimento Cheese in mixing bowl.
  4. Spread on sliced baguette and brown under broiler.
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In Other Products, Tortillas & Mexican

Pulled Pork Quesadilla

Pulled Pork Quesadilla

Yield: 10 quesadillas

Ingredients:

Directions:

  1. Preheat flat top grill to 375°F.
  2. Lay the Don Pancho Flour Tortilla flat on the grill and top with 5 oz portion of pulled pork.
  3. Sprinkle with 1/2 cup shredded Pepper Jack over the pulled pork.
  4. Top with 1/4 cup of Reser’s Baja Café Pico De Gallo and fold the tortilla in half.
  5. Brown on both sides on a hot griddle, cut into 4 wedges, and serve.
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