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Side Dishes

In Mashed Potatoes, Side Dishes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Crispy Pork Cutlet with Ancho Spiced Apples and Sweet Mashed Potatoes

Yield: 12 each entrée servings

Ingredients:

Directions:

  1. Heat fryer oil to 350°F.
  2. Pound pork loin chops to ½ inch thick and bread with seasoned flour, then beaten egg, then seasoned panko breadcrumbs and set aside.
  3. Heat the Reser’s® Special Request™ Natural Yukon Mashed Potatoes in hot water bath or steamer for 20 minutes, open and transfer to pan to keep warm.
  4. In large sauté pan, melt the butter and Ancho chile powder.
  5. Add the spiced apples and warm until heated through, transfer to a pan to keep warm.
  6. Fry the pork chops until golden brown to 140°F internal temperature, about 2-3 minutes.
  7. Plate 6 oz mashed sweet potatoes with fried pork chop, braised greens, and 4 oz Ancho spiced apples.
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In Mashed Potatoes, Side Dishes

Redskin Garlic Mashed with Grilled Pork Chop

Redskin Garlic Mashed with Grilled Pork Chop

Yield: 12 each entrée servings

Ingredients:

Directions:

  1. Heat the Special Request™ Red Skin Garlic Mashed Potatoes in hot water bath or steamer for 20 minutes, transfer to pan to keep warm.
  2. Grill marinated and seasoned pork porterhouse to desired temperature, let rest in butter for 5 minutes before serving.
  3. Plate 6 oz Redskin garlic mashed with 4 oz braised collard greens, grilled pork chop, and 1 oz mustard BBQ sauce.
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In Mashed Potatoes, Side Dishes

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Creamy Potato-Leek Soup with Rosemary Focaccia Croutons

Yield: 15 each entrée servings

Ingredients:

  • ½ cup Butter
  • 2 cups Leeks, sliced lengthwise, washed, and sliced into ¼-inch slices (white and light green parts only)
  • 2 tsp Kosher salt
  • 1 tsp Thyme leaves, chopped fine
  • 1/3rd cup AP Flour
  • 6 cups Chicken stock
  • 2 cups Heavy cream
  • 5 lbs bag Reser’s® Special Request™ Natural Yukon Mashed Potatoes (71117.94501)
  • 3 cups Focaccia, ½-inch dice
  • 2 Tbsp Olive oil
  • 1 tsp Kosher salt
  • 1 tsp Rosemary leaves, chopped fine

Directions:

  1. Halve the leeks and rinse thoroughly. Drain to dry. Slice into half-moons.
  2. Melt the butter in a stock pot, and sauté leeks, thyme and salt. Add flour and whisk to make a roux. 
  3. Add in the chicken stock, heavy cream, Reser’s Special Request Natural Yukon Mashed Potatoes and whisk to combine. Let cook for 10 – 15 minutes.
  4. Meanwhile, toss the focaccia with olive oil, salt and rosemary. Place in a 400℉ oven for 7 minutes or until golden brown. 
  5. Check soup for seasoning with kosher salt and blend with immersion blender. Ladle soup into a bowl. Garnish with rosemary croutons.
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In Mashed Potatoes, Side Dishes

Potato-Chive Dumplings with Browned Butter and Crispy Onions

Potato-Chive Dumplings with Browned Butter and Crispy Onions

Yield: 15 each entrée servings

Ingredients:

  • 2 lbs Reser’s® Premium Mashed Potatoes (71117.14439)
  • 2 Eggs, whisked
  • 1 Egg yolk, whisked
  • 7 oz AP Flour
  • 3.5 oz Potato starch
  • 1 tsp Kosher salt (plus salt for boiling water)
  • 1 Tbsp Chives, minced
  • 8 oz Butter to brown
  • Crispy onions (to garnish)

Directions:

  1. Mix the Reser’s Premium Mashed Potatoes with eggs and chives in a stand mixer. Fold in flour and potato starch to make dough.
  2. Put into pan and refrigerate for 30 minutes.
  3. Portion dumplings into boiling salted water with a disher until they float to the surface. Remove to a plate or sheet pan.
  4. Brown butter in a pan.
  5. Finish dumplings in the pan with browned butter, then plate and garnish with crispy onions.
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In Beans, Side Dishes

Hot Honey BBQ Beans

Hot Honey BBQ Beans

28 each side 5 oz servings

Ingredients:

Directions:

  1. In an 8-quart pot, sauté the onions in oil until golden brown.
  2. Add the Dijon mustard and kosher salt to the onions and stir to combine.
  3. Add Reser’s American Harvest BBQ Beans Medley to the pot and heat through, stirring to keep from scorching.
  4. Keep warm until ready to serve.
  5. To serve, portion the beans into cups and drizzle with hot honey.
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In Mashed Potatoes, Side Dishes

