Category

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.
 

Mushroom Gruyère Macaroni and Cheese

Mushroom Gruyère Macaroni and Cheese

Yield: 9 each entrée portions

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 1/3rd cup Ghee or avocado oil
  • 8 cups Mixed mushrooms (Button, Cremini, Shiitake), sliced
  • 1 Tbsp Kosher salt
  • 1 tsp Thyme leaves, fresh
  • ½ tsp Black pepper, 28 mesh
  • 1 Tbsp Porcini powder
  • 2 Tbsp Soy sauce, low sodium
  • 1 ½ cups Gruyère cheese, shredded
  • Thyme sprigs for garnish

Directions:

  1. In a large sauté pan, heat the ghee over medium-high heat and add the mushrooms and salt.
  2. Cook the mushrooms until they have released all their water and are lightly browned and cooked through.
  3. Add the thyme leaves and black pepper, and cook for 1-2 more minutes.
  4. Set mushrooms aside to keep warm, should yield 2 ½ – 3 cups of cooked mushrooms.
  5. Heat the Reser’s White Cheddar Macaroni and Cheese in steamer or hot water for 18-20 minutes, and empty heated bag into a 6-inch 1/3rd pan.
  6. Mix in the Porcini powder, soy sauce, and Gruyere cheese.
  7. Place into a steam well or warmer until ready to serve.
  8. Place 10 oz of the mushroom macaroni and cheese base into a serving bowl and top with ¼ cup of sauteed mushrooms.
  9. Garnish with thyme sprig.
 

“Beer-ia” Macaroni and Cheese

“Beer-ia” Macaroni and Cheese

Yield: 10 each entrée portions

Ingredients:

Beef “Beer-ia”

  • ¼ cup Canola or avocado oil
  • 4 lbs Beef chuck, boneless and cut into 2-inch pieces
  • 4 each Beef short ribs 2-inch pieces
  • 1 Tbsp Kosher salt
  • 1 each Yellow onion, diced
  • 6 each Garlic cloves
  • 2 each Guajillo chiles, stems and seeds removed
  • 2 each Ancho chiles, stems and seeds removed
  • 4 each Chile de arbol, stems and seeds removed
  • 1 Tbsp Black peppercorns
  • 1 tsp Cumin seed
  • 1 tsp Coriander seed
  • 4 each Cloves, whole
  • 1 Tbsp Mexican oregano
  • 28 oz Diced Tomatoes, canned 
  • 2 Tbsp Apple cider vinegar
  • 36 oz Winter ale or stout beer
  • 6 cups Beef stock
  • 3 each Bay leaves
  • 1 each Cinnamon stick

Directions:

  1. Heat oven to 300°F.
  2. Season the beef chuck and short ribs with kosher salt and set aside.
  3. Heat a Dutch oven with oil. Sear the beef on all sides and set aside.
  4. Remove oil and add the onions, garlic, chiles, and cover with water.
  5. Bring to simmer and cook for 15 minutes.
  6. Toast the peppercorns, cumin seed, coriander seed, and cloves in a dry pan until fragrant and add to onion/chile mixture.
  7. Drain the water from the onion/chile mixture and place the solids into a blender with the Mexican oregano, diced tomatoes, and 1 cup of beef stock. Blend to combine.
  8. Once blended thoroughly, strain the onion/chile mixture back into the Dutch oven and add the apple cider vinegar, beer, remaining 5 cups of beef stock, and bring to a boil.
  9. Once a boil is reached, remove any foam atop the liquid with a ladle and remove from heat.
  10. Add the seared beef into a 2-inch hotel pan, cover with the braising liquid, and add the bay leaves and cinnamon.
  11. Cover the pan with foil and braise for 3-4 hours until tender.
  12. Remove the meat and strain the braising liquid, set aside, and keep warm. Season with kosher salt if needed.
  13. Shred the meat and keep warm.
  14. Heat the Reser’s Special Request Signature Steamtable Macaroni and Cheese in steamer or hot water for 18-20 minutes.
  15. Empty heated bag into a 6-inch 1/3rd pan.
  16. Add 1 cup of the braising liquid, stirring to combine, then add the shredded Oaxaca cheese and place into a steam well or warmer until ready to serve.
  17. To serve, add 8 oz of the macaroni and cheese base to a serving bowl, top with 4 oz of the “Beef Beer-ia”, and garnish with 2 Tbsp diced yellow onion, cilantro leaves, and lime wedge.
 

Southern Macaroni and Cheese Casserole

Southern Macaroni and Cheese Casserole

Yield: 10 each entrée portions

Ingredients:

Directions:

  1. Heat oven to 375°F.
  2. In a large metal bowl, whisk together the eggs, mustard powder, and black pepper.
  3. With a spatula, mix in the Reser’s Special Request Signature Steamtable Macaroni and Cheese to combine.
  4. Add 1 cup of sharp Cheddar and all of the white Cheddar, and mix to combine.
  5. For two 12-inch buttered tart pans, Divide between two 12-inch buttered tart pans, and top with ½ cup each of shredded sharp Cheddar. Bake for 20 minutes, increase heat to 400°F for final 10-12 minutes until golden brown.
  6. For 2-inch hotel pan, top mixture with Cheddar cheese.  Heat at 375°F covered in foil for 25 minutes, remove foil and increase heat to 400°F. for 25-30 minutes, until golden brown.
  7. Serve warm. Can also be cooled and cut into wedges and reheated.
 

Sweet Potato Cider Bisque with Grilled Apples

Sweet Potato Cider Bisque with Grilled Apples

Yield: 15 each 12 oz soup appetizers

Ingredients:

Directions:

  1. In an 8-quart stockpot, melt butter and add onion.
  2. Cook the onion until softened without browning.
  3. Add AP flour to make a roux, and cook without browning for one minute.
  4. Add the Reser’s Special Request All Natural Mashed Sweet Potatoes, apple cider, stock, and cream to roux and whisk to combine.
  5. Cook over medium heat while stirring occasionally for 20-25 minutes to cook out flour.
  6. Season bisque with kosher salt to taste.
  7. Puree bisque base with immersion blender and strain with a chinois and keep warm.
  8. To serve, place 12 oz of bisque and top with grilled apple slices and thyme leaves.
 

Yukon Gold Potato and Crab Cakes with Lemon-Dijon Aioli

Yukon Gold Potato and Crab Cakes with Lemon-Dijon Aioli

Yield: 54 each 2 oz cakes, 27 appetizer portions

Ingredients:

  • Yukon Gold Potato and Cakes
    • 5 lbs Reser’s® Special Request™ All Natural Yukon Mashed Potatoes (71117.94501)
    • 5 Eggs, whisked to combine
    • 4 cups Leeks, diced and sauteed until soft in avocado oil with 2 Tbsp kosher salt, cooled
    • 10 oz Dungeness crab meat
    • 1 cup Green onions, thinly sliced
    • 3 cups Panko breadcrumbs (for filling)
    • 4 cups Panko breadcrumbs (for coating)
    • 2 cups Canola oil (for frying)
  • Lemon-Dijon Aioli
    • 4 cups Mayonnaise
    • 8 each Garlic cloves, minced with 2 tsp Kosher salt
    • ½ cup Lemon juice, fresh
    • ¼ cup Dijon mustard
    • 2 Tbsp Italian parsley leaves, finely chopped

Directions:

  1. For Yukon Gold Potato and Crab Cakes,  sauté the diced leeks in ½ cup avocado oil with 2 Tbsp kosher salt until soft.
  2. Cool the leeks in the refrigerator.
  3. In a medium-sized metal bowl, mix the Reser’s Special Request™ All Natural Yukon Mashed Potatoes, eggs, and cooled leeks to combine.
  4. Fold in the crab meat and green onions, then the panko.
  5. Refrigerate at least two hours before portioning.
  6. For the Lemon-Dijon Aioli, mix all ingredients and refrigerate until ready to plate.
  7. After refrigerating the cake mixture, portion with a 2 oz disher.
  8. Flatten the portions into round cakes and coat them with panko breadcrumbs.
  9. Heat ½-inch canola oil in a pan and cook for 2-3 minutes per side until golden brown. Set onto cooling rack when done to drain excess oil.
  10. Plate two cakes with 1 oz aioli for an appetizer portion.
 

Canal Street Macaroni and Cheese

Canal Street Macaroni and Cheese

Yield: 9 each 12 oz entrée servings

Ingredients:

  • 5 lbs Reser’s® Special Request™ Deluxe Macaroni & Cheese (71117.14905)
  • ¼ cup Canola oil
  • 1 ½ cups Andouille sausage, diced
  • 1 ½ cups Yellow onion, diced
  • 1 cup Green bell pepper, diced
  • 1 cup Red bell pepper, diced
  • 4 tsp Cajun seasoning
  • 1 cup Green onions, thinly sliced for garnish

Directions:

  1. In an 8-quart stockpot, heat oil to medium-high heat and add the diced Andouille sausage.
  2. Cook the sausage to brown slightly, stirring occasionally.
  3. Add the onion and diced bell peppers and cook to slightly brown and soften.
  4. Add the Cajun seasoning and stir.
  5. Add the entire bag of Reser’s Deluxe Macaroni and Cheese, and cook over medium heat, stirring occasionally, until heated through.
  6. Place into a 1/3rd pan and place into a steam table.
  7. Portion into a warm bowl or gratin dish and garnish with green onions.
 

K-BBQ Beans

K-BBQ Beans

Yield: 20 each 8 oz side dish servings

Ingredients:

  • 8 lbs Reser’s® Smokehouse BBQ Beans (71117.14172)
  • ¼ cup Gochujang (Korean red chili paste)
  • 2 Tbsp Ginger, peeled and finely grated
  • 1 Tbsp Soy sauce
  • 1 cup Brown sugar
  • 1/3rd cup Water
  • 3 lbs Pork belly, cut into 1 1/2-inch cubes

Directions:

  1. Heat the oven to 350°F.
  2. For the pork belly, whisk together the gochujang, ginger, soy, brown sugar, and water.
  3. In a 2-inch ½ pan, coat the pork belly with the gochujang glaze. Cover the pan with foil and braise for 2 hours.
  4. After 2 hours, remove the foil and continue cooking to glaze and brown the pork, 45-55 minutes.
  5. Keep pork warm and remove ½ cup braising liquid, removing excess fat.
  6. Heat the Reser’s Smokehouse BBQ Beans in a medium-sized pot to heat through, add half of the pork and ½ cup of the braising liquid, and keep warm.
  7. Keep the remaining pork warm until ready to serve.
  8. Fill a gratin dish with 7 oz of the K-BBQ beans and garnish with 1 oz sliced gochujang glazed pork belly.
 

Nashville White Cheddar Macaroni and Cheese

Nashville White Cheddar Macaroni and Cheese

Yield: 12 each 8 oz side dish servings

Ingredients:

  • 5 lbs Reser’s® White Cheddar Macaroni and Cheese (71117.12999)
  • 6 oz Cream cheese, cut into 1 oz pieces and softened at room temperature for 1 hour
  • ¼ cup Pimentos, diced and drained
  • 1 tsp Hot sauce
  • 1 ½ cups White Cheddar, shredded

Directions:

  1. Heat the Reser’s White Cheddar Macaroni and Cheese bag in a pot of hot water or steamer until warmed through, approximately 18-20 minutes.
  2. Empty bag into a 6-inch 1/3rd pan and stir in the cream cheese to combine, followed by the pimentos, hot sauce, and shredded White Cheddar.
  3. Cover the pan and hold it in a warmer or steam table.
  4. To serve, fill a gratin dish with 8 oz of the complete Macaroni & Cheese.
 

Sesame Ginger Sweet Potato Vinaigrette

Sesame Ginger Sweet Potato Vinaigrette

Yield: 1 gallon

Ingredients:

  • 5 lbs Reser’s® Vegan Mashed Sweet Potatoes (71117.14375)
  • 2/3rd cup + 2 Tbsp Soy sauce
  • 1 ¼ cup Sesame oil
  • 2 cups Seasoned rice vinegar
  • 3 Tbsp Garlic, chopped
  • 6 Tbsp Ginger, peeled and finely chopped
  • ¼ cup Sriracha
  • ½ cup Lime juice, fresh
  • 2 cups Water
  • ¾ cup Canola oil
  • ¾ cup Sugar
  • 3 Tbsp Black sesame seeds (optional)

Directions:

  1. Empty Reser’s Vegan Mashed Sweet Potatoes into a large metal bowl.
  2. Add all the remaining ingredients and whisk thoroughly to combine.
  3. Refrigerate until ready to use.
  4. For a salad, toss together the following:
    • 4 oz Mixed greens
    • 2 Tbsp Sesame ginger sweet potato vinaigrette
    • ½ cup English cucumbers, peeled, seeded, and thinly sliced
    • Brush the plate with the dressing, top with the dressed salad and garnish with toasted sesame seeds