Yukon Gold Potato Pancakes with Spiced Maple Syrup

Yukon Gold Potato Pancakes with Spiced Maple Syrup

15 each breakfast servings

Ingredients:

Spiced Maple Syrup

  • 1 ½ cups Maple syrup
  • 1 tsp Kosher salt
  • 1 tsp Ancho chile powder
  • ½ tsp Paprika
  • ½ tsp Cinnamon, ground

Directions:

  1. In a large bowl, whisk together the eggs and rice flour to create a paste.
  2. Whisk in the Reser’s Yukon Gold Mashed Potatoes.
  3. Refrigerate the potato pancake batter for an hour before cooking.
  4. For the Spiced Maple Syrup, whisk maple syrup, salt, and spices together in a pan and heat to simmer.
  5. Remove from heat and keep warm.
  6. Heat a griddle to 350°F.
  7. Heat oil on griddle and scoop a 2 oz disher of the potato pancake batter, flattened out slightly to cook evenly. 
  8. Grill for 2-3 minutes per side until golden brown and cooked through.
  9. Serve 3 pancakes per order with caramelized pears and a side of spiced maple syrup.
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In Macaroni & Cheese, Side Dishes

Chili Crisp Macaroni & Cheese

Chili Crisp Macaroni & Cheese

Yield: 8 each 11 oz entrée

Ingredients:

Directions:

  1. Fry the sliced wonton skins until lightly browned and crispy, transfer to paper towels, and keep in a warm place.
  2. Heat the Reser’s Special Request White Cheddar Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
  3. When the macaroni and cheese is heated, place into a 6” 1/3rd pan and fold in the cheese.
  4. Keep the pan warm in the steamtable until ready to serve.
  5. Per order, place 10 oz of the macaroni and cheese in a large bowl.
  6. Top the macaroni and cheese with 2 Tbsp of the chili crisp and oil and garnish with crispy wonton strips.
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In Macaroni & Cheese, Side Dishes

Korean Cheesy Corn Macaroni & Cheese

Korean Cheesy Corn Mac

Yield: 8 each 12 oz entrée

Ingredients:

Directions:

  1. Heat the Reser’s Special Request Signature Steamtable Macaroni & Cheese in a steamer or hot water for 18-20 minutes and warmed through. 
  2. Place in a medium bowl and, using a rubber spatula, mix in the Gochujang paste to combine.
  3. Fold in the canned corn, followed by the Mozzarella cheese, and ending with the ¾ cup of green onions.
  4. Transfer the mixture to a 9” x 13” dish and garnish with remaining ¼ cup green onions before serving.
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In Macaroni & Cheese, Side Dishes

Chile Relleno Macaroni and Cheese

Chile Relleno Macaroni and Cheese

Yield: 8 each 10 oz entrée (1 jalapeño per order)

Ingredients:

  • 5 lbs Reser’s® Special Request™ Hatch Green Chile Macaroni & Cheese (71117.15419)
  • 8 each large Jalapeño peppers, roasted, peeled, sliced lengthwise and seeds removed
  • 3 cups AP flour, 1 cup reserved for dredging peppers
  • 2 each Eggs, whisked
  • 2 cups Whole milk
  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 2 tsp Kosher salt
  • 15 oz Oaxaca cheese

Directions:

  1. Heat a deep fryer to 350°F.
  2. Whisk together 1 cup AP flour, egg, milk, baking soda, baking powder, and kosher salt in a small bowl. Set aside for breading.
  3. Place 1 1/2 oz of Oaxaca cheese inside each roasted Jalapeño pepper and use skewers to stitch the peppers closed for frying.
  4. Heat the  Reser’s Special Request Hatch Green Chile Macaroni & Cheese in a steamer or hot water for 18-20 minutes until warmed through. Place in a 1/3rd pan on a steam table until ready to serve.
  5. Dredge one Jalapeño pepper in the AP flour, shaking off excess.
  6. Per order, coat the flour-dredged pepper in the batter, and fry until golden brown. Remove from fryer when done, remove skewers, and place on a rack to keep warm.
  7. In a serving bowl, place 10 oz of the Hatch Green Chile Macaroni and Cheese and top with one fried Jalapeño relleno.
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In Beans, Side Dishes

Five Spice Bacon Baked Beans

Five Spice Bacon Baked Beans

Yield: 18 each side portions

Ingredients:

Directions:

  1. In an 8-quart stock pot, over medium heat render and brown the bacon.
  2. Add the diced onion to the rendered bacon and cook for 3-4 minutes until lightly browned and cooked.
  3. Add the five-spice powder and cook for 30-60 seconds until fragrant.
  4. Empty the Reser’s Smokehouse BBQ Beans to the pot and heat over medium heat until heated.
  5. Serve 8 oz of heated beans in small cast iron dish and garnish with extra-cooked bacon.
